Autumn Flush – Black Tea
Just before drawing the year to a close, the dancing mist and the winter winds create a complex blend while maintaining the colour of the Monsoon flushes. The Autumn Flush is our personal favourite!
Experience the Original Flavour of Darjeeling:
- Plucked, packed and dispatched from the source
- High in Antioxidants
- Healthy caffeine levels
- Prepared in limited batches
Price inclusive of all taxes and free domestic shipping
Know your Tea
Just before winter takes over, Selim Hill produces some of its best teas in the entire year. The Autumn Flush is the final offering of the tea bushes of the estate. The climax of a delightful year can be felt in the complexity of its cup. Winter is also the time when the veils of mist give way for a fleeting glimpse of the Kanchenjunga from Selim Hill. Maybe its the presence of these five sacred peaks that can be felt during this magical Flush.
Dark brown with hints of green. Our leaves are rough, long, and bold. Like a Persian carpet, the inconsistency of our leaves is a mark of the authenticity of our product.
Bright Golden – resembling a newly lit fire.
Floral, fragrant and tropical, with hints of jasmine.
Full bodied in appearance, intense in flavour, but light and relaxed on the cup. The Autumn Flush teas have a buttery texture and a floral aftertaste. It combines the best of all Flushes and is offered to us by our bushes in very small batches.
Plucking takes place in the upper divisions of the tea estate where the cool winds are able to nurture the perfect teas for the season. The underrated Autumn Flush is our personal favourite!
Add 2 teaspoons (2.5 g) and steep hot water for 5 minutes. Brew and enjoy the Original Taste of Darjeeling.
Know More about your Tea Journey Now.
Your tea’s journey starts with the scouting and plucking of leaves as they begin flushing with the onset of Spring every year. The nimble hands of the ladies who pluck your teas at Selim Hill tea estate disguises the gruelling and difficult task that this is. Pluckers carry upto 20 kgs of leaved on their shoulder everyday and walk for miles on end searching for the two leaves and a bud that makes Darjeeling Tea; or as they refer to it: Dui Path, Ek Suiro.
Every day’s pickings are weighed and brought indoors, where they are put in withering troughs. The withering process is meant to remove the moisture from the tea leaves. This is essential to the next step in the tea journey. However, the art of tea making requires careful supervision of just how long should the tea leaves be withered everyday. The hot air pumped into the trough is carefully regulated depending on the nature of tea leaved plucked that day.
Rolling : After the tea leaves have been withered for 8-24 hours, the dried tea leaves are put intothe rolling machines. This step ruptures the cells of the leaves, initiates oxidation, and gives it the ultimate shape that you see in your Dorje pouches. The rolling of tea leaves at Selim Hill tea estate’s heritage factory takes place in Britannia machines which are at least a century old. It is here that the true magic of bringing out the flavours of Darjeeling tea, takes place.
After an hour or so of rolling the tea leaves, they’re fermented in large trays. The cooling process develops the aroma and flavour for the tea. it is then immediately put into a large drying oven that heats it at high temperatures to produce the final product.
We ask our partners at Selim Hill Tea Estate to do a careful hand sorting of your teas instead of breaking the leaves or letting any metal touch the final product. The inconsitency of our teas, adds to the authenticity of the product.
PS: We taste our teas every day to ensure that only the best cup reaches you.