Where do these spices come from?

All Pureleven spices are sourced directly from small family farms in Idukki and the hill regions of Kerala. High-altitude cultivation and slower growing cycles concentrate aroma and natural oils — giving each spice noticeably stronger flavour than mass-retail alternatives.

Are these spices natural and free from additives?

Yes. Every Pureleven product is 100% natural with no artificial colour, preservatives, or additives. The company is FSSAI Licensed and sources from farms that use no chemical treatments.

How should I store these spices?

Store in an airtight container away from direct sunlight, heat, and moisture. A cool, dry pantry shelf or cupboard is ideal. Whole spices retain aroma significantly longer than pre-ground — grind only what you need each time.

How long is the shelf life?

Whole spices retain peak aroma for 18–24 months when stored in airtight conditions. Once ground, use within 3–6 months for best flavour. Pureleven products are small-batch packed and shipped fresh, so they arrive at maximum freshness.

Is free shipping available?

Yes. Free shipping is available across India on orders above ₹649. Orders are dispatched within 24 hours of placement.

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Broken orange pekoe with a bright, clean cup — crisp finish, no bitterness.

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Answer-first guide

Broken Orange Pekoe (BOP) grade black tea — smaller broken leaf that infuses quickly and gives a bright, full-bodied cup without turning tannic.

BOP export grade
Bright, clean, no bitterness
Drinks black or with milk
Lab-tested for pesticides

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A step up from CTC dust if you want clarity in the cup as well as strength.

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Nadan Chaya

How to brew perfect Kerala tea

Kerala chaya runs about one part milk to two parts water — far lighter than the milk-heavy chai of the north — and it is finished by pulling the tea between two tumblers until it froths.

⏱Brew3–5 min at 95°C

⚖Per cup3 g

☕Largest pack~266 cups

✦GradeBOP export grade

⛰OriginIdukki, Kerala

1

Boil milk and water together

Take your preferred ratio of milk and water in one vessel and bring it to the boil together — not water first.

2

Add the powder at half boil

Once it is half boiled, stir in 2 teaspoons of tea powder.

3

Boil, then rest

Let it come to a full boil, then take it off the heat and rest at least 30 seconds so the colour and body settle.

4

Pull for froth

Pour between two tumblers from a height. The greater the drop, the better the froth — the “one-metre chaya” of Kerala tea shops.

CTC vs orthodox

CTC — crush, tear, curl — is machine-processed into granules that brew fast and strong. Orthodox leaf is rolled whole and gives a lighter, more aromatic cup. Over 80% of Indian tea is CTC.

What the grades mean

BOP is Broken Orange Pekoe: smaller broken leaf, quick infusion, full body and colour. Whole-leaf grades like OP brew lighter and more floral.

Water, not just leaf

Boiling water scorches tea and pulls harsh tannin. Take it off the boil to around 95°C and time the steep.

What we're cooking

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