NEPALHI TEA
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Black, green and white tea all come from the same plant. What separates them is the leaf selected and how it's processed. Alongside them, our family grows and produces chamomile — a distinct herbal flower infusion.
The Himalayan tea-growing community of Solukhumbu and our own family's chamomile cultivation.
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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, cultivated by the same family roots that inspired Nepal Hi Tea.
Chamomile uses harvested flower heads rather than tea leaves and is naturally caffeine-free. We grow and dry the flowers on our family farm.
ONE BUD AND THREE LEAVES
Classic Black Tea is made from carefully selected tea shoots, traditionally one bud and three young leaves. After withering, the leaves are rolled, fully oxidised and dried to develop their rounded character.
Full oxidation produces a deeper and more rounded cup. Depending on season and processing, black teas may show malty, fruity or gentle honeyed notes. Individual batches can vary.
You can re-steep the same tea or flowers up to two more times. Allow a little longer for each additional steep.
Explore Classic Black Tea ↗ONE BUD AND TWO LEAVES
Green tea is not oxidised. Early heat — pan-firing or steaming — deactivates the enzymes that would darken the leaf, preserving its green colour and fresher, vegetal character.
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. Nepal Hi Tea tasting notes to be added.
You can re-steep the same tea or flowers up to two more times. Allow a little longer for each additional steep.
General guidance — adjust to taste. Explore Himalayan Green Tea ↗
ONE BUD AND TWO LEAVES
White tea is the least processed of all. Leaves are simply withered and dried with minimal handling, so the buds often keep their fine silvery hairs (trichomes).
White teas in general are delicate and light-bodied, often described as soft, floral, or subtly sweet. Their character depends heavily on leaf selection. Nepal Hi Tea tasting notes to be added.
You can re-steep the same tea or flowers up to two more times. Allow a little longer for each additional steep.
General guidance — adjust to taste. Explore Solukhumbu White Tea ↗
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, cultivated by the same family roots that inspired Nepal Hi Tea.
A delicate herbal infusion with a gentle floral character. Made from flower heads, it is botanically distinct from Camellia sinensis and naturally caffeine-free. Tea bud-and-leaf standards apply only to our traditional teas, not to chamomile.
You can re-steep the same tea or flowers up to two more times. Allow a little longer for each additional steep.
Explore Highland Chamomile Tea ↗