Introduction: Home to the highest mountains in the world, and the famous 'Darjeeling' tea growing region. Himalayan Green is grown at an elevation of 4,500 feet and hand-plucked in spring. Tea plants at high elevations grow slower and retain relatively more flavor than lower elevation plants. The leaves are baked and dried at low heat to give a floral, muscat aroma and a distinctive sweet, smooth aftertaste. Some find the flavor to be similar to green bananas, honeysuckle and kumquat.
Brewing Suggestions
Smaller leaf green teas are known for their bright, vegetal flavor and smoothness. To bring out these desired qualities while avoiding too much bitterness or astringency, we recommend using slightly cooler water. If the water is too hot, the leaf will “stew”, creating a bitter, “spinachy” cup. Moderately hot water, 150 to 170 F, with one teaspoon of leaf per cup and a steeping of 2 to 3 minutes provides 2 to 3 satisfying infusions.
