Our classic black tea is made using the same techniques and machines that have been in use for 30 years. The processing method was passed down by a long-time tea maker from Darjeeling to our current factory manager, resulting in a product that is similar to Darjeeling Second Flush. However, Nepali black teas are distinguished by their younger tea bushes, which are around 50 years old compared to the 200-year-old bushes in India. This gives our teas a fresher, more floral flavor. The production of black tea involves four main steps: withering, rolling, oxidation, and drying. During the summer, when the tea bushes are at their peak, leaves are plucked and withered in troughs for several hours or overnight. The rubbery leaves are then rolled to bruise and break the cells, allowing them to react with oxygen. After a period of oxidation, the tea is dried to capture its peak aromas and flavors. The dry tea is then sorted by machine and by hand and packed for distribution. Our products are vouched to be of the highest of quality and are available to be purchased wholesale.