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Assam, Ceylon, Darjeeling, Nilgiri

The largest tea growing region in the world, Assam begins harvesting in February, but the best teas are from the second harvest, or flush, around May or June.  A coppery, deep brown cup, it can handle cream and sugar well.

The current country Sri Lanka’s main export is tea, so the former Ceylon (its old name).  Even different regions in Ceylon have different flavors.  Ceylon has a fine selection of broken teas, but few leaf teas.

Located on the southern side of the Himalayas, Darjeeling is questionably the best in the world.  High tea gardens limit when tea can be grown in the region.

The harvests are very distinct from each other.  The first harvest, or flush, as it’s known, is harvested in March, yielding processed teas about a month later.  These teas are light and flowery.  The second flush is nutty and darker.  The final harvest is after the monsoons and is light and flowery again.

A South Indian tea with a slight lemony taste, it’s slightly reminiscent of first flush Darjeeling or Ceylon teas.

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