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Nepal First Flush

Nepali first flush

7.3/10 editor's score

The first spring picking of Nepal's orthodox tea. Tender leaves give a light yellowish green cup. Close to Darjeeling, over the border.

First flushDelicateNepal
↓ Jump to brew guideAbout this teaCompare

Based on published sources, not yet tasted.

Dry leaf of Nepal First Flush, top-down

What you need

2.5 g leafNepal First Flush
250 ml water85 to 90°C
Steep 2:302 steeps
LiquorLight yellowish green
Served inTeapot and cup

At a glance

The first spring picking of Nepal's orthodox tea.

CaffeineMedium~30 to 50 mg, our estimate
Beginner fit8.0 / 10From the editor's score
HarvestLate March to AprilFourth week of March to end of April [1].
Pairs withScones, Light cakes, FruitLess good with strong curries
Grown at3,000 to 7,000 ft (about 900 to 2,100 m)Ilam, Eastern Nepal
Served inTeapot and cupA general choice

About Nepal First Flush

What sources say about the taste

Sources describe a delicate taste with subtle aroma and flavour 1.

01 · Aroma

First sip

Lift the cup and smell before you drink.

02 · Taste

Middle

Let it sit on the tongue for a moment.

03 · Finish

Finish

What stays after you swallow.

Hover or tap a noteBigger image and more dots mean a stronger note.

Notes and intensities are an editor's summary of published tasting notes, not our own tasting.

Where it grows

IlamEastern NepalNEPAL
Season
Fourth week of March to end of April 1
Altitude
3,000 to 7,000 ft 1
Districts
Ilam, Panchthar, Dhankuta and more 1
Cup
Light yellowish green 1

More from Ilam and Nepal.

History and culture

Nepali teas are similar to Darjeeling tea, made just over the border 1.

First flush is the most expensive: low quantity, high demand 1.

Editor's score

7.3/10

Weighted across six criteria: flavour 30%, heritage 20%, availability 15%, value 15%, beginners 10%, versatility 10%.

Based on published sources, not yet tasted. Rates the tea style, not a brand. How we score →

1086Flavour & complexity: 8.0Origin & heritage: 7.5Availability: 6.0Value: 7.0Beginner-friendliness: 8.0Versatility: 7.0Flavour 8.0Heritage 7.5Availability 6.0Value 7.0Beginners 8.0Versatility 7.0
Taste profile and caffeine

Profile is an editor's summary of published tasting notes, not a lab measurement or our own tasting.

Caffeine

Brewed coffee~95 mg
Black tea (average)~47 mg
Nepal First Flush~30 to 50 mg
Green tea (average)~28 mg

Our estimate. Per 8 fl oz (240 ml) cup. Coffee and tea averages from Mayo ClinicC.

Harvest calendar

The first of four flushes 1. Tap a month or a season.

Cultivars and plant

Chinese variety, C. sinensis var. sinensis 1.

How it is made
01Plucking

Tender spring leaves 1.

02Withering

Light.

03Rolling

Hand or machine 1.

04Oxidation

Light for black tea.

05Drying

Dried.

Dry leaf and liquor
Dry leafGreen, brown and silver leaves.
LiquorLight yellowish green 1.
After steeping
Wet leafBright, tender leaves.

The colour swatch is an approximate guide, not a photograph.

Food pairings and storage

Works well

  • Scones
  • Light cakes
  • Fruit

Best avoided

  • Strong curries

Pairings are general suggestions from the tea's style, not tested matches.

Storage

  • Airtight, opaque tin or pouch, away from light, heat, moisture and strong smells.
  • Keep it out of the fridge unless fully sealed, to avoid condensation.
  • Most loose tea is at its best within a year. Note the harvest date on the tin.
Grades and fakes

Orthodox Nepali tea, by flush 1.

How to spot a poor or fake one

  1. Buy within the year.
  2. Check the estate or district.
FAQ
How is it different from Darjeeling?

Similar in many ways, made just across the border, and less well known 1.

Find it inBlack teasTeas from NepalIlamFirst flushDelicateNepal

Sources

  1. Wikipedia, "Tea production in Nepal". en.wikipedia.org/wiki/Tea_production_in_Nepal
  2. Mayo Clinic, "Caffeine content for coffee, tea, soda and more". www.mayoclinic.org/healthy-lifestyle/nutrition-and-healthy-eating/in-depth/caffeine/art-20049372

Scores and content updated 30 Oct 2026.