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.
