Made from wild tea plants that were hand-carried from a mountain village in Shiiba, Japan to the nutrient-rich, organic soils of Nepal, this tea is lightly-oxidized to accentuate the natural flavors in the leaf. It is reminiscent of both the umami- rich teas of Japan and the floral and refreshing teas of Nepal.
STEEPING DIRECTIONS Steep 4g (2tsp) of Himalayan Shiiba in 8oz of 180° F water for 3 minutes and strain. Makes 2 infusions. For Gong fu cha style, steep 30 seconds each infusion.