B-IN-021

Darjeeling Autumn Flush

Autumn flush, from Darjeeling, India.

Black tea

Darjeeling Autumn Flush is strongest on sweetness, smoothness and body. Typical tasting words: dried fig, oak, caramel, cinnamon. Harvested after the heavy monsoon rains when sap slows down, yielding a more fully oxidised and rounded leaf than earlier flushes. Valued by connoisseurs for its mellow, rich amber liquor, often favoured as the weather turns colder in late autumn.

Also known as Darjeeling Autumnal and Autumn Flush Darjeeling.

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The profile

Taste, 0 to 5

sweetness4bitterness1astringency2umami0brightness2body3smoothness4aroma intensity3finish length3

Flavour families, 0 to 5

floral1fruity3vegetal0marine0nutty1toasty2malty2honey2spicy1woody3earthy2smoky0creamy0citrus1stone fruit1tropical0cocoa1caramel2

Facts

Origin: Darjeeling, India
Plant: Camellia sinensis var. sinensis
Harvest: October to November (autumn flush)
Elevation: high
Oxidation: 85 to 95%
Roast: very light
Leaf: twisted
Price band: mid-range
Availability: fairly common
Ageing: a little
Forgiving to brew: 3 of 5
L-theanine: low

Made by: withering, then rolling, then oxidation, then firing, then sorting.

Caffeine

A cup of Darjeeling Autumn Flush carries a typical estimate of 50 mg of caffeine, within a range of 35 to 65 mg depending on leaf amount, water temperature and steeping time. Figures are estimates for a 240 ml cup. Better earlier in the day if you are sensitive to caffeine. The caffeine planner turns this into a daily total.

How to brew it

Method	Leaf	Water	Steeps
Western, 250 ml	3 g	92 to 96 °C	3.5 min, 4.5 min
Gongfu, 100 ml	4.5 g	92 to 96 °C	30 s, 35 s, 45 s, 60 s, 90 s, 2 min
Cold brew, 250 ml	3 g	Fridge	8 to 12 hours

Up to 6 infusions. Scale for your own pot with the brew calculator.

Drinking it

afternoon
evening
afternoon
cold_weather
relaxing

Pairs with pastry, scones_cakes and cheese. Milk: no. Iced: yes. Sweetener: yes. Good for beginners: yes.