In India, autumn is a short season, appearing between the monsoons and winter. The northeastern region of India produces autumn flush teas. In the tea industry, it’s the Darjeeling autumn teas that call for special mention.
Harvested as the third or autumn flush, between October-November, the leaves are dark, producing a full-bodied, and fruity tea. There is a subdued and understated refinement to these teas. The Darjeeling autumn teas are said to be self-drinking teas, not as strong as the summer teas, and yet with enough distinction to command their own following. Estates like Goomtee and Thurbo produce some really fine autumn flush teas.
In Assam, Dooars and other regions are famed for their CTC and orthodox teas, the autumn flush teas are less strong, with less body than the second or summer flush. However, the liquor is bright and brisk (although not as brisk as summer). Autumn teas are considered the second-best in quality, after summer flush.
Following the autumn harvest, the gardens in this region go into dormancy and remain so until the first flush begins in the following spring. In the south, the Nilgiris produces teas throughout the year including the autumn. However, it’s the winter flush Nilgiri teas that are of the highest quality.
In all of its flavors and forms sipping on a cup of fall tea during autumn can be soothing and also healthy. You’ll love the fact that there are a variety of fall tea flavors for you to choose from. You’ll find the Darjeeling Autumn Flush tea collection to be the best teas for fall.
Fall Tea Blends
As a tea drinker, the fall season brings the need for you to look for warm autumn colors and a blend of various berries or spices in your tea. Here are a few fall tea blends you can try. Tea infused with any of the following will create the best teas for fall – cinnamon, cardamom and other spices, apple, pumpkin, cranberry, caramel, and maple. These infusions will make great holiday and fall teas.
Fall Tea Recipes:
Here’s are 2 great recipes you can use to make the perfect tea for the fall season:
Cranberry and Pumpkin Spice Tea
- 5 tea bags
- 5 cups water
- 5 cups unsweetened juice
- 2 cups cranberry juice
- ½ cup sugar
- 1/3 cup lemon juice
- ¼ teaspoon pumpkin pie spice
- Place the tea bags in a large bowl
- Add boiling water
- Cover and steep for 8 minutes
- Discard tea bags.
- Add the remaining ingredients to the tea
- Stir well until the sugar is dissolved. Serve warm or over ice
Cinnamon Apple Tea
- ¼ teaspoon honey
- 1/2 teaspoon cinnamon
- 1/2 teaspoon pumpkin pie spice
- Pinch of nutmeg
- 1 cup boiling water
- Dice the apples and mash lightly with a fork in the bottom of a mug
- Add the remaining dry ingredients.
- Pour 1 cup of boiling water over the apples and spices and stir.
- Allow the tea to simmer in the boiling water for about 5 minutes. You can also top it with whipped cream if you’d like.