From the Highest Tea Gardens in the World
The Guranse Tea Estate, with its luxurious emerald green tea bushes where you can feel the crisp Himalayan breezes, has the highest and the oldest organic tea gardens in the foothills of the Himalayas - and has produced many award winning teas.
Among the many differences between high-end green teas, the methods used to prevent fermentation are completely different: Baked or processed by hand in a large dry wok in Nepal and China, steamed in Japan.
For this Limited Edition, this highest tea in the world - after going through exceptionally hard Winter conditions - has been lightly rolled by hand on bamboo mats to bruise the leaf, then very quickly steamed to lock the nutrients in the plant right at the peak of its renewed strength. Its character is totally unique, sweet and mellow with hints of gooseberry, grapes and flowers.
This very rare tea is a Single Origin, Vintage tea: each Year brings a different flavour. This Guranse Tea is for one season only - it will be replaced by another exceptional Chinese Green Tea.
70°C / 175°F Water. 30s. Infusion for GonFu brewing, 2 mn. for Western brewing.
Instructions / Western Brewing →
Instructions / Gung Fu Brewing (recommended) →
Production: Vaidya Family, Guranse Estate, Dhankuta, Nepal.
50g. Classic Pack. €26.00
200g. Bamboo Basket Gift Pack. €83.00
01 WATER Read More →
Use quality spring water or good filtered tap water. Temperature 70°C / 175°F.
02 THE EARTH & THE LEAF Read More →
Guranse Estate, Dhankuta, Nepal. 100% hand-picked, then simply steamed.
03 THE CUP Read More →
Pale green, soft texture liquor. 30 s. Infusion GonFu brewing, 2 mn. Western brewing.
04 THE SENSES Read More →
Round, sweet and nutty / Dry fruit and straw, more depth with each infusion.
05 THE BODY Read More →
Bright and energetic, this tea is quite high in caffeine.
The Art of making Nepalese Green Tea
Nepal has the highest tea gardens in the world.
Tea cultivation in Nepal began in the late 1800s, and experienced a serious uptick in growth during the 1950s. Nepal has been working to distinguish its own flavor profile from Darjeeling teas and has been pushing to produce higher quality teas, while still embracing its Himalayan roots.
Green tea comes in so many different kinds, tastes, shapes and sizes that it would be easy to devote an entire lifetime exploring them. Often the tea plant is still grown in small mountainside gardens as it has been for hundreds of years. Its manufacture varies widely from region to region and even from village to village.
The leaves are harvested and then quickly heated - by pan firing or steaming - and dried to prevent too much oxidation from occurring - Oxidation would turn the green leaves brown and alter their fresh-picked flavor.
The Nepali usually bake of pan fire their leaves, after a natural quick drying in the sun.
Unlike any other, this unique green Guranse has been steamed, in the manner of the Japanese Tea Masters.
The Time & The Place
Most people think that consuming green tea on an empty stomach is the best way to gain most of its benefits. But green tea may have adverse effect on your liver so it's best not to drink it in the morning. Also, the high level of caffeine may lead to dehydration and stimulate the release of gastric acid - which can cause stomach upset if you’re sensitive.
To avail the full antioxidant powers of green tea, it should be consumed in-between-meals. This means, you should consume it at least two hours before and two hours after your meal. Lastly, consuming green tea with your meal would minimise the nutrient-intake and inhibit the absorption of iron and minerals from food.