Nepal's Himalayan gardens sit between 1,200 and 2,000 metres, and it's that elevation — cool air, mineral-rich soil, slow growth — that shapes this SFTGFOP1 green tea. The grade name (Special Finest Tippy Golden Flowery Orange Pekoe, Grade 1) marks it as a whole-leaf tea built almost entirely from young tips and tender leaves, handpicked in the early morning when they're freshest. Only the best of those leaves and buds make the final cut, which is why the dry leaf looks wiry and silvery-tipped rather than broken or dusty.
Processing stays gentle throughout. After plucking, the leaves are withered to lose moisture, rolled to release their oils, then steamed or pan-fired quickly to stop oxidation before it starts — the step that keeps green tea green instead of letting it darken like black tea. From there they're dried and sorted, with only whole leaves and tips kept for this grade.
In the cup, expect something pale gold-green, light-bodied and clean, with floral and grassy notes running through it alongside orange, vegetal and mineral tones. Steep about 2 grams of leaf in 200ml of water heated to roughly 80°C for two to three minutes — pull it earlier for something lighter, longer for more body. The leaves hold up for a second infusion; add hot water and steep for another minute or so, and the second cup often shows different notes than the first.
