The summer or second flush is the second tea harvest of the year. It takes place during June‐ July. The standout feature of teas from this season is that they are more mature, thanks to the
sun and air that the plants receive. Flavors are smoother than the first flush, and the liquor is
full bodied with fruity flavors.
The Assamese tea is sowed at lower elevations while the Darjeeling tea cultivation takes place at least 2,000‐ 6,000 feet above sea level. The chills from the hills and rich mountainous soil offer a tea that is an undisputable classic. The Darjeeling summer teas have undertones of raspberry and with hints of spices. But summer black teas from Assam are the prized pick of the season, known for their dark liquor and malty, honeyed flavors.
Most second flush teas offer a fine, rich well‐rounded flavors with balanced astringency and subtle floral notes.
No mention of the second flush can be made without talking about the limited edition muscatelteas from Darjeeling. These teas are made from chinary leaves and pack in a lot of flavor, not
unlike the Muscat grapes, after which they are named. Most of Darjeeling’s prime estates like
Castleton and Jungpana produce small quantities of this variety, and are a worthy addition to a tea drinker’s collection.