The Himalayan Black Tea & Crushed Ginger is a warm, invigorating blend. The Himalayan Black Tea Leaf and Crushed Ginger compliment the richness of each others flavours to produce a drink that awakens the senses and revitalises the spirit. All ingredients are locally sourced.
To brew a cup of Himalayan Black Tea Leaf & Crushed Ginger.
- Bring 1 cup of water to boil and turn off the heat.
- Add the hot water to 1 tea spoon (approx 2 gms.) of Palampore Himalayan Crushed Ginger Black Tea & Stir.
- Let the leaves steep for 2-3 minutes.
- Strain and pour. Add honey/sugar/ milk to taste.
To Make Ice tea, allow to cool, then refrigerate.
Orthodox Teas and Herbal Infusions from the Himalayas
“Pour me a Palampore”
In the mid nineteenth century the British introduced Tea, one of their most prized traditions, into India. Along with toy trains and beautiful hill stations, the tea estates added a rare and singular charm to the Himalayan landscape.
In the year 1852, tea plantation was first brought to Kangra Valley. A distinctly flavourful line of exquisite teas began to be produced in the Palampur area of the Valley, which is in modern day Himachal Pradesh. This incredible heritage has been painstakingly nurtured and preserved through the years by inhabitants of the region and now himalayan people are presenting this delectable gift to the world.