Every spring, as the last of the Himalayan frost retreats from the hillsides of Darjeeling, something remarkable happens. The tea bushes, dormant through the cold months, push out their first tender leaves. These leaves — picked between late February and mid-April — produce what the tea world calls "first flush."
Why First Flush Matters
First flush Darjeeling is prized for its lightness and complexity. The liquor is pale gold, almost green, with an aroma that can evoke muscatel grapes, fresh flowers, and a clean minerality that speaks of the high-altitude terroir.
Unlike the robust, malty second flush teas that Darjeeling also produces, first flush is about restraint. It is a tea that whispers rather than shouts, and rewards those who pay attention.
The Terroir Factor
Darjeeling sits at an altitude of 600 to 2,000 metres in the foothills of the eastern Himalayas. The combination of altitude, rainfall, and the unique loamy soil creates a microclimate that cannot be replicated anywhere else in the world.
This is why Darjeeling tea has earned its reputation as the "Champagne of teas" — a designation that, like Champagne itself, is rooted in place. The same Camellia sinensis plant grown in Assam or Nilgiri produces a fundamentally different cup.
How to Brew First Flush
First flush Darjeeling demands a lighter hand than most Indian teas. Use water at about 85°C — just below boiling — and steep for three to four minutes. No milk. Perhaps no sugar, though a half-teaspoon of honey can complement the floral notes beautifully.
Drink it in a white or clear glass cup if you can. Half the experience of first flush is visual — that luminous, pale liquor catching the light.
A Seasonal Pleasure
First flush is inherently limited. The picking window is narrow, the yield is small, and the best lots sell out quickly. At Campbell Tea, we source our first flush directly from estates in the Kurseong and Mirik valleys, selecting only lots that meet our standards for aroma, clarity, and character.
If you have never tried a true first flush Darjeeling, we encourage you to seek one out when the season arrives. It will change what you think tea can be.