Astringency is a sensation you feel within your mouth when you drink some teas. This sensation is caused mainly by polyphenols, which are anti-oxdants. These include both the catechins of green teas and tannins that give black tea its color. It is the fuzzy and dry feeling you get on your tongue which is caused by the chemicals binding to the proteins in saliva causing the tissues of the mouth to constrict. Preference for astringency is a matter of personal taste. Next time you have a cup of green or black tea, note whether you like this sensation or not.
First Flush (Spring)
Also called Spring flush and mark the first harvest of the year. These leaves and buds are picked around March post spring monsoons. For Darjeelings, first flush is usually reserved for exporting as these are in high demand throughout the world. Teas from the first flush are known to be gentle, delicate, rich in aroma and light bodied.
In between 1st and 2nd flush - occurs after first and prior to the second flush with slight characteristics of both.
Second Flush (Summer)
Also called Summer flush and harvested in the month of June. These teas are known to be sweeter with a grapey finish, bold and full-bodied. Assams from this flush are popular for its full-bodied smoothness & sweet, malty taste.
Monsoon Flush (Late Summer)
Monsoon flushes are after the rainy months that follow the second flush season, July-September. The leaves are more mature and lack the delicate flavors of spring and summer flushes. Masala Chais usually use teas plucked from this flush.
The last harvest of the year with the tea leaves picked around October. Although stronger than first and second flush teas, these tea leaves can still be quite delicate. Autumnal flush teas give notes of spices and are rich and full-bodied. Our Rose Garden blend has Autumnal Darjeeling tea leaves from this flush.
Exclusive to black teas plucked in Nilgiri, between December to January; strong aroma and flavors.