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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Warming and lightly spiced. This isn't an intense spiced tea - it's gentler and more delicate than traditional masala chai. Cinnamon leaf leads with natural sweetness, ginger adds subtle warmth, black cardamom brings gentle smoky depth, and black pepper gives the faintest kick. The high-altitude black tea base is smooth and malty, with hints of chocolate and dried fruit. It's rich, rounded, and comforting - beautifully balanced without being heavy or overly peppery. The kind of spiced tea that feels cohesive and delicious rather than competing flavours fighting for attention.
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Not quite. While both are spiced black teas, Himalayan Chiya is Nepal's own tradition - a family recipe specific to this region and cooperative. It uses cinnamon leaf (not bark), black cardamom (not green), and spices grown in the same soil as the tea itself. The flavour profile is smoother, lighter, and more integrated than masala chai, with gentle warmth rather than aggressive spice. Think of it as Nepal's answer to spiced tea - its own tradition, not a variation of something else.
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The foothills of Mount Kangchenjunga in Eastern Nepal, grown at altitudes between 1,400-2,000 metres. Every ingredient - the black tea, cinnamon leaf, ginger, black cardamom, and black pepper - comes from the same single farm run by a farmer-owned cooperative established in 1984. The tea and spices literally grow side by side in the same rich Himalayan soil.
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When tea and spices grow in the same soil at the same altitude, they naturally complement each other. The result is a brew where the spices integrate seamlessly with the tea rather than sitting on top of it. You get cohesive, layered flavour - everything working together - rather than separate ingredients jostling for attention.
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Absolutely. Himalayan Chiya is traditionally enjoyed with milk and sugar, which creates a creamy, warming drink. The spices stand up beautifully to milk. That said, it's also lovely drunk neat if you want to taste the individual spice notes and the black tea's natural sweetness more clearly.
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Yes. The black tea base contains caffeine - similar to other black teas, more than green tea but less than coffee. If you're sensitive to caffeine, it's best enjoyed in the morning or early afternoon.
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Traditionally, Nepali chiya is brewed on the stovetop in one pot. Water and crushed spices simmer together first, then tea leaves are added and boiled until the colour deepens. Milk and sugar are added, and the whole mixture is brought to a boil, then simmered for several minutes until creamy and fragrant. It's often made in the early morning and shared with family - a daily ritual that brings people together. Our tea bags make this traditional recipe accessible without needing a stovetop, while honouring the authentic flavour.
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Yes! The whole spices and rolled tea leaves hold up well for a second steep. The first brew is richer and more aromatic, while the second is mellower with the tea's natural sweetness coming forward. Steep the second cup a bit longer to extract the remaining flavour.
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This recipe has been passed down through generations within the cooperative, reflecting decades of knowledge about which spices grow best together and how to balance them. The farmer-owned cooperative has supported over 100 families for 40 years, funding 3,500+ scholarships, running annual health camps, and building community projects that transform whole villages. They practice regenerative farming to sustain the land for future generations. When you drink this tea, you're supporting a genuine community with deep roots and lasting impact. Every ingredient comes from their land, grown with care and generations of expertise.
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"Chiya" is the Nepali word for tea. Calling it Himalayan Chiya honours the recipe's origins and signals that this is an authentic Nepali brew with its own distinct tradition.
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Anyone who loves spiced tea and wants to try something authentic and beautifully balanced. If you enjoy the idea of spiced chai but want something lighter, smoother, and more delicate, this is for you. Perfect for cold mornings, afternoon comfort, or any time you want warming, aromatic depth without intensity. Also ideal if you care about where your tea comes from and who grows it.
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Yes, everything is grown organically using regenerative, low-intervention farming practices by the cooperative. However, we can't officially call it organic due to certification complexities with our UK packing facility. Rest assured, the growing practices are as clean and sustainable as it gets - no synthetic chemicals, just traditional methods that nurture the land.
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At least 3.3 grams for full flavour - generously portioned so the spices and tea can develop properly.
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Yes. Our tea bags are 100% plant-based and biodegradable, made from materials that break down naturally. The packaging pouch is made from plant-based materials and is industrially compostable.
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The tea bags are biodegradable and can go in your food waste or compost. The pouch is industrially compostable - check if your local council collects compostable packaging, or look for industrial composting facilities near you. Collection and processing options vary by area, so it's worth checking your local guidance.