This tea made after long winter hibernation is as exciting as beaujolais nouveau. First flush black tea, with green tea, record on low caffeine content and high antioxidant. Production starts after march 21st, the vernal equinox when spring starts. thanks the first showers after 5 months of winter dormancy, we have less than one month to harvest the finest fresh leaves, which give us the light peachy flavored first tea of makaibari, produced only in small quantity freshly emergent fine leaves create this spring tea, an ideal wake-up breakfast tea. The tea bushes are lulled into hibernation from the middle of november to mid-march. With climbing temperatures and day lengths, the first shoots burst forth. This prized vintage is eagerly sought after by connoisseurs worldwide. Darjeeling first flush will have evenly sized black and green leaf. The green is a visual indicator of the seasonal characteristic, and is riveting when transferred.
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