Located in South Asia, Nepal is renowned for having some of the largest mountains in the world, including Mount Everest which is the highest point anywhere on Earth. Nestled between the tea giants of India and China, Nepal is also home to some of the world’s most exquisite teas. From the misty hills of Ilam to the high-altitude gardens of Solukhumbu, Nepal has been producing high-quality teas that are gaining international recognition for their unique flavors and artisanal craftsmanship.  Come along as we explore this breathtaking part of the world that offers us a wide array of superb and diverse teas.

A Brief History of Tea in Nepal

Origins and Early Cultivation

Nepal has a close proximity to Darjeeling and, with their mountainous Himalayan elevations, they yield teas with characteristics similar to their neighbor’s. Tea cultivation in both Nepal and Darjeeling began in the mid-19th century, although due to a lack of investment in Nepali teas, Darjeeling became more well known. The people of Nepal’s eastern hills, particularly in the Ilam and Panchthar districts, have been growing tea plants for generations. These communities traditionally used tea leaves for medicinal purposes and as a daily beverage long before organized cultivation began.

Modern Commercialization

In the 1960s the Nepali government, recognizing the potential of the country’s ideal growing conditions, established the first commercial tea estates. The Nepal Tea Development Corporation (NTDC) was formed in 1966, marking the beginning of systematic tea cultivation and processing.

In the 80’s and 90’s private investors came to Nepal to establish tea gardens, not only in the eastern part of Nepal, but in other suitable growing areas. Over time Nepal tea growers have distinguished themselves on the international stage with their high-quality orthodox teas.

Organic growing practices

Small-scale growers and cooperatives have switched over to organic practices as a more cost-effective method of operation as well as to preserve their beautiful, natural surroundings. While they may not all seek out costly and time-consuming organic certification, they are taking advantage of a number of organic practices that also benefit their communities.

Types of Nepalese Tea

We’re thrilled to be offering these teas from gardens in Nepal.  

 Nepal Green Hill Ilam Organic

Ilam is located in the Mechi Zone in the easternmost part of Nepal. It borders the Darjeeling region of West Bengal, India, and enjoys the same soil and climatic conditions as Darjeeling. Ilam is also the name of the town that serves as the headquarters for the Ilam district. It is well known for its lush, beautiful tea gardens and for the exquisite leaves that are grown there. The Ilam Tea Estate was started in 1864 with tea seeds that were brought from China. The teas grown here are recognized around the world for their excellent quality.  Although the percentage of tea plantations in Nepal that focus on orthodox production is relatively low (13%), 85% of them can be found in Ilam.

High up in the Himalayas in the Ilam Valley of Nepal, grows this exquisite, certified organic black tea from the Green Hill Tea Co-op.  This SFTGFOP1 tea has brown leaves that are intermingled with green and white tips.  The tea brews to a copper-colored cup with a taste that is smooth, slightly sweet, floral, and has citrus notes.

 

Nepal Koocu Sakhejung Golden Organic

This premium tea come to us from Kanchanjungha Organic Orthodox Chiya Udhyog (P) Ltd (KOOCU) in the Sakhejung village of Ilam, in the eastern part of Nepal.  Named for the village, Sakhejung Tea, a woman run company, is one of the leading organic specialty tea producers in Nepal. Its factory and gardens are situated at an altitude of 5,900 to 7,000 feet.

Comprised of mainly golden tipped leaves, this tea brews to an amber colored cup with aromatic dark chocolate notes and a creamy, smooth taste.

 

Nepal Monsoon

From Bhakanje, Solukhumbu, the home of Mount Everest, in eastern Nepal comes this exquisite and rare black tea. 

Bhakanje Tea Estate, was established in 2018 in Likhupike rural municipality of Solukhumbu region. The newest tea factory in Solukhumbu is slowly but surely growing. With every farmer contributing to a single batch of super rare and reserved amounts of tea leaves, Bhakanje Tea Estate produced four batches of black tea in 2022 with plans to continue growing and sharing the flavors of the Nepali mountains with the world.

Grown at 1800 meters, this Top of the World Tea is produced at the garden of farmer Ang Dawa Sherpa. 

The tea brews to a deep amber color with notes of spice and eucalyptus and a slightly sweet finish.

 

Nepal Makalu Guranse Organic

This organic black tea comes from the Guranse Estate in Hile, Dhankuta and is grown at an altitude between 3300 and 7200 feet above sea level, making it one of the highest tea estates in the world. The garden takes its name from the national flower of Nepal: Rhododendron arboreum (Lali gurans in Nepali). The estate is IMO organic certified, JAS certified, and ISO 22000- 2005 certified. 

The teas grown here enjoy the perfect combination of sun, shade and rain that is conducive to the production of teas with a rich muscatel flavor and a superb aroma. The tea brews to a copper color that is smooth with a caramel sweetness and notes of citrus.

 

Nepal Silvery Oolong Kanchanjangha Organic

This certified organic estate, The Kanchanjangha Tea Estate and Research Center, is located in Ranitar, Panchthar, Nepal at an elevation of 1300 to 1800 meters above sea level. The garden lies at the foothills of Mt. Kanchanjangha, which encompasses large and diverse ecoregions consisting of forests, meadows and grasslands. Formed as a cooperative venture in 1984, the original 100 local farmers joined their land holdings to produce organic, orthodox tea. Today the estate provides free housing for the more than 600 famers in the cooperative as well as free schooling for all the children. Watch this video for more information.

This high-quality oolong tea is beautiful to behold and delightful to taste. With an abundance of white tips, the long, twisted, curly brown leaves, brew to a pale amber cup. You’ll savor the smooth, delicate, slightly sweet medium body taste that makes this tea an all-day sipper.

 

 

Tea Pairings and Recipes with Nepal teas

Nepal teas pair quite well with soft cheeses, curries, fresh fruit, fish, mushrooms, custards, chocolate and desserts with cinnamon or nutmeg.

 

Shiitake Mushroom & Kale with Nepal Tea Tofu

Serves 2

Ingredients:

• 2 tsp Nepal Koocu Sakhejung Golden Tea, crushed (we used a mortar and pestle)
• 1 14-oz pkg extra-firm tofu
• 2 tsp garlic, minced
• 1 tsp ginger, minced
• 2 Tbsp soy sauce
• 1 1/2 tsp toasted sesame oil
• 1 Tbsp grapeseed oil
• 3 cups chopped kale
• 1 tsp garlic, minced
• 1 tsp ginger, minced
• 1 Tbsp soy sauce
• 1 Tbsp grapeseed oil
• 1 scallion, chopped
• 1 cup sliced Shiitake mushrooms

 

Place the tofu in a colander with a plate on top of it and a heavy can on the plate to press out as much water as possible.

In a microwave safe bowl, mix the garlic, ginger, soy sauce, toasted oil and grapeseed oil with the crushed green tea.  Microwave for 30 seconds.

Pat dry the tofu and cut into 16 sections.  Lightly spray a casserole dish with cooking oil. Place the tofu in the dish in one layer and cover with the green tea sauce.  Bake in a 400 oven for 10 minutes.  Flip the tofu over and bake for another 15 minutes.  Turn the broiler on High and broil on both sides until golden brown.

While the tofu is cooking mix the garlic, ginger, soy sauce, oil and scallions in a small bowl. Set aside.

Heat 1 Tbsp grapeseed oil in a frying pan over  medium heat.  Add the chopped kale and cook, stirring, for approximately 4 minutes.  Transfer to a plate.

Turn the heat to low. Add the garlic, ginger, scallion sauce to the pan and add the shiitake mushrooms.  Cook for approximately 1 1/2 -2 minutes.  Add the kale back and heat for another minute.

Serve the mushrooms/kale mixture over rice and add the baked tofu.

 

Ben’s Butternut Squash and Apple Soup with Nepal Black Tea

Serves 4

Ingredients:

1 tablespoon unsalted butter
1 medium onion, diced
1lb butternut squash, peeled, seeded, and chopped
1lb apples, peeled, cored, and chopped
1 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon ground ginger
1/8 teaspoon freshly ground black pepper
1 cup chicken or vegetable stock
1 cup brewed Nepal tea (1cup water + 2tsp Nepal black tea)
Sour cream, for garnish (optional)
Roasted walnuts, for garnish

Directions:

Over medium heat, melt the butter in a large saucepan then add the onion and cook, stirring occasionally, until it begins to soften (approximately 3-4 minutes). Add the squash, and cook, stirring occasionally, until soft (approximately 8 minutes, depending on how large your squash pieces are).

Bring 1 cup of water to a boil and pour over the 2 tsp of Nepal black tea.  Cover and steep for 4 minutes.  Strain out the tea leaves.

To the saucepan, add the apples, salt, cumin, coriander, ginger, black pepper, stock, and the brewed tea. Bring to a boil, then reduce the heat and simmer until the vegetables are soft (depending on the size of your pieces this can take approx. 25 minutes).

Turn off the heat and, with an immersion blender, puree the soup until smooth.  Return to the burner and re-heat on low heat.  Add more water or broth if the soup needs to be thinned.

Turn your broiler on low and toast walnut pieces.

Ladle the soup into bowls and put in a dollop of sour cream and sprinkle with toasted walnuts. Perfection!

 

Nepali Butter Tea

A variation of Tibetan butter tea, this rich and comforting drink is perfect for cold weather.

Ingredients:

• 2 cups strong brewed Nepal black tea 
• 1 tbsp unsalted butter (yak butter if available)
• 1/4 cup milk
• A pinch of salt
• Optional: honey or sugar for sweetness

Instructions:

1. Brew the tea and pour it into a blender.
2. Add butter, milk, and salt.
3. Blend until smooth and frothy.
4. Serve hot and enjoy!

Nepali Iced Tea with Honey and Lemon

A refreshing and invigorating drink for warm days.

Ingredients:

2 tsp Nepali tea
2 cups hot water
1 tbsp honey
1 tbsp fresh lemon juice
Ice cubes

 

 

Instructions:

1. Steep the oolong tea in hot water for 3–5 minutes.
2. Strain and let it cool to room temperature.
3. Stir in honey and lemon juice.
4. Serve over ice and enjoy a crisp, floral treat.

 

Nepali Masala Chiya (Chai)

Ingredients:

2 cups water
1 cup whole milk
2 tablespoons loose black tea
2-3 green cardamom pods, crushed
1-inch piece fresh ginger, sliced
2-3 cloves
1 small cinnamon stick
Sugar to taste

 

Instructions:

1. In a saucepan, bring water to a boil
2. Add the crushed cardamom, ginger, cloves, and cinnamon
3. Let the spices simmer for 2-3 minutes
4. Add the tea leaves and boil for another 2 minutes
5. Add milk and bring to a rolling boil
6. Reduce heat and simmer for 5-7 minutes, stirring occasionally
7. Add sugar to taste and simmer for another minute
8. Strain and serve hot

 

Conclusion

We hope you enjoyed this glimpse into the history of Nepal teas.  If you’re new to these teas we encourage you to try them to experience for yourself the high-quality and wide range of flavor profiles.  Every sip holds the essence of majestic mountains and the rich cultural heritage of the tea growers of Nepal.