Himalayan bear - a unique and rare animals. In his honor and named the green tea. It is grown at an altitude of about 1,800 meters in plantations in the region of Ilam. Tender upper leaves are collected and processed in a special way that allows you to save his natural qualities intact. Going hand only. Has a soft rich flavor and bright amber infusion. The taste of sweet tea, honey, finish with light caramel notes. Due to the peculiarities of growing and processing tea leaves rich in vitamins and minerals. It has a bright and invigorating cooling effect. When used regularly, surprisingly invigorating, reducing drowsiness, improve memory, normalizes metabolism, improves the cardiovascular system, gastrointestinal tract.

Method of preparation:

1. If it is possible, use spring water or well filtered water, because teast of tea depend upon quality of water.
2. Rinse the teapot with hot water
3. Pour one teaspoon (2 – 3 gm) of tea per 200 ml of water (for 1 person)
4. First, you boil water and let it cools up to 75-80 C0, then pour the water in kettle.
5. If you use the brewing water temperature over 85 C0 - tea becomes strong, shows little bitterness.
6. Brew for 2-3 minutes.
7. Then pour in a cup and enjoy the great taste of the Himalayan tea.
8. It can be brewed several times, gradually increasing the time of infusion.
9. Keep the tea in a dry, protected from light and away from food with a strong smell.

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