Tea Harvest Seasons: Flushes Explained by Region

What a flush actually is

Tea bushes don't get picked once a year — they flush new growth several times per growing season, and each flush can be harvested and processed separately, producing distinctly different teas from the same plant.

The word shows up most often with Darjeeling, but the underlying idea (multiple harvests per year, each with its own character) applies to tea-growing regions generally.

Darjeeling's four flushes

Darjeeling is the clearest example of flush-based marketing, with four distinct harvest windows each producing a noticeably different style of tea from the same gardens.

• First flush (Mar–Apr): light, floral, delicate, often the most prized and expensive
• Second flush (May–Jun): fuller body, the classic muscatel character
• Monsoon flush (Jul–Sep): heavier, less refined, mostly used in blends
• Autumn flush (Oct–Nov): mellow, smooth, less astringent

Harvest timing elsewhere

China's spring harvest, especially for green tea like Dragon Well, is considered the finest of the year and commands premium prices, similar in spirit to Darjeeling's first flush.

Japan generally distinguishes 'shincha' (new season's first pick, typically late April to May) as its most prized harvest, sold fresh in limited quantities each year.

Why harvest timing matters to you

Freshness fades faster than most people expect, especially for green and white tea, so knowing the harvest season helps you judge whether a bag on the shelf is still near its best.

If a label states a specific flush or harvest date, that's usually a good sign the seller is tracking freshness carefully rather than blending indiscriminately from old stock.