Makaibari Tea Treasures Springtime Bloom
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In India, tea plants are harvested three times a year: the first flush, the second flush, and the autumn flush. Darjeeling First Flush Tea is one of the most cherished and well-known first flush teas.
The first flush of a tea plant's harvest season occurs in late winter or early spring, generally between March and April. The leaves taken during the First Flush are the youngest and most sensitive, yielding the purest and freshest cup of tea. Each subsequent flush has a distinct flavour and perfume, representing the changing seasons.
The first flush is preferred by tea lovers because of its superior flavour, smoothness, and purity.
A harmonious union of the cosmos, nature and man marks the beginning of the picking season. This ancient agri-wisdom gives birth to the delicate Springtime Bloom– suited to synergize the body, mind, and soul.
This tea is also considered to be the best flush of the tea season and is highly prized by connoisseurs the world over.
A small-batch loose leaf black tea which is harvested during the first spring harvest in March-April right after the leaves come alive after the dormancy of winters. This tea is produced at dawn after a short wither. and perfectly processed by experienced tea makers to bring forth an amber colour cup of a typical muscatel flavory Darjeeling Black Tea. Freshly emergent fine teas that come from climbing temperatures after a long winter from November to March.
TASTING NOTES : Liquor in the cup reveals a light, bright yellow hue with a strong shade of green, emanating from the centre of the cup. The first sip offers a smooth delicate feel with a hint of peach. The follow note is led by a sharp, brief bout of astringency. Followed by sublime floral notes of a delicate rose permeating the entire palate.
