Herbal infusions look simple from the outside: a jar of dried leaves and flowers, a promise of calm or energy in a cup. But behind each infusion is a whole journey—from mountain soil and wild herbs to careful harvesting and slow drying, all the way to your kettle at home.

At Himalayan Haat, that journey begins on and around our small forest farm in Pauri Garhwal, Uttarakhand. Our herbal infusions are made in small batches, with naturally grown or wild-harvested herbs, bottled on the farm, and crafted without artificial colours, flavours or preservatives. This is what “from flower to cup” really looks like for us.

Where Our Herbs Come From

Most of the herbs in our teas are grown on our jungle farm or foraged from the surrounding forests.

• Chamomile – full-bloom flowers grown and handpicked on our Himalayan farm, then bottled on-site.
• Peppermint, Rosemary & Lemongrass – single-origin herbs grown naturally and harvested at their aromatic peak for bright, refreshing flavour.
• Stinging nettle (bichu ghas / kandali) – a wild herb that grows in the mountains of Uttarakhand, collected carefully because of its stinging hairs.

Harvesting Herbs at Their Peak

Herbs have “magic moments” when they are at their most powerful and fragrant. We try to catch those windows as precisely as we can.

• Chamomile flowers are picked at full bloom, when their aroma and gentle benefits are at their highest.
• Nettle leaves are hand-picked at the peak of their natural cycle to preserve nutrients and intensity.
• Peppermint and lemongrass are cut when their oils are at their peak, so they carry their bright, clean taste into your cup.

Sometimes this means early morning harvests. Sometimes it means waiting for a dry, clear day so flowers and leaves aren’t waterlogged. In every case, timing affects how your tea smells and tastes.

Drying: Slow, Gentle and Natural

Drying is where herbs quietly lose or keep their character. Too much heat and you burn off delicate oils. Too little care and you get uneven drying or a faint, flat tea.

We use slow, natural drying methods:

• Shade drying: Chamomile and other delicate flowers are shade-dried, not blasted with high heat, so they retain their aroma and natural goodness.
• Natural air drying: Nettle leaves are dried naturally to create an intensely aromatic, nutrient-rich tea base.
• Low intervention: Our aim is simple—reduce moisture safely, preserve flavour and scent, and avoid adding anything artificial.

Once dried, herbs are stored airtight until they are blended and bottled, so they reach you in their best possible state.

How We Blend Our Herbal Teas

Every infusion is designed to do two things: taste good and feel helpful.