Pan-fired within hours of plucking, the leaf never oxidises. What reaches the cup is the mountain itself — fresh, vegetal, crisp as thin air, with a sweetness drawn from above the cloud line.
Warm the vessel briefly — green tea is unforgiving of heat, so keep it gentle throughout.
Measure two grams of leaf per 200ml. Less is more with a leaf this delicate.
Cool the water well below boiling, to around 75°C, to avoid scorching the leaf and turning it bitter.
Steep two minutes for the first cup. A second, shorter infusion is often the sweetest.
Above the cloud line, where the air thins and the nights turn cold, the leaf grows slowly and stays green.
Mountain Green is fired within hours of plucking — no oxidation, no waiting. What reaches the cup is the closest thing to the living leaf: fresh, crisp, and faintly sweet, the way the garden tastes at first light.
Every leaf is certified organic, plucked by hands that have read these slopes for generations, and finished at our own factory. No middlemen. Only the mountain, the leaf, and the people who tend both.
£74 for 100g of single-origin, hand-plucked, pan-fired Himalayan green tea — crisp, fresh, unmistakably alive.
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