Brewing Guide
Brewing high-altitude orthodox leaves and botanical blossoms is a simple practice of water temperature, leaf measurement, and patience.
Hibiscus & Rhododendron
Full boil releases ruby anthocyanins and tart cranberry notes. Excellent both piping hot or chilled over ice.
Butterfly Blue Pea
Steep whole blossoms for brilliant sapphire liquor. Squeeze fresh lemon or lime juice to watch it shift to violet.
Green Tea Pearls
Delicate spring leaves require cooler water to prevent bitterness. Watch pearls unfurl into whole green leaves.
Lemongrass & Mountain Ginger
100% botanical blend. Hot water extracts warming gingerol and soothing citrus aromatics for digestive comfort.
Himalayan Chamomile
Whole dried blossoms unfurl in hot water, releasing soft apple sweetness and honeyed flora for quiet evenings.
Three Principles of Himalayan Tea Brewing
Always use fresh, filtered or natural spring water. Water that has been repeatedly re-boiled loses dissolved oxygen, dampening the aroma of high-elevation leaves.
Rinse your ceramic pot or glass mug with hot water before adding tea. A preheated vessel maintains stable steeping temperatures for full flavor extraction.
High-altitude orthodox leaves (like Green Tea Pearls) and whole botanicals can be resteeped 2 to 3 times. Increase steeping time by 30–60 seconds on subsequent infusions.