In North India, the harvesting season runs approximately March through December, depending on the weather. Within those 9ish months, there are 4 seasons, 1st flush, 2nd flush, Monsoon and Autumn flush. South India produces tea all year round because it’s closer to the equator.

During 1st flush, the teas are lighter in color because the tea bush has been asleep all winter and is just waking up. After a few weeks, there’s a dormancy, or resting period. Then the plant has generated enough energy to start the 2nd flush, which is more robust in color, aroma and flavor (though the 1st flush teas are highly prized for their perfumy qualities). This is a very hot season and the leaf, once picked, has new leaves popping up about a week later and ready to harvest. Monsoon season comes and tea during this time isn’t at it’s highest peak. But after the hot summer sun, then rain, then a dry period, the plant will continue to flush in the fall, yielding handsome colors and aromas of teak, leather and tobacco. Where as the 1st flush teas (same garden, same manager, same plants) will produce a light lemony color liquor with very thin body, slight astringency and unique ‘muscatel’ flavor in Darjeeling, which can be produced nowhere else in India or even the world.