Roasted Flush – Black Tea
Our Roasted Teas produces a stronger colour and bolder flavour. We roast these specially for our customers; a drop of milk goes just fine with it.
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. We specially roast these teas to capture the smoky flavour.
Dark brown and roasted 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.
Mahogany coloured in appearance.
Stronger on the nose with a lingering smoky aroma.
Full bodied, our Roasted Flush carries a distinct and bold smokiness in its cup. It begins with a mellowness and ends with a slightly tart aftertaste. We recommend adding a drop of milk to our Roasted Flush teas and enjoying it with adda and pakoras.
By roasting and hand sorting our monsoon Flush teas, we bring to you a truly special tea that is very similar to the famous Lapsang Souchong teas of China.
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.