The collection · Black tea
Black tea is the world’s favourite cup, and in Nepal it is the heart of everyday life. But the black teas of the Himalayan foothills are far more than a morning wake-up.
How black tea is made
Fresh leaves are withered until soft, then rolled to break their cells and release their juices. Exposed to air, the leaf oxidises — slowly turning from green to a deep copper-brown — before it is dried. This full oxidation creates the rich colour, body and sweetness of black tea.
What to expect in the cup
- First flush black: light, bright and floral; drink it without milk.
- Second flush black: fuller, with ripe fruit, honey and sometimes muscatel notes.
- Autumn black: smooth and mellow, with malt and baked fruit.
How to brew
Use 2–3 g per 250 ml of water at 90–100°C and steep 3–5 minutes. Stronger, later-season teas work beautifully with milk; spring teas are best on their own.