First Flush

Definition

A flush is a period of new shoot growth on the tea bush. The first flush is the first growth after the plant's winter rest, and in most regions it is the most prized harvest. Over winter the plant stores nutrients, and the first tender shoots of spring carry high levels of amino acids and aroma compounds. The term is most closely tied to Darjeeling, where the first flush runs roughly from late February or March into April. Darjeeling first flush is famous for pale gold liquor, a bright, flowery, sometimes green taste, and a bit of astringency. Many first flush teas are only partly oxidized, so the dry leaf looks a mix of green and brown. Assam and Nepal also sell first flush teas, which are lighter than their later harvests. Other tea cultures have their own versions of the idea. In Japan the first harvest of the year is ichibancha, and the earliest of it is sold as shincha (new tea) from late April into May. In China the spring harvest before Qingming is sold as mingqian tea. In each case buyers pay a premium for the early, tender leaf.