Flush

The concept of flushes is most celebrated in Darjeeling, where altitude and seasonal temperature swings create dramatically different leaf character. First flush teas, picked from late February through April, are prized for their bright, floral, sometimes greenish quality. Second flush, harvested May through June, develops the famous muscatel grape-like aroma unique to Darjeeling. The monsoon flush (July-September) produces bolder, less nuanced tea often used in blends. Autumn flush (October-November) yields copper-colored liquor with a gentle, mellow sweetness. Japan similarly distinguishes shincha (first picking) from nibancha (second) and sanbancha (third), each with diminishing amino acid content and increasing astringency.