What is a Flush in Tea?

A flush is a harvest, meaning that the tea leaves and buds have matured enough to be picked. The word flush is mainly used to describe the different harvests during a tea year in India and Nepal. Let’s look more closely at the famous Indian high-altitude region of Darjeeling and the main characteristics of the teas produced in each flush throughout the year. The expression "Darjeeling Teas" is protected under the Geographical Indication to prevent fraudulent use, similar to the protection afforded to the origins of champagne, fine cheeses, and other delicacies. Here you can read more about GI and Indian Teas. Darjeeling was the first region to gain a GI tag for its teas. After them, several other regions have followed. 

Darjeeling First Flush teas are very light, highly aromatic, and minimally oxidized. They are bursting with aromatic flavours from a whole winter of dormancy. No wonder that Darjeeling teas have earned the nickname of the "Champagne of teas"!

DARJEELING FIRST FLUSH TEAS (FF): These teas have grey-greenish to lightly brown leaves that are plucked and produced from the new shoots harvested (some gardens are earlier) from mid-March to April each year. As the fresh buds have just emerged from the winter dormancy, the quantity produced is very limited, say around 8% to 10% of any Darjeeling Tea Estate's annual production. First-flush teas are eagerly awaited each year by tea connoisseurs, especially in Japan, Germany, and France, where they are in high demand and command premium prices. The FF teas produce a cup with a floral character and a slightly sharp edge. Therefore, treat these delicacies with care, and steep them at a lower temperature (88-92 C) for just a short time, ca 2 minutes, then repeat. Some people prefer to take these teas with lemon over ice for a refreshing drink. In any case, they are best enjoyed without milk.    

Darjeeling Second Flush teas are more oxidized, and some of them express the highly sought-after "muscatel flavour". 

DARJEELING SECOND FLUSH (SF): These teas are harvested between May and June, and they are excellent in taste and quality. Most tea lovers prefer these teas for their flavor. Second Flush teas are full-bodied as the growth is more vigorous by this time in spring. Teas from this season are bright in liquor, with a fruity note, and have longer keeping quality. The famous Muscatel Teas from Darjeeling are plucked during only two weeks within the 2nd flush period. The Muscatel note is highly sought after, as it imparts a unique flavor reminiscent of aromatic muscat grapes.

Muscat grapes are highly aromatic and sweet, and they are an ancient, diverse family of over 200 Vitis vinifera grape varieties. They can be white to near-black and are known for their intense, floral, and "musky" aroma.

During the limited second flush season, aphids (small sap-sucking insects in the family Aphididae, also commonly referred to as greenfly and blackfly) feed on the tea plants' sap by chewing them. The tea leaves get bruised and dry out, triggering an enzymatic reaction that makes the stems turgid and purplish in color. This inhibits growth but imparts a concentrated aroma to the leaf because the plant wants to get rid of the insects. Only the right combination of geographical conditions and careful processing in the factory produces limited batches of tea that qualify as Muscatel. The ready-produced leaf is darker brown and often quite tippy, from the silvery, downy buds that are plucked along with the leaves. The flavor of these Muscatel teas is highly sought after because, for us humans, it's an intense, floral, and sweet-fruity aroma.

Darjeeling was the first region to gain a GI (Geographical Indication) tag for its teas. After them, several other regions have followed. 

MONSOON TEAS: Are plucked during the rains between July and September. The high moisture content in this season results in teas that are dark blackish in color, with an inferior bouquet. They are therefore used in cheaper blends and in tea bags. 

AUTUMNAL TEAS: are harvested in October and November after a shorter rest period for the tea bushes and result in teas that yield a coppery liquor with a stronger, more full-bodied taste compared to Monsoon Teas. These teas are in some ways similar to the 2nd flush as far as the infused leaf and color are concerned. The liquor is slightly on the lighter side compared to 2nd flush teas since the leaves do not have as much power at this time of the year. The autumnal teas are also high in flavor and are liked by many people.

Ayra Ruby Autumn Flush

The above is based on information from Raju Lama, who is the provider of Tea.master.s loose-leaf, specialty teas from Darjeeling, including Sikkim. 

Raju is the proprietor of Darjeelingtealeaves.com and as such, he provides services related to sourcing and tasting teas. If you are interested in a unique, explorative Tea Tasting experience, held by the local tea experts in Darjeeling, please contact Raju here. Also, if you would like to come to Darjeeling for tailored tea exploration and genuine Tea Garden visits, please contact Raju or me for a tailored itinerary, and we will be pleased to assist you. 

There are currently 87 registered ®️ Darjeeling Tea Gardens. This image is from Margaret's Hope.

Darjeeling, with its unique high-grown location, produces not only black teas. White, green, and oolong teas are also produced here. Some of the most sought-after cultivars that are used, especially for the first flush season, are AV2 Clonal, P312, Nandadevi, and SY1234.

AV2 (Ambari Vegetative 2) and P312 (Phoobsering 312) are highly prized due to their unique flavor profiles, citrus-lemony notes, and their exceptional ability to give teas that are light, smooth, and very aromatic. AV2 is often also used for the exclusive first flush and white teas. These clones can sometimes be blended to combine the best from both of them. Nandadevi & SY1234 are also specialized clones used for premium, high-elevation teas in this region. Nandadevi is also called TS 378.

The real Teamasters are those who are working hard to cultivate and produce all the lovely teas ready to be enjoyed!

Come along to the tea plantations in 2026!

I will be in Nepal, India, and Sri Lanka for a month in March and April. Come along to meet the real tea masters and experience what is growing! Follow me here for updates!

A Nepalese Tea Farmer getting his freshly picked tea leaves weighed.