What is the difference between the four main pickings of Darjeeling tea?

1. Flight Tea - The Exquisite

The first picking after the winter rest is eagerly awaited every spring.

Picked at dawn, the leaves are processed immediately and are already on the plane to Europe and many other parts of the world by the evening. Air-flight tea is more expensive than tea that is transported conventionally by sea, as the costs of transport by plane are higher. However, it is also super fresh and retains its special, floral aroma, which can develop during the long winter harvest break.

➡️ More information about flight tea

2. First Flush - The Popular

The spring harvest is probably the most famous Darjeeling harvest.

It is harvested in March and April and produces an infusion with a light golden color, light body and delicate floral aromas. The taste of Darjeeling First Flush is delicate and fresh, with notes of flowers, citrus fruits and sometimes grass or nutmeg.

3. Second Flush - The Spicy One

The summer harvest of Darjeeling is picked in June and July.

The tea leaves grow larger during this time and develop more flavors. The second flush is characterized by its darker color and stronger, fuller flavor. It often has notes of nutmeg, chocolate, caramel and sometimes fruits such as peach or apricot. The taste is also a bit spicier than the first flush.

4. Autumn Flush - The Underdog

The autumn picking after the rainy season in October and November is the fourth and final Darjeeling harvest of the year.

In contrast to the light, floral spring and spicier summer harvests, Autumnal has a fuller flavour, often with hints of caramel and nutmeg, with clear tannins. The tea leaves have a richer, golden colour.