B-IN-020

Darjeeling Second Flush

Second flush, from Darjeeling, India.

Black tea

Darjeeling Second Flush is strongest on aroma intensity, sweetness and finish length. Typical tasting words: muscatel, peach, honey, nutmeg. Commercial planting began in the 1840s under British administration using Chinese seed varieties, establishing Darjeeling's signature aromatic profile. Widely regarded in the West as the quintessential afternoon luxury tea, customarily taken without milk to appreciate its delicate top notes.

Also known as Darjeeling Summer Flush and Second Flush Darjeeling.

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The profile

Taste, 0 to 5

sweetness4bitterness2astringency3umami0brightness3body3smoothness3aroma intensity5finish length4

Flavour families, 0 to 5

floral2fruity4vegetal0marine0nutty1toasty2malty1honey3spicy2woody2earthy1smoky0creamy0citrus1stone fruit3tropical0cocoa0caramel1

Facts

Origin: Darjeeling, India
Plant: Camellia sinensis var. sinensis
Harvest: May to June (second flush)
Elevation: high
Oxidation: 70 to 85%
Roast: very light
Leaf: twisted
Price band: premium
Availability: common
Ageing: a little
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 Second Flush carries a typical estimate of 55 mg of caffeine, within a range of 40 to 70 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	2.5 g	90 to 95 °C	3 min, 4 min
Gongfu, 100 ml	4 g	90 to 95 °C	25 s, 30 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

morning
afternoon
afternoon
relaxing
social

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