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Teas Included: Darjeeling Silver Tips Tea, Darjeeling Mystic Tea, Darjeeling Emerald Green Tea
Teas Included: Darjeeling Silver Tips Tea, Darjeeling Mystic Tea, Darjeeling Emerald Green Tea
This month, we invite you to savor the prized Darjeeling First Flush teas from the Kurseong Valley, nestled in the foothills of the mighty Himalayas. Revered as the “Champagne of Teas,” Darjeeling’s First Flush is the year’s earliest harvest, plucked in early spring when the tea bushes awaken from winter dormancy.
Historically, Darjeeling produced primarily black teas during British India, and then moved to lightly oxidized black teas also known as Darjoolongs over time, but in the present times, farmers also craft delicate white, green, real oolongs and even yellow teas. The farmer from Kurseong Valley we work with is particularly exceptional. Rather than using large mechanical rollers that crush the leaves, he gently bruises them using traditional bamboo mats that softly shake the leaves. This artisanal approach preserves the whole leaves, resulting in a smooth, rounded cup with elegance in every sip.
What makes First Flush teas truly magical is the freshness, a vibrant quality imparted by tea polyphenols and L-theanine that have been stored in the roots all winter, surging into the tender buds as the spring sun warms the land. This freshness gives the tea a brisk, floral mouthfeel, some describe it as astringency, but to us, it’s the taste of spring itself: fresh-cut grass, blooming meadows, and sunshine in a cup.
A lightly oxidized white oolong made from the AV2 cultivar in March 2025. The dry leaves are olive green, interspersed with abundant creamy, fuzzy tips. The liquor is delicate yet complex, with soft floral notes of lilacs, daisies, and a creamy mouthfeel that lingers with hints of wildflower nectar and sweet sunshine.
Steeping Guide
Gongfu Style: 175°F | 6g | 4-5 fl oz | 30 sec, 25 sec, 30 sec (up to 5-6 steeps)
Western Style: 175°F | 4g | 12 fl oz | 1–2 min
A lightly oxidized whole-leaf black tea crafted from the Japanese Yabukita cultivar. The leaves are greenish with fewer buds, but full of character. Expect a velvety texture and a unique profile with notes of stewed green plum, peach fuzz, green almonds, and a touch of cardamom spice. Abe describes a delicate, spicy undertone that adds depth to its creamy finish.
Steeping Guide
Gongfu Style: 175°F | 5g | 4-5 fl oz | 20 sec, 20 sec, 25 sec
Western Style: 175°F | 4g | 12 fl oz | 2–3 min
A refined green tea from the Yabukita cultivar, harvested in late March 2025. The dry leaf is vibrant with a rich, creamy aroma. The cup reveals notes of roasted edamame, nori seaweed, toasted soba, and pine nuts, with a subtle lift of green peach and citrus zest. The second steep brings in savory undertones of stewed spinach and fresh grass. If you enjoy this exceptional whole leaf Darjeeling Green Tea, it is one that we offer through out the year also.
Steeping Guide
Gongfu Style: 175°F | 5g | 4-5 fl oz | 20 sec, 20 sec
Western Style: 175°F | 4g | 12 fl oz | 1–2 min
