Darjeeling first, second and autumn flush

One district, three pickings, and three teas so different that a drinker who liked one may well dislike the next. The third gets the least attention and is the one most likely to suit someone who found the other two thin.

tea

What is being compared

Why these get confused

'Darjeeling' is treated as a flavour. It is a place producing three teas a year whose differences from one another are larger than the differences between many separate origins.

Point by point

AspectDarjeeling first flushDarjeeling second flushDarjeeling autumn flush
WhenSpring.Summer.After the monsoon has ended.
How oxidised it actually isOften only lightly, which is why it brews closer to a light oolong than to Assam despite being sold as black tea.Heavily oxidised, and rounder for it.Fully oxidised and darker again.
What it tastes likeWhite flowers, green almond, citrus peel and fresh hay. Pale and brisk.Muscat grape, apricot and walnut — the muscatel character the district is famous for.Dried fruit, copper and sweet spice. Smooth and quiet.
Body and gripLight and drying.Medium and smooth.Medium with little drying grip at all.
Brewing riskHigh. Brew it as a light oolong rather than as a black tea, or it will turn green and harsh.Moderate.Low. It is the most forgiving of the three.
PriceThe highest, and the most speculative.High, and the most consistently rewarded.Considerably cheaper than either.
Who it suitsSomeone who likes green and floral teas and is prepared to brew carefully.Someone who wants the thing Darjeeling is famous for.Someone who wants a Darjeeling that behaves like a normal black tea.

The short answer

Autumn flush is the value purchase in this district and the one to reach for if first flush has repeatedly come out harsh in your hands. It is not a lesser version of the other two; it is the picking where the aromatic lift has gone and a smooth coppery cup has taken its place.

Not a ranking. TeaHQ publishes no ratings and does not know your occasion.

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