SPRING WHITE TEA | Award Winning

Pale yellowish liquor, minerals, flowery, fruity fragrance.

Nestled in the rolling hills of eastern Nepal, Ilam is home to some of the most pristine and high-altitude tea gardens in the world. Among its prized offerings is the first flush spring white tea, a seasonal delicacy celebrated for its freshness, delicacy, and nuanced flavor.

The first flush refers to the earliest plucking of the tea season, usually between late March and April and early May, just as the tea bushes awaken from winter dormancy. This period yields young, tender buds—often handpicked with the utmost care in the early morning mist. Because these buds are minimally processed and sun-dried with gentle handling, Ilam’s white teas retain their natural essence.

What sets Ilam’s first flush spring white tea apart is its aromatic clarity and silken texture. The liquor is typically pale golden, light-bodied, and carries notes of wildflowers, honey, and mountain herbs, sometimes with a whisper of stone fruit or muscatel. There’s a purity in its taste—delicate yet expressive—that reflects both the Himalayan terroir and traditional craftsmanship.

Beyond its taste, the tea is rich in antioxidants and cherished for its calming qualities. It embodies both the soul of the mountains and the grace of Nepali tea culture, making it a favorite among connoisseurs worldwide.

A cup of Ilam’s first flush white tea is not just a beverage, it’s a sip of spring in the Himalayas.