Darjeeling tea has a special place in the hearts of tea lovers worldwide. Grown in the misty hills of West Bengal, India, this tea is often called the “Champagne of Teas” because of its delicate flavors and unique character. (If you want to know more about why Darjeeling tea has earned this title, you can check out my blog on 3 reasons why Darjeeling Tea is known as the Champagne of Teas.)
But what many people don’t realize is that not all Darjeeling tea tastes the same. The flavor depends on when the leaves are harvested. Two of the most famous harvests are the First Flush and Second Flush. Both are highly prized, but they offer very different experiences in the cup.
In this blog, I’ll explain what First Flush and Second Flush Darjeeling teas are, how they differ, and which one you should choose depending on your taste.
What is Darjeeling First Flush?
Darjeeling First Flush is the very first harvest of the year, usually picked between March and April, right after the tea plants awaken from winter dormancy.
- Appearance: The leaves are tender, young, and slightly greenish.
- Flavor: The taste is light, fresh, floral, and slightly astringent. Many describe it as having a “spring-like” character with notes of green leaves, wildflowers, and sometimes a hint of citrus.
- Aroma: Gentle and fragrant, almost like walking through a blooming garden.
- Liquor (brewed tea): Pale golden or light amber in color.
Think of First Flush as the springtime of teas — delicate, refreshing, and full of youthful energy.
Because of its freshness and limited availability, First Flush is often considered a collector’s tea and can be quite expensive.
What is Darjeeling Second Flush?
Darjeeling Second Flush is harvested during May to June, after the tea plants have had more time to mature in the warm summer sun.
- Appearance: The leaves are darker, more mature, and sometimes have golden tips.
- Flavor: Rich, full-bodied, and famous for its muscatel notes (a sweet, fruity flavor similar to muscat grapes). You may also find hints of stone fruits like plum or apricot.
- Aroma: Stronger and more complex compared to First Flush.
- Liquor (brewed tea): A deeper amber or reddish-brown color.
If First Flush is like spring, then Second Flush is like summer in a cup — bold, warm, and satisfying.
Many tea connoisseurs consider Second Flush to be the true signature of Darjeeling tea because of its unique muscatel flavor.
Key Differences Between First Flush and Second Flush
| Feature | First Flush | Second Flush |
|---|---|---|
| Harvest Season | March–April (Spring) | May–June (Early Summer) |
| Leaves | Young, tender, greenish | Darker, mature, sometimes golden tips |
| Flavor Profile | Light, floral, fresh, slightly astringent | Rich, muscatel, fruity, full-bodied |
| Aroma | Delicate, fragrant, floral | Stronger, complex, fruity |
| Liquor Color | Pale golden, light amber | Amber to reddish-brown |
| Price | Often higher due to rarity | More affordable but still premium |
| Best For | Those who like light, refreshing teas | Those who enjoy bold, fruity flavors |
Why Does the Flush Matter So Much?
The flush (harvest season) matters because climate, rainfall, and sunlight change the chemical composition of the tea leaves.
- In spring, the tea bushes produce young shoots packed with delicate flavors.
- In summer, the leaves mature and develop more complex compounds, resulting in the muscatel taste that Darjeeling is famous for.
This is why tea enthusiasts often collect both flushes — they offer two completely different experiences from the same plant.
Which One Should You Choose?
- Choose First Flush if:
- You like light, delicate flavors.
- You enjoy floral teas with a gentle aroma.
- You’re curious about the “champagne-like” qualities of Darjeeling tea.
- Choose Second Flush if:
- You prefer richer, stronger flavors.
- You enjoy fruity or wine-like notes in your tea.
- You want the classic muscatel taste that Darjeeling is known for.
Many tea lovers actually enjoy both — First Flush during the spring and summer for freshness, and Second Flush in autumn and winter for warmth.
How to Brew First Flush and Second Flush Darjeeling Tea
The brewing method is similar, but the steeping time should vary slightly:
- First Flush: Use water at around 80–85°C (not boiling). Steep for 2–3 minutes to preserve its delicate flavor.
- Second Flush: Use water at around 90–95°C. Steep for 3–4 minutes to bring out the rich muscatel notes.
Always use fresh, filtered water and avoid over-steeping, as Darjeeling tea can turn bitter if brewed too long.
Final Thoughts
Darjeeling tea is truly a gift from nature, and both the First Flush and Second Flush have something unique to offer. While the First Flush gives you a taste of spring with its light, floral freshness, the Second Flush embodies summer with its bold muscatel richness.
If you’re a tea beginner, I recommend trying both to understand why Darjeeling is considered the “Champagne of Teas.” And if you want to know more about what makes Darjeeling tea so special in the first place, you can check out my blog on 3 Reasons why Darjeeling Tea is known as the Champagne of Teas.
No matter which flush you choose, every sip of Darjeeling tea tells the story of the misty Himalayan hills and the craftsmanship of generations of tea growers.