Autumn Flush Regular


The dry tea leaves are elegant swirls of slender copper leaves with long golden tips with a toasty fragrance of crisp dry leaves.
The infusion is full of slender whole leaves in a leathery brown colour  with  a warm woody notion and it gives a liquor that is copper red rounded by a fruity sweetness of dry raisins and apricots among others.

To Brew: One teaspoon of the tea in 200ml of water heated to 90 to 95 deg Celsius . Steep for 3-5 mins .


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The final harvest of the year is the autumn flush, that takes place  from mid- October to November .  It is a very short harvest season and the most challenging  as the climatic factors can change  and the tea plants can go into early dormancy . Some regard the autumn flush as the finest due to the slow growth of the plants and they entering the dormancy  period , the leaves have more sap in them them than in the other harvests.  This produces a full-bodied and a naturally fruity  tea  with notes of ripe grapes and berries.  There is a subdued  and an understated refinement to the Autumn flush teas.

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