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The most anticipated time of the year in the tea industry is first flush Darjeeling season.

The generous warmth and glow of summertime continue to surround us. Now, after a dazzling first flush season, the spotlight shifts as second flush Darjeeling takes the stage.

The most anticipated time of the year is upon us – the first flush season in Darjeeling, India. The season usually begins in mid-February when the earth starts to warm up after the plants’ winter dormancy. The newly sprouting tea leaves are packed with stored nutrients and plucked by hand in the traditional way – two leaves and a bud. Batch sizes are limited and their quality is unparalleled. First flush teas are sometimes referred to as “sunshine in a cup,” with a flavor that is delicate and smooth yet so full of brightness. The fresh and slightly floral aroma is enthralling.

In 1953, the Tea Act was put into place to standardize tea production in India. The Tea Board of India was created to assist in setting the standard and regulations from propagation of plants to sales of the final tea product and everything in between. Improving quality, setting standards, promoting consumption and cooperative efforts are a few aspects the Tea Board of India covers. Long before this time, tea was grown in the country.

In the Darjeeling region of India, our beloved tea fields are frequented by a special, larger-than-life visitor: the Asian elephant.

Steep a cup of tea to sip alongside some classic records for a delightful sonic experience.

The best leaf plucking for optimal flavor and mouthfeel is widely regarded as a set of two leaves and a bud, often referred to as a fine plucking.

Despite what its moniker might suggest, figgy pudding does not always contain figs, nor is it a pudding in the American sense. Instead, it is a steamed, cake-like dessert, with a consistency and density like that of fruitcake.

It’s the month of May and here in the Northeastern US, the botanical kingdom is in full, luxurious growth and vibrant bloom. On May 21st, we celebrate International Tea Day, a lovely time to pause and appreciate the scents and flavors of our favorite beverage!

A new day dawns over the Nilgiri Hills of south India, the rising sun slowly illuminating the vast swaths of verdant tea fields, terraced into the steep mountainsides in a series of horizontal ridges to minimize erosion and conserve moisture. Towering eucalyptus trees stand sentinel over the fields, helping to improve soil micronutrients. These aromatic trees impart a desirable refreshing undertone to the cup steeped from the premium tea leaves.

If tea is an acknowledged antioxidant powerhouse, then purple tea is the powerhouse of powerhouses. The purple tea varietal is a special cultivar of Camellia sinensis var. assamica, the tea bush variety with larger leaves, native to Assam, India.

We couldn’t believe how fortunate we were. As a Tea Consultant, I was excited because Japan is home to the finest green tea in the world. As a tea drinker, it also felt personal.

The lush tea fields of China’s An Hui province flourish, surrounded by craggy mountains that seem to stretch skyward into the clouds. When the wind blows, the damp mountain air carries the aroma of sweet spring rain and vegetation...

Located 45 miles off the coast of southeast India in the Bay of Bengal, this magnificent country is full of lush botanical offerings, tea-crested hillsides, and a beautiful culture where the hearts of the people are smiling to the world.