There are times when all you really want is a cup of tea. We’ve searched hard to find some of the finest teas we could, and these are them. From hand rolled jasmine pearls, to the smooth himalayan orange tea, there is something for everyone.
A first flush black tea from one of the finest tea gardens in Hile Dhankuta, it gives a deliciously full bodied and rich brew, which is mellow but has enormous depth.
Definitely not a black tea to add milk too though.
These fragrant, slender, silver buds are prized by connoisseurs for their subtle yet complex flavours. Steamed, and then dried, this is tea at its purest. A brewed cup will have a mellow aroma and naturally sweet and malty taste.
Two tiny leaves and a downy bud are picked for this semi fermented white tea. When brewed, it is a wonderfully soothing drink, which is malty and smooth.
Making this white tea is a real labour of love, it’s a slow process as it takes thousands of plucks to make just 1kg of dried tea.
From the foothills of the Shiva Puri mountains, below Gauri Shanker Himal, one of the most remote tea gardens in Nepal comes this dark oolong has a rich golden colour and a mellow aroma. Gentle on the tummy, with a warm and nutty finish, this oolong will only improve in time provided it is stored correctly.
Called red tea because once infused, the leaves are a reddish colour – it is actually what we would call a black tea (though definitely not one you should add milk to) and hails from Fuding in China. Along with its light body, clean taste, silky texture and sweeter notes, this first flush also adds more of a floral character.
This rebaked oolong comes from the Phoenix mountains, south of Xiamen, China. This particular oolong was made in the Spring and rebaked in the Winter for maturing. It is bright and floral and is delicious drunk now, or, properly stored, will mature over the next 3 years into a mellow tea.
Tea
Himalayan Orange Tea
A first flush black tea from one of the finest tea gardens in Hile Dhankuta, it gives a deliciously full bodied and rich brew, which is mellow but has enormous depth.
Definitely not a black tea to add milk too though.
50g loose leaf tea.
Himalayan Silver Needle Tea
These fragrant, slender, silver buds are prized by connoisseurs for their subtle yet complex flavours. Steamed, and then dried, this is tea at its purest. A brewed cup will have a mellow aroma and naturally sweet and malty taste.
50g of loose leaf tea.
Nepalese Artisan White Tea
Two tiny leaves and a downy bud are picked for this semi fermented white tea. When brewed, it is a wonderfully soothing drink, which is malty and smooth.
Making this white tea is a real labour of love, it’s a slow process as it takes thousands of plucks to make just 1kg of dried tea.
50g loose leaf tea.
Mount Everest Hand Rolled Oolong
From the foothills of the Shiva Puri mountains, below Gauri Shanker Himal, one of the most remote tea gardens in Nepal comes this dark oolong has a rich golden colour and a mellow aroma. Gentle on the tummy, with a warm and nutty finish, this oolong will only improve in time provided it is stored correctly.
50g loose leaf tea.
Bailin Gungfu Red Tea
Called red tea because once infused, the leaves are a reddish colour – it is actually what we would call a black tea (though definitely not one you should add milk to) and hails from Fuding in China. Along with its light body, clean taste, silky texture and sweeter notes, this first flush also adds more of a floral character.
50g loose leaf tea.
Himalayan Jade Green Oolong Tea
This is a first flush oolong from Nepal, with an incredibly sweet  and fresh taste.
50g loose leaf tea.
Rebaked Baxian Aged Oolong Tea
This rebaked oolong comes from the Phoenix mountains, south of Xiamen, China. This particular oolong was made in the Spring and rebaked in the Winter for maturing. It is bright and floral and is delicious drunk now, or, properly stored, will mature over the next 3 years into a mellow tea.
50g loose leaf tea.
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