“Tea is the elixir of life.” – Lao Tzu
As springtime arrives and signs of life and vitality gently unfurl, a tea lover’s fancy lightly turns to thoughts of first flush Darjeeling.
When considering the Darjeeling tea category, what a difference a season can make. Far from matching the rich and fruity muscatel notes of their second flush cousins, first flush Darjeeling teas epitomize the heady floral bouquet and wildflower honey sweetness that is synonymous with the vibrancy of the verdant season.
There is an immense amount of scrupulous care, skill, and craftsmanship that goes into the harvesting and processing of the tenderest new growth to capture every fleeting flavor note that is released into each ephemeral sipping experience.
The leaves are first exposed to an extended withering stage, which gradually reduces the moisture content in the leaves. First flush leaves are very soft and tender to begin with. Withering softens them further, making them more pliable, and allowing the full development of the volatile compounds responsible for the ambrosial flavor profile unique to this tea. The leaves are then rolled, with minimal pressure, to achieve the desired twist in the leaves. This gentle rolling ruptures the flavor cells while also retaining the light, pale green color and texture in the cup quality. Oxidization is minimized, barely 2 to 5 minutes, as compared with an hour or more of their second flush counterparts. This short oxidation also contributes to the tea's greener appearance and lighter flavor profile. The final stage is the firing process. The leaves are fully fired, which halts the oxidation process to fix the leaves at the height of perfection and lock in the flavor.
Nestled in the Kurseong valley of Darjeeling, India, the Rohini estate is recorded as the youngest tea estate in the region. The estate originally began producing in 1955 but closed in 1962. Shuttered for over three decades, revitalization efforts began in 1994, which led to a 2000 reopening by the Saria family. The high altitude of the Rohini estate, spanning about 3,000 feet (914 meters) to 4,400 feet (1,300 meters), presents some unique conditions for a particularly stellar tea. Cooler temperatures, and some frost at that elevation, result in slower growth, which means more time for the leaves to build up higher concentrations of amino acids and flavor compounds. This equals a distinctive, fragrant, and flavorful cup. Natural pest resistance in these cooler climes also means less chance of developing those compounds that can contribute to bitterness. Extended winter dormancy is also the perfect opportunity for the leaves to absorb more of the nutrients and compounds that contribute to richness and complexity.
As we do every year, Upton Tea Imports is thrilled to debut the very FIRST First Flush Darjeeling of the season here in North America as we have unveiled 2025’s lot #1 from the Rohini Estate. Introducing Rohini Estate First Flush Moonlight FTGFOP1 (2025 EX-1) Darjeeling. Harvested on February 3rd, 2025, this outstanding selection displays bold, handcrafted leaves in shades of green, decorated with delicate, silvery tips. The aroma is fresh and fragrant, with sweet floral hints and notes of corn silk. The cup glows with rich golden highlights, the first sip blooming with honeyed floral notes, complemented by hints of fresh spring greens. A full buttery mouth-feel embraces the classic first flush flavor profile, leading to a lingering, silky finish.
Desire delicious Darjeeling delights? Dive in!
Until next time, keep sipping!