This year's first harvest of Darjeeling has a long-lasting and powerful taste with aromas of peach, apricot and tropical flowers.
At the beginning of the growing season, new shoots appear on the tea bush. These shoots have two leaves and a bud. (The bud does not refer to a flower shoot as in a regular flower, but to future unopened leaves.) When these leaves and a bud are plucked for the first time in the season, it is called the "first flush." They contain the most catechins (antioxidants), L-theanine (a central stimulant) and caffeine of all the flushes.
They also tend to have a very delicate taste and a bright green tinge in colour.