Wok-fired Green Tea

We grow tea on 6 acres at the farm. My father planted these bushes — forty years in the trade, retired, and came back to tea differently. Small batches. Leaves picked, pan-fired in a wok to halt oxidation, hand-rolled, dried. No machinery.

The wok gives the tea a distinct smoky character. The aftertaste is sweet and lingers. Pro tasters who have tried it know what they’re tasting. It is not subtle.

This is not the tea that leaves the farm at ₹15 a kilogram to a factory. It is the same leaf, handled differently.

Brew: 80°C water, 2g per 150ml, 2 minutes. Re-steep once. What you get: 100g sealed foil pack, shipped in a cardboard box. Shipping included across India. Season: February to November. Limited batches.