How a Trip to Kolkata Influenced a Family’s 100-YO Legacy of Brewing Tea in Hyderabad

In India, they say there is asTory behind every cup tea, and it is in the case of twenty three. When Taha’s grandfather Iqbal Hussain went to Kolkata in the early 90s, he returned to Hyderabad carrying mementos from the city and a 30 kg tea bag.

it was the beginning Ispahani CompanyA tea supply and distribution business that would lead years later to the idea of ​​Finzan Cafe in Banjara Hills, Hyderabad.

a piece of tradition with your tea

When Iqbal returned from Kolkata, he thought why not start a tea business as well as the pharmaceutical enterprise the family had been running for a century.

the secrets tea Has been running in the veins of the family for generations. Taha, grandson and a part of Finzan Tees, says that Finzan was founded by his father and uncle (Uncle) To diversify and increase the tea business. “While it was established in 2005 as a small tea shop in the Tolichowki area where we sell and serve Finzan tea, in 2012 we moved the store to Banjara Hills Road and in 2021 we upgraded it to a luxurious converted into a tea lounge.”

The cafe has been a stalwart in the city’s evolving history, attracting Hyderabadis as well as tourists visiting the city. at Finzan Cafe, tea is the hero And the whole experience is nothing short of royal. Blended with over 50 types of exotic brews and the finest flavors from Darjeeling, Assam and China, your tastebuds will be spoiled for choice.

Finzan Cafe, Banjara Hills, Hyderabad
Tea Ceremony at Finzan Cafe

Tea Ceremony at Finzan Cafe

As soon as you enter the cafe, you are invited to be part of a ‘tea ceremony’ at the Chinese tea table. Here, every drop of the drink is tasted and every aroma is taken in. “We place great importance on the tea ceremony that stems from an old Chinese concept that originated in the 13th century, greeting the guest and then serving the tea at the table,” says Taha.

Describing the rituals in the cafe, he says that each table has seating for two and before the ceremony, guests can choose from two or three flavors of tea that they would like to try. “As they engage in their conversation, they can sip on beautiful blends of tea, and refill their ceramics with a machine placed on the table, which brews and pours the tea directly into the cup.”

Unless you are in the city for a few days or weeks, it may not be possible to try all the varieties of tea. Additionally, browsing through menus can leave you confused as to which one you should pursue and try first.

Taha suggests going for ‘Jasmine Pearl Tea’ and ‘Blooming Tea’. “Both teas have a soothing taste, such that when the ingredients are poured into the kettle, they ‘bloom’.” He also recommends ‘herbal relief tea’ for people who want to seek help with their allergies and get the body to fight them off.

“The signature tea, however,” he says, “is ‘Wonder of Darling’ which has an unforgettable color and flavor.” While guests can experience a traditional tea ceremony for Rs 315 per person, a pot of tea here serves two and starts from Rs 125 to Rs 295, depending on the variety of tea.

Guests can choose from 50 different varieties of tea
Guests can choose from 50 different varieties of tea
Salman Tybee, Finzan Cafe
Salman Tybee, Finzan Cafe
Tea being poured into the sipper
Tea Ceremony in the Cafe

In a day, the family sees an order of about 20 pots, while their tea ceremonies have a different fan base. Along with tea, the family also has several food options and snacks that they offer to their guests. ‘Finzan’s Classic Chicken Pizza’ can be a great way to improve your experience at this heritage site.

Salman Tyeebi, who co-founded Finzan Cafe with Taha’s father, says serving tea to people means a lot to him. “It is a staple meal and one can go back to work with energy and work for at least three hours after a cup of tea. It both rejuvenates and relaxes at the same time. Everyone has one or two or several cups and that’s our business. ,

You can order their tea until you get a chance to stop at the Finzan Cafe in Hyderabad Here,

Edited by Yoshita Rao


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