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 the best Black tea by the North American Tea Championship in their 2015 Contest.