Darjeeling Tea 101: Understanding the Flushes

Darjeeling tea is one of the most celebrated and sought-after teas in the world, often referred to as the “Champagne of teas.” Grown in the Himalayan foothills of India, this single origin tea is known for its bright, aromatic, and nuanced character. But what makes Darjeeling tea truly unique is how it changes with the seasons- and that’s where the flushes of Darjeeling come in.

Each flush refers to a seasonal harvest, and each one offers a completely different taste, appearance, and aroma. Here’s everything you need to know about the four main flushes of Darjeeling tea- and how to choose the one that’s right for you.

First Flush Darjeeling Tea (Spring Harvest – March to April)

First Flush Darjeeling is the first tea harvested after the plants awaken from winter dormancy. These tender spring leaves are packed with aromatic compounds, making this one of the most prized types of Indian tea.

Flavour profile:
Light, floral, and crisp with gentle astringency. Expect notes of spring blossoms, green almonds, and fresh herbs.

Look for:
Silvery-green leaves, fine tips, and a pale golden liquor in the cup.

Why it’s sought after:
First Flush teas are limited in quantity, highly seasonal, and offer a delicate complexity that’s unlike any other. Many tea connoisseurs consider this the best Darjeeling tea for its freshness and elegance.

Best enjoyed:
On its own- no milk- to appreciate the delicate profile.

Second Flush Darjeeling Tea (Summer Harvest - May to June)

As the weather warms, the leaves develop more depth and character. Second Flush Darjeeling is known for its fuller body and iconic muscatel flavour - a grape-like richness that’s unique to Darjeeling.

Flavour profile:
Bold, fruity, and smooth with notes of muscat grapes, stone fruit, and spice.

Look for:
Darker, coppery leaves and an amber liquor with a pronounced aroma.

Why it stands out:
Second Flush teas are favoured for their richness and complexity. They're perfect for those who enjoy a fuller-bodied cup without losing the refinement of single origin tea.

Best enjoyed:
Any time of day - works well both plain or with a splash of milk.

Monsoon Flush Darjeeling (Rainy Season – July to September)

During the heavy monsoon season, the tea bushes grow rapidly. While Monsoon Flush is less delicate, it’s robust and dependable - making it ideal for chai or blending.

Flavour profile:
Earthy, bold, and brisk with lower aroma and less complexity.

Look for:
Thicker, darker leaves and a strong, dark infusion.

Why it’s useful:
Affordable and full-bodied, this is everyday Darjeeling tea. It’s great for brewing a strong cup or making traditional Indian masala chai.

Best enjoyed:
With milk, sugar, or spices.

Autumn Flush Darjeeling Tea (Post-Monsoon – October to November)

The final harvest of the year, Autumn Flush Darjeeling is produced as temperatures begin to cool and the plants slow down. This results in a smooth, mellow tea with warm, comforting flavours.

Flavour profile:
Sweet, nutty, and well-rounded with notes of caramel, dried fruit, and soft wood.

Look for:
Reddish-brown leaves and a rich copper infusion.

Why it’s underrated:
Autumn Flush is often overlooked but offers exceptional balance.

Best enjoyed:
Hot, on its own - especially as the weather turns cooler.

Shop the Flushes at Karma Tea Co.

At Karma Tea Co., every Darjeeling tea is directly sourced from small, family-run gardens, crafted in limited batches, and chosen for flavour, integrity, and sustainability. Explore the seasonal character of single origin Darjeeling teas and find your favourite flush today.