Shangri-la Gold

Shangri-La Gold is a Nepalese black tea from Ilam, grown at approximately 1,500 metres by a smallholder tea farmer who grow and produce their own tea. The tea is nourished by Himalayan water sources and produced without the use of pesticides. Leaves are processed at a central facility that works closely with growers, supporting organic practices, careful record-keeping, and quality-driven production.

This tea reflects both place and season, with long withering and attentive oxidation shaping its final character.

The liquor is deep amber, releasing aromas of cacao and soft roast, followed by a subtle floral lift reminiscent of rose. On the palate, the tea feels rounded and composed, with gentle sweetness and depth carried through to a lingering, settled finish. Time and careful processing have brought cohesion and balance, making this a quietly expressive and satisfying cup.

This tea is particularly well suited to slower brewing, where its depth and lingering finish can be fully appreciated.

Producer: Smallholder farmers, Ilam sourced by Jeni Dodd Tea

Cultivar: Local Himalayan tea cultivars

Harvest: 2024 October

Processing: Long wither (up to 36 hours), orthodox rolling and oxidation

Origin: Ilam, Nepal (approx. 1,500 m)

Store in an airtight container away from light, heat and moisture.

Western
2–3 g / 180 mL • 95–100 °C
2–3 min • 2–3 infusions

Gong Fu Cha
4–6 g / 100 mL • 95–100 °C
First: 20–30 s
Subsequent: 30–50 s