Darjeeling
First Flush
Plucked in the brief spring window of March–April from high-altitude gardens above 1,500m in the Darjeeling district of West Bengal. The world's most celebrated tea - called the "Champagne of Teas" - with a fleeting muscatel character that cannot be replicated.
Available on Blinkit & Zepto in Delhi, Mumbai, Bangalore, Chennai, Hyderabad
Tasting Notes
Certifications
Brewing Guide
Use 2g of leaves per 150ml of water heated to 85°C - never boiling. Steep for 2–3 minutes. First flush is delicate; over-steeping introduces bitterness that masks the muscatel. Drink without milk to appreciate the full terroir expression. Store in an airtight, light-proof container.
GI Certificate
Darjeeling Tea holds India's first Geographical Indication (GI) tag, registered in 2004 - the first agricultural product in India to receive this protection. Only tea grown, processed, and packaged in the Darjeeling district may legally carry the name.
The Himalayan Foothills
of Darjeeling.
At elevations between 1,500m and 2,100m in the Darjeeling district of West Bengal, the confluence of cool mountain air, heavy monsoon mist, and well-drained loamy soil creates conditions unique to this corner of the Himalayas. The tea bushes - many over 100 years old - are the original China variety (Camellia sinensis var. sinensis) introduced by the British in the 1840s.
The "First Flush" refers to the very first plucking of the season, typically in March and April, after the winter dormancy. These tender two-leaves-and-a-bud shoots carry the most concentrated expression of the garden's terroir - delicate, floral, and ephemeral. The window lasts just 4–6 weeks.
Amā (अमा) sources exclusively from small-estate gardens in the Kurseong and Mirik valleys, working with third-generation tea planters who still practice orthodox hand-rolling. Each batch is traceable to a single garden and a single plucking week.
Read Full Origin Story
Farm to Kitchen
The Journey of
Darjeeling First Flush
From cultivation and harvest to processing and your kitchen - watch the full story behind every batch.
The First Flush - Spring Plucking in Darjeeling
Every March, skilled pluckers climb the steep Himalayan slopes to hand-pick only the finest two leaves and a bud of the season's first growth.
Withering, Rolling & Oxidation
Inside the historic tea factory, watch how freshly plucked leaves are withered, gently rolled, and carefully oxidised to develop the signature muscatel character.
Brewing the Perfect Cup
A tea master demonstrates the ideal water temperature, steeping time, and vessel for brewing Darjeeling First Flush to unlock its full floral complexity.
Videos will be published on the Amā Foods YouTube channel. Subscribe to be notified when new cultivation footage goes live.
Customer Reviews
What People Are Saying
4.7
3 reviews
Verified Purchases
All reviews are from customers who purchased this product. We never incentivise or fabricate reviews.
The champagne of teas - and I finally understand why
I have been drinking tea my whole life but this first flush is something else entirely. The muscatel note is real and unmistakable. Brewed at 85°C for 2.5 minutes - absolutely perfect. Nothing like the Darjeeling tea bags I grew up with.
Extraordinary complexity for a light tea
As a tea sommelier, I am very particular about first flushes. This one has exceptional terroir expression - the floral and apricot notes are pronounced and the finish is long. Sourcing is clearly from a high-altitude garden.
Genuinely special
Gifted this to my mother who is a tea connoisseur and she was genuinely moved. The aroma when you open the packet is extraordinary. Would love a 100g option.
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