The “First Flush” is traditionally processed in more steps, but the important is that the leaves are left to oxidize (to ferment) only approx. 1 hour. The Tea starts to be slightly brown, but most of it stays green. By gentle oxidation of the leaves a very taste-specific and interesting character is achieved. The aroma of dry leaf is herbal with tones of milk chocolate and dates. The gold-coloured infusion has a cane-and-palm-sugar aroma. On tongue the Tea is smooth and without signs of astringency; with strong fruit taste like a mango and Muscat. The Tea gardens of this small Tea factory reach up to 2.400 m.a.s.l. of the foothill of the Himalayan peak Sandakphu (3.636 m.a.s.l.) in the Ilam area, which is known for the best Teas in Nepal.