Buransh Tea

Buransh blooms across the mid-Himalaya for a few weeks each spring, and the hills turn red with it. The flowers are picked by hand at that peak, shade-dried so the colour holds, and nothing else goes in.

Steeped, it pours a clear rose-amber and tastes faintly tart — closer to a hibiscus than to a black tea. Naturally caffeine-free, so it sits well in the evening.