How Tea is Made
In India, tea plucking times are called flushes. In Japan and China, they are called harvests. Indian Darjeeling tea is usually harvested in three flushes – the first spring flush, second summer flush and third autumn flush. The most expensive one is the first one, followed by summer and autumn. In between flushes are common too. For example, in Darjeeling region, the monsoon flush is the one between the summer and autumn harvest.
First flush tea is appreciated for its delicacy, aroma and freshness. The long winter nourishes the plant in its dormancy and come spring the fresh leaves sprout with a joie de vivre of a new season.
After the brief dormancy, Second Flush follows, irrespective of whether there has been an ‘in-between’ harvest or not. Between May to June, the tea leaves are picked and are characterized as well-rounded, fruity and mature, flavored tea leaves.
Tea brewed from these leaves is less astringent and more improved than the first flush. The liquid is bright and has a muscatel character, which is perfect to go with raspberry or scones and other delicacies. Its taste is distinctive and slightly on the sweet side.
The Darjeeling Second Flush also makes for a delicious but mild green tea, which is quite different from other varieties.
In conclusion, the main difference between tea flushes is the season in which they are harvested, the way the leaves are processed and most importantly their unique flavor.
What is a Flush?
In tea garden terminology, ‘flush’ refers to the plucking of tea leaves. In India, tea plucking times are called flushes. In Japan and China, they are called harvests. Indian Darjeeling tea is usually harvested in three flushes – the first spring flush, second summer flush and third autumn flush. The most expensive one is the first one, followed by summer and autumn. In between flushes are common too. For example, in Darjeeling region, the monsoon flush is the one between the summer and autumn harvest.
First Flush
First flush tea is appreciated for its delicacy, aroma and freshness. The long winter nourishes the plant in its dormancy and come spring the fresh leaves sprout with a joie de vivre of a new season.
Second Flush
After the brief dormancy, Second Flush follows, irrespective of whether there has been an ‘in-between’ harvest or not. Between May to June, the tea leaves are picked and are characterized as well-rounded, fruity and mature, flavored tea leaves.
Tea brewed from these leaves is less astringent and more improved than the first flush. The liquid is bright and has a muscatel character, which is perfect to go with raspberry or scones and other delicacies. Its taste is distinctive and slightly on the sweet side.
The Darjeeling Second Flush also makes for a delicious but mild green tea, which is quite different from other varieties.
Black tea is more oxidized than oolong, yellow, white, and green teas. It is generally stronger in flavor than other teas and is made from leaves of the shrub Camellia sinensis1. The process of growing black tea involves several steps.
First, the tea leaves are plucked from the plant. The youngest leaves and leaf buds are preferred for making high-quality black tea2. After plucking, the leaves are withered by blowing air on them. Then, they are processed in either of two ways: CTC (crush, tear, curl) or orthodox. The CTC method produces smaller particles that brew quickly and produce a strong flavor. The orthodox method produces larger particles that brew slowly and produce a milder flavor1.
After processing, the leaves are oxidized under controlled temperature and humidity. This process is also known as fermentation. During oxidation, the leaves turn from green to brown or black. The length of oxidation time determines the strength and flavor of the tea1. Finally, the leaves are dried to stop the oxidation process and remove any remaining moisture2.
Camellia sinensis is mainly cultivated in tropical and subtropical climates with at least 50 inches of rainfall per year3. Tea plants prefer a rich and moist growing location in full to part sun and can be grown in hardiness zones 7-94. If you’re interested in growing your own tea at home, you can follow these steps: pluck the youngest leaves and leaf buds, roll them between your hands until they start to darken and turn red, spread them out on a tray, leave them in a cool location for 2-3 days (this is also known as withering), dry them in the oven at 250°F for about 20 minutes, and store them in an air-tight container24.
Darjeeling tea is a type of black tea that is grown only in the Darjeeling and Kalimpong districts of West Bengal, India. It has a distinctive flavor and aroma that is often compared to champagne.
