From a small tea garden and farmer cooperative in the Dhankuta district of the eastern Himalayan region of Nepal. The co-op actively encourages small farmers to not only grow tea, but to bring bio-diversity into their land.

This leaf represents a new tradition and style of making tea in Nepal. The leaves are hand-rolled instead of large conventional mechanical rollers, then carefully roasted over low heat.

Water Temp °F (°C)	Quality of Water	Quantity of Leaf (tsp / 8oz water)	Steep Time (minutes)	Infusions
180°F (82°C)	Best with spring water	1	4	2

For daily drinking, a smaller amount of leaf with a longer steeping time gives a rewarding cup with little effort. This tea’s darker leaf requires fairly hot water (180 to 200 F) to bring out its full its full taste and unique aroma. Steeping 1 teaspoon of leaf per 8 ounces of water for 3 to 4 minutes will typically yield 2 to 3 satisfying infusions.