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Darjeeling First Flush - A Seasonal Ritual

From early March until April, the leaves will be picked and then hard withered to reduce the moisture content. They are dried on racks in a warm atmosphere. The tender leaves oxidise to some degree but only turn darker green for the first flush, rather than the copper colours formed from later flushes.

We eagerly anticipate the samples from India each year as for the first time, we get an indication of how the quality of the Darjeeling First Flush will be for the coming year.

Darjeeling has experienced many problems during the pandemic. Some gardens have been left neglected because of restrictions, making it even harder for them to produce top quality teas.

Sadly, some of the gardens have not been producing really high-quality teas for some time and have rather rested on their laurels. In our search for the highest quality teas, we like to teas from gardens that although not so famous have really pushed the boundaries and been innovative.

Blogs

Chinese Teas to ring in the Year of the Dragon

Chinese New Year is fast approaching and we're entering the Year of the Dragon. This festival lasts more than just one night and much longer than simply gathering to wait for the clock to chime twelve and the fireworks to start. Whether you're celebrating or not, Chinese teas are always worth exploring.

Blogs

Our philosophy on choosing our coffee range

My grandfather had a vision. Back in the 1930s when he was working as a manager at the Kenya Coffee Company coffee was not seen as a speciality at all. He wanted to start his own business and in his diary he wrote:

Blogs

The Art of Fresh Coffee: Why Beans is the Best Choice and the Importance of Roasting Date

There's something undeniably captivating about the aroma of freshly brewed coffee.

In this blog post, we'll explore why fresh coffee reigns supreme over its counterparts and why the roasting date takes precedence over the best-before date on all of our H.R.Higgins coffee bags.

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