Origin:Jasbire Tea Village, Maipokhari, Ilam Nepal
Tea Master :Sharad Subba
Aroma:Fruity and sweet
Liquor:Golden Yellow
Flavor:Refreshing notes of green apple, and lemongrass. Balanced light floral notes.
Harvest Date:Spring 2026
Cultivar:Tagda-78 & SK-1
Kisan Green Tea is an organic loose leaf green tea grown and handcrafted in Maipokhari, in the Ilam district of eastern Nepal. It is made from whole leaves and tender buds, and it brews a golden yellow cup with notes of green apple and lemongrass over a soft floral finish.
The first thing you taste is green apple, crisp and just slightly tart. Lemongrass sits underneath it and keeps the cup refreshing rather than sweet, and the finish is gently floral without tipping into perfume. It is a forgiving tea to brew, which makes it a good starting point if you are new to green tea and have been burned by bitterness before.
Ilam sits in the eastern hills of Nepal, along the same stretch of Himalayan foothills that continues across the border into Darjeeling. The elevation keeps temperatures cool and the plants growing slowly, and that slow growth is a large part of why teas from this region taste so bright and aromatic.
That is really the reason for the name. Kisan means farmer in Nepali, and a tea made from the leaf of seventy growers and a man who started out as one of them is a farmer’s tea in the most literal sense.
If you already drink our Junchi Green Tea, Kisan makes a worthwhile comparison. Junchi is the toasted, grainy side of Nepali green tea, with notes of toasted wheat and sweet grass, while Kisan is the bright, fruity side.
Brewing them next to each other is one of the clearest ways to see how much range a single origin can hold.
Gong Fu Brewing:
Tea
: 5 grams per 4 ounces of water Water temperature
: 180°F - 82°C Steeping length : 40 seconds - one minute. May be steeped up to 3-4 times.
Western Brewing:
Tea
: 2 grams per 4 ounces of water Water temperature
: 180°F - 82°C Steeping length : 2 minutes. May be infused up to 2 times.
