Nepal Guranse

Autumn harvesting of black tea from Nepal's Guranse garden, located in the mountainous Dhankuta region near the town of Ile in eastern Nepal. Small, regularly rolled, mostly oxidised leaves with a dark appearance and a pleasant sweet fruity, spicy aroma. The orange infusion has a full, fruity, sweet resinous flavour with rich notes of honey, sugar cane, dried fruit and citrus.

How to brew Guranse

Use 5 grams of tea leaves for 0.5 litre of boiling water cooled to 85-90 °C, steep for 2–3 minutes. Feel free to experiment with steeping time, water temperature, and the amount of tea leaves. You can also read our articles on tea preparation and water quality. These tea leaves are also suitable for Asian-style preparation, which includes multiple infusions: you steep 5 grams of tea leaves per 150 ml of water that has boiled and cooled to 85–90 °C for 30 seconds and in the following three infusions, you steep the leaves for 40, 60, and 90 seconds, respectively.

Guranse Tea Estate

The Guranse Tea Estate is located on the Himalaya’s hillside near the Hile town in the Dhankuta region, at the altitudes from 1000 to 2225 meters above sea level. It is in sight of the Himalayan giants, Mount Everest and Makalu. This fairly young estate was established in 1990 and planted exclusively with the China-type tea-plant cuttings.  On its area of 25 hectares, the estate produces nearly thirty tons of black tea a year. A part of this production comes from an association of 73 small farmers growing tea on very small areas in extremely difficult terrains.