Monsoon Flush – Green Tea
In keeping with tradition, the onset of rains means the preparation of Monsoon Flush Green Teas at Selim Hill. With each sip, our customers don't just immerse themselves in the antioxidants, but also the ecology, history, and legacy, that the teacup holds.
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
The monsoons are long, and lonely in Darjeeling. Shrouded by mist, Selim Hill experiences a daily downpour accompanied by claps of thunders and flashes of lightning. But plucking does not halt. Armed with an umbrella in one hand, while warding off leeches and snakes, the ladies of Selim Hill look to collect the bounty that nature suddenly offers in these 2 months, with their nimble, trained hands.
Darke green in appearance. 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.
Bold and bright greenish.
Our Monsoon Flush green teas are stronger on the nose with a brisk tartness.
During the longest season of the year Selim Hill has traditionally always prepared its famed Green Teas. The antioxidants present in our Green Teas are blessed by the spirituality of the biodiversity that exists in our farms.
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.
The Tea Journey
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, and then they are put into the boilers. Unlike our Black Teas, the Green Teas are meant put into a boiling chamber where steam interacts with the fresh leaves. After the boiling process, the tea leaves are spread on a trough and water is sprinkled to cool and freshen up the leaves faster.
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
P. S. We taste our teas every day to ensure that only the best cups reach you.