Himalayan Chiya
This is Nepali 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.
This is Nepali 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.
Cinnamon leaf leads with soft aromatic sweetness. Ginger adds quiet heat. Black cardamom contributes smoky depth, while black pepper gives a gentle kick. Every ingredient is grown, harvested, and prepared in the same rich soil, where a farmer-owned cooperative has supported over 100 families for the past 40 years.
Proudly grown in a farmer-owned cooperative founded in 1984. Regenerative farming sustains the land while supporting over 100 families. Scholarships have helped more than 3,500 children complete school, alongside annual health camps and community projects that continue to transform whole villages.
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.