The Process- Gold Pearl tea is crafted from carefully hand-plucked leaves consisting of two leaves and a bud, sourced from a mix of Tagba and Ghumti cultivars.After weighing, the fresh leaves are placed in a withering trough and exposed to cool air for 12–14 hours. This is followed by rolling for approximately 45 minutes, after which the leaves undergo fermentation for about 5 hours to develop depth.Once the desired character is achieved, the leaves are transferred to a shaping machine, where they are gently rolled into pearl shapes over approximately 3 hours. The shaped tea is then dried in a revolving dryer for 30 minutes at around 200°C.After drying, the leaves are allowed to rest on the floor and are cooled for about five minutes in a mini trough. Final drying is carried out in a chain dryer at 145°C for approximately 26 minutes, fully drying the tea.The process is completed with manual sorting and packing.
 
Estate - The Tinjure region lies in eastern Nepal, where cool temperatures, fertile soils, and sloping terrain create ideal conditions for orthodox tea cultivation. Tea is grown at elevations exceeding 1,900 meters, where slow leaf growth enhances aroma, structure, and depth of flavor.This high-altitude terroir, combined with careful orthodox processing, has helped Tinjure teas gain recognition beyond Nepal, including awards at international competitions. Each cup reflects the region’s climate, terrain, and the resilience of tea grown in Nepal’s eastern hills.
 
Producer- Nestled at elevations exceeding 1,900 meters, the Tinjure region’s rich soil and high altitude contribute to the tea’s exceptional quality and flavor profile. The Tinjure Tea Farmer Cooperative Society Ltd. was established in 1994 when a group of local farmers came together with a shared vision of reviving idle hillside land through tea cultivation. Their efforts were supported by a subsidized loan from the Agricultural Development Bank. Built on a cooperative farming model, the entire initiative is farmer-led and farmer-owned. The farmers own the land they work on and are the primary beneficiaries of the tea they produce.What began as a small community effort has grown into one of the region’s most established tea initiatives. Through collective ownership and shared decision-making, the cooperative supports long-term livelihoods while preserving agricultural knowledge across generations. Despite ongoing challenges such as labor shortages and youth migration, the cooperative remains committed to sustaining dignified work in tea farming and keeping hill communities connected to their land.