Second flush Makaibari Estate Darjeeling is a fresh, crisp brew with a clean finish. It's more robust than first flush, but still aromatic with citrus notes. For me it teeters between first flush, where I would never use milk, and a more traditional Assam, where I would. Comparing first flush and second, I do think first flush is perhaps a more unique and special tea, but maybe something I'll buy seasonally. The delight of that first cup of first flush feels like spring in a teacup. Second flush is a bit more ordinary, but also a superb tea. You can't go wrong with either.
Steeping Instructions
Use 1 Tbsp. of leaf per 8 oz. cup.
Cool boiling water before pouring.
Steep 3 mins.
Can be re-infused.
Milk not recommended.
Tea Education
White teas are lightly oxidized and manufactured using a unique withering process. These teas are not fired or rolled like other teas and are the least processed of all teas, being naturally low in caffeine and high in antioxidants. They are usually less bitter than most teas and more forgiving of steeping time and water temperature. White Peony (Pai Mu Tan or Bai Mu Dan) is the middle grade, with Shou Mei being the lower grade and Yin Zhen (Silver Needle) being the top grade. All varieties come from the same tea plant and bush and differ in the type of leaf/sprout selected, and manufacturing process. White Peony is variegated in color, ranging from brown to yellow and white and covered with a characteristic silvery white down produced in the manufacture. The cup is slightly woodsy, light and a great accompaniment to food.
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