Bangladesh · Panchagarh
Bangladesh's northern green tea, from the gardens of Panchagarh.
Tucked into the country's far north, Panchagarh's cool nights and high-altitude bushes produce a lighter, more aromatic leaf than the rest of Bangladesh. We work with smallholder estates to bring single-origin first and second flush green tea to your kettle, weeks from harvest.
High-altitude character
Cooler nights, shorter growing season, and slow leaf development — the conditions that give Panchagarh tea its floral, gentle profile.
Single-origin, traceable
Estate name, elevation and harvest date on every tin. No blending, no mystery lots — just one garden's character at a time.
Shipped fresh, nationwide
Stored chilled in our Dhaka warehouse, packed in nitrogen-flush pouches, and dispatched to every district within 1–4 days.
Collections for Panchagarh
Hand-picked selections
Frequently asked
About tea in Panchagarh
- What makes Panchagarh tea different from Sylhet tea?
- Panchagarh sits at higher elevation in Bangladesh's northern tip, with cooler nights and a shorter growing season. The result is a lighter, more floral leaf — most Panchagarh production is green tea, while Sylhet specialises in robust black.
- When is Panchagarh first flush harvested?
- Late February to early April, when the cool nights end and the bushes flush. First flush is the most aromatic and most expensive lot of the year.
- Is Panchagarh tea organic?
- Many Panchagarh smallholders grow without synthetic pesticides — we source from estates that follow organic practice, even where formal certification is still in process.
- How should I brew Panchagarh green tea?
- 75 °C water (kettle off the boil for 3 minutes), 3g of leaf per 250ml, 60 seconds for the first steep. Re-steep twice — the second cup is often the sweetest.
— Letters from the tea house
Notes from the tea house
Brewing guides, harvest updates and seasonal releases — once a month, never more.
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