(Picture - Mount Kanchenjunga,3° eight-thousand in height and Darjeeling city seen from Tiger Hill  - Courtesy Wikipedia)

Oxidization is adjusted in the manufacturing process to bring out the best flavor, taking advantage of the climatic conditions prevailing at the time. Very dry and cool weather prevailing during this time of the year is best for quality manufacture, resulting in exceptional flavor.

First Flush teas are made from leaves harvested early Spring. They are less oxidized when compared to the second flush teas. The difference is seen in the dry leaf, which has a slight greenish hue and is also light in cup. The taste is very delicate with a touch of astringency (not to be mistaken with bitterness). The 2008 First Flush Poobong Estate Darjeeling featured by us is a late Spring tea with attributes of a first flush and nuances of a second flush. It is typical of a vintage first flush Darjeeling which are quite rare these days. We considered it kind of unique for this time of year and picked it up early. We have a very limited supply of this great tea.

Second Flush Darjeeling teas are harvested end May and early June depending upon weather and climate, and are found to have more color in cup and a stronger flavor. The liquor has more body unlike the first flush teas. The Second flush Poobong Darjeeling featured by us is exceptionally flavorful. Ideally, first and second flush teas should be tasted plain and not with milk. It is a matter of individual preference which tea is considered the better tea.

Autumnal Darjeeling teas, as the name suggests, are harvested September/October before the onset of Winter. The green leaves have more sap during this time of year and results in soft withers and more color in the cup. Flavor largely depends on the prevailing weather. A Darjeeling tea made in wet weather will be rather plain and mediocre at best. The weather plays a critical role in quality manufacture.

We also feature an Autumnal Darjeeling from Castleton Estate. In comparison to the Puttabong and Poobong teas, it has less flavor, but still a very nice Darjeeling tea, with a Muscatel character.

Namring Estate is another well known tea estate in Darjeeling and we feature a tea that is of very good value.

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Poobong Estate Darjeeling First Flush (2008) SFTGFOP – $12.00 (4 oz Tin)
This is an outstanding tea from this season’s early Spring harvest. It has the real Darjeeling Character with delicate flavor and bright color in cup. Slightly astringent. Dry leaf shows a greenish hue signifying a lesser oxidization. An impressive tea! Brew for 5 minutes @ 200 F.

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Poobong Estate Darjeeling Second Flush (2008) SFTGOP - $12.00 (4 oz Tin)
This is an exceptional second flush tea from this season’s harvest. Even though this tea was harvested late May 2008, it shows character of a second flush with nuances of a first flush. More color and flavor in the cup, less astringent and more body. A delightful tea! Brew for 5 minutes @ 210 F.
 

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Castleton Estate SFTGFOP - $9.50 (3.5 oz bag)
A very nice Darjeeling with a muscatel flavor. This is an Autumnal tea harvested in September / October. Has the characteristic Muscatel flavor and has more body than a second flush. Milk can be added when made strong. Brew for 5 minutes @ 212 F.

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Namring Upper Estate SFTGFOP - $8.50 (3.5 oz bag)
High elevation Darjeeling tea. Prominent show of ‘tip’, good quality and flavor. A nice tea for the price. Brew for 5 minutes @ 212 F
 

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Khongea Estate Assam TGFOP - $7.00  (3.5 oz bag)
Assam is one of the oldest tea growing regions in the world. Located North East of India, it is famous for strong full bodied tea. Assam teas are used in Breakfast blends. This tea is an orthodox rolled black tea with little ‘tip’. Tastes malty and comes out strong in the cup. Takes milk.

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