Our Everest First Flush tea is hand-picked in April from the tender buds of the tea plants that emerge after several months of dormancy as the days turned crisp, sunny, and bright. This unique, artisan tea is a vibrant expression of the fresh Himalayan spring. Its beautiful, long leaves reflect the subtleties of the season. Upon delivery of the freshly picked leaves to the Sandakphu factory, it is processed initially by hand by gently rolling the leaves, then allowed to wither overnight. The following day, the leaves are mechanically rolled to achieve natural oxidation while preserving the fresh, spring green color. The liquor is pale and pure. The tea’s gentle, aromatic profile features floral and lilac notes. The first sip reveals a smooth, sweet tea, with refreshing spring astringency. This tea finishes with crisp vegetal notes and hints of roasted corn. Like Nepal's famed peak, this is the pinnacle of our first flush teas.
One teaspoon of tea per 8 ounce cup. Cool boiling water for 2 minutes, then steep tea 3 - 4 minutes. Tea can be steeped more than once.