'Autumn Flush' represents one of the four main & final tea harvesting seasons. This flush is harvested during mid-October till end-November.

The flush starts once the monsoon has withdrawn from the misty hills of Darjeeling with the temperatures beginning to drop.

Generally, Autumnal teas are usually well-balanced, having no sharpness or astringency that is typical of first and second flush teas. It’s less floral and delicate than the Spring flush.

It’s more fruity with slightly sweet, nutty undertones and mellowness, making it the most readily palatable of all Darjeeling teas.

By Chinary, we are referring to the tea plant - Camellia sinensis var. sinensis, from where the tea has been crafted.

Harvested in the fall, Autumn Chinary back teas capture the unique qualities influenced by the season, including temperature variations and the maturity of the tea leaves.

These teas typically offer a well-balanced flavor profile, often featuring nutty-woody notes, and occasional hints of floral or fruity undertones.

No, this black teas is not caffeine-free.

While it may have slightly lower caffeine levels compared to some other black teas, it still contains an element of caffeine.

The addition of milk and sugar to Autumn Black teas is a subjective choice, depending on individual taste preferences.

1. Begin by heating water to around 185°F-194°F (85°C-90°C)
2. Use approximately 1.5 to 2 teaspoons of tea leaves
3. Pour the hot water over the leaves
4. Let them steep for 4-5 minutes.
5. Strain and enjoy sipping.

Experimenting with steeping times will reveal different nuances in the tea, offering a personalized and enjoyable tasting experience.

The optimal time to savor Autumn teas is often in the afternoon, as their medium body and mellow flavors make for a comforting and invigorating experience.

While they are well-suited for afternoon enjoyment, the versatility of Autumn teas allows for them to be savored at various times throughout the day.