2nd Flush Darjeeling Tea
Later in the year, between May and June, 2nd flush teas are picked. They are the leaves and buds that grow after the first harvest. The flavour of 2nd flush teas is more robust and full-bodied than that of 1st flush teas. This flavour profile makes them popular among tea lovers who like a stronger taste.
Muscatel Flavour
Darjeeling tea, often called the "Champagne of Teas," is highly valued, sought-after and famous for its unique muscatel flavour, which has won over tea lovers worldwide. It is grown in the beautiful Darjeeling region of India. The muscatel flavour, which tastes like muscat grapes, is complex and hard to describe. It mainly appears in the second flush (harvest) of Darjeeling tea. For years, no one knew where this flavour originated, but recent scientific research has shown that the Tea Green Fly plays a dramatic role.
Researchers have found that the Tea Green Fly (Empoasca flavescens) is a key part of a biochemical process in the tea bush (Camellia sinensis) that makes the muscatel flavour. During the second flush, these tiny bugs, which are also called tea jassids, feed on the sap of tea leaves. This feeding causes the tea plant to feel stressed and, as a result, make certain compounds that contribute to the muscatel flavour.
TGFOP Leaf Grade
Tippy Golden Flowery Orange Pekoe, or TGFOP, is a term for how tea leaves are graded. This grade means that the tea has a lot of golden tips, which are the young leaves that haven't opened yet and have a delicate flavour. If you'd like to learn more about how tea leaves are graded, head over to our article in the Tea Hub: Tea Leaf Grading