Guranse Spring Flush
Wild Orchid Pest.Free


Buttery smooth Spring Flush from a tea garden located up to 2800m in eastern Nepal, partner of Guranse Estate. Harvested and rolled by hand, with delicate aromas of hazelnut, raw cocoa and very warm floral bouquet. Farm in the process of organic certification, 80g.
  • Up to 2800m above sea level tea gardens in eastern Nepal, only about 40km from Darjeeling
  • hand-picked and hand-rolled
  • for many years cultivation according to ecological standards, in the process of certification
  • fair payment of workers, social commitment to the farmers of the surrounding tea plantations


Character hazelnut, raw cocoa, warm-floral bouquet, buttery, milky scent
Tea Estate Mai Tea Estate, partner of Guranse Estate
Terroir Ilam (Prov.), Nepal
Harvest Spring Flush, end of April 2022, hand harvested
Cultivar T383, AV2 & Phobshering
Elevation 1400-2800m above sea level
Oxidation/Fermentation Full oxidation
Processing Method Withering 18-20h, rolling by hand, dry roasting (120°-125°C, 20-30 min), selection by hand
Organic Cert. Cultivation without chemical pesticides. The farm has been practicing cultivation according to organic standards for years and is in the process of certification.
Grade 95/100 P. (black tea); Super Premium

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Tea Farm

Mai Tea Estate

The tea gardens are located in the easternmost part of Nepal in Ilam, which is only about 40km from Darjeeling. The Mai Tea Estate was founded in 2001 and is a partner of the well-known Guranse Estates. Like the Guranse Estate, the Mai Tea Estate is committed to social standards, fair payment of its workers and active support of farmers in surrounding tea plantations, which sets the Estate apart from many others in Nepal and India. The farm is in the process of organic certification.



This very harmonious spring flush tea is buttery soft on the tongue and combines fine hazelnut notes with a noble chocolaty flavor impression of raw cocoa. These are surrounded by a fine, warm-floral bouquet, which comes out particularly refreshing in the infused tea leaf. A creamy, milky scent emanates from the dry leaf. Overall, a very nicely balanced, mild black tea with a fine spicy aroma.


autumn brown, fully oxidized leaves with beautiful crimp, many soft cream tips


Bright honey orange

Black Tea

Black tea is the most oxidised form of tea. In contrast to green tea, the oxidation of the leaves after harvest and withering is not stopped with heat, but rather further facilitated by intensive rolling of the leaves, which breaks open cell walls and exposes the enzymes responsible for oxidation. Over the course of this process the leaves change from green to black and a full-bodied and broad aroma develops. The cup is often orange or red, which is where the Chinese name for this tea (hong cha, meaning "red tea") comes from.

Cultivation & Processing

The tea fields are among the highest plantations in the world and are located in the remote mountains of eastern Nepal at an altitude of 1400m to 2800m above sea level. Due to the altitude, there is an optimal stimulating climate, with large temperature differences between day and night. The partly high amount of precipitation is compensated by a good drainage on the slopes.

Organic Certification


Brewing Guide

2 heaped teaspoons per 200-300ml (80-85°C) water. Steep for 2 minutes.


High-quality, airtight, resealable standing zipper pouch with 9 protective layers to preserve flavour and protect against oxidation and contamination.

Recommended Teapot

For the preparation is recommended neutral porcelain teapot or a tall glass teapot with an integrated strainer, in which the tea can float and steep freely. Also in a gaiwan is very suitable for the tea.

Recommended Storage

A high-quality tea caddy made of cherry bark (solid wood, kabazaiku chazutsu) is ideal, though any airtight tea caddy with internal coating will suffice.

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