Himalayan Earl Grey is a refined twist on a beloved classic, crafted by blending our signature Kanchanjangha Noir Black Tea with pure bergamot oil and delicate blue cornflowers. This tea is produced at our tea estate in the eastern region of Nepal, nestled in the foothills of Mt. Kanchanjangha, the third‑highest mountain in the world. The base tea, Kanchanjangha Noir, is one of the original black teas in our collection, celebrated for its rich notes of dark chocolate, raisins, and cherries.

Our estate is located in a unique microclimate between Illam, Nepal’s most renowned tea‑growing region, and the western borders of Darjeeling, India. At altitudes of 1300 to 1800 meters (4,200 to 6,000 feet), the tea bushes absorb the crisp Himalayan air and mineral‑rich soil, resulting in a bold and aromatic foundation. The addition of bergamot oil and vibrant blue cornflowers elevates the tea with bright citrus notes and floral undertones, creating a layered and unforgettable Earl Grey experience.

Organic Kanchanjhanga Noir (Black Tea), Organic Bergamot Oil and Organic Blue Cornflowers

Our traditional organic bulk black tea is manufactured using the same method and surprisingly the same equipment that we utilized roughly thirty years ago. Our current factory manager learned the processing method from our longstanding Darjeeling tea maker, so the tea we produce is nearly identical to Darjeeling's Second Flush in terms of make, character, and feel. However, what sets Nepali black teas apart is the age of the tea bushes. While Indian tea bushes in Darjeeling are around 200 years old, Nepali tea plants are relatively young at about 50 years old. This results in a fresher, more floral undertone across all our teas.

When it comes to producing bulk black tea, there are four key phases involved: withering, rolling, oxidation, and drying. In the summer, each tea bush typically yields two leaves and a bud, plucked every seven days. This is the busiest season for production, as the plants reach peak maturity under ideal heat and rainfall conditions. After harvesting, the freshly plucked leaves are allowed to wither in troughs for several hours or overnight, depending on the leaf type and season. Once withered, the rubbery leaves are transferred to a rolling machine that twists and bruises them, breaking down cell walls and initiating oxidation by exposing them to air.

Following approximately thirty minutes of rolling, the tea leaves are left to oxidize for several hours, depending on the desired flavor profile. The tea maker then carefully dries the oxidized leaves in a drying machine to lock in the aroma and flavor. This dried tea, known as DMT (Dryer Mouth Tea), is then passed through a series of sorting machines to classify it into different grades such as SFTGFOP1, TGBOP, GOF, and others. After machine sorting, the teas undergo final hand sorting to ensure quality.

For our Himalayan Earl Grey, once the drying and sorting processes are complete, the tea is gently infused with pure bergamot oil, imparting its signature citrusy aroma and bright, refreshing taste. Finally, blue cornflower petals are added purely for aesthetic appeal to give the blend its vibrant blue highlights, making it as visually striking as it is aromatic.

Kanchanjangha Tea Estate and Research Centre Pvt. Ltd (KTERC). KTERC is Nepal’s first certified organic tea garden. Mr. Deepak Prakash Baskota founded it in 1984 intending to eliminate poverty in his neighborhood. It continues to be a model social enterprise that operates on cooperative infrastructure and prioritizes people and the environment over profit.

For regular tea drinkers, especially those who enjoy Earl Gray or a typical English breakfast, this loose-leaf black tea is ideal. There are a lot of similarities between this tea and single-origin tea from Assam or Darjeeling, so those who enjoy such teas will enjoy Kanchanjangha Noir’s unique flavor profile.