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 second flush
Black tea
TeaHQ has written about this pair
The same bushes on the same slopes, picked eight weeks apart, producing teas that share little beyond a name and a district.
- When
- Darjeeling first flush: March and April, the first growth after winter.Darjeeling second flush: May and June, after the weather warms.
- Oxidation
- Darjeeling first flush: Light, often barely more than a green oolong.Darjeeling second flush: Fuller, closer to a conventional black tea.
- Colour
- Darjeeling first flush: Pale gold-green.Darjeeling second flush: Amber to coppery.
- Flavour
- Darjeeling first flush: Brisk, floral and astringent, with a green edge.Darjeeling second flush: Muscat grape, stone fruit and honey, with more body.
- Brewing
- Darjeeling first flush: Cooler water and a short steep. It turns harsh fast.Darjeeling second flush: A little hotter and slightly longer; more forgiving.
In summary: First flush is the brighter and more delicate, second flush the rounder and sweeter. Most people who say they dislike Darjeeling have met an over-brewed first flush.
Point by point
| Dimension | Darjeeling first flush | Darjeeling second flush |
|---|---|---|
| Category | Black tea · lightly oxidised | Black tea · heavily 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 second flush 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 woody. medium and smooth in the mouth. Aroma: muscat grape, apricot, walnut, warm wood. Layered 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. | Western brewing (teapot or mug): 1–1.5 g/100 ml at 90–95 °C, first steep 210s. Gongfu brewing (gaiwan): 4–5 g/100 ml at 90–95 °C, first steep 10s of 5 authored. |
| Cultural context | 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. | Used in Afternoon 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 and is traditionally drunk plain. |
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.