Tea is not just about where it grows—it’s about when it is harvested. In the world of fine
teas, this harvest period is known as a flush—the time when tea plants produce new
leaves ready to be picked.
Often called the Spring Flush, this is the most prized harvest of the year.
The leaves are young, tender, and freshly sprouted—carefully plucked along with the new buds. This results in a tea that is:
First-flush teas are known for their elegance and subtle complexity. Depending on processing, they can be crafted into black, green, white, or even slightly peachy-toned teas.
This is the cup for those who appreciate nuance—quiet, refined, and beautifully layered.
As the season progresses, the leaves mature—bringing depth and character.
Harvested between May and June, second flush teas are:
The defining feature of this flush is its distinct muscatel character—a unique flavor often compared to ripe grapes or fine wine. The liquor is brighter, deeper in color, and pairs beautifully with indulgent accompaniments like scones or berries.
At its core, the difference between tea flushes lies in:
First flush is about freshness and finesse.
Second flush is about richness and expression.
Both are not better or worse—just different moods of the same leaf.
