Frequently Asked Questions
What makes Mt. Pumori Whole Leaf Black Tea distinct?
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.
How does it compare to Darjeeling 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:
15–18% more amino acids, especially L-theanine and glutamic acid (for umami and sweetness)
20% higher volatile aromatic compounds, such as benzaldehyde, linalool, and geraniol, responsible for floral, woody, and fruity aromas
Lower catechin oxidation, reducing astringency and yielding a naturally smooth, honeyed finish
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.
What gives the liquor its deep ruby color and creamy texture?
The striking ruby-amber liquor and thick mouthfeel come from its autumn flush oxidation profile — a balanced ratio of:
Theaflavins: ~90 mg/cup (structure, color, floral lift)
Thearubigins: ~230 mg/cup (body, warmth, caramel tone)
Amino acids: ~25 mg/cup (sweetness and smoothness)
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.
What flavor profile can I expect?
Aroma and taste unfold in gentle progression:
Primary: malt, molasses, cocoa husk
Secondary: dried plum, toasted almond, soft wood spice
Finish: mineral-sweet and clean, with faint honey and red fruit resonance
Each infusion reveals new dimensions — the first bold and earthy, the second mellow and nutty, the third floral and mineral-bright.
Why is whole-leaf tea superior to broken or CTC teas?
Keeping the leaf whole maintains the internal structure of polyphenols and amino acids, which release gradually during brewing.
Whole-leaf teas yield up to 25% higher retention of essential oils and 30% lower tannin leaching, resulting in smoother infusions.
CTC or broken-leaf teas oxidize too rapidly, producing harsher cups with less aroma complexity.
This is why Mt. Pumori Whole Leaf Black Tea offers a multi-layered experience rather than a single, overpowering note.
How antioxidant-rich is this tea?
Each cup contains approximately 410–430 mg of total polyphenols, composed of:
Theaflavins + Thearubigins: ~300 mg
Flavonols (quercetin, myricetin): ~80 mg
Catechins (EGCG, ECG): ~30–40 mg
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.
How much caffeine and L-theanine does it contain?
Per 8 oz cup:
Caffeine: ~50–55 mg
L-theanine: ~18–22 mg
This balanced ratio produces a calm, alert energy — energizing without overstimulation, a signature of shade-grown, high-altitude black teas.
How does the Himalayan altitude affect flavor chemistry?
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:
Linalool (floral) and benzaldehyde (fruity-sweet) — +15–20% higher than in mid-altitude teas
Theanine (umami-sweetness) — +10–12%
Lower catechins (bitterness) — −8–10%
This balance creates a naturally sweeter, fuller, and more complex liquor, with layered depth and zero sharp edges.
What makes the autumn flush special?
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.
How should I brew it to experience its full depth?
Tea: 2.5 g (≈1½ tsp) per 8 oz water
Water Temp: 205 °F (96 °C)
Steep Time: 3½ – 4 minutes
Reinfusions: Up to 3 times; add 30 sec for each infusion
Best Water: Low-mineral spring or filtered water (TDS <100 ppm)
Tip: The second steep often reveals honey and red fruit undertones — a softer, more meditative cup.
How long does it stay fresh?
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.
