In India, tea is typically harvested throughout the year, but there are distinct harvesting seasons known as "flushes." The main flushes in Indian tea production are:
First Flush: This occurs in spring, usually from March to April. The first flush tea leaves are tender and produce a delicate and light tea with a fresh flavor.
Second Flush: This takes place in late spring to early summer, from May to June. Second flush teas are more mature and often produce stronger and fuller-bodied teas with a distinct muscatel flavor, especially in Darjeeling tea.
Monsoon Flush: This happens during the monsoon season, from July to September. The leaves during this flush are coarser, and the tea is less sought after for its quality. It is often used for lower-grade teas or tea bags.
Autumn Flush: Occurring from October to November, the autumn flush produces teas that are typically mellow and less astringent than second flush teas.
Now, regarding the term "flush" in the harvesting process, it refers to a specific period when the tea bushes produce a new set of leaves or growth. The term "flush" is often used to describe the timing and quality of the leaves being harvested. Different flushes result in variations in flavor, aroma, and appearance of the tea.
In the context of Darjeeling Tea and how rainfall is important
Darjeeling tea is a prime example of a tea variety that is highly influenced by seasonal changes in rainfall, leading to distinct flushes with unique flavors. Here's an elaboration on how rainfall affects Darjeeling tea:
First Flush: Darjeeling's first flush, often referred to as the "spring flush," occurs typically from March to April. During this time, the tea bushes have been dormant through the winter, and the new growth begins with the arrival of spring rains. The rainfall and cool temperatures of spring contribute to the delicate and floral characteristics of the first flush. The leaves are tender and produce a light, crisp, and bright infusion with fresh, grassy notes and a hint of floral aroma.
Second Flush: The second flush in Darjeeling usually takes place from late May to June. By this time, the tea bushes have experienced a significant growth spurt due to the spring rains. The leaves are more mature, and the flavor profile shifts. The second flush Darjeeling teas are well-known for their muscatel flavor, which is often described as having a fruity, wine-like taste. This unique flavor is a result of the interaction between the rain, sunlight, and specific tea plant cultivars.
Monsoon Flush: The monsoon flush occurs during the wet monsoon season from July to September. This period sees heavy rainfall, which can sometimes lead to overgrowth of tea bushes and coarser leaves. Teas from this flush are less sought after for their quality, as the leaves tend to be less tender and produce a less desirable taste compared to the first and second flush teas.
Autumn Flush: The autumn flush, which happens from October to November, occurs after the monsoon season. The rainfall during the monsoon helps rejuvenate the tea bushes, leading to a mellow and less astringent flavor in the autumn flush teas. These teas often have a balanced and smoother taste.
In Darjeeling, the specific timing and intensity of rainfall during each flush have a direct impact on the growth, development, and flavor of the tea leaves. The unique terroir of the region, combined with these seasonal variations in rainfall, gives Darjeeling tea its renowned diversity of flavors and distinct flushes, making it one of the most sought-after and prized teas in the world.
Comments