The most obvious difference between first-flush and second-flush teas is their flavour profile. First-flush varieties tend to be light-bodied with subtle grassy notes, whereas second-flush teas are more intense and fuller-bodied and also darker. There is a high demand for first flushes among tea connoisseurs, but the second flush attracts a large number of tea drinkers for its distinct, rich profile.
A ‘flush’ is when new leaves appear on a tea bush, which occurs twice a year, in spring and in summer (however, Indian Darjeeling tea is usually harvested in three flushes, the first spring flush, the summer flush and the autumn flush). The harvest period for First Flush is late winter or early spring, while the period for Second Flush occurs in June or July. And though both variants are widely popular, they are quite different from each other:
What makes First Flush So Popular?
Often referred to as the 'Champagne of Teas,' first flush teas are made through some old-school methods. The leaves are picked when they are tender along with the new shoots on the tea bushes. They're usually plucked in a bud-and-two-leaves combination and though the shelf-life of first flushes isn't very long, they do contain more antioxidants, particularly catechins.
They're delicate in taste and have a pale golden colour and a flowery aroma. There's a crispness in its profile that's usually missing from the other flushes; its signature light infusion with delicate tasting is what makes it one of the most-priced tea variants in the market.
Second Flush Is A Big Hit Too
Second-flush teas tend to offer a more satisfying tea-drinking experience; they're not just bolder but also have a profile that's quite complex. They represent a more classic style of black tea. The pickers focus on whole leaves and not the buds and after rolling, the leaves are left to fully oxidise. Since they grow at a slower rate, the flavours tend to develop more.
The second flush tea is known for its unique flavour and aroma, which is often described as being more robust and full-bodied than the first flush tea. Interestingly, second-flush tea leaves are also larger and more mature; they are also more tightly rolled. Second-flush varieties are noted for their rich, musky flavour with notes of fruit and spice, although they may not boast the same nutritional value as the first-flush