NEPALHI TEA
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OUR TEA STANDARDS
Quality begins before any processing — with the choice of which shoots to pluck. Our standards define exactly how far down the stem each tea is picked. Alongside these teas, our family's chamomile brings a distinct flower-harvesting tradition.
BOTANICAL ANATOMY EXPLORER
01 · TRADITIONAL TEA
Black, green and white tea come from the same plant. Leaf selection and, primarily, processing shape their differences.
PICKING STANDARD
Orthodox black tea is withered, rolled, fully oxidized and dried, creating a deeper rounded cup.
The bud is the unopened leaf at the tip of the shoot. Moving down the stem, each leaf is older, larger and tougher. Where the plucker stops defines the standard.
02 · HERBAL FLOWER INFUSION
A different botanical tradition, connected by the agricultural heritage of our own family farms.
FLOWER HEADS
Chamomile's infusion uses flower heads with white petals and yellow centres, rather than tea buds and leaves.
✿ Family Grown & ProducedBOTANICAL FIELD NOTES
Black, green and white tea are produced from the tea plant. Chamomile is a different flowering plant, prepared as an herbal infusion.
Tea is harvested from new shoots; chamomile uses the flower heads, including the white petals and yellow centres.
Tea from Camellia sinensis naturally contains caffeine. Pure chamomile infusion does not naturally contain caffeine.
Different tea styles are made by handling and processing tea leaves differently. Chamomile is prepared by infusing dried flower heads.
Our finished black, green and white teas are sourced from local tea processing; our chamomile is grown and produced separately by our family.
Our black-tea reference is one bud and three leaves; green and white use one bud and two leaves. Chamomile uses suitable mature flower heads.
OUR COLLECTION & HARVESTING STANDARDS
Defined bud-and-leaf selection for black, green and white tea; flower heads for chamomile. Four products, brought together by agricultural heritage.
⤢CAMELLIA SINENSIS
Black teas in general tend toward malty, fruity, or honeyed notes with more body than green or white teas. Including the third leaf adds structure and body to the cup.
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⤢CAMELLIA SINENSIS
Green teas in general range from grassy and vegetal to nutty or toasty, depending on how the leaf is fixed and dried. Younger leaves tend to give a softer, sweeter cup.
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⤢CAMELLIA SINENSIS
White teas in general are delicate and light-bodied, often described as soft, floral, or subtly sweet. Their character depends heavily on leaf selection.
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⤢HERBAL INFUSION
Alongside the high-altitude teas of Solukhumbu, our family grows and produces chamomile ourselves. This delicate herbal infusion represents another part of our agricultural heritage.
✿ Family Grown & ProducedFlower heads are carefully harvested, dried, and prepared as a naturally caffeine-free infusion.
TEA EDUCATION
The bud is the newest, unopened growth at the tip of a tea shoot, before the young leaf expands.
A pluck consisting of the unopened terminal bud and the two newest leaves below it. Our reference for black tea is one bud and three leaves.
Choosing leaves of consistent maturity helps processors manage withering, rolling, oxidation, drying and the resulting cup profile.
Plucking describes what is harvested from the plant. Finished-tea grading happens after processing and sorting, so the two standards are not interchangeable.
All are made from Camellia sinensis. Black tea is oxidized, green tea is processed to limit oxidation, and white tea typically uses gentler handling and minimal processing.
Leaf age can influence texture and composition, while processing choices shape colour, aroma, taste and body. Neither factor alone determines quality.
Botanically, no. Chamomile is an herbal flower infusion, distinct from tea made from Camellia sinensis. Pure chamomile is naturally caffeine-free.