The Harvest Calendar

Four flushes, four temperaments.

A Darjeeling year unfolds in four seasons. Each flush — a single pluck-window — yields a tea of entirely different character: the bright lift of spring, the honeyed depth of summer, the bold body of the rains, and the mellow close of autumn.

IMarch – April

First Flush

First

The season's first pluck, as the gardens wake from winter. Delicate, floral and bright with a pale champagne liquor — the freshest expression of the leaf, and the most fleeting. The window lasts weeks, not months; when it closes, that spring is gone until next year.

From this window — Spring Chinary · Spring Clonal · Spring Moonshine · White Wonder

IIJune – July

Second Flush

Second

The celebrated summer harvest. Fuller leaf and stronger sun give body, layered fruit and the muscatel character for which Darjeeling is famous worldwide — a deep amber cup with ripe stone fruit and honey. If Darjeeling has a signature season, this is it.

From this window — Summer Muscatel · Summer Chinary · Moonlight White

IIIJuly – September

Monsoon Flush

MonsoonIn Season

The rain-season harvest. Long wet growth yields a robust leaf and a bold, earthy, full-bodied cup — often overlooked beside its famous neighbours, and deeply appreciated by those who find it. A strong morning tea, and the base of a proper milk pour.

From this window — Darjeeling Green

IVOctober – November

Autumn Flush

Autumn

The year's mellow close, plucked in the clear air after the rains withdraw. Smooth, coppery and rounded, with a gentle warmth that lingers on the palate — the least hurried of the four, and the gentlest company at the end of a day.

From this window — Autumn Chinary