Green tea is harvested in spring, then immediately heated to stop oxidation, preserving its fresh, vegetal flavor and vibrant color. The leaves are rolled to deepen strength, producing a cup that rewards multiple steeps. Our Indian and Nepali green teas span regions like Darjeeling and Nepal, each with its own character, from the delicate floral notes of Organic Darjeeling Green to the sweet smokiness of Nepali Green Pearl.
