Tì òrach, the ever esteemed first flush!

Has arrived.

Delighted to offer this Scottish grown tea, produced on site in the conservation village of Tomich, in the Scottish Highlands.

Why is first flush such a big deal?

As the tea plants emerge from their winter slumber, all the nutrients absorbed over this dormant period are put into the new first spring growth.
Which means all the goodness stored over winter are released into these precious new leaves.
This is the first flush.

Warming malt notes greet your senses, even before the water washes over the leaves.
As the water unravels this golden tea, the light malt scent intensifies.
On the tongue this tea offers light and sweet apricot notes wrapped in a gentle black tea robe.

Straight from the lush Scottish Highlands, this smooth black tea is fresh as production finished in May 2025.
Teas mellow with age, especially in the first few months, so it may become even smoother.
Which after tasting it is somewhat surprising as it is such an incredibly smooth tea already.

Always interesting to discover how the taste profile of teas change, a journey worth experiencing.

Our double lidded tins are a great container to store this tea in as it locks in the aromatics within the leaves.
Also helps keep out many strong smells which can leave these leaves tasting of something stored close by.

How to prepare First Flush Tì òrach?

Western style brewing

Use 2g of leaf to 200ml of water
Bring the water to boil, then leave to cool for a minute and pour over the leaves.
Infuse for 2 minutes.
Leaves used this way can be reused up to 3 times, adding 2 minutes onto each subsequent infusion.

Eastern style brewing

Use 5g of leaf to 150ml of water
Bring the water to the boil.
Then pour over the leaves, wait 15 seconds and decant your tea.
Leaves use this way can be reused at 6 times or more, adding 15 seconds onto each subsequent infusion.

Store in a cool dry place away from strong scents and sunlight.

Ingredients: Camellia Sinensis leaves, grown and produced in Scotland

Discover more about Guisachan here.