The first flush (harvest) is picked in the springtime, when the young leaves have a fresh, floral character. This is then balanced with teas from the second flush, picked in early summer. By now the leaves are more mature, giving the brew its richer notes, often said to resemble Muscat grapes.
Bright and golden in the cup, our Darjeeling has a refreshingly brisk taste with a fine balance of flavours. While the tea is lovely at any time of the day, we love it in the afternoons, served without milk. Try brewing it medium-strong to release all the tea’s fragrances and crisp finish.