A light, delicate green tea from the varieties T-78, P-312 and Tinali. Fixed with hot air within minutes of plucking so it never oxidises — fresh and vegetal, with subtle grassy notes and a sweetness that runs from smooth to gently astringent.
Warm the vessel briefly — green tea is unforgiving of heat.
Measure 2 grams of leaf for every 180ml of water.
Cool the water to 80–90°C to keep the leaf from turning bitter.
Steep 2 to 3 minutes; a second, shorter infusion is often the sweetest.
Above the cloud line, where the air thins and the nights turn cold, the leaf grows slowly and stays green.
Mountain Green is fixed with hot air within minutes of plucking — no oxidation, no waiting. What reaches the cup is the closest thing to the living leaf: fresh, vegetal and faintly sweet, the way the garden tastes at first light.
Every leaf is plucked by hand on the slopes of eastern Nepal and made in small, careful steps — withered, rolled and dried exactly as described above. Only the mountain, the leaf, and the people who tend both.
Every review is from a customer who bought this tea, posted from their own account after their order. We publish good and bad alike, and never pay for, edit or write reviews.
£74 for 100g of single-origin, hand-plucked, hot-air-fixed Himalayan green tea — fresh, vegetal, unmistakably alive.
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