We believe that your tea experience should be completely personal. Individual taste buds are unique and there is no right or wrong way to brew tea. Therefore we encourage tea lovers to not necessarily bind to traditional methods but let their experience, and discovery guide them. After all, that is where the joy of drinking tea lies. You should try different amounts of tea, steeping time, and water temperature to find the perfect taste you'll fall in love with.
The Art of Brewing
Each method unlocks a different character of this tea.
Choose the ritual that suits your moment.
Iced teas
Of course, you can! High-quality loose-leaf teas make the most refreshing iced teas—smooth, crisp, and oh-so-quenching!
While some might call it blasphemous to add sweetener/sugar to high-quality loose-leaf teas, here in Texas, where sweet iced tea is a beloved tradition, we have been using our loose-leaf to uplift the iced tea experience.
We have tried and perfected the art of turning your favorite loose-leaf tea into a delicious iced delight.
It's time to try it for yourself. Here's how we do it:
Pro tip: Feel free to experiment with water amounts, temperature, steeping time, tea quantity, and sweetener quantity to find your perfect balance.
Steep suggestions for iced teas:
Amount of Water: 2 Liters
Amount of Loose Tea: 10-12 grams (5-6 teaspoons)
Steeping Time: 15-20 minutes
Steeping Temperature: 190-200°F
| Steps to Brew Iced Tea: |
|---|
| Step 1: Start with a 2-liter batch. Boil water, then remove it from heat. Let it cool for 1-2 minutes until it's around 190-200°F. |
| Step 2: Add loose-leaf tea. Add 10 to 12 grams of your favorite loose-leaf tea OR 5 to 6 teaspoons. |
| Step 3: Steep the tea. Steep for 15-20 minutes (or longer if you prefer a stronger brew). |
| Step 4: Strain and cool. Strain the tea, then let it cool down. Add ice. (Pro tip: For best flavor, let it chill in the fridge for a few hours or overnight. Add ice when you drink.) |
| Step 5: Sweeten to taste. Add your favorite sweetener, but remember that balance is key—don’t let the sweetener overpower the tea’s flavor. (Pro tip: As you sip, let the tea linger in your mouth for a couple of seconds to fully enjoy its rich flavors.) |
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This tea is crafted from entire, unbroken leaves — hand-rolled to preserve the full structure, essential oils, and volatile compounds that give high-mountain teas their natural depth. Grown at 6,300–6,600 ft (1,920–2,010 m) in Ilam, Nepal, each leaf develops slowly in the thin air and cool temperatures. This slower photosynthesis increases L-theanine (≈2.4%) and natural sugars, while reducing catechins (bitterness compounds) by nearly 10–12% compared to mid-altitude black teas. The result is a silky, brothy liquor that balances richness, sweetness, and aromatic complexity — a defining feature of truly high-elevation Himalayan teas.
Darjeeling gardens typically grow between 3,000–5,800 ft, while Mt. Pumori’s tea gardens rise 500–1,000 ft higher into the cloudline. That extra altitude produces cooler, slower-growing conditions, giving the tea:
While Darjeeling teas are admired for their muscatel brightness, Mt. Pumori’s altitude and whole-leaf craftsmanship create a fuller, thicker, and more mineral-bodied liquor — the Himalayan equivalent of depth meeting finesse.
The striking ruby-amber liquor and thick mouthfeel come from its autumn flush oxidation profile — a balanced ratio of:
This natural balance, achieved through slow oxidation at cooler mountain temperatures, gives the tea its dense, velvety liquor and gentle cocoa-malt depth without bitterness.
Aroma and taste unfold in gentle progression:
Each infusion reveals new dimensions — the first bold and earthy, the second mellow and nutty, the third floral and mineral-bright.
Keeping the leaf whole maintains the internal structure of polyphenols and amino acids, which release gradually during brewing.
Each cup contains approximately 410–430 mg of total polyphenols, composed of:
This makes it 10–15% higher in antioxidant density than average Darjeeling teas — largely because the high-elevation, organic soil of Ilam is richer in manganese, potassium, and magnesium, elements that naturally stabilize polyphenols.
Per 8 oz cup:
At ~6,500 ft, air pressure drops by ~20% and the growing season shortens by 25–30 days. The leaves respond by producing more sugars and protective aromatic compounds, including:
This balance creates a naturally sweeter, fuller, and more complex liquor, with layered depth and zero sharp edges.
After the monsoon rains, the soil in Ilam is saturated with minerals while temperatures drop sharply. The plants focus on recovery, channeling stored nutrients into fewer, thicker leaves. This creates a tea that’s sweeter, maltier, and smoother, with a deeper red color than first- or second-flush teas. It’s a harvest prized by connoisseurs who value warmth, roundness, and structure over sharp floral notes.
Tip: The second steep often reveals honey and red fruit undertones — a softer, more meditative cup.
Kept airtight, away from heat and moisture, Mt. Pumori Whole Leaf Black Tea remains vibrant for up to 24 months post-harvest. Its low moisture content (~2.8%) and antioxidant density act as natural stabilizers, keeping the aroma intact far longer than broken-leaf teas.
