Origin: Darjeeling, India. Home to the highest mountains in the world, and the famous ‘Darjeeling’ tea growing region. The Himalayan Green is grown at an elevation of 4,500 feet and hand-plucked in spring. Tea plants at high elevations grow slower and retain relatively more flavor than lower elevation plants. The leaves are baked and dried at a low heat to give a floral, muscat aroma and a distinctive sweet, smooth aftertaste. Some find the flavor to be similar to green bananas, honeysuckle and kumquat.
Brew two teaspoons of leaf in eight ounces of pure spring or filtered water at 175F for four minutes. Provides at least two infusions.