The small tea plantations in Nepal are partly still operated by so-called “small holders”. These are family businesses without their own production plants. At altitudes of between 1,000 and 2,000 m, aromatic and fine teas are produced mainly from Chinese hybrids. Due to the small growing area, they are unfortunately only available in small quantities. A mild and very aromatic leaf tea with a striking, medium-sized, well-worked leaf with many tips. It is a tea of prime quality, soft and aromatic and with a light, smoky sweetness. The bouquet is round and spicy.
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 3-5 minutes brewing time

100 °C water temperature

4-5 heaped tsp./1 litre

We are delighted to be able to offer you yet another quality from the Guranse tea estate. Our hand-rolled Floral comes from the Spring plucking taking place mid-April till the end of May. After the withering the tea is carefully rolled by hand and only slightly oxidized. The precision this is done with clearly shows in the olive green, slightly open leaf with some tips. The taste is flowery, mellow with some hints of nuts.

 2-4 minutes brewing time

100 °C water temperature

4-5 heaped tsp./1 litre

The success story of Jun Chiyabari started in the year 2000 when three tea lovers founded this fine, exclusive, 75 hectar tea garden in East Nepal in order to produce, amongst other teas, half-fermented premium qualities in close cooperation with several smaller farms. Serious competition for the Oolongs from Darjeeling and Formosa with an annual export of only a few lots with just under 100 kg net produce each. Both tealeaves and infusion have an intense scent of hay flowers, a complex, freshly aromatic and slightly earthy character with a delicately sweet spiciness.

 2-4 minutes brewing time

100 °C water temperature

4-5 heaped tsp./1 litre

A flowery and highly aromatic leaf tea with the appearance of the best Sikkim teas and the exquisite character of the finest Darjeeling teas. The small plantation Maloom, located on the roof of the world, produces outstanding teas, which need not fear the comparison with the most significant Darjeeling. The very nice Sinensis leaf with its silver-coloured tips develops a bronze-coloured infusion with a flowery and round scent. A real alternative for those who love something special.
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 3-5 minutes brewing time

100 °C water temperature

4-5 heaped tsp./1 litre

Yet another wonderful speciality from the country of the Himalaya: Himalayan Imperial Black, a black tea from the tea plantation Jun Chiyabari. This quality is not only black, but also produced using a special method. Handmade and thoroughly fermented, this tea presents an Oolong-like leaf structure, long and slightly twisted with many copper-coloured tips. The infusion itself unfolds a strong, spicy scent followed by a mouth-watering cup with expressive, mildly sweet caramel and cocoa notes as well as a hint of malt.

 2-4 minutes brewing time

100 °C water temperature

4-5 heaped tsp./1 litre