The different 'colours' of teas are related to the seasons of plucking and different processes of drying and manufacturing.
The winter dormancy at Darjeeling is broken by the First Flush pickings in March and April.
The first day of season ‘Paila Pati’ or ‘First Leaf’ is usually celebrated with special gifts and blessings.
This is followed by the Second Flush from May/June.
These are seasonal vintages and are Black fermented teas made by the orthodox manufacture, that have made Darjeeling a global tea brand, unmatched by any other tea growing region globally.
July till November are devoted to green and white tea making. Both are unfermented teas. Green teas are steamed immediately after plucking to prevent fermentation. White Teas are pan fried or roasted.
Our Oolongs (Darjoolong and Silver Tips Imperial) are special quality patented semifermented teas.