— Est. 2004 · Misty Mountains of Mizoram —
Grown from our own land, rooted in Mizo culture and tradition. A tea the Mizo people can truly call their own — bringing people together, one cup at a time.
Chapter One
For the Mizo people, tea is part of every moment in life — celebrations, gatherings, daily conversations, and even times of mourning.
Recognizing this deep cultural connection, F. Kapsanga founded Mizo Tea in 2004 with a simple yet meaningful vision: to create a tea that the Mizo people could truly call their own. He wanted people, both within and beyond Mizoram, to know that the Mizo people have their own tea — grown from their own land and reflecting their unique identity.
Rooted in the rich soil, culture and traditions of the misty mountains of Mizoram, Mizo Tea was established to showcase the region's natural heritage while bringing people together, one cup at a time.
Chapter Two
From whole-leaf black tea to the prized buds of Silver Needle — every pack carries the taste of Mizoram's mountains.
No. I
Carefully withered, rolled, and dried to keep the precious whole leaves intact delivering a smooth, aromatic cup with rich, multi-layered flavors. It is free of any artificial coloring.
Best taken by boiling in hot water
No. II
Silver Needle is a white tea produced in Fujian Province in China. Amongst white teas, this is the most expensive variety and the most prized, as only top buds (leaf shoot) is t aken.It is typically plucked from later March to early April during the first flush.
Best taken with boiling water
No. III
Premium is CTC tea, a type of black tea that is made by passing leaves through machines with sharp rollers that crush, tear, and curl them into small, hard pellets. It is grown organically and free of any artificial coloring or flavoring.
Best taken with milk
No. IV
Grown in the misty mount ains of Mizoram organically, our Mount ain Green Tea is packed with all the goodness of the mount ains. Our Mount ain Green Tea has been crowned the "King of Speciality Tea" as it reflect s the superiority of the tea.
Best taken with boiling water
No. V
A bold and rich blend of organic Mizo Tea and traditional Indian spices like cardamom, ginger and cloves, which are all harvested locally in Mizoram, creating a perfect fusion of creamy texture and deeply warming flavour profile.
Best taken with milk & sugar
No. VI
Everyday Canvas
A lightweight canvas tote bag bearing the MizoTea mark — convenient for everyday use, from market to mountainside.
No. VII
Illustrated Keepsakes
Beautifully illustrated postcards celebrating Mizo life, landscapes and traditions — perfect to send or to keep.
Chapter Three
Tea is part of every moment in Mizo life — here is how to honour the leaf.
Begin with fresh, cold water brought to a gentle boil. Good water makes good tea.
Add the leaves and let them unfurl. Whole-leaf teas like Ziksen reward a slow, careful brew.
Tea in Mizoram is never drunk alone for long — pour for family, friends and guests.
The Founder's Words
“A tea that the Mizo people could truly call their own — grown from their own land, reflecting their unique identity.”
F. Kapsanga · Founder, Mizo Tea
Chapter Four