A malty brisk black tea, crafted from Nepal’s Second Flush harvest showcases notes of sweet plum, rich caramel, and orchids.

Camellia Sinensis (Green Leaves)

Sharad Subba of Jasbire Tea Garden in Illam, Nepal.

Sharad has spent more than 20 years in the tea garden. Starting as a tea plucker and now a tea maker and owner of a factory, he employs 15 workers and buys green leaves from over 72 farmers. Sharad says that tea is his life. He really cannot imagine a life without it. He says, “We don’t make tea, nature does that herself. Our only job is to identify them.”

He wants to grow Jasbire Tea Garden’s impact and pass on the legacy to his young son. He believes his practice of tea to be the “Art of Tea”, that will be backed by the modern understanding of science, brought in by his son.

Himalayan Kali is a bold black tea born from the prime second flush harvest in Nepal's tea capital, Illam. After carefully plucking mature tea leaves, they are withered in a drying tray for an extensive period, generally overnight. Following this, the leaves undergo a rolling process that is conducted under varying pressure to bring out the tea’s true essence. After a few hours of oxidation, the leaves are shaped into a slightly curly form. Due to the mature leaves and curling of the teas earlier in the process, the Himalayan Kali translates a rich brownish hue instead of a deep black hue of black teas.

Jasbire Tea Village, Maipokhari, Nepal

If you prefer the mature tea leaves harvested during the Second Flush, your taste buds will appreciate the flavors of Himalayan Kali. Additionally, due to its unique processing method, the liquor of the tea translates to a rich brownish hue. The malty brisk black tea flavor is perfect for tea lovers who like their teas strong and full of flavors.