The First Flush also known as Spring Harvest from Darjeeling is eagerly awaited by tea lovers all over the world. The first of the year, it takes place between the end of February and the end of April. Produced in very small quantities, the rare Darjeeling spring teas possess great aromatic qualities and the delicacy that has earned them the name ‘The Champagne of Tea’.
Throughout the winter, while the tea bushes are left to rest, their shoots store up essential oils. The first plucks of the year contain a large proportion of these high quality young shoots, known as ‘Golden Tips’. The spring Darjeeling teas are easily recognizable by the green color their leaves turn during infusion.
