First Flush vs Second Flush Darjeeling: What's the Difference?

Ask any Darjeeling drinker which harvest they prefer and you will start a friendly argument. The First Flush vs Second Flush debate is at the heart of what makes Darjeeling tea so fascinating: two harvests from the same bushes, months apart, yielding two completely different cups. Here is how to tell them apart and choose the right one for you.

What is a "flush"?

A "flush" is simply a plucking season — the fresh growth of tender leaves and buds that the bush pushes out at different times of year. Darjeeling has three main flushes: First Flush (spring), Second Flush (summer) and the Autumn Flush (post-monsoon). The first two are the most prized.

First Flush (Spring)

Plucked from around March to April, First Flush is the first growth after the cold Himalayan winter. The liquor is pale, bright and greenish-gold, with a light, floral, brisk character and a fresh, almost green vegetal note. It is delicate and lively — the tea equivalent of the first day of spring.

Second Flush (Summer)

Plucked from around May to June, Second Flush is where Darjeeling earns its legend. Warm weather and the nibbling of a tiny leafhopper insect trigger the famous muscatel character — a rounded, fruity, grape-like sweetness. The liquor is a deeper amber, fuller-bodied and smoother than the first flush.

First Flush vs Second Flush at a glance

Which should you choose?

Love bright, aromatic, delicate teas? Start with a First Flush. Prefer depth, body and that signature grape-like sweetness? Reach for a Second Flush. Most enthusiasts keep both. Whichever you pick, brewing matters — see our guide on how to brew Darjeeling tea to get the most from the leaf.