Nepali Breakfast
From the pristine foothills of sacred Mount Kanchenjunga comes this exceptional organically grown black tea. Clean mountain air and cooler temperatures slow growth. This concentrates the rich flavours into these beautifully rolled whole leaves.
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.
From the Kangchenjunga foothills
Grown at 1,800-2,050 metres in the Kangchenjunga foothills, where altitude fundamentally changes how tea develops. Cooler temperatures slow leaf growth, allowing more time for oils and aromatic compounds to concentrate. The result is black tea with unusual depth: malty chocolate, dried fruit, a finish that lingers. Locals call it ruby tea for its warming character and the way it glows in your cup. Single-origin from a cooperative that's been refining their craft for four decades at these precise elevations.
Whole leaf. Whole flavour.
This is whole-leaf tea, not the industrial crush-tear-curl dust found in most breakfast blends. Orthodox processing means leaves are carefully rolled by hand to preserve their cellular structure and essential oils. When those thick rolled leaves unfurl in hot water, they release aromatic compounds and natural oils - sometimes visible as golden patterns on the surface. Each bag holds 3.2 grams, giving you the concentration needed for real depth and character. The kind of tea where you can actually taste the difference between premium and
Proper Communitea
Forty years ago, farmers in the Kangchenjunga foothills decided to own their own land rather than work for estates. That cooperative now supports over 100 families, has put 3,500+ children through school, runs health camps, and protects forest alongside working farmland. Regenerative practices mean the soil gets better, not depleted. Farmers building something that lasts, making tea that matters, on land they actually control.
THE ANSWERS TO LIFE’S BIG (TEA) QUESTIONS
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Malty chocolate upfront, followed by dried fruit notes - fig, raisin, subtle stone fruit. The finish is fudgy and lingers longer than you'd expect from a breakfast tea. Naturally sweet without being cloying. Smooth body with barely any astringency. It's the kind of black tea that has actual personality - bold without being harsh, complex without being fussy.
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Eastern Nepal, in the foothills of Mount Kangchenjunga - the world's third-highest mountain. The tea grows between 1,800-2,050 metres in misty cloud forests where the soil is rich and the air is clean. This particular microclimate - frequent rainfall, cool temperatures, dramatic day-night swings - creates ideal conditions for black tea with unusual sweetness and depth. A farmer-owned cooperative has been working this land since 1984.
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The local name reflects both what it looks like and how it makes you feel. The brew has a deep, glowing red-brown colour. But "ruby" also captures the warming, satisfying quality - something valuable and comforting. It's what people in the region have been calling this style of tea for generations.
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If you spot golden patterns floating on your brew, that's natural tea oils being released during extraction. High-quality whole-leaf teas contain essential oils and lipids that surface when properly brewed - compounds like tea polyphenols and aromatic volatiles that contribute to flavour and aroma. These oils are released as the rolled leaves expand and unfurl in hot water. You don't get this with tea dust because the cellular structure has been destroyed during processing. The sheen is basically visual confirmation of quality and freshness.
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This is premium single-origin black tea with real character - the kind worth drinking neat to appreciate its depth. That said, it's also robust and malty enough to take milk beautifully if that's your preference. The chocolate notes deepen, the body stays satisfying, zero bitterness. Essentially: it's excellent tea that happens to be versatile, not average tea that needs milk to be drinkable.
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Yes. Black tea has caffeine, though less than coffee. Enough to help you start the day without making you jittery. The L-theanine naturally present in tea also helps modulate caffeine's effects, giving you alertness without the crash.
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One bag in freshly boiled water, steep 3-4 minutes. You'll know it's ready when the colour deepens and, if you're lucky, you spot the golden sheen forming. If you prefer it stronger, these leaves can handle longer steeping without turning bitter. The rolled leaf structure means proper extraction even with a standard steep time.
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Yes. The whole rolled leaves hold their structure well enough for a worthwhile second steep. The first cup gives you the bold malt and chocolate. The second is gentler - more dried fruit, more sweetness, less intensity. Let it steep a bit longer the second time to compensate for what's already been extracted.
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Temperature. At elevation, it's cooler, so plants grow more slowly. Slower growth means leaves have more time to accumulate flavour compounds, natural oils, and aromatic molecules. You get concentration without heaviness, sweetness without sugar, complexity without bitterness. It's why Darjeeling, high-grown Chinese teas, and Nepali mountain teas all share a certain refinement that lowland teas can't match.
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Most breakfast teas are anonymous blends - Kenya for strength, Assam for malt, Sri Lanka for brightness, all mixed together to hit a consistent profile at a low price. This is the opposite: one farm, one altitude, one season's picking. No filler, no blending for cost, no CTC processing that turns leaves into uniform dust. You get character instead of consistency, origin instead of anonymity. And you know exactly who grew it and under what conditions.
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In 1984, a group of farmers in Nepal's eastern highlands formed a cooperative so they could own their land and control their work. Over four decades, that decision has supported 100+ families, funded education for 3,500+ children, established healthcare access, and built community infrastructure that changed whole villages. They farm half the land and protect the other half as forest. Tea from this cooperative carries weight - not marketing weight, but the actual accumulated effort of people building something that outlasts them.
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Yes. The cooperative uses organic, regenerative farming practices - no synthetic chemicals, just traditional methods that build soil health over time. We can't put "organic" on the label due to UK certification rules around packing facilities, but the growing practices are certified organic at source. The tea itself is as clean as it gets.
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3.2 grams of beautifully rolled whole leaves - enough to properly extract the oils, aromatics, and flavour compounds that make this tea worth drinking. Generous portioning for full flavour.
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Yes. The tea bags are 100% plant-based and will biodegrade. The outer pouch is industrially compostable - made from plant materials that break down in proper composting conditions.
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Tea bags go in food waste or compost. The pouch needs industrial composting - check if your local council offers that service, or find a composting facility near you. Disposal options vary by area, so worth checking what's available locally.