Everest Emerald
First flush
The first plucking of the year, taken in early spring after the bushes have sat dormant all winter. Growth is slow in the cold, yields are small, and the leaf comes off young and tender — the most aromatic leaf the garden produces all year.
Green tea is never oxidised, so there is nothing to hide behind — the cup tastes of the leaf itself. The slow cold growth concentrates amino acids in the young leaf, and that is where the umami and roasted-nut character come from. It is also why this finishes clean, without the grassy bite most green tea leaves behind.
About the tea
Everest Emerald is a high-quality Himalayan green tea with a floral aroma and a blend of subtle fruity, grassy, and nutty flavors. A calm, savory green with no bitterness.
Production process
The production of Everest Emerald closely follows the traditional green tea method. After the tea leaves are carefully hand-plucked, they are brought to the factory and briefly allowed to sit before being quickly dried. This critical step stops oxidation before it can begin.
Next, the partially dried leaves are rolled to break their cell walls, releasing essential oils and enhancing their flavor. Unlike many other green teas, the rolled leaves are given time to rest before undergoing a final drying process, which locks in their peak aroma. The tea leaves are then crushed and sorted through a series of machines to remove stems and flakey pieces, separating the finest parts of the leaves. Finally, the tea is hand-sorted into multiple grades to ensure the highest quality product.
Steeping instructions
Ingredients
Camellia sinensis, whole leaf. Nothing else.
Flavor profile
Umami, roasted nuts, floral.