Himalayan Royal Ruby

cocoa, cedar, rose

We are thankful to have secured a small amount of this rare tea made from a combination of single bush seed cultivars from Nepal, Taiwan and Japan. Grown in organic soils in the flavor belt of Nepal, notes of cinnamon, tropical fruit and sandalwood make this one of our all-time favorite teas.

STEEPING DIRECTIONS
Steep 5g (2tsp) of Himalayan Royal Ruby in 8oz of 195° F water for 3 minutes and strain. Makes 2 infusions. For Gong fu cha style, steep 1 minute each infusion.


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