Darjeeling (India)

Darjeeling is without doubt one of the most renowned tea growing regions. On the southern slopes of the Himalaya Mountains at altitudes of up to 2,500 m more than 80 plantations produce the most exquisite varieties of the world.

MAIN CROPS
March – May • First Flush
At the beginning of spring, after the end of the vegetation break, the first, delicate leaves and leaf buds are plucked. Lively and fresh aromas, as well as delightfully flowery scents characterise a good first flush. Premium qualities sometimes contain a hint of a nutmeg.

May – June • Inbetween
Towards the end of the first flush season the first touches of the second flush period can be noted in the qualities. The leaves and the Infusion are already turning darker and the diversity of the flavours varies from full-bodied to slightly aromatic.

June – July • Second Flush
During the summer harvest, the summit in the crop year, the tea shrubs develop more strength and aroma by the longer exposure to stronger sunlight. The most important quality features of a classical second flush tea are a dark brown to black leaf with golden tips and the colour of the infusion, a soft amber, presenting an aromatic flavour. Top qualities possess a distinctive nutmeg note.

October – November • Autumnal
After several periods of rain in late summer and until the vegetation lull in November, we can enjoy fully aromatic but somewhat milder teas.

Darjeeling Teas »