The Journal
From mountain-grown leaves to the finer details of the cup, discover the origins, traditions and craft that shape our teas.
The secret to a beautiful cup of green tea lies not in brewing it longer, but in treating the leaf gently.
Discover Kangra green tea, its Himalayan origin, delicate woody aroma, brewing method and what makes it different from everyday green tea.
Rain-swollen leaf, slower withers, and why the monsoon flush asks more of the maker than any other season.
The fine pluck is a discipline, not a slogan. What it means on the bush, and what it means in your cup.
The saffron-spiced green tea of the Himalayan courts travels down the range and finds a new home in Kangra leaf.
How our tasters evaluate a batch — the three acts of a well-made tea, and how to notice them at your own table.
The morning the mountains shook the valley's tea trade to pieces — and the quiet decades of keeping the gardens alive.
Wither, roll, oxidize, fire, sort — the five slow transformations that turn a green leaf into Kangra gold.
