'Prakash' means light in Nepali, and this tea glows in the cup.
Named after mighty Makalu, the world's fifth-highest mountain. Tightly rolled, fully oxidised leaves brew a deep amber-red liquor that early tea makers called 'red tea'.
It's velvety and naturally sweet, with cocoa, dried fig and a molasses-like depth. A comforting, slow-afternoon tea.
Tasting notes: Cocoa, dried fig, molasses sweetness
Pairs well with: Dried fruit, gingerbread, aged cheeses
How to brew
- Amount: 1 heaped teaspoon (2–3g) per 250ml cup
- Water: 95–100°C
- Steep: 3–5 min
- Re-steeps: up to 2–3
Ingredients: Organic black tea.
Whole-leaf organic orthodox tea, bought direct from small growers all over Nepal and packed in small batches in Brisbane. 5% of every sale goes directly back to the growers. Net 100g / 3.5oz (about 40 cups).
'Prakash' means light in Nepali, and this tea glows in the cup.
Named after mighty Makalu, the world's fifth-highest mountain. Tightly rolled, fully oxidised leaves brew a deep amber-red liquor that early tea makers called 'red tea'.
It's velvety and naturally sweet, with cocoa, dried fig and a molasses-like depth. A comforting, slow-afternoon tea.
Tasting notes: Cocoa, dried fig, molasses sweetness
Pairs well with: Dried fruit, gingerbread, aged cheeses
How to brew
- Amount: 1 heaped teaspoon (2–3g) per 250ml cup
- Water: 95–100°C
- Steep: 3–5 min
- Re-steeps: up to 2–3
Ingredients: Organic black tea.
Whole-leaf organic orthodox tea, bought direct from small growers all over Nepal and packed in small batches in Brisbane. 5% of every sale goes directly back to the growers. Net 100g / 3.5oz (about 40 cups).