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

The Sound of Footsteps, and the Call from the Palace

Our Accountant, working in the same room, had just turned to me and said “Mr Tony, that is Buckingham Palace on the phone to Miss Audrey” I replied “Really, I wonder what they want?”

Blogs

Introducing El Salvador Finca El Ingenio

We’re often asked when the next new coffee is coming. The truth is, bringing a new coffee into the H.R.Higgins range is never rushed. It’s a process that takes time, care and a great deal of tasting.

Finca El Ingenio is the result — a distinctive coffee grown on a sixth-generation farm in El Salvador’s Ahuachapán region. Shade grown, Rainforest Alliance certified and honey processed, it offers bright grapefruit and lime, tropical fruit and a smooth fudge-like sweetness, with just a hint of funk.

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