This tea reflects the beauty and adventure of the Khumbu region of Nepal, gateway to the Everest mountain area and home to the famed Tengboche Monastery. Fresh spring leaves are allowed to oxidize naturally, and then carefully hand-rolled producing a beautiful, dense tea. The cup reveals a dark amber liquor and a malty flavor, with hints of rich tobacco and a nutty finish. This tea is brisk and complex, with a well-balanced astringency and mouthfeel.
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.