Himalayan Pine - green tea

Style   Green Tea
Origin   Jun Chiyabari, Hile, Dhankuta district, Eastern Himalayas, Nepal
Season   Summer 14
Altitude   1500m
Batch   JCG1

You can smell and taste the pristine Himalayan mountain air. This Nepalese tea is crisp, fresh and vegetal with a touch of Jun Chiyabari’s signature sweetness. Both cleansing and invigorating, this is a special green tea that delights the palate.


  65 - 75 degrees Celsius 
  1 x tablespoon (3 grams)

150 ml water (small tea cup)


Infuse for 2 minutes

The Stories We Drink

This tea is from Jun Chiyabari, a small and exclusive organic estate in Nepal’s eastern Himalayas. The garden sits high in the hills of Hile, a small town in the Dhankuta district. The garden is young and was established from scratch in 2001. The harvests are small and limited in quantity, famed for their similarity to nearby Darjeeling gardens but with their own distinctly modern signature style.

The quality is unsurpassed. The garden is organic and the small team is passionate about flavour. Jun Chiyabari focuses on experimental and unusual styles that make the most of unique terroir.

Tea cultivars have been sourced from around the world and very few similar estates have such diverse plantings. It is this diversity, the exquisite high mountain soil, a perfect climate and an unrelenting focus on quality that gives our Nepalese teas such a special character.

The terroir, pristine air and clever craftsmanship combine to create a green tea that’s uniquely Nepalese. While it’s comparable in style and manufacture to green teas from China, Korea and Japan, this Nepalese green has a signature taste that’s unique to its provenance.

Jun Chiyabari is certified Organic under EU, NOP USDA-ORG and JAS standards. We need look nowhere else in Nepal to secure the very best batches for you. We’re absolutely confident that they come from Jun Chiyabari. You can learn more here.







Plucking: Leaves are plucked and quickly transported from the garden to the factory.


Roasting: The fresh green leaf is immediately roasted to stop the oxidisation process, preventing the leaf from developing black tea characteristics.


Withering: After the initial roasting the leaf is left to rest and wither to remove excess moisture.


Rolling: Next the leaves are rolled lightly to give them their shape.


Drying: To remove any remaining water content and make sure the tea is shelf stable a final firing occurs.

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