"Thank God for tea!  What would the world do without tea?  

How did it exist?  I am glad I was not born before tea."   

-Sydney Smith (1771-1845)

For an avid tea lover like myself, one of the best parts 

about springtime is the arrival of the first flush Darjeeling 

teas.  Darjeeling teas are considered "the champagne of teas" 

and are valued for their fragrant aroma and delicate taste.  

Even though there are some green and white teas produced in the 

Darjeeling district of northeastern India, the majority of teas 

produced are light-bodied black teas.  To enjoy their subtle 

flavor notes, I like to drink them without any additions like 

milk or sweetener.

These teas are called "first flush" because the leaves are picked 

(or "plucked") when the tea plants start to grow again in the 

spring.  The brand new growth of young shoots is called a "flush".  

So, "the first flush" indeed tastes like springtime - fresh and 

somewhat green with soft floral and fruity notes.  Some of my 

favorites even have a flavor note like bananas!  Ah, even a hint 

of the summer yet to come.

After a long New England winter, I enjoy this "springtime in a 

teacup"!  It revives and refreshes and inspires me to start new 

projects.  

Do you like tea?  What kinds?