Himalayan Spring

Himalayan Spring is a First Flush tea from the prestigious Jun Chiyabari tea estate, located at the same high altitude and terroir as the premier estates in Darjeeling. This unique high-altitude estate benefits from a climate and soil that mirrors Darjeeling's conditions and helps develop teas with a character of their own. Himalayan Spring is produced in very small quantities during the spring harvest period, allowing the subtle flavours and aromas of the spring crop to shine through.
The tea is produced through a light oxidation process, following the black tea production steps but retaining the fresh, vibrant notes of early spring leaves. This particular batch, a carefully selected micro-harvest from March, captures the most delicate and prominent flavour nuances of spring. In the cup, you experience a soft and floral aroma, enhanced by subtle hints of ripe fruits such as mango and peach. These elegant flavours bring a freshness and complexity that is characteristic of the best First Flush teas from the region.
Origin: Hile, Nepal. Harvest: First Flush 2025.

Infusion

Quantity / 250 ml 2,5-3 g

temperature 90-95°C

Infusion 3-5 minutes

H imalayan Spring lends itself well to multiple infusions. The second infusion is best kept short, as the leaves have already started to open and release their flavours. Subsequent infusions, on the other hand, should be left to rest a little longer, so that the flavours deepen and the nuances emerge. For many teas, two or three infusions with the above parameters are enough, but some keep on giving, cup after cup.