B-IN-022

Darjeeling Monsoon Flush

Monsoon flush, from Darjeeling, India.

Black tea

Darjeeling Monsoon Flush is strongest on astringency, bitterness and body. Typical tasting words: bark, toast crust, damp earth. Produced during the torrential summer rains when rapid bush growth dilutes delicate volatiles, traditionally directed into domestic blends. Rarely sold as a standalone single-estate tea in western markets; commonly used for milk tea or commercial breakfast blends in India.

Also known as Darjeeling Rains Flush and Monsoon Darjeeling.

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The profile

Taste, 0 to 5

sweetness2bitterness3astringency4umami0brightness2body3smoothness2aroma intensity2finish length2

Flavour families, 0 to 5

floral0fruity1vegetal1marine0nutty0toasty2malty2honey1spicy1woody3earthy3smoky0creamy0citrus0stone fruit0tropical0cocoa0caramel1

Facts

Origin: Darjeeling, India
Plant: Camellia sinensis var. sinensis
Harvest: July to September (monsoon flush)
Elevation: high
Oxidation: 85 to 95%
Roast: very light
Leaf: broken
Price band: affordable
Availability: specialist
Ageing: not for ageing
Forgiving to brew: 2 of 5
L-theanine: low

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

Caffeine

A cup of Darjeeling Monsoon Flush carries a typical estimate of 55 mg of caffeine, within a range of 40 to 75 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	95 to 100 °C	3 min, 4 min
Cold brew, 250 ml	3 g	Fridge	8 to 12 hours

Up to 2 infusions. Scale for your own pot with the brew calculator.

Drinking it

morning
midday
breakfast
morning

Pairs with breakfast_dishes and pastry. Milk: yes. Iced: yes. Sweetener: yes. Good for beginners: no.

Tasting words explained

bark