WILD YAK (Black Tea)

This tea is harvested at an altitude of 2000-2500 m. Above sea level. Unlike green tea, this tea runs complete oxidation before drying. After the process is completed, the leaves are heated and sorted according to quality. The leaves are rolled to break the cell membrane and begin the process of oxidation. It was he who makes the leaves are dark. Black tea is drunk with success with yak milk. Also, experts recommend adding a little milk in tea. By the way, made in Nepal add tea fat milk or cream. Wild Yak recommended for cooking Masala or use with a slice of lemon. Medical studies have proven the effectiveness of black tea in the prevention of a wide range of diseases. It increases the elasticity of blood vessels, stimulates the metabolism, lowers blood pressure. Women will especially appreciate this tea as it helps lose weight and stay in shape.

Wild Yak has a slight spicy taste. On the second and third brewing is shown the sweetness of dried fruit and honey. Infusion of rich, dark amber. Heavy tart aroma. Long acidic aftertaste with a characteristic velvet. Warms. It goes well with milk and honey. Perfect for tea for tea in the evening hours.

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  98 C0, then pour the water in kettle.
5. If you use boiling water, tea becomes strong and taste will be a bit of 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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