First Flush Darjeeling

Light, floral, and bright as early spring, first flush Darjeeling is the black tea for a quiet, unhurried cup. Picked from the first spring harvest in the Darjeeling hills of northern India, it brews a pale gold with a delicate, almost muscatel character, floral and lightly brisk rather than bold. Drink it clear in the morning or afternoon, without milk, so the fragrance comes through.

Darjeeling grows high in the Himalayan foothills, and its first flush, the earliest spring pick, is the most prized and most delicate of the year. The caffeine sits gentle to moderate, a soft lift rather than a jolt, which suits its lighter body.

Single ingredient: black tea. No sugar, no preservatives. Vegan.

How do I brew it?
Use one teaspoon of leaves per eight ounces of water. Heat fresh water to about 200°F and pour it over the leaves. Steep for three minutes, then remove the leaves. Use fresh leaves each time you brew.

Should I add milk?
Drink this one clear. Its delicate, floral character is the whole point, and milk covers it. Save milk for a bolder tea like Assam or Irish breakfast.

Why did mine taste thin or sharp?
First flush is naturally light, so it reads differently from a bold breakfast tea. If it turned sharp, the leaves likely oversteeped. Keep to the three minutes and about 200°F so it stays soft and floral.

What does "first flush" mean?
Flush means harvest. The first flush is the first spring plucking, the youngest leaves of the year, which give the tea its bright, floral, delicate quality. Later flushes are darker and stronger.