Arunachal Tea Flowers

Celebrate the life of Yadap Apang through tea flowers from her garden. Most tea estates never let their plants flower. Harvesting the leaves keeps the plant producing new leaf buds, so flowers are almost always prevented. At Donyi Polo, they let it happen. The result is small white blossoms with bright yellow stamens, grown in the foothills of the Eastern Himalayas beside the Siang River. Tea flowers sit in their own category. They are not tea leaves, but they carry the terroir, weather, and cultivar of the garden in the cup. The infusion is mild, smooth, and naturally sweet, with minimal caffeine and a good amount of polyphenols, so you can drink it any time of day. These flowers come from the garden of Yadap Apang, who founded Donyi Polo in 1985 and passed away in December 2025. She spent forty years building a tea estate and a community around it, training women artisans, supporting small growers in nearby villages, and working with tea masters around the world. Her son Omak Apang carries the estate forward. Steep 3g of flowers in 5-6 fl-oz of filtered water at 175°F for 45 seconds to 1 minute. Resteep to enjoy a second and third infusion. Enjoy it, and share it with someone.