"Autumn" represents one of the four main & final tea harvesting seasons along with Spring, Summer & Monsoon in Northern India. Harvested during mid-October till end-November, the leaves from this season have unique characteristics influenced by changing weather conditions and the maturity of the tea plants.

The flavor, aroma, and overall quality of Autumn teas differ from those of their spring or summer counterparts, reflecting the dynamic interplay between nature's elements and the tea plants during this specific harvest period.

The flush starts once the monsoon has withdrawn from the misty hills of Darjeeling with the temperatures beginning to drop.

Autumn teas, harvested during the fall months, exhibit distinctive characteristics that set them apart from teas harvested in other seasons. The flavor, aroma, and overall profile of Autumn teas can vary based on factors such as weather conditions, plant maturity, and specific tea types.

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.

It’s a self drinking cup of tea ; distinct from both first and second flush with a rounded feel on the palate.

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.

Harvested during a season when the soil conditions are usually very dry, Darjeeling Autumn Black teas undergo a meticulous processing regimen involving withering, rolling, oxidation, and drying.

Post-withering in ambient conditions for a period of 14-16 hours, they are taken to the rolling tables where they are given a nice twist at medium to low pressure for approx 25-30 mins to get them into shape and then oxidized so as to allow the unique flavors to develop in the tea leaves. The oxidation level is typically higher in Autumnal teas, resulting in a dark-amber liquor and a more mellower taste.

The final stage involves precise drying, where the tea leaves are carefully treated to halt the oxidation process. The mature leaves and the influence of changing weather conditions during the autumn harvest contribute to the distinct appearance and flavor profile of Autumn teas.

No, Darjeeling Autumn Black tea 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 caffeine content in tea is a natural component derived from the tea plant (Camellia sinensis), and it can vary based on factors such as the specific type of tea, processing methods, and the size of the tea leaves.

While we recommend sticking to the suggested number of steep s outlined in the steeping notes of this tea, the choice to experiment is entirely yours. This tea lends itself wonderfully to multiple infusions, each revealing distinct layers of flavor.

Autumnal Black teas offer a versatile palette for food pairings, making it an excellent companion for various dishes. Consider pairing it with a selection of cheeses like sharp cheddar or gouda, enhancing the robust flavors of the tea.

The mellow and medium-bodied notes of Autumn tea beautifully complement dark chocolate or moderately sweet chocolate desserts. Its resilience can stand up to spicier foods, making it a suitable match for Indian or Mexican cuisine. For a delightful twist, try pairing with nuts like almonds or walnuts.

Additionally, during festive seasons, consider pairing with traditional treats like mooncakes for a delightful and culturally rich experience.