Post the first tea harvest called the 'First Flush', Second Flush follows between May to June. The tea leaves are picked and are characterized as well-rounded, fruity and mature, flavoured tea leaves. Tea brewed from these leaves is less astringent and more improved than the First Flush.

First Flush teas are harvested in early spring and are known for their light, floral, and delicate flavors. Second Flush teas, harvested in late spring to early summer, are richer, more full-bodied, and often have distinctive muscatel notes. The leaves of Second Flush teas are darker, and the brew is usually more robust compared to First Flush teas.

After sourcing our teas directly from plantations, we bring them to our state-of-the-art tea facility in New Delhi, India. The teas then undergo rigorous cleaning, sorting, and quality testing to remove any impurities. Post 10+ quality checkpoints for leaf size, aroma, liquor, flavors, etc. These are vacuum-packaged in opaque aluminum-lined bags using sophisticated machinery. These vacuum bags are then stored in a dehumidified, temperature-controlled warehouse, ensuring the teas remain garden-fresh. Further, required quantities are packed in smaller vacuum-sealed packs, boxed in retail boxes, and then sent to our delivery centers located worldwide.

We source our teas from over 150 renowned plantations and small individual farms in India. Within the country, we procure from 5 popular tea-producing regions, namely: Darjeeling, Assam, Nilgiri, Kangra, and Sikkim.