Himalayan Tea Guide: Brewing, Benefits & Stories

While both share Himalayan terroir, our Nepali tea is grown at high elevations in the Ilam region. This environment helps create a floral, layered cup with less astringency than many traditional Darjeeling teas.

Teas from the Ilam highlands are valued for their naturally occurring polyphenols and L-theanine. Many tea drinkers appreciate them for their balanced flavor and smoother energy experience.

For premium Ilam black tea, steep 1 teaspoon per 8 ounces of 205°F water for 3 to 5 minutes. For delicate white or green teas, use 175°F water for 2 to 3 minutes to preserve their natural sweetness and aroma.

We prioritize purity through direct trade in Ilam. Several of our premium teas are already certified organic, with more arriving soon. Our non-certified teas are grown using traditional pesticide-free methods.

Our Himalayan Golden tea is prized for its careful plucking standard and rich cocoa-and-malt character. Its quality and craftsmanship have helped it earn award-winning recognition.

No, tea generally contains less caffeine per cup than coffee. Nepali tea also contains L-theanine, which many people find creates a smoother and more balanced energy experience.