1996: Darjeeling First Flush
In the harsh mountain climate of the Himalayas, in the Darjeeling area, the first spring tea harvest takes place from March to the end of April and is called the First Flush. A tea prized primarily for its floral fragrance. Carefully chosen each year by refined tea lovers with the participation of even more tea traders. This is a very fresh tea, especially if enjoyed in the late Spring just after harvest. This tea is incredibly flowery with mildly euphoric effects, virtually unrivalled in fragrance and texture. A sparkling, amber-orange color in the cup.