Himalayan Hand Rolled Tea
From the Sandakphu Tea Plantation, Jasbirey Village Ilam, Far East Nepal. This light hand rolled black tea emits mellow flowery aromas of orchids and flowers.
How to make Himalayan Hand Rolled Tea with a Teapot or Gaiwan
Amount of tea per cup (200 ml) - 2.5g (1 teaspoon)
Temperature of water - 95℃ / 203℉
Infusion time - 2-3 mins as desired
Number of infusions - 2+
How to enjoy - No milk, no sugar
In more depth...
Provenance: Sandakphu Tea Plantation, Jasbirey Village Ilam, Far East Nepal
Sandakphu is the highest habitable point in the district of Ilam in the far eastern part of Nepal adjoining the Sikkim and Darjeeling hills of India. Sandakphu Tea Plantation is located at the foothills of Sandakphu Peak at a place known as Jasbirey Village and was initiated somewhere in the year 1990 with the plants derived from high quality tea varieties planted locally by ancient farmers migrating from other villages of Ilam district. The plantation is young and fresh nearing maturity and therefore, the quality of tea is considered very high as compared to many other tea areas of Nepal. The character and flavor profile of Sandakphu is unique to its bio-diversity and unique location found only in such high elevations (tea production unit is located at 6500 feet while the farmers plantations are as high as 8000 feet and plus).
The hills of Jasbirey stands parallel to the “Mai Pokhari Ramsar Site” a world heritage site in Nepal for wetlands. This tranquil environment makes the bio diversity of this place very unique, the pH of the water tested in Jasbirey is 7.2 and the ecology harbors many endangered species of wild flora and fauna Work at Sandakphu is carried out by the local farmers on their own land and therefore Sandakphu Tea is an entirely farmer based production with the ownership of the plantation remaining at the farmer level. Self employed farmers and producers at Sandakphu believe that quality can be achieved only by those who have the sense of ownership of the garden because tea quality is defined from the green leaf that is fed to the factory for processing. Since ownership of the garden is at farmer level, the farmers can therefore grow and harvest only the finest leaf for processing as opposed those who work as a labor for the corporate plantations.
Read more about our partner Bhushan and his life in tea here on our blog