07.09.2018 07.09.2018

Himalayan SpringGarden Direct Organic Black Tea


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USDA Organic


Harvest Date: April 11, 2018
Cultivar: Mixed clonal, predominantly Phoobsering 312 (P312), Takdah 78 (T78), Takdah 668 (T668) & Bannockburn 157 (B157)
Elevation: 1800 m

The artisans at the Jun Chiyabari tea garden employ highly specialized techniques and are considered the most innovative organic tea producers in Nepal. Jun Chiyabari is located in Hile, a region nestled in the Himalaya in eastern Nepal, due south of Mt. Everest and with stunning views of the Kangchenjunga. High elevation growing areas produce unique teas offering complex aromatics due to the rugged, challenging environment which stresses the plants. In response, the plants produce secondary metabolites (unique aromatic compounds) that create the desirable complexity and an expression of high mountain seasonality. This style of tea is made only in spring and since 2011 our partners have captured the freshness, new life and youthfulness of the season with well-timed harvests and gentle handling, maximizing the fresh flowery and fruity character.


Hile, Nepal

Tasting Notes

The taste and aroma of this year's season is abundantly fragrant with notes of plumeria flower, orange blossom honey, ripe papaya and herbaceous hints of purple coneflower.


Organic Black Tea


Leaf Amount
4 grams | 1 tbsp
Water Amount
8 ounces
Water Temperature
Steep Time
2 minutes

Traditional Preparation

Add 1 tbsp (4g) tea per 8 ounces water to a small teapot.
Use water cooled to 190°F water
Add water and infuse for 2 minutes
Repeat for another 3+ infusions.

Our Partner's Cold brewing recommendation: Add 10g of tea leaves to 1L (Approx. 1Q) of cold water
Put in refrigerator and let steep overnight, around 12-15 hours.
Decant into a chilled glass jar/ container and continue to refrigerate until ready to drink
Serve in chilled champagne or tulip glasses