All of these are direct from the Poobong Tea Garden in Darjeeling, India.
What makes the first two selections so unusual is two-fold. As can be gathered from the names, one is an oolong tea, and the other a white (whyte) tea. The terms oolong and white, in regards to Chinese tea, refer to two different categories of tea. Oolong tea is partially oxidized to various degrees, and white tea, the least processed of all teas, is simply heated, to prevent oxidation, with no other processing. In contrast, Darjeeling tea, known as the "champagne of tea"*, typically is a black
tea, that is usually oxidized between 2 - 4 hours.
Therefore, the uniqueness of these two teas is that a classic and very distinctive Indian tea, Darjeeling
, is processed via classic Chinese methods, oolong
, with the result being a cross or blend of Indian and Chinese. Very unusual!
The First Flush Darjeeling tea is the result of the of very first plucking of the new growing season. The early Spring conditions produce a special tea leaf. Many consider the first flush as the best of the year.
The Second Flush Darjeeling teas are all produced from leaves that grow after the first flush of leaves has been plucked. This second flush is gathered in May and June and offers similar but different characteristics than the first flush. Three second flush selections are available, each with its own signature.
The Autumnal Flush Darjeeling tea is produced from the leaves plucked in September and October. This is the last flush of the year. Following this growth winter descends bringing a dormant period for the tea bushes.
*(One source, Tea Basics
, when discussing White Tip Oolong from Taiwan states that it is sometimes called "the champagne of teas".)