NEPALESE BREAKFAST
BLEND
RED (BLACK) TEA
★ PESTICIDE-FREE
Nepal
Nepalese Breakfast is a blended red tea created by Sharyn Johnston, composed of selected teas from Nepal to represent a cohesive national profile. It is produced through careful blending of different regional high altitude teas, balancing strength, sweetness, and aromatic clarity for a structured and consistent cup. The infusion is full and rounded, offering rich malty notes, gentle sweetness, and a clean, satisfying finish suited for daily drinking. MORE
AROMA
Tobacco, chocolate
TASTE
Creamy, bakery
AUTHOR: Sharyn Johnston
HARVEST: Spring, 2025
RED (BLACK) TEA
★ PESTICIDE-FREE
Nepal
Nepalese Breakfast is a blended red tea created by Sharyn Johnston, composed of selected teas from Nepal to represent a cohesive national profile. It is produced through careful blending of different regional high altitude teas, balancing strength, sweetness, and aromatic clarity for a structured and consistent cup. The infusion is full and rounded, offering rich malty notes, gentle sweetness, and a clean, satisfying finish suited for daily drinking. MORE
AROMA
Tobacco, chocolate
TASTE
Creamy, bakery
AUTHOR: Sharyn Johnston
HARVEST: Spring, 2025
RED (BLACK) TEA is one of the most widely consumed and appreciated tea categories in the world. Due to its high level of oxidation and carefully controlled production process, this type of tea develops a rich concentration of aromatic compounds while preserving valuable polyphenols, vitamins, minerals, amino acids, and antioxidants that contribute to both its distinctive flavor and beneficial properties.
During oxidation, the chemical composition of the tea leaf changes significantly, creating the characteristic amber to deep red infusion, smooth texture, and complex aromatic profile associated with red (black) tea. It is believed that regular consumption of red tea may support cardiovascular health, improve blood circulation, contribute to the body's natural antioxidant protection, and promote mental alertness and concentration. Traditionally, red tea has also been appreciated for its warming qualities, its ability to support digestion, reduce fatigue, improve overall vitality, and provide a comforting sense of balance and well-being, especially during colder seasons.
During oxidation, the chemical composition of the tea leaf changes significantly, creating the characteristic amber to deep red infusion, smooth texture, and complex aromatic profile associated with red (black) tea. It is believed that regular consumption of red tea may support cardiovascular health, improve blood circulation, contribute to the body's natural antioxidant protection, and promote mental alertness and concentration. Traditionally, red tea has also been appreciated for its warming qualities, its ability to support digestion, reduce fatigue, improve overall vitality, and provide a comforting sense of balance and well-being, especially during colder seasons.
Learn more about the BIOCHEMISTRY OF A TEA LEAF
SEED-GROWN TEA PLANT
This tea refers to a Qunzi Zhong, a "seed-grown tea plant". Unlike cloned or asexually propagated cultivars, which are created by cuttings or grafting from a single "mother" plant, Qunzi Zhong tea trees are grown from seeds. This results in a genetically diverse population of plants. Each seed-grown tea tree is unique, with slightly different characteristics. This genetic variety helps improve the resilience of the tea garden, making it more resistant to pests, diseases, and environmental stress. Seed-grown trees usually develop stronger and deeper roots than cloned plants, allowing them to draw nutrients and minerals from deeper soil layers, often giving the tea a more complex and rich flavor profile. Qunzi Zhong represents the traditional way of tea cultivation. Because of the genetic diversity, teas made from Qunzi Zhong plants tend to offer more layered and nuanced flavors, reflecting a richer expression of the local terroir (soil, climate, and environment).
PESTICIDE-FREE GARDENING
Pesticide-free gardening refers to a cultivation method in which no synthetic chemical pesticides are used at any stage of plant growth. Instead, this approach relies on biodiversity, ecological balance, and cultural practices to manage pests and diseases. Unlike conventional farming, which often depends on chemical intervention to control infestations, pesticide-free gardening emphasizes prevention through healthy soil, companion planting, and natural predators. This method fosters a more resilient and adaptive garden ecosystem. Without chemical inputs, beneficial insects such as ladybugs, lacewings, and native bees thrive, contributing to pollination and pest control. Untouched by harsh agents, the soil remains alive with microbial activity, supporting deeper root systems and more vigorous plant development. Over time, this results in produce with purer, more expressive flavors, reflecting the health of the environment and the grower's intention.
Learn more about Pesticide-Free Gardening
EASTERN (PIN CHA) ★
Temperature: 99 °C
Amount: 3-5 grams per 120 ml of water
Steeping: 10-30 sec x 7+
WESTERN (INFUSION)
Temperature: 99 °C
Amount: 2-3 grams per 250 ml of water
Steeping: 1-2 min x 3
Learn more about TEA BREWING METHODS
Tea absorbs surrounding aromas and moisture. This type of tea oxidizes when it comes into contact with oxygen and loses its properties, including taste and aroma. Store it in a dry and cool place in airtight packaging. Avoid direct exposure to the sun and high temperatures.
BEST BEFORE: 2 years since production date!
*Suitable for long-term aging. Under proper storage conditions, the tea may gradually develop increased depth, smoothness, and complexity.
BEST BEFORE: 2 years since production date!
*Suitable for long-term aging. Under proper storage conditions, the tea may gradually develop increased depth, smoothness, and complexity.
Learn more ABOUT TEA STORAGE
ABOUT
Nepalese Breakfast is a blended red tea developed by Sharyn Johnston from Australian Tea Masters, bringing together selected teas from different growing areas of Nepal. The blend is designed to represent a unified interpretation of Nepalese red tea, combining the characteristics of multiple origins into a single, balanced profile. This approach reflects both the diversity of Nepal’s tea production and the intention to create a consistent and recognizable daily tea style.
The component teas are produced using traditional red tea methods, including withering, rolling, full oxidation, and drying, with variations depending on the specific region and producer. Through professional blending, these individual profiles are integrated to achieve a balance between strength, sweetness, and aromatic clarity. The process ensures stability in flavor while preserving the essential qualities of Nepalese tea.
Nepalese Breakfast is intended to be versatile in preparation, performing well in both Western brewing with longer infusions and Eastern methods involving multiple shorter infusions. It is also suitable for structured tea settings where consistency and balance are important. The result is a tea that offers an accessible introduction to Nepalese red tea while maintaining a level of refinement appreciated by experienced tea lovers.
Australian Tea Masters is an organisation focused on tea education and tea production. Tea blending training, sommelier training, and masterclasses about tea culture, and the tea industry make ATM one of the leading organisation and, for sure, a unique source of high-quality knowledge about tea. The other side is a private label, which offers rare single-origin teas, blended teas, and wellness blends.
TERROIR
Nepalese Breakfast is composed of teas sourced from highland regions of Nepal, primarily from eastern tea-growing areas such as Ilam and Dhankuta. These regions are characterized by a cool mountain climate with significant day and night temperature variation, frequent mist, and high rainfall, creating favorable conditions for slow and balanced leaf development. Tea gardens are typically located at elevations ranging from 1200 to 2000 meters, contributing to the accumulation of aromatic compounds and structural depth in the leaves.
The soils in these areas are well-drained and rich in organic matter, supporting healthy root systems and stable plant growth. The combination of altitude and climate allows the leaves to develop with clarity and complexity, while maintaining a smooth and refined character. Variations between gardens and producers contribute to a diverse range of raw material profiles within the region.
The blending of these different terroir expressions results in a balanced and consistent profile, where the brightness and freshness of high-altitude material are combined with body and depth. This integrated terroir character supports a tea that is both structured and approachable, suitable for a wide range of brewing styles.
ORGANOLEPTICS
The dry leaf appearance is balanced and well-sorted, with medium-sized twisted leaves in dark brown tones and occasional lighter highlights. The aroma of the dry leaves is clean and expressive, showing notes of malt, dried fruit, and a light cocoa nuance. In a preheated teapot, the tea gradually opens, and the aroma becomes warmer and more rounded, revealing baked bread, soft caramel, and a gentle fruity sweetness. After a brief rinse, the leaves fully awaken, and the aroma gains clarity and structure, combining mild maltiness with delicate fruit notes and a smooth, warm depth.
The aroma of the liquor in the empty cup is soft and stable, with gentle honeyed tones and a faint malty sweetness. The taste is full and well-structured, with a medium to full body and a smooth, rounded texture. From the first sips, a natural sweetness emerges, supported by warm malty notes and light fruit nuances, with very low astringency. The profile remains consistent and approachable across multiple infusions, offering both depth and balance. The aftertaste is clean and moderately persistent, leaving a soft sweetness and a slightly warming sensation. In the empty cup after drinking, delicate notes of honey, light caramel, and a subtle malty trace remain.
Nepalese Breakfast is a blended red tea developed by Sharyn Johnston from Australian Tea Masters, bringing together selected teas from different growing areas of Nepal. The blend is designed to represent a unified interpretation of Nepalese red tea, combining the characteristics of multiple origins into a single, balanced profile. This approach reflects both the diversity of Nepal’s tea production and the intention to create a consistent and recognizable daily tea style.
The component teas are produced using traditional red tea methods, including withering, rolling, full oxidation, and drying, with variations depending on the specific region and producer. Through professional blending, these individual profiles are integrated to achieve a balance between strength, sweetness, and aromatic clarity. The process ensures stability in flavor while preserving the essential qualities of Nepalese tea.
Nepalese Breakfast is intended to be versatile in preparation, performing well in both Western brewing with longer infusions and Eastern methods involving multiple shorter infusions. It is also suitable for structured tea settings where consistency and balance are important. The result is a tea that offers an accessible introduction to Nepalese red tea while maintaining a level of refinement appreciated by experienced tea lovers.
Australian Tea Masters is an organisation focused on tea education and tea production. Tea blending training, sommelier training, and masterclasses about tea culture, and the tea industry make ATM one of the leading organisation and, for sure, a unique source of high-quality knowledge about tea. The other side is a private label, which offers rare single-origin teas, blended teas, and wellness blends.
TERROIR
Nepalese Breakfast is composed of teas sourced from highland regions of Nepal, primarily from eastern tea-growing areas such as Ilam and Dhankuta. These regions are characterized by a cool mountain climate with significant day and night temperature variation, frequent mist, and high rainfall, creating favorable conditions for slow and balanced leaf development. Tea gardens are typically located at elevations ranging from 1200 to 2000 meters, contributing to the accumulation of aromatic compounds and structural depth in the leaves.
The soils in these areas are well-drained and rich in organic matter, supporting healthy root systems and stable plant growth. The combination of altitude and climate allows the leaves to develop with clarity and complexity, while maintaining a smooth and refined character. Variations between gardens and producers contribute to a diverse range of raw material profiles within the region.
The blending of these different terroir expressions results in a balanced and consistent profile, where the brightness and freshness of high-altitude material are combined with body and depth. This integrated terroir character supports a tea that is both structured and approachable, suitable for a wide range of brewing styles.
ORGANOLEPTICS
The dry leaf appearance is balanced and well-sorted, with medium-sized twisted leaves in dark brown tones and occasional lighter highlights. The aroma of the dry leaves is clean and expressive, showing notes of malt, dried fruit, and a light cocoa nuance. In a preheated teapot, the tea gradually opens, and the aroma becomes warmer and more rounded, revealing baked bread, soft caramel, and a gentle fruity sweetness. After a brief rinse, the leaves fully awaken, and the aroma gains clarity and structure, combining mild maltiness with delicate fruit notes and a smooth, warm depth.
The aroma of the liquor in the empty cup is soft and stable, with gentle honeyed tones and a faint malty sweetness. The taste is full and well-structured, with a medium to full body and a smooth, rounded texture. From the first sips, a natural sweetness emerges, supported by warm malty notes and light fruit nuances, with very low astringency. The profile remains consistent and approachable across multiple infusions, offering both depth and balance. The aftertaste is clean and moderately persistent, leaving a soft sweetness and a slightly warming sensation. In the empty cup after drinking, delicate notes of honey, light caramel, and a subtle malty trace remain.
RED (BLACK) TEA
Explore more Red (Black) Teas from the AN SHIM TEA Collection.