Compare two teas
Side by side across seven dimensions. There is no verdict and no winner — the purpose is to understand the difference, not to be told which to buy.
Darjeeling first flush
Black tea
Darjeeling autumn flush
Black tea
Why these two get confused
Both light-bodied Darjeelings from the same bushes. The autumn flush is rounder and less floral, and is often sold at first-flush prices to buyers who have only heard of the two famous ones.
TeaHQ has written about this pair
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.
- When
- Darjeeling first flush: Spring.Darjeeling autumn flush: After the monsoon has ended.
- How oxidised it actually is
- Darjeeling first flush: Often only lightly, which is why it brews closer to a light oolong than to Assam despite being sold as black tea.Darjeeling autumn flush: Fully oxidised and darker again.
- What it tastes like
- Darjeeling first flush: White flowers, green almond, citrus peel and fresh hay. Pale and brisk.Darjeeling autumn flush: Dried fruit, copper and sweet spice. Smooth and quiet.
- Body and grip
- Darjeeling first flush: Light and drying.Darjeeling autumn flush: Medium with little drying grip at all.
- Brewing risk
- Darjeeling first flush: High. Brew it as a light oolong rather than as a black tea, or it will turn green and harsh.Darjeeling autumn flush: Low. It is the most forgiving of the three.
- Price
- Darjeeling first flush: The highest, and the most speculative.Darjeeling autumn flush: Considerably cheaper than either.
- Who it suits
- Darjeeling first flush: Someone who likes green and floral teas and is prepared to brew carefully.Darjeeling autumn flush: Someone who wants a Darjeeling that behaves like a normal black tea.
In summary: 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.
Point by point
| Dimension | Darjeeling first flush | Darjeeling autumn flush |
|---|---|---|
| Category | Black tea · lightly oxidised | Black tea · fully oxidised |
| Production | In order: Withering → Rolling and shaping → Oxidation → Drying. bud and two leaves and first flush harvest. | In order: Withering → Rolling and shaping → Oxidation → Drying. bud and two leaves and autumn harvest. |
| Origin | India — Darjeeling — Protected designation: Protected by an Indian geographical indication. | India — Darjeeling — Protected designation: Protected by an Indian geographical indication. |
| Flavour | floral, citrus and vegetal. light and drying in the mouth. Aroma: white flowers, green almond, citrus peel, fresh hay. Layered in character. Moderate in intensity. | fruity and spice. medium and smooth in the mouth. Aroma: dried fruit, copper, sweet spice. Moderate in character. Moderate in intensity. |
| Brewing | Western brewing (teapot or mug): 1–1.5 g/100 ml at 85–90 °C, first steep 180s. Gongfu brewing (gaiwan): 4–5 g/100 ml at 90–95 °C, first steep 10s of 5 authored. Mug infuser brewing: 1–1.5 g/100 ml at 85–92 °C, first steep 210s. Cold brew tea: 1.2–2 g/100 ml at 4–10 °C, first steep 28800s. | Western brewing (teapot or mug): 1–1.5 g/100 ml at 92–98 °C, first steep 210s. Gongfu brewing (gaiwan): 4–5 g/100 ml at 90–95 °C, first steep 10s of 5 authored. |
| Cultural context | Used in Assam and Darjeeling garden heritage. Oxidation levels vary widely between gardens and years; two first flushes from the same season can look and taste like different categories. Far more tea is sold as Darjeeling than the district produces. A garden name, a flush and a picking year are the practical markers of a genuine lot; their absence is not proof of anything, but their presence is worth paying for. | Not recorded for this tea. |
| Who may prefer it | Someone who wants presence without being dominated and has drunk enough tea to notice what changes between infusions. It rewards attention to leaf weight and timing. | Someone who wants presence without being dominated and wants to enjoy it on the first cup. It tolerates an imprecise brew. |
Nothing above is a recommendation. The last row describes the drinker each tea suits, using each tea’s own authored fields and the same sentence structure for both, so neither can be framed as the safe choice.