After a short summer season in Nepal, the Himalayan monsoon approaches the foothills with a magnanimous rush. The golden-red soil of Sandakphu drinks in this moisture, producing a rare artisan tea that reflects all of nature’s goodness. After plucking, the leaves are 25 percent withered, then rolled in mechanical rollers. The tea is then placed in a shaping machine and further dried, producing uniformly curled leaves. The liquor is a distinctive rich golden color, with a cup that is mild yet flavorful, with a lovely balance of stone fruit and honey. We were honored when the tea was selected as the best Black tea by the North American Tea Championship.
One teaspoon of tea per 8 ounce cup. Cool boiling water for 1 minute, then steep tea 3 - 4 minutes. Tea can be steeped more than once.