Himalayan Golden is a striking, award-winning black tea picked during the monsoon season in Sandakphu, Nepal. Its rich, deep amber liquor has notes of malt, clover honey, and burnt sugar, highlighted by aromatic notes of apricot and clove. It is a great breakfast tea that can be enjoyed with or without milk and sugar. This tea was awarded as the best black tea by the North American Tea Championship.
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 resulting in beautiful Himalayan Golden Tea.
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.