firstflush

Firstflush, also spelled first flush or first-flush, is a term used in the tea industry to describe the first harvest of Camellia sinensis leaves in a growing season. The word flush refers to new growth on the tea plant after a rest period. The first flush occurs in spring in many tea-growing regions, yielding leaves that are younger, more tender, and more aromatic than later harvests.

Regional patterns: In Darjeeling and some Himalayan-adjacent estates, first flush teas are especially prized for their light body and distinctive floral or green notes. In other regions such as Assam, Nilgiris, and Sri Lanka, first flush teas are also produced, though flavor profiles can vary by terroir and cultivar.

Processing and flavor: After plucking, the leaves typically wither briefly, are rolled to break cell walls, and undergo a short oxidation before drying. The aim is to preserve the delicate, fresh character of the young leaves, resulting in a pale cup with crisp aroma. First flush teas are often characterized by brightness, a tender sweetness, and floral or cucumber-like notes, with less of the heavier malty character associated with later flushes.

Market and aging: First flush harvests are generally among the earliest and most sought-after, especially for Darjeeling. They can be more expensive per kilogram due to limited supply and high demand. Many first flush teas are enjoyed soon after release, though some can benefit from careful aging to develop additional nuance.

See also: Tea, Camellia sinensis, Flush (tea), Second flush, Autumn flush, Darjeeling tea.