Flush
Definition
A distinct seasonal harvest period, particularly significant in Darjeeling and other regions. First flush (spring) yields delicate, floral teas; second flush (summer) produces muscatel character; autumn flush offers mellow, rounded cups.
Details
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.