In the context of tea, “flush” refers to the different harvests or picking seasons for tea leaves. There are typically three flushes for tea, each with its own distinct flavor and characteristics.
First flush: This is the first harvest of the year, usually taking place in late February to early April. The leaves are young and tender, producing a light-bodied tea with a delicate flavor and floral aroma.
Second flush: This is the second harvest of the year, usually taking place in late May to early June. The leaves are more mature, producing a full-bodied tea with a musky aroma and a strong, robust flavor.
Third flush: This is the third and final harvest of the year, usually taking place in late July to early August. The leaves are the most mature, producing a rich and robust tea with a fruity aroma and a strong, full-bodied flavor.
Darjeeling tea is one of the most famous teas which is known for its three flushes. Darjeeling tea is grown in the Darjeeling district of West Bengal, India. It is known for its distinct musky and floral aroma and is considered one of the finest teas in the world.
Additionally, there are some other teas that are also known by flush such as Ceylon tea, Assam tea, etc.
Variety of flush Tea.
es, different types of tea can also be categorized by flush. Here are some examples of popular teas that are known by their flush:
First flush Darjeeling: As mentioned earlier, the first flush Darjeeling is the first harvest of the year, usually taking place in late February to early April. It is known for its light-bodied, delicate flavor and floral aroma.
Second, flush Darjeeling: The second flush Darjeeling is the second harvest of the year, usually taking place in late May to early June. It is known for its full-bodied, musky aroma and robust flavor.
Third, flush Darjeeling: The third flush Darjeeling is the third and final harvest of the year, usually taking place in late July to early August. It is known for its rich, robust flavor and fruity aroma.
First, flush Ceylon tea: Ceylon tea is grown in Sri Lanka, and the first flush Ceylon tea is the first harvest of the year, usually taking place in January or February. It is known for its light-bodied, delicate flavor and floral aroma.
Second, flush Assam tea: Assam tea is grown in the Assam region of India, and the second flush Assam tea is the second harvest of the year, usually taking place in June or July. It is known for its full-bodied, malty flavor and strong, robust aroma.
Third flush Nilgiri tea: Nilgiri tea is grown in the Nilgiri Hills of India, and the third flush Nilgiri tea is the third and final harvest of the year, usually taking place in October or November. It is known for its rich, full-bodied flavor and floral aroma.
It’s worth noting that not all teas are classified by flush, some teas are classified by the region or the estate where the tea is grown or by the type of tea.