First Flush

Spring Freshness in the Cup

Wollenhaupt Tee GmbHWollenhaupt Tee GmbH

All tea regions and tea gardens each have their own distinctive signature. Like other products, tea also reflects the specific characteristics of the growing region, the climate, the plant species, as well as the processing and harvest time.
In the case of tea, the first harvest – the first flush – offers exceptional quality. The tea is distinguished by intensely fresh notes.

Along with the first flush teas from Darjeeling, which have been enjoyed for many years now, the teas from the first harvest in nearby regions such as Nepal and Terai have also been gaining attention in recent years and are growing in popularity.

In addition to the pure enjoyment the specialities offer, at Wollenhaupt our view is “if it tastes good, that’s what matters”. The versatility of tea is amazing.

Check out the recipe for iced Darjeeling tea with ginger and enjoy the tea in a whole different way.

The current assortment of first flush teas

Darjeeling FTGFOP1 First Flush Maharani Hills
Our perennial favourite in the first flush range

Darjeeling FTGFOP1 First Flush Longview
Due to the favourable climatic conditions, this is the first flush of the year

Darjeeling FTGFOP1 First Flush Sourenee Organic Tea* 
Premium quality with a particularly aromatic infusion – in organic quality

Darjeeling FTGFOP1 First Flush Highlands Organic Tea* 
Natural garden in the Himalayas – limited supply, order your mini-chestlets now

Nepal SFTGFOP1 First Flush Guranse 
On a par with top qualities from Darjeeling

Terai FTGFOP1 First Flush Nishintapur
Outstanding value for the money

The variety of first flush teas has been expanded this year with two new teas that we are pleased to present.

 

Our New Teas

Japan Shincha Homare First Flush Organic Tea*

Shincha refers to tea from the very first harvest in Japan. In Japan, the first flush usually takes place between late April and late May, depending on the climate. Japan Shincha Homare First Flush Organic Tea is harvested in Kagoshima, a region on the southern island of Kyushu, where spring, and thus the first flush in Japan, starts the earliest due to the climatic conditions.
The leaves of the Shincha Homare are shaded for at least 18 days before harvest and are therefore classified as Gyokuro Shincha. During the shading process, the tea is covered with tarps in the morning and shielded from the sun.

Preparation
The long shading time and careful processing makes this tea ideal for multiple infusions. More information about multiple infusions of Japanese tea can be found in our blog post. Since the shading method changes the conditions, the tea leaf develops differently. It is deeply dark and emerald green. The tea has a distinctly fresh aroma and the infusion is an exquisite harmony of intensity, subtle sweetness and wonderful umami notes. The tightly rolled, almost shiny leaf attests to the high-quality processing of this tea.

Packaging
Shincha Homare is packaged for us in Japan in small units (60-gram tube bags) in a controlled atmosphere. The airtight packaging and low-oxygen atmosphere ensure optimal preservation of the fresh and delicate spring notes, which are unique only to Shincha.
Shincha is only available in limited quantities. Make sure you don’t miss out on the bags of Shincha harvested in the 2020 tea season.

*Certified organic

 

South India Frost Tea First Flush Parkside

Growing region: Nilgiri, Tamil Nadu

This Frost Tea owes its superb flavour to the climatic conditions that the tea bushes are exposed to. Situated at an altitude ranging between 900 and 2,600 meters, the Nilgiris District, in South India, provides the ideal conditions for growing tea. The Parkside Frost Tea is cultivated at an elevation higher than 2,000 meters. At night, mild frost covers the tea bushes. The additional moisture and stronger withering of the leaves gives the tea its intensely aromatic notes.

The Frost Tea is harvested and produced during the first flush of the Parkside Tea Estate. We start offering the tea around mid-April, depending on the climatic conditions at the origin.

The reddish leaf with green tips is fragile, and when infused, the tea develops an aromatic and fresh character, featuring floral and fruity notes along with a slight hint of muscatel.

Preparation

To infuse the South India Frost Tea, we recommend:
Amount of tea:                  3 g/250 ml
rewing directions:             100°C for 3 min.

Packaging

The South India Frost Tea First Flush Parkside tea is delivered to us in large packaging units right from the origin, and then packed for you in 1-kg tube bags that keep the tea at its optimal freshness.

Only available in limited quantities. Make sure you don’t miss out on your springtime greetings from South India.

Useful Information: First Flush

The abbreviations used for the tea varieties stand for grades related to the production method and sifting process and indicate the quality of the teas:

OP:                Orange Pekoe
FOP:              Flowery Orange Pekoe
GFOP:            Golden Flowery Orange Pekoe
TGFOP:          Tippy Golden Flowery Orange Pekoe
FTGFOP1:       Finest Tippy Golden Flowery Orange Pekoe – Superlative grade 1
SFTGFOP1:     Special Finest Tippy Golden Flowery Orange Pekoe – Superlative grade 1

Multiple Infusions from Japanese Tea Leaves

From a Japanese perspective, it is a waste to brew high-quality Japanese teas only once – and we agree.

In the countries of origin, many classic teas are infused several times. This makes the tea last longer and its various facets unfold. Each infusion is slightly different from the previous one – both in terms of the brewing temperature and infusion time as well as the taste in the cup.

"A very special way to enjoy tea and take your time."

The kyusu is commonly used in Japan to prepare multiple infusions of tea. This teapot has an integrated infuser, so that the leaves are placed directly into the kyusu. The cooled water is poured into the kyusu and after it has brewed, as much tea as possible is poured into the tea bowls. Don’t wait too long between infusions, it’s important not to let the leaves dry out.

“In Japan, it is tradition that the last and most intense drop of the infused tea is poured into the guest’s tea bowl.” (Maruyama)

Our Kisaki kyusu and tea bowls are nade in Japan by manufacturers and feature fine Japanese crafzmanship. The Higher the quality of the tea, the smaller the kyusu.  

Their small size makes them a perfect fit for our new product – Shincha Homare – our Tokiwa and Kagoshima Gyokuro teas.

To brew superior quality Japanese teas (00639 Japan Shincha Homare Organic Tea, 00618 Japan Gyokuro Tokiwa Organic Tea, 00633 Japan Gyokuro Kagoshima Organic Tea), we recommend:

Amount of tea:                                   10g/100 ml
Infusion no. 1                                     70°C    for 2 min.
Infusion no. 2                                     80°C    for 1.5 min.
Infusion no. 3                                     90°C    for 1 min.

 

Our First Flush Assortement

Share this article