First Flush

First flush marks the beginning of the tea growing season, when bushes break dormancy after winter rest. The accumulated energy from months of dormancy produces leaves with concentrated amino acids and aromatic compounds, yielding teas of remarkable freshness and complexity. In Darjeeling, first flush teas are light-bodied with a greenish-gold liquor, floral aroma, and a characteristic muscatel brightness that is entirely absent from later harvests. The limited quantity — first flush represents only 15-20% of annual Darjeeling production — and intense global demand mean first flush teas are shipped by air freight to auction and retail within days of production. Japanese shincha (new tea) and Chinese mingqian teas are parallel first-flush traditions in their respective regions. The quality of any first flush depends on weather — a warm, dry spring after adequate winter rain produces the finest leaves.