I am an aficionado of great tea. When I found out my good friend Sebastian, who is a tea connoisseur, just returned with the first flush of Darjeeling, I just had to walk over for a tasting; luckily his tasting room is not too far from my studio. I have been on several trips with Mr. Beckwith and tasted some remarkable tea. Here is the recent newsletter he published.
It’s one of the season’s most anticipated harvests: Darjeeling First Flush has arrived! This mountainous region in West Bengal, India, has been producing this heralded spring delight since the mid-1800s. One of the lightest-bodied styles of black tea, first flushes are the initial picking of the year, and are sought out for their refreshing balance of floral and vegetal flavors.