Bhutanese Organic Golden Tea (50g)

Rare hand-rolled golden tea buds from the misted gardens of Samcholing, lightly oxidised for a delicate floral cup.

Golden Tea from Samcholing

Golden tea is one of the rarest and most refined teas of the Himalayan world. Made from the tender young buds of the Camellia sinensis plant, picked at the moment when they are still sheathed in golden down, this is a barely-oxidised tea that drinks like sunshine in a cup. It is produced by Samcholing Tea, a small grower cooperative that has been quietly crafting teas in the misted hills of central Bhutan since 2011.

The dry buds are silver-tipped with a soft golden bloom. The liquor brews to a pale, luminous gold with a heady floral aroma reminiscent of honeydew, magnolia, and ripe stone fruit. The flavour is silken, sweet, and gently vegetal, with a long, lingering finish that whispers of wildflowers and morning dew. There is virtually no astringency.

How to enjoy this rare tea in Bangkok:

The Traditional Way: Brew gongfu style in a small clay or porcelain pot, using one generous teaspoon of buds per 100ml of water at 80°C. Steep for 30 seconds for the first infusion, then add 10 seconds for each subsequent steep.
The Quiet Cup: Use two teaspoons per 250ml and steep for 2–3 minutes in a glass teapot so you can watch the buds unfurl.
Pairing: Serve alongside lightly steamed dumplings, fresh fruit, or simple shortbread. Avoid strong spices that would mask its delicacy.

Grown and packed by Samcholing Tea, the leaves are processed within hours of plucking to lock in their delicate character. The result is a tea that captures a single moment of Himalayan morning in every cup.

Net Weight: 50g

History of Bhutanese Organic Golden Tea (50g)

Samcholing Tea is a small, family-run grower cooperative founded in 2011 in the misted hills of central Bhutan. Its members are descendants of the same farming families who, with the encouragement of His Majesty Jigme Wangchuck, the Second King of Bhutan, planted tea in the Trongsa district in the 1960s. Where their parents produced tea for the village cooperative, the founders of Samcholing Tea chose a different path: to craft micro-lots of rare teas with the care and patience usually reserved for the great teas of China and Darjeeling.

The cooperative’s name comes from the sacred pilgrimage site of Samcholing, perched on a ridge above the valley. It is a place associated with the great 19th-century treasure-revealer Chogyur Lingpa, and its name — “Land of the Secret Mantra” — speaks to the contemplative nature of the teas grown beneath it.

Today Samcholing Tea produces three rare teas — Golden, White, and Yellow — all from the same high-altitude gardens. Every batch is hand-plucked and hand-processed in tiny lots. Buying this tea is a way to support a young, artisan cooperative that is keeping Bhutan’s rare-tea heritage alive.

Nutritional Value of Bhutanese Organic Golden Tea (50g)

Nutrient

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Dietary Pros:

Single-Origin & Hand-Plucked — buds only, no leaves
Low in Caffeine — lighter than green or black tea
No Additives — pure Camellia sinensis buds
Vegan & Gluten-Free
Rare Micro-Lot — produced in tiny batches

Nutritional Highlights (per 100g of dry leaf): Catechins 12.71g, polyphenols 4.76%, ascorbic acid 65.05mg. Buds contain a particularly high concentration of amino acids and gentle theanine.

Health & Lifestyle Benefits:

Rich in Antioxidants: The young buds are especially high in catechins and polyphenols.
Calm Focus: High theanine content promotes relaxed alertness without the jitteriness of coffee.
Skin Health: Polyphenols are widely studied for their role in supporting skin vitality.
Hydrating & Gentle: Lower in tannins than fully oxidised teas, making it easy on the stomach.
Supports Artisan Tea Growers: Every purchase sustains the small cooperative of Samcholing and helps preserve rare Himalayan tea craftsmanship.

How to make Bhutanese Organic Golden Tea (50g)?

Golden tea is delicate and rewards gentle handling. Use soft, filtered water if possible.

Heat the Water: Bring water to 80–85°C (just below a simmer). Boiling water will scorch the buds.
Measure: Use 2 to 3 grams (roughly one heaped teaspoon) per 200ml cup, or one generous teaspoon per 100ml in a gongfu pot.
Steep: For a Western-style cup, steep for 2 to 3 minutes. For gongfu, start with 30 seconds and add 10 seconds for each subsequent infusion.
Re-steep: These tight buds can be re-steeped five to seven times, with each infusion revealing a different facet of the tea.

Tip: Glass teaware shows off the unfurling buds beautifully. Avoid milk, sugar, or strong flavours that would mask the tea’s delicate character. Store in an airtight tin away from sunlight.