The Ultimate Guide to Nepal Tea: From Himalayan Gardens to Your Cup
Last updated: May 2026
Nepal grows some of the most aromatic and nuanced teas in the world, high in the Himalayas. It's often mentioned alongside its famous neighbour, Darjeeling, but Nepali tea has its own character, its own history, and a flavour that's quickly winning attention around the world.
This guide covers what makes Nepali tea special, the main types, where it's grown, and how to brew it. Not sure where to start? The Tea Sampler Kit ($30) covers four types of tea from our farms in Ilam and Taplejung, and it's the best single introduction to Nepali tea.
What makes Nepali tea special?
High altitude. Most Nepali tea gardens sit 5,000 to 7,000 ft above sea level. Leaves grow slowly there and build up more aromatic compounds, which gives unusually complex, delicate flavours.
Orthodox production. Nearly all specialty Nepali tea is made the orthodox way: picked by hand, gently withered, rolled, oxidized, and fired. That careful process keeps the leaf intact.
A newer name in specialty tea. Nepal's tea industry goes back more than a century, but it's relatively new to the global specialty market. Producers keep trying new things while respecting tradition, and the result is tea that offers excellent quality for the price.
Nepal's main tea regions
Ilam. In eastern Nepal, Ilam is the name most linked with Nepali tea. Its teas are often delicate and floral, with a bright colour and a muscatel character.
Taplejung. Nepal's highest tea region, reaching up to 7,000 ft. It's home to our Special Black Tea (Theba Black) from Pathibhara Tea Estate, which is rare outside Nepal.
Types of Nepali tea
Black tea (orthodox): complex, with floral, fruity, muscatel grape, and sometimes spicy notes. First flush, second flush, and autumn harvests each taste different.
Green tea: fresh and lively, and can taste vegetal, slightly nutty, or gently sweet.
White tea: made from the youngest buds and barely processed. Very delicate, often naturally sweet with soft floral notes.
Oolong: semi-oxidized teas between green and black, ranging from light and floral to darker and honeyed.
How to brew Nepali tea
Black tea: 90 to 95°C, 3 to 5 minutes.
Green tea: 75 to 80°C, 1 to 3 minutes (it can turn bitter if steeped too long).
White tea: 70 to 75°C, 2 to 4 minutes.
Oolong: 85 to 95°C, 2 to 5 minutes.
Use 1 teaspoon (about 2 to 3g) of loose leaf tea per 8 oz (240ml) of water. Whole-leaf teas can be steeped 2 to 3 times.
