Ruby Organic Oolong Tea – Nepali Loose Leaf

Annapurna Amber Oolong is named after the striking Himalayan massif, Annapurna, which translates to “Goddess of the Harvests” from Sanskrit. This Darjeeling-style rolled oolong exemplifies the beauty of Nepal within its amber liquor. Notes of caramel, malt, and marmalade are carried by notes of walnut and toasted wheat. The tea will develop more complexity and sweetness over many steeps.

Tihar Smoked Oolong | Oak-Smoked Loose Leaf Oolong Tea from Nepal

Tihar Smoked Oolong is a premium loose leaf oolong tea expertly crafted in Nepal’s autumn harvest season. Handpicked from small tea gardens in the Ilam region, this single-origin oolong tea is slowly oak-smoked to create a bold, aromatic profile.

It brews a rich, tawny cup with captivating notes of smoked oak, charcoal, and dark caramel, layered with hints of camphor and burnt sugar. The result is a warming and robust smoked oolong tea that stands out for its depth and complexity.

Perfect for sipping on its own or pairing with grilled dishes, cheese boards, or savory meals, this artisan Nepal oolong tea is a rare find for tea lovers who appreciate something bold, smoky, and unforgettable.

Black Yeti is a classic Nepalese oolong made during the crisp days and long, cool nights of autumn in Ilam. Its deep amber liquor has notes of stewed apricot, barley, and honey, as the leaves unfurl over many steeps. Notes of stewed plum and caramel will continue to develop as the tea is enjoyed.

Dragon Claw is a robust, summer-picked oolong tea that is best described using the Nepalese tribal expression, “Mio Kulang,” which means dragon or eagle claws. It is highly oxidized, which gives it a deep brown liquor with notes of candied hazelnuts, nutmeg, and apricot jam. As the tea is steeped and enjoyed, notes of brown sugar and toasted walnut develop.

Cultivated during the summer flush, the tea is plucked at the beginning of the harvest when the leaves are dark green. Processing begins with mechanical rolling and shaping, which gently bruises the leaves and darkens the color, and indicates that its oxidation (60%) is complete. Its deep color reveals a surprisingly golden cup, with a rich-tasting amber cup.