It’s not unusual for Kiwis to have an affinity with Everest. First of all, Sir Ed is a National hero. No child of New Zealand grows up without learning of Sir Ed, Tensing and their Everest exploits. Second, it’s almost a rite-of-passage for young Kiwis to leave University and head to the Himalaya, where Everest is king.
This particular black tea is grown at the Everest Tea Estate, located in Nepal’s central Himalaya region, at a mere 5,000 feet. Every year, the first flush Darjeelings open the season, followed by the spring harvests in Nepal. I suspect the harvest comes a few weeks after the Darjeelings due to the harsher climate, yet the two regions are barely a few days walk apart. You could pass from one country to another without noticing it – unless you pay attention to the signs.
This tea’s leaf is wholly intact; a sign of careful hand-plucking and gentle handling during manufacture. Everest shows some tip, which adds crispness to its delicate and fruity flavour. Being such a small leaf tea in volume, it requires either measure by weight or a generous scoop. If steeped short it can easily be re-infused for a second steeping that is almost the equal of the first, or it will steep nicely for a long first infusion. However you choose to prepare it, Everest will delight the eye and impress you with its character. A bit like experiencing the mountain itself, really.

Flavors: Floral, Freshly Cut Grass, Fruity, Herbaceous

185 °F / 85 °C 3 min, 0 sec 2 g 5 OZ / 150 ML

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