Himalayan Spring is an early spring First Flush black tea with floral, green notes. It was picked during the first weeks of the harvest, so it contains lots of buds and tender first leaves.
This tea does not get too dark during the gentle shaping and oxidation – it’s a black tea only by name, as it’s more reminiscent of green and white teas, with the citrusy aftertaste characteristic of black teas.

It comes from the organic Jun Chiyabari tea garden, which is situated at an altitude of 1,600-1,800 metres in the Himalayas.

Preparations:
Quantity: 5-6 grams of tea for 150 ml of water
Water temperature: 85-90ºC. Fresh spring water, mineral water or filtered water
Brew time: 10-15 seconds
Number of brews: 4-5

Cold brew: 
Quantity: 10-12 grams of tea for 1,000 ml of water
Water temperature: 5ºC. Fresh spring water, mineral water or filtered water
Brewing time: 10-15 hours, in the refrigerator