Nepalese tea: what is it, what does it taste like and why does it remain little known?
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Nepalese tea: what is it, what does it taste like and why does it remain so little known?
Between India and the peaks of the Himalayas, Nepal has a true tea culture. Yet its harvests remain far less known than those of Darjeeling, Assam or Yunnan.
Nepalese tea is mainly produced in the east of the country, notably in the regions of Ilam, Panchthar, Dhankuta and Terhathum. The mountain areas are particularly associated with so-called orthodox teas: black, green, white and sometimes Oolong teas made in small batches.
When we think of the great tea-growing regions, a few names immediately come to mind: China, Japan, India, Sri Lanka.
Nepal, however, often remains in the shadows.
Yet the country has been growing tea for over a century and a half.
Its mountains, climate and proximity to Darjeeling have fostered the development of a production that is particularly interesting for lovers of orthodox teas and small harvests.
Today, some Nepalese gardens produce highly sought-after teas, sometimes in very limited quantities.
1. Where is tea grown in Nepal?
Tea production is mainly concentrated in the east of the country.
The districts historically associated with this crop include:
- Ilam;
- Jhapa;
- Panchthar;
- Dhankuta;
- Terhathum.
But not all these areas produce exactly the same type of tea.
The plains of Jhapa are notably important for CTC tea production, while the hilly areas are more associated with orthodox teas.
This difference in terrain and production method helps create two quite distinct worlds within Nepalese tea.
2. How did tea arrive in Nepal?
The official history of Nepalese tea dates back to the 19th century.
According to Nepal's National Tea and Coffee Development Board, tea seeds from China were reportedly gifted to Prime Minister Jung Bahadur Rana.
They were then entrusted to Gajraj Singh Thapa, who was in charge of the Ilam region.
The Ilam Tea Estate was established around 1863, marking the beginning of organized tea cultivation in this part of Nepal.
However, development remained relatively slow for several decades.
Nearby, Darjeeling was already experiencing a much greater commercial boom.
Ilam, the historic heart of Nepalese tea
In the history of tea in Nepal, Ilam occupies a central place.
Its hills are located in the far east of the country, not far from the Indian border and the Darjeeling region.
Today, it is home to many producers of orthodox tea, green tea and small-batch specialties.
The National Tea and Coffee Development Board also records a major concentration of producers around Ilam.
4. Orthodox tea or CTC: what's the difference?
To understand Nepalese tea, you need to distinguish between two main processing methods.
CTC tea
CTC stands for Crush, Tear, Curl.
The process produces fairly uniform small particles that allow for quick extraction and generally produce a full-bodied cup.
This type of tea is notably produced in the plains.
Orthodox tea
In orthodox processing, the leaves are handled in a way that seeks to preserve their structure more and control each of the major processing stages.
It is in this category that we find many Nepalese teas intended for the specialty tea market.
Recent studies on the Nepalese sector also show that orthodox producers rely more on smallholders and are strongly oriented towards export.
5. What does Nepalese tea taste like?
Obviously, there is no single "taste of Nepal".
The country produces different families of tea, and each harvest depends on the garden, altitude, season, cultivar and processing.
However, mountain orthodox teas can nevertheless exhibit profiles such as:
- floral;
- honeyed;
- fruity;
- slightly muscatel;
- vegetal;
- sometimes woody or slightly roasted.
These terms do not constitute a universal definition of Nepalese tea.
Rather, they describe a palette frequently encountered among certain mountain harvests.
Nepal and Darjeeling: neighbours, but not identical
The comparison with Darjeeling comes up very often.
Geographically, it makes sense: Ilam is located near the famous Indian region.
The two territories share certain mountain conditions and a long tradition of orthodox teas.
Some Nepalese harvests can thus evoke floral, fine or muscatel profiles that enthusiasts spontaneously associate with Darjeeling.
But Nepalese tea should not be considered a "lesser-known Darjeeling". Nepalese producers are now developing their own styles, cultivars and processing methods.
7. What does First Flush mean?
The term First Flush generally refers to the first harvest period after the tea plant's winter dormancy.
In the Himalayan regions, this spring harvest is particularly sought after.
Young shoots can produce lighter and more aromatic teas than some later harvests.
But "First Flush" is not, on its own, an absolute guarantee of quality.
A good harvest always depends on the plant material, weather conditions, picking, and above all, the work carried out afterwards.
8. Why is Oolong also found in Nepal?
Nepal is not limited to black tea.
Specialist producers experiment with different manufacturing methods, including green tea, white tea and Oolong.
Oolong is a tea whose oxidation has been deliberately controlled and stopped during processing.
This gives the producer a great deal of freedom.
Depending on the raw material and the degree of oxidation, the result can be floral, fruity, honeyed, vegetal or more roasted.
These productions represent a particularly interesting facet of modern Nepalese tea: historic gardens that are no longer content to reproduce a single style.
Himalayan Orange Hill – Nepalese Oolong FTGFOP1
Our selection includes a first-flush Oolong from Nepal: Himalayan Orange Hill – Nepalese Oolong FTGFOP1 .
The supplier reference corresponds to batch 81835.
The available technical indications recommend brewing at around 80°C for 3 to 4 minutes, with about 12 to 13 g per litre.
The stated liquor is clear, with a delicate and floral profile; some commercial sheets for this same reference also mention sweet and slightly roasted nuances.
As always, these indications are just a starting point: tasting remains the best way to adjust the preparation to your taste.
9. What does FTGFOP1 mean?
On some orthodox teas, you will find impressive strings of letters.
FTGFOP belongs to the grading system historically used to describe the appearance of certain orthodox black teas.
These grades focus notably on the size, structure and presence of young tips in the batch.
The number 1 can indicate a selection considered particularly fine in the classification used by the producer or seller.
But you should avoid a common mistake:
Two teas with a comparable grade can produce very different cups.
10. Why does Nepalese tea remain little known in France?
The first reason is simply historical.
Nepal has never enjoyed the same international visibility as major commercial origins such as India, Sri Lanka or China.
A significant part of Nepalese tea has also long passed through neighbouring markets, particularly India.
Finally, the specialty orthodox tea segment remains relatively small compared to the large volumes produced by the main exporting countries.
Yet, this discretion is precisely what makes Nepal interesting for enthusiasts.
It is home to mountain producers, small farms, cooperatives and gardens capable of working very special harvests.
Rare doesn't automatically mean better
A small production can be exciting because it allows you to discover a terroir or a little-known method.
But commercial rarity is never sufficient proof of quality. The raw material, the precision of processing, storage, and tasting remain decisive factors.
How to prepare Nepalese tea?
There is no single temperature suitable for all Nepalese teas.
A robust black tea can handle hotter water than a light Oolong or a delicate spring harvest.
For a light tea or a Himalayan Oolong, start with water around 80 to 85°C.
A 3-minute infusion is a good starting point before adjusting it to your cup.
The most important thing is to avoid immediately using boiling water and a very long infusion time with a delicate harvest.
How to choose Nepalese tea?
First, look at the available information:
- precise origin;
- garden or production area, when known;
- harvest season;
- tea family;
- processing method;
- appearance of the leaves;
- preparation instructions.
The more precise this information is, the easier it becomes to understand what you are buying instead of relying solely on expressions like "Himalayan tea" or "rare tea".
Who to recommend Nepalese tea to?
Nepal is particularly interesting for someone who:
- likes Darjeeling teas but wants to discover something else;
- is looking for uncommon teas;
- appreciates floral and delicate profiles;
- wants to explore Oolongs outside China and Taiwan;
- is interested in mountain terroirs.
FAQ on Nepalese tea
Does Nepal only produce black tea?
No. The country produces black tea, green tea, and various specialties, including certain white teas and Oolongs.
Is Nepalese tea Darjeeling?
No. Darjeeling is an Indian origin. The production areas are close, and some profiles may be reminiscent of Darjeeling, but they are different territories.
What is Nepalese orthodox tea?
It is a tea made using an orthodox processing method that aims, among other things, to better preserve the structure of the leaves, unlike the CTC process, which produces small particles.
Why is Nepalese tea sometimes expensive?
Some harvests come from small mountain productions and are processed with great care. However, the price depends on the garden, the harvest, the processing, and the actual rarity of the lot.
Can you re-steep Nepalese Oolong?
Yes. A beautiful whole leaf can often withstand several steepings. Simply shorten or adjust the infusions according to the result obtained.
An origin that deserves to emerge from the shadows
Nepal does not have India's volumes or Darjeeling's historical fame.
But its mountains are home to an ancient tea tradition and a new generation of orthodox productions capable of surprising.
Sometimes, the most beautiful stops are not the ones whose names are already written on every map.
Discover our Nepalese Oolong
Himalayan Orange Hill is a first Himalayan harvest processed as an Oolong and offered in limited quantities.
Discover Himalayan Orange Hill