The Darjeeling growing region produces teas which are referred to as the "Champagne" of the tea world. These high grown Darjeeling teas are cultivated along the southern slopes of the Himalayan Mountains in northeast India, at altitudes up to 6,500 feet.
Darjeeling teas are known around the world as the perfect afternoon tea and are very much sought after by tea connoisseurs. These connoisseurs have well established preferences for their favorite tea estate as well as "flush", each fetching high prices in the industry. In character, this tea possess a rich amber liquor, is light-bodied and has an indescribable and pronounced flavor, often referred to as muscatel, peachy, flowery, or nutty.
Darjeeling teas are harvested during limited growing seasons, called "flushes" and for this reason they possess distinctively different flavor and characteristics.
What does "FLUSH" mean?
FIRST FLUSH is harvested in the bright sunshine of March and April. It is ideally a delicate, bright, golden yellow cup, fragrant with a flowery-fresh bouquet and a clean taste.
SECOND FLUSH develops in May and is harvested in June and July before the monsoon season. These teas exhibit a fully developed body and character, which can only be compared to a perfectly ripe, sweet and fragrant fruit. The liquor is amber colored with a most satisfying, smooth taste and after note. The best second flushes are often compared in flavor to that of a Muscat grape.
***Please understand that due to the different growing seasons and demand, availability of each tea may vary.
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