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Organic Nepali Green Tea Loose Leaf – Emerald, Zucchini & Almond
Zucchini · Almond · Dried Lily. Sweet, floral, lingering finish.
Caffeine
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About This Tea
First-Flush Only — The Most Selective Picking of Our Nepali Green Teas
Emerald Green is an aromatic, refined USDA Organic Nepali green tea with delicate, twisted emerald-hued leaves. Only the very first spring harvest goes into this tea: the first bud and leaf, or the first two leaves and a bud, hand-plucked at 7,000 ft in Ilam at the moment the gardens wake from winter. The liquor is sweet and gently floral, with zucchini, dried gardenia, and almond accented by steamed spinach and dried lily, and a lingering sweet aftertaste.
The Spring 2026 harvest arrived at our Saugus, MA warehouse in August and is what ships today, sealed straight from the lot. We list the harvest on every tea so you always know how old your leaf is.
Why You'll Love It
- First flush only — the season's earliest and most aromatic picking
- Bud and first leaf — hand-plucked, never machine-harvested
- Floral, not grassy — gardenia and lily over almond sweetness
- USDA Organic — no synthetic pesticides or fertilizers
- Micro lot — a small single batch each spring, never blended
Want an everyday green? Try Ilam Green. Prefer a brisker, more savory cup? See Sandakphu Jade.
Quick Facts
- Origin: Ilam, Nepal · 7,000 ft
- Harvest: First flush · Spring 2026
- Process: Conditioned · jet-steamed · air-cooled · rolled · oven-dried
- Certification: USDA Organic
- Caffeine: Low (20–30 mg / 8 oz)
- Brewing: 160–175°F · 2–4 min · 2.5 g per 8 oz
- Package: 2.4 oz resealable bag · about 27 cups
Brewing Guide
- Leaf: 2.5 g (1 level to 1 heaping tsp) per 8 oz
- Water: 160–175°F — never boiling, which is what makes green tea bitter
- Time: 2 min for a light floral cup · 4 min for fuller body
- Re-steep: 2–3 times, adding 30 seconds each round
- Iced: cold-brew 8 g per litre overnight for a sweet, delicate iced green tea
More help: Nepal Green Tea vs Chinese and Japanese Teas · Explore the rest of our Nepal green tea collection.
How It's Made
The very first harvest of the season is set aside for Emerald Green. Only the first bud and a leaf, or the first two leaves and a bud, are selected, to capture the natural freshness that appears only at the start of spring. The hand-plucked leaves go straight to the factory for conditioning, then are jet-steamed on a perforated tray and immediately cooled with blown cold air. The cooled leaves are rolled and oven-dried. The result carries a distinct spring briskness and a flowery aroma.
Micro lot. Packaging may vary.
First-flush organic green tea from Ilam, Nepal
Emerald Green is a single-origin Nepali green tea drawn only from the first picking of the season. When the gardens at 7,000 ft come out of winter dormancy, the first new growth carries the amino acids, aromatic oils, and natural sugars the plant built up through months of slow cold-weather growth. Only the bud and first leaf, or the first two leaves and a bud, go into this tea, all hand-plucked.
The leaves are twisted and emerald-hued, and the cup is sweet and gently floral: zucchini, dried gardenia, and almond, with steamed spinach and dried lily underneath and a lingering sweet aftertaste. Jet-steamed rather than pan-fired, so the character stays fresh and floral rather than toasty.
What makes it different
In the leaf and the cup
- First flush only: the season's earliest picking, not a season-long blend.
- Bud and first leaf: hand-plucked, never machine-harvested.
- Floral rather than grassy: gardenia and lily over almond sweetness.
- USDA Certified Organic: no synthetic pesticides or fertilizers.
- Low caffeine: 20 to 30 mg per 8 oz.
Brewing guide
- Leaf: 2.5 g, one level to one heaping tsp, per 8 oz
- Water: 160 to 175°F, never boiling
- Time: 2 min for a light floral cup, 4 min for fuller body
- Re-steep: 2 to 3 times, adding about 30 seconds each round
No temperature-control kettle? Boil, then let the water sit uncovered 3 to 4 minutes. Full method: how to brew Nepali loose leaf tea.
Taste and pairing notes
In the cup
- Aroma: gardenia, dried lily, spring flowers
- Flavor: zucchini, dried gardenia, almond, steamed spinach, dried lily
- Body: light, with a soft texture
- Finish: sweet and lingering, with spring briskness
Food pairings
- Steamed fish, rice dishes, delicate vegetables
- Soft cheeses, almond pastry, shortbread
- Stone fruit, melon, fresh berries
How Emerald Green compares to our other Ilam greens
| Tea | Pluck and process | Profile | Best for |
|---|---|---|---|
| Emerald Green (this) | First flush, bud and first leaf, jet-steamed | Sweet and floral; gardenia, lily, almond | Slow cups where aroma is the point |
| Ilam Green | Spring flush, jet-steamed | Crisp and vegetal; butter lettuce, coriander | Everyday drinking, iced and cold brew |
| Sandakphu Jade | Spring flush, hand-shaped | Savory and smooth; asparagus, barley, green peas | Savory palates, food pairing |
| Pokhara Classic | Spring, whole leaf, gently fired | Rounder and nuttier; arugula, toasted barley | First-time green tea drinkers |
How they differ from Chinese and Japanese greens: Nepal green tea vs Chinese and Japanese teas.
Cold brew and iced
Cold water draws out the sweetness and floral notes while leaving most of the tannins behind, which suits a delicate first-flush leaf.
- Ratio: about 8 g of leaf per litre of cold water
- Time: overnight in the fridge
- Strain and serve over ice, unsweetened so the florals stay forward
Full method: cold brew Nepali loose leaf tea guide.
What is in the leaf
Whole-leaf green tea is unbroken and unoxidized, so the leaf reaches your cup intact. Emerald Green naturally contains:
- Catechins, including EGCG: the most-studied polyphenols in green tea.
- L-Theanine: an amino acid naturally present in green tea leaf.
- Caffeine: 20 to 30 mg per 8 oz cup, depending on leaf amount and steep time.
- Polyphenols and chlorophyll: preserved by steaming within hours of picking.
This describes what the leaf contains. For a fuller discussion, see what is green tea, benefits and brewing.
How it is made
The very first harvest of the season is set aside for Emerald Green. Only the first bud and a leaf, or the first two leaves and a bud, are selected. The hand-plucked leaves go straight to the factory for conditioning, then are jet-steamed on a perforated tray and immediately cooled with blown cold air. The cooled leaves are rolled and oven-dried. The result carries a distinct spring briskness and a flowery aroma.
Micro lot. Packaging may vary.
Related guides
USDA Organic. Grown and processed in Ilam, Nepal, and packed at our Saugus, MA warehouse. Direct trade with Ilam producers since 2012.
Why Our Customers Love Our Teas
FAQ about Organic Nepali Green Tea Loose Leaf – Emerald, Zucchini & Almond
Everything you need to know before your first cup.
