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Nepal Shangri-La

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A bright and aromatic tea sourced from the high Himalayas.

Situated high up in the Himalayas near the border with Darjeeling, the Shangri-La Estate stretches across 250 hectares of lush green hills, an area shared between seven cooperatives and 900 smallholding farmers. The proximity to Darjeeling makes for a similar delicacy of taste and a light gold colour to the cup, but this exceptional spring-grown Nepalese tea has its own subtle spiciness and refreshing notes of citrus.

Nepal has always had indigenous tea bushes, and since the mid 19th century hybrid plants have been developed with cuttings brought over the border from Darjeeling. However, political upheaval has meant that the tea industry in Nepal has only really got going over the last 20 years. You'd think that tea with such a short history of commercial cultivation could hardly be compared to those perfected by centuries of tradition - nevertheless, year after year we're constantly impressed by the quality of Nepalese teas. Refined, bright and aromatic, you can really taste that mountain air.

  • Tea Type

    Black Tea

  • Origin


  • Taste Profile

    Citrus, Floral, Muscatel

  • Tastes like

    Floral and citrussy with light fruit notes

  • Food pairing

    Try with a light, savoury afternoon tea and cucumber sandwiches

  • When to drink

    As a refreshing mid-morning tea

Brew the perfect cup

Add one teaspoon (around 2g) of loose leaf tea per cup and always use freshly drawn and boiled water. Allow to brew for 3-5 minutes according to taste. Can be enjoyed with or without milk.

* * * - - (2)

2 Reviews

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* * * * - Sweet and simple by Lou on 9th May 2018

Very similar to first flush Darjeeling in that its a light delicate tea with a slight 'nutty' taste, best without milk. Nice for long summer days if you're looking for something delicate and refreshing.

* * - - - Too delicate for my tastes by Richard Thomas on 10th August 2017

This tea has the same overall flavour as an Assam or orange pekoe, but it is so delicate as to be almost tasteless, especially if you add milk. Refreshing but weak.



Teas cultivated at high altitudes tend to mature more slowly, allowing for smaller crop yields with a greater complexity of flavour. This is particularly true of Himalayan teas, where the heady elevations and thin mountain air create refreshing teas with an elusive delicacy of flavour. Nepalese tea gardens in the eastern Himalayas yield teas similar to those of neighbouring Darjeeling; while Darjeelings tend to have a softer quality with notes of grape and apricot, Nepalese teas are distinguished by their subtle spiciness, herbaceous quality and citrusy briskness.

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We've given our Nepal Shangri-La the number 99 after the founding date of the Shangri La Estate, 1999.

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