This is the type of Darjeeling tea that is the main product of all the tea estates in Darjeeling. They use the traditional method for production , also known as the “orthodox “ method that includes withering , rolling , full oxidation or fermentation , drying and sorting .

When properly brewed, it yields a thin-bodied, light-colored infusion with a floral aroma. The flavor can include a tinge of astringent tannic characteristics, and a musky spiciness sometimes described as muscatel flavour that varies according to the flush!

There are three main flushes. Each flush is a period that starts when the tea plant grows new leaves and ends when those leaves are harvested. The first flush begins from mid-March to May. The second flush is from June to mid- August and the third flush takes place during October to November .