The sudden popularity of tea from Nepal was not something anyone had anticipated. Nepal’s eastern hilly region is not only cool but also high in altitude, making it one of the best places in the world to grow tea. Not to forget the wonderfully fine teas of the eastern parts of Nepal, they have remained underestimated because of the famous Darjeeling tea. However, as the world shifts toward trying to become more eco-friendly, Nepalese teas are slowly becoming popular, and for good reason. There is now an increasing demand for the product because it is granular and many small-scale farmers are now gaining international recognition.
Picture: A farmer picking Tea in Nepal
But this increase in popularity has created challenges of its own. The growing demand for Nepalese tea requires meticulous work as it is produced using time-intensive methods. Farmers organically tend to the tea bushes, handpicking the top two leaves and the bud to ensure only the finest quality is selected. Depending on whether delicate green, robust black, or nuanced oolong tea is being produced, the leaves are then put through different processes. The precision and care taken is essential but is at risk of falling short with the rising demand.
Mapping the production cycle of Nepal Tea
There is no rush when it comes to Nepalese tea. The first flush, or spring harvest, yields a light floral taste, delicate fragrance, and a graceful aroma. This is then succeeded by the second flush early in summer, which offers more bold and pronounced flavors with fruity notes and musk. The summer monsoon flush, harvested during the rains, brings out stronger, earthier notes while the autumn flush as the year draws to a close delivers a rich, full-bodied brew. Nepalese tea becomes a delight for connoisseurs as each flush adds unique complexity and depth of flavor. However, these seasonal flushes are dependent on largely favorable weather conditions, meaning that any unusual weather patterns can drastically affect yield and quality.
Picture: A Micro-batch Tea from Nepal called High Zing 5500 Black
Detail-oriented steps add to the craftsmanship. For black teas, the leaves are withered to reduce moisture content pre-rolling, which activates enzymes within the leaves themselves that improve flavor. Alternatively, green teas are steamed or pan-fried which helps lock in the fresh grassy notes. Oolong teas are partially oxidized placing them elegantly in between green and black. All of these techniques require skill, patience, and attention to detail, characteristics passed down from generation to generation among producers of Nepalese tea.
Nepal Tea - A tradition and way of life
For Nepali people, tea is not simply a beverage; it is entwined in the very fabric of daily life. Whether enjoyed at roadside eateries or in elegant households, tea is important for building bonds towards warmth and togetherness. Sharing a cup of tea is a customary showing of hospitality and reverence. A tea stall (chiya pasal in Nepalese), is a place where steaming cups of tea are served, and their drinkers trade community stories for hours on end.
Farming tea for sociocultural purposes helps sustain community life. Many families depend on tea cultivation for their bread and butter, but the most recent increase in demand has brought renewed optimism. Although, with greater demand comes the need to sustain the entire ecosystem. Farmers are now organically shifting their approach towards more sustainable techniques, which ensures that the soil, biodiversity, and the various life forms present in, on, and around the cultivated land remain healthy.
Why the world is taking notice of Nepali Tea
Nepal has one of the most unique and exquisite teas, classified into different varieties. Its black tea possesses floral and fruity characteristics, often displaying notes of muscatel sweetness resembling Darjeeling, yet far more smooth. White teas exhibit a gentle mouthfeel with subtle florals whereas green teas are clean and refreshing. Oolong teas are even more complex as they possess multiple layers of flavor which change over time with each sip.
As consumers are becoming more aware of the value chain of products, preffered region of origin and the manner of the processes involved, Nepalese tea is beginning to make a name for itself in the international market. The combination of attention given to sustainable farming practices such as high altitude growing regions, the care taken with tea production, and the growing expectations and standards of consumers makes Nepalese tea more desirable. Adding to this is the devotion of Nepali craftsmen who look after these microbatches, handcrafting them which classifies and boosts the overall experience.
What should a tea lover do amidst rising demand of Nepal Tea?
If you wish to try unique Nepalese tea but are concerned with their growing popularity, here are some tips to elevate your tasting experience:
Explore different types: Do not limit your self to just black tea; green, white, and oolong teas of Nepal provide an equally enticing experience.
Picture: A micro-batch Nepal Tea- High Zing 5500 Green
Source directly from Nepali Origin Companies: By purchasing from Nepali Origin sources, you are helping small-scale producers which boosts their welfare.
Store tea properly: To maintain the freshness and complexity of your tea, store it in airtight containers kept away from light and moisture.
While Nepalese tea may be receiving public attention, they are still at the very beginning of their journey. The story of Nepal’s tea artisans is being revealed, one cup at a time, as more lovers of this beverage fully appreciate its treasures.
About the Writer - Bhaskar Dahal
Bhaskar Dahal is a tea enthusiast and loves to experiment and share tea recipes and contents. He is also passionate about supporting tea artisans and farmers. Being raised in a tea farm and grown in a tea producer family, Bhaskar shares the first hand story of Tea from Nepal.
