Collection: Nepalese teas

Production of these teas is focused in the East around Ilam and Panchthar. Located close to the Indian border and Darjeeling, Black Nepalese teas have a similar muscatel character to Darjeeling teas but are noted for being smoother and with a more fruity flavour. Little tea is exported however due to high local demand. Drink without milk. The tea is typically produced by smallholders who sell their leaf to local factories for processing. Orthodox teas such as ours are generally exported but production is only a very small proportion of Nepal’s total tea production. This however is expanding, especially in eastern districts where new private investment is improving the quality of their teas with the support of the Himalayan Orthodox Tea Planters Association.

Picking: Spring from late February-mid-April. These are the freshest and most aromatic. Summer picking May-June. These teas are fuller flavoured. Monsoon June-September. These are teas are less distinctive. Autumn picking is October. These are rich, smooth with lingering flavours.

BLACK NEPALESE TEA INSIGHT: From: Kathmandu and adjoining valleys up to 7000 feet altitude. Type of tea: Generally black orthodox. Character: Young, light bodied, muscatel. In the cup: Smooth and floral and well-flavoured. Picking: Spring from late February-mid-April. These are the freshest and most aromatic. Summer picking May-June. These teas are fuller flavoured. Monsoon June-September. These are teas are less distinctive. Autumn picking is October. These are rich, smooth with lingering flavours. Can compare with: Darjeeling teas. Making: One teaspoon per cup and one for the pot. Infuse: Three minutes. Milk: Drink without.