Darjeeling First Flush: First Flush is defined as the very first plucking of a tea plant’s harvest season. The new growth leaves plucked during First Flush are the youngest and most tender part of the tea plant and are said to yield the purest and freshest cup of tea that plant is capable of producing. The First Flush is the picking of the brand new two leaves and a bud in the earliest spring growth of the plant, as early as February and often lasting through April. These early leaves are usually more delicate and tender and therefore more light, floral, fresh, brisk, and astringent in flavor. Darjeeling First Flush tea is some of the most prized and expensive on the market. It is so special and exclusive that tea connoisseurs consider the first harvest from this region to be the “Champagne” of teas.
Darjeeling Second Flush: The Second Flush is picked as early as April and runs through May or June. Second Flush yields larger, more mature leaves with a purplish hue and silver tips or leaf buds. These larger, fast-growing leaves yield a stronger yet smoother flavor for the finished tea. Teas from this Flush are known for their full-bodied, muscatel, and fruity flavor. The brilliant orange liquor has notes of honey, toffee, and blackcurrant, giving you a luxurious experience. It has a complex muscatel mellowness with an incredibly rich flavour. Second flush Darjeeling Tea doesn’t need milk or sweeteners.
Darjeeling Royal Green Tea: Green teas are always known for their soothing, earthy tones. When originating from Darjeeling leaves, the flavor is at once calming and rejuvenating. Essentially consumed for medicinal purposes, Green teas are becoming more and more popular as a healthy alternative to the usual thirst quenchers.
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