What is actually FLIGHT TEA?

Discover the first tea of ​​the year!

The so-called flight teas come from the Darjeeling highlands in the northern Himalayas. This is where the highest quality black teas in the world are harvested after the winter break in March.

The fullness and depth of the aromas, as well as the scent and color of the tea leaves from the very first picking are a unique taste experience.

The time of harvest is the main criterion.

After the vegetation break from November to mid-February, the soil is still very cold. The plant's shoots grow slowly, but the sun is already getting stronger. This means that the active ingredients typical for tea are found in very little leaf material and are therefore present in very high concentrations.

Although the harvest quantities are very small due to the low yield and the same amount of work, which leads to a high price, among other things, each individual leaf offers an intense taste experience.

The aroma of the flight teas is particularly fresh, almost grassy, ​​with the floral notes that are unmistakable for Darjeeling.

The leaves are light with green tinges and contain a high concentration of tannins as well as a lot of caffeine.

TIP: We recommend preparing Darjeeling flight teas with decalcified or low-mineral water to fully exploit all the fine flavors of this delicacy.