This is a single origin, organic, black tea from the Himalayas in eastern Nepal, grown just across the border from Darjeeling, India.
Just like Darjeeling teas, the terroir (high mountains, steep terrain, well-drained soil, extreme cold and intense heat, as well as a good level of rainfall) of the Himalayas is a major contributor to the character and floral aroma of this Nepalese tea.
Himalayan Tea also goes through a unique production process to ensure that it maintains its bright, lively, fresh and uplifting flavour that involves a lot of labour and careful monitoring to ensure that a superior product is acheived.
|Tea Format||Loose Tea|
Beautiful tea, great value Review by Michelle Butler Hallett
1.5 tsp for 300mL water, 100C, steeped 4 minutes. Dry leaf: almost half bright green, the rest amber and brown. Very few twigs. Pretty. Dry aroma: earthy and mineral with something sharp and fresh, faintly floral. Wet leaf: the green is less bright. Otherwise unchanged. Wet aroma: earth, rocks. Liquor: light copper, very heady with florals and muscatel. A bright, fresh, and crisp black tea, medium-strength, very like an assertive Darjeeling yet still its own tea. I’m sure I can also taste cold fresh air. Delicious. Great value for money.Posted on 2019-01-08
WOW Review by Mervette
it's smelling a bouquet of fresh heady flowers and drinking tea with a hint of florals. totally different than darjeelings and lovely any time of day.Posted on 2018-09-12
OH YUM! Review by karenv
Murchie's description is on point: Heady floral. I haven't yet learned to articulate tea tastes so all I can say is that I enjoy first flush Darjeelings and the floral/fruity oolongs. This tea is very smoothPosted on 2014-05-05
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Flavour Profile Guide
Tea and coffee tasting is a very individual, multi-dimensional experience: one person’s perfect cup can be too strong or weak, too brisk or watery for the next person. At Murchie’s, we believe that the best tea or coffee is the one that YOU like the best! We use the following flavour profile guides to help compare our teas and coffees within a relative scale.
Tea Strength Ratings
This rating method indicates the strength of flavour each tea has when brewed according to our brewing guide.
|Light/Delicate: Very light in colour and delicate in flavour|
|Medium: Medium-light cup with slightly fuller cup|
|Medium-Strong: Medium-dark cup, medium body, and full flavour without harshness|
|Strong: Full body, rich cup, takes milk well|
|Very Strong: Rich, dark cup with very full, strong flavour and briskness|
We rate the flavour properties of our coffees along two dimensions: roast and body.
Roast is simply a result of how long and how hot the beans have been roasted, which can be seen in the colour of the finished bean, and typically results in general flavour traits:
|Light Roast||More acidity, brightness and a slight pucker|
|Medium Roast||Slightly richer flavours, some acidity, enhanced creaminess|
|Dark Roast||Distinctive roasted flavour, sometimes notes of toasted sugar or charcoal|
Body is the term used to describe how the brewed coffee feels in your mouth:
|Light Body||Easy to drink with little lingering flavour, ‘thin’ or ‘clean’ feeling on the palate|
|Medium Body||Heavier, creamier mouth-feel with more lingering flavour|
|Full Body||Rich, full-mouth feeling: hits all of the palate and lingers|
Tea Brewing Guide
Different types of teas should be brewed according to certain times and water temperatures to bring out their best flavours. Use this guide as a starting point, and then experiment until you find the perfect brewing method for your favourite tea.
Based on approximately one level teaspoon (2.5g) of loose tea or one tea bag per 6-8 ounce (180-240ml) cup. For stronger flavour, add more tea. Brewing for longer may increase the strength of the tea, but will likely also cause bitterness.
Brew times shown in minutes.
Coffee Brewing Guide
The simplest methods for brewing coffee are drip coffee, pour over and French press. These guidelines are a starting point; modify the ratio of coffee to water, the grind, and brewing time to your taste. If your coffee is not strong enough, increase the proportion of coffee per cup of water, grind the beans finer, or allow them to brew longer – or any combination of these factors. If your coffee is too strong, simply do the opposite.
Drip coffee or pour over method: hot water is gradually poured over coffee grounds and slowly drips through
- Fine to medium grind coffee
- 1.5 to 2.5 tablespoons of coffee per cup of water
- Coarse grind coffee
- 1 to 1.5 tablespoons of coffee per cup (e.g. 4-6 tbsp for a 4-cup French press)
- Pour about 1/3 of the water over the coffee grinds; wait about 30 seconds and then pour in the rest
- Wait 4-5 minutes, then push down the plunger to separate the grounds from finished coffee, and enjoy!