Himalayan Chiya
This is Himalayan Chiya; high-altitude black tea, organically grown and blended with warming Himalayan spices. A family recipe passed down through generations, crafted on a single farm in the foothills of Mount Kanchenjunga.
100% organically grown Colombian black tea
For the best brew
Steep one bag in freshly boiled water for 4–5 minutes and let the spices release their character. The traditional Nepali way is with milk and sugar, but it's just as good neat, where the pure blend shows off its natural complexity.
"Chiya khayo?" (चिया खायो?)
"Have you had tea?" That's the literal translation. But in Nepal, this question means so much more: have you rested? Have you had a moment? Have you been looked after? Are you okay? It's an invitation to come in, settle, take a breath. Chiya isn't just a drink in Nepal - it's a moment of care, a gesture of warmth, a tiny ritual of hospitality woven into everyday life. This blend honours that tradition. Grown by a single farmer-owned cooperative in the foothills of Mount Kangchenjunga, using a family recipe passed down through generations.
One farm. Every ingredient.
The tea. The spices. The recipe. All from the same place. High-altitude black tea meets cinnamon leaf, ginger, black cardamom, and black pepper - every ingredient grown in the same rich Himalayan soil. This isn't components shipped from different continents. When everything grows together at altitude, the flavours integrate naturally. They weave rather than compete. Warming, aromatic, deeply satisfying.
Generously portioned, authentically spiced
Cinnamon leaf leads with soft aromatic sweetness. Ginger adds quiet heat. Black cardamom brings smoky depth, while black pepper gives a gentle kick.Each plant-based bag holds 3.4 grams. Properly portioned for the depth and warmth this recipe deserves.. Rich, rounded, complex. The kind of cup that makes you understand why some recipes survive generations.
Proper Communitea
This cooperative has supported over 100 families for 40 years. They've funded 3,500+ scholarships, run annual health camps, and built community projects that transform whole villages. Regenerative farming sustains the land for future generations.
One farm. One vision. One perfect cup of chiya.
THE ANSWERS TO LIFE’S BIG (TEA) QUESTIONS
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Most breakfast teas are blended ground leaves from multiple regions, but this is a pure, single-origin black tea. We use whole leaves for fresher, fuller flavour. It’s crafted from a balance of three premium leaf grades (leafy, wiry, and tippy), delivering a malty, rounded flavour with natural sweetness and complexity. You get the boldness of a breakfast tea, without the bitterness or harsh tannins found in some blends.
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This tea is grown in the misty cloud forests of the Colombian Andes, at 1,800–2,050 metres above sea level. The combination of cool mountain air, rich volcanic soil, and consistent rainfall creates the perfect conditions for a deliciously complex black tea.
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Unlike most tea regions, which have distinct harvest seasons, Colombia’s high-altitude tropical climate allows for year-round production. This means fresher, more consistent tea with a naturally malty depth and smooth complexity.
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Malty, smooth, and complex, with natural hints of panela (raw cane sugar), cocoa, and a honeyed depth that lingers after each sip. It has medium body, low astringency, and a long, satisfying finish.
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Yes, this tea is grown organically in Colombia’s only organic tea garden, where half the land is preserved as rainforest. However, due to some frustrating red tape, we can’t officially call it organic, as our UK packing facility isn’t yet certified. But rest assured, the tea itself is as organic as it gets.
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Like a classic breakfast tea, it stands up well to milk, enhancing its natural malty richness. But thanks to its smooth, well-balanced profile, it’s also excellent on its own. Maybe keep that quiet though… Hardcore tea connoisseurs would probably hurl cold, soggy used tea bags at us if they heard us promote adding milk.
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Anyone who enjoys a rich, flavourful black tea with natural depth and a smooth finish. If you want a malty, complex cup that works with or without milk, this is the one.
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Absolutely. A second steep brings out more of its natural sweetness and smoothness. The first brew is bold and malty, while the second is softer and more rounded. Just extend the steep time to extract the full depth of flavour.