Himalayan Bloom Himalayan Bloom is a rare, high-altitude Darjeeling black tea known for its delicate, refined muscatel flavor profile and very high antioxidant level. The grade STGFOP stands for Silver Tippy Golden Flowery Orange Pekoe, the highest available grade of tea. Characteristics and Profile Origin: The tea is sourced from the Lingia Estate in the Darjeeling region of India, where it is grown at elevations ranging from 3,500 to 7,000 feet above sea level. Flavor and Aroma: It offers a delicate tending astringent cup with a distinctive muscatel character and hints of currant. The flavor is described as refined and elegant, reflecting its high-elevation Himalayan origin. Appearance: The infusion is a pale gold with coppery highlights. Ingredients: The tea is made from black tea leaves ( Camellia sinensis), with 90% of the raw leaf from the Chinese species (Camellia sinensis sinensis) and the remaining 10% from the bolder Assam species (Camellia sinensis assamica), creating a balanced, full-flavored cup. Caffeine and Antioxidants: It has a medium caffeine level and a very high antioxidant level. Rarity: This is a limited edition, seasonal tea produced in minimal quantities (only about 800 kilos per year), making it a rare and sought-after "collector's tea". Brewing Suggestions Recommended steeping instructions for this loose leaf tea are: Use one teaspoon of leaves for every 8 fl oz (212°F/100°C) of water. Steep for 3-7 minutes.
