The land · Terroir
Terroir is a French word for everything about a place that shapes what grows there: the soil, the slope, the sun, the rain and the people. Tea from eastern Nepal tastes different from tea grown anywhere else, and terroir is the reason.
Height and light
Our partner gardens sit high in the Himalayan foothills. At this height, nights are cool and mornings are often wrapped in mist. The tea bush grows slowly and the leaf develops more concentrated flavour.
Steep slopes and young soil
The Himalaya are geologically young. Their steep hillsides drain well, so roots never sit in water, and the soils carry plenty of minerals. Many tea lovers notice a crisp, clean finish in Nepali tea.
Monsoon rhythm
Nepal’s year has a clear rhythm: a dry spring, a heavy summer monsoon and a bright, cool autumn. Each season gives a different style of tea, from the light, floral first flush to the fuller, fruity second flush and the mellow autumn teas.
The human touch
Terroir also includes people. Hand-plucking only the bud and top two leaves, and processing in small batches, lets the character of each garden come through in your cup.