Acala Tea Co.
"Nepali Mint" Organic
"Nepali Mint" Organic
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Grown in the high mountains of Nepal, this WFTO Certified organic mint is produced by Nepali Tea Women in a tea estate in Ilam on the Eastern side of Nepal.
Pristine weather, a high altitude and a pollution-free environment make Nepal an ideal place to grow and produce mint. The freshness of these leaves taste as if they were plucked just minutes before brewing. The mint is soft with a surprise floral bouquet and a strong lingering menthol.
In Ayurvedic medicine, mint brings balance to and soothes muscle and tooth pain in all three doshas (Vata, Pitta & Kapha). It benefits and brings the most balance to a fiery Pitta dosha and a stagnant Kapha dosha.
For imbalanced Vata dosha, mint can prevent and relieve uncomfortable gas, easing abdominal pain and cramps. It calms anxiety and eases the nervous system, preventing stress headaches and feelings of being overwhelmed.
For imbalance Pitta dosha, mint is a cooling, digestive herb that gently balances digestive fire due to hyperacidity and indigestion. Mint soothes the smooth muscles in the stomach and improves flow in healthy digestion, aiding in nutrient and fat absorption. Pitta dosha also benefits from mint's relief from uncomfortable gas. It also induces sweat, which is nature's way of releasing excess heat that is trapped in our bodies or our minds. When Pitta dosha is out of balance, anger and criticism can manifest. Mint counteracts these emotions, restoring harmony and balance.
When kapha dosha is out of balance, congestion of the mind, stomach and lungs occur. Menthol in the mint provides decongestive benefits to clear stagnation.
Nepali Mint is delicious as western style brewed tea, an all-day Grandpa Style sipper, or a cold brew in the refrigerator. See Brewing Instructions.
Tea Specifics
Tea Specifics
Organic Peppermint
Origin: Nepal
Tasting Notes
Tasting Notes
Crisp mint
Brewing Recommendations
Brewing Recommendations
Serving Size: 4-5g (3-4 tsp) per 150ml purified water.
Ideal Brewing Vessel: Glass tea pot with infuser; porcelain or ceramic tea pot with strainer; tea sachets
Western Style Steeping: Boil water to 212F/100C. Steep for 2 minutes before pouring through a strainer into a tea cup or pitcher.*
Sachet Brewing: Add 2-4g (1-2 tsp) to a tea sachet and place inside a mug filled with 212F/100C water. Steep for 2 minutes. Can be brewed a second time.
Cold Brew: Place 4g (2 tsp) in a pitcher and fill with 450ml water. Refrigerate for a few hours or overnight. Use a strainer when serving. Can be refilled for a second steeping.
*Adjust the brew time, temperature and leaf volume to fit your taste: A lower temperature increases vegetal flavor; a shorter brewing time decreases astringency; and a lower volume of leaves reduces bitterness.
