All Naltoli tea comes from select tea gardens in Nagaon, Assam, in northeastern India cultivated by
small tea growers and their associates who are devoted, conscientious and proud of the crop they grow
and cultivate. Assam sits in the Brahmaputra river valley — flat, warm, and wet for much of the year.
These conditions, combined with the rich alluvial soil, produce a tea with a character that is hard to find
anywhere else.

Yes. There are no artificial flavours, colours, or additives in Naltoli tea. No preservatives, no blending agents, no fragrance. Just tea, grown and processed the way it has always been done in Assam.

CTC stands for Cut-Tear-Curl — a processing method where the leaf is passed through rollers that cut and compress it into small, uniform pellets. It brews quickly and produces a bold, strong cup. Loose leaf tea is processed differently, keeping the leaf more intact. It brews a more layered cup and allows you more control over the strength and character. Both start from the same quality of leaf.

Use freshly boiled water — water that has been sitting and reheated gives a flat result. Add about one teaspoon of tea per cup (roughly 200 ml of water). Let it steep for 3 to 5 minutes depending on how strong you like it. Strain and drink. With or without milk, both work well.

Keep it in an airtight container away from moisture, heat, and strong smells. Tea picks up surrounding odours quite easily, so avoid storing it near spices, coffee, or anything with a strong scent. A cool, dry cupboard works well. If you transfer it from the pouch to a tin or glass jar, that is even better for longer-term storage.