Traditional Green Tea – Spring Harvest

-Origin: Ilam, Nepal
-Ingredients: Camilia Senensis
-Type: Green Tea -with refreshing aroma and pale hues. The leaves range in appearance from olive green to deep emerald
-Suggested food pairing: Mild-flavored seafood, Salads

Our traditional Jaubari Green Tea – Spring Harvest is made from tender top two leaves and the shoots. Tea leaves are hand-picked and are then quickly heated—by pan firing or steaming—and dried to prevent too much oxidation and thus this tea is much lighter in color compared to black teas. Green tea is generally considered to be the healthiest type of tea because it is unfermented and is a rich natural source of antioxidants.

We harvest Teas in Spring, Summer, and Fall. Each harvest naturally produces a special and distinctive color and taste. Spring Harvest is the first harvest after dormancy from November through January. The plucking time beings around February and goes through mid-April. Some call this the “First Flush” or “Easter Flush.” Green Teas harvested in Spring season have delicate flowery aroma and are less astringent.