Which term describes the first harvest of Darjeeling tea in spring?

The first harvest of Darjeeling tea in spring is called the First Flush.

First Flush refers to the first new growth plucked after the tea plants’ winter dormancy. In Darjeeling, this harvest generally occurs from March into May. The young leaves produce teas that are often light in color, floral in aroma, brisk, and gently astringent, making them especially prized by tea enthusiasts.

Darjeeling’s harvest calendar is divided into several flushes. The Second Flush follows in May and June and is famous for a fuller body and muscatel character. Monsoon Flush arrives during the wetter summer period and is commonly used in blends, while Autumn Flush is gathered later in the year and tends to be softer and more muted.

Darjeeling tea is grown mainly in the high-elevation districts of Darjeeling and Kalimpong in West Bengal, India. Although the region is best known for black tea, some estates also make green, white, and oolong styles. “First Flush” describes harvest timing, not a separate tea plant variety.