After a short summer season in Nepal, the Himalayan monsoon approaches the foothills with a magnanimous rush. The golden-red soil of Sandakphu drinks in this moisture, producing a rare artisan tea that reflects all of nature’s goodness. After plucking, the leaves are 25 percent withered, then rolled in mechanical rollers. The tea is then placed in a shaping machine and further dried, producing uniformly curled leaves resulting in beautiful Himalayan Golden Tea.