Nepali Himalayan Spring - Nepal Recipe

Combine dry ingredients

Measure the black and green teas into a small bowl or directly into a tea infuser. Add the dried mango pieces, dried pineapple chunks, dried lychee (or lychee powder) and dried papaya if using. Gently toss to evenly distribute the fruit with the tea leaves.

If you are preparing this blend to store, place the mixed blend into an airtight container away from light and moisture. For immediate use proceed to brewing.

Heat water

Bring filtered water to a near boil, approximately 200–205°F (93–96°C). For a slightly greener, fresher lift from the blend, cool to around 190°F (88°C) before pouring.

Steep tea

Place the prepared blend (about 3 teaspoons total) in a teapot or infuser. Pour the hot water (12 oz / ~350 ml) over the blend. Steep for 3 to 4 minutes. Steep 3 minutes for brighter, fruit-forward notes; up to 4 minutes for a fuller, malty base.

Strain and sweeten

Remove the leaves and fruit by straining into a cup. Taste and add the optional teaspoon of sugar if you prefer a lightly sweetened drink. Stir until dissolved.

Garnish and serve

Serve immediately. Garnish with a fresh mango slice perched on the cup or a single canned lychee placed on top or beside the cup. The dried fruit in the tea will impart cooked pineapple and mango notes, while lychee gives a floral tropical finish.

For iced version: double the quantity of blend, steep with 16 oz hot water for 4 minutes, strain into a heatproof pitcher, sweeten while warm if desired, cool to room temperature, then refrigerate until cold and serve over ice with fruit garnish.