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Muscatel Black Tea is a rare single-origin loose leaf black tea from the Ilam district of Nepal — grown at 5,000–5,500 ft above sea level by the artisan team at Norling Specialty Tea. Expect deep honey-grape muscatel, dried apricot, and a light rose finish....
- from $10.00 CAD
$0.00 CAD- from $10.00 CAD
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Gold Black Tea is a smooth, single-origin loose leaf black tea from Ilam, Nepal — grown at 5,500 ft above sea level on Farmers Tea Co.'s certified organic farm. Gentle malt, light caramel, honey sweetness, and a clean golden-tipped finish. The everyday black tea...
- from $20.00 CAD
- from $20.00 CAD
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Ruby Black Tea is a bold, single-origin loose leaf black tea from the Ilam and Taplejung border region of Nepal — grown at 5,000–6,000 ft on Sandakphu Tea Estate's certified organic farm. Dark cherry, rich cocoa, and a deep velvet mouthfeel. Espresso-level boldness with...
- from $10.00 CAD
- from $10.00 CAD
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Theba Black is a rare artisan loose leaf black tea from the Taplejung district of Nepal — grown at 6,000 ft above sea level on Pathibhara Tea Estate's farm. Deep dark chocolate, dried plum, and pine resin aromatics. Intensely flavoured, exceptionally smooth, and virtually...
- from $11.00 CAD
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Loose Leaf Black Tea
Nepal Hills premium black teas provide robust, awakening energy, are rich in natural polyphenols, and never contain artificial flavorings or preservatives. Explore bold, hand-crafted orthodox varieties ethically sourced directly from the high altitudes of the Himalayas.
Loose leaf black tea is a fully oxidized tea made from the Camellia sinensisplant ; harvested, withered, rolled, and fired to develop deep amber colour, robust body, and complex flavour. At Nepal Hills Tea, ourblack teas come from farms in Ilam and Taplejung at 5,000–7,000 ftelevation, where slow mountain growth and cool air produce cups withno bitterness, naturally sweet finish, and flavour complexity that commodity black tea cannot match.
How Is Loose Leaf Black Tea Made?
Black tea undergoes the most processing of any tea category. After harvest, fresh leaves move through five stages that transform green leaf into the dark, aromatic tea you steep every morning.
- Withering: Fresh leaves are spread on racks for 12–18 hours, reducing moisture content by 30–40% and beginning the concentration of flavour compounds.
- Rolling: Leaves are pressed and rolled to break open cell walls, releasing enzymes that trigger oxidation and begin developing the signature malt and body of black tea.
- Full oxidation: Rolled leaves rest for 4–6 hours, turning copper-red then dark brown as catechins convert to theaflavins and thearubigins; the compounds responsible for black tea's amber colour and smooth depth.
- Firing: Heat is applied at 90–110°C to halt oxidation at peak flavour development, locking in the tea's character5.Sorting: Finished leaves are sorted by size and grade — whole leaf, broken, fannings — with whole orthodox leaf retaining the best flavour and re-steeping potential.
Nepal's high altitude produces leaves with thinner cell walls and higher theanine concentration than lowland equivalents — meaning even after full oxidation, the cup retains a natural sweetness that suppresses any bitterness. This is the structural reason our black teas from Ilam and Taplejung at 5,000–7,000 ft taste smooth where lowland black teas taste harsh.
