B-IN-019

Darjeeling First Flush

First flush, from Darjeeling, India.

Black tea

Darjeeling First Flush is strongest on aroma intensity, brightness and finish length. Typical tasting words: muscatel, peach, orchid, cut hay, grapefruit. Cultivated in the Himalayan foothills since the 1840s; modern first flushes are deliberately kept lightly oxidised. Known as the Champagne of teas, customarily drunk fresh and neat without milk or sugar in delicate teaware.

Also known as Spring Flush Darjeeling and Darjeeling FF.

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The profile

Taste, 0 to 5

sweetness3bitterness2astringency3umami1brightness4body2smoothness3aroma intensity5finish length4

Flavour families, 0 to 5

floral4fruity4vegetal2marine0nutty1toasty1malty1honey2spicy1woody1earthy1smoky0creamy0citrus2stone fruit3tropical0cocoa0caramel0

Facts

Origin: Darjeeling, India
Plant: Camellia sinensis var. sinensis
Harvest: Early spring, March to April
Elevation: high
Oxidation: 25 to 50%
Roast: very light
Leaf: twisted
Price band: premium
Availability: common
Ageing: not for ageing
Forgiving to brew: 2 of 5
L-theanine: moderate

Made by: withering, then hard_rolling, then light_oxidation, then drying.

Caffeine

A cup of Darjeeling First 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	85 to 90 °C	3 min, 3.5 min
Gongfu, 100 ml	4 g	85 to 90 °C	20 s, 25 s, 35 s, 45 s, 60 s, 80 s
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

morning
afternoon
morning
midday
afternoon

Pairs with pastry, fruit and salads. Milk: no. Iced: yes. Sweetener: no. Good for beginners: no.