NEPAL TEA
Nestled in the cradle of the highest mountain in the world, nowhere dose the earth stand so close to the heaven above. Perhaps the reason why the gods chose this place to mingle with the mortals. A land where the gods chose to be born.
Nature has been generous to Nepal from the snow-laden peaks to the lush Terai tropical lands; it is one of the few places on earth where Mother Nature can be seen in all her finery. Amidst the many splendorous mountains of this Shangri-la, is born one the finest tea in tea in the world, Nepal Tea Quality From The Himalayas.
The aroma and the bright liquor of these tea, plus their fine, subtle and slightly fruity flavor gives a sense of spirituality of begin with the nature - the Himalayas, because geographically, tea plantations of Nepal is situated in the Himalayan foothills. Brushed by the same thick clouds but with cooler mountain air and cleaned by the same rain.
It is said that the flavor and quality of tea are determined by a number of factors such as climate, elevation, the bush, soil and even the air that the bushes breathe. All these special high points emanate from Nepal’s Himalayan region, which produces nothing but the very best. A place where the earth is rich and yielding. Where moist laden air floats by and stroll in the garden is like a walk in the clouds.
The High Grown plantation area is located in six Himalayan districts of Nepal – llam, Terathum, Dhankuta, Panchthar, Sankhuwasabha and Sindhupalchok. The tea bushes belong to the Chinary type or China species hybrid and the gardens are situated at an elevation ranging from 1500 to 2500m above the sea level producing some of the most exquisite tea in the world.
The area is embellished with an almost endless vista of lush-green tea gardens amidst scenery that simply takes one breadth away. A thick white fog alternately descends to veil the gardens and then suddenly vanishes which leaves you wondering if there is any place on earth where gods come down to play hide and seek, this must be it! No wonder that growing in these mystical and romantic surroundings, tea from these leaves tastes like the sweetest dew from heaven.
The Heart of Art
The art of making Himalayan orthodox tea is a labor of love from the plucking stage, through the processing to packaging, each leaf is pampered with utmost care. Only the finest leaves make it to the end after the numerous touches of quality control. Finally, the tea that reaches you is your mystic - NEPAL TEA. When the fruits of the nature are blended o perfection with advances in science, the results are simply spectacular.
Himalayan orthodox tea goes through a period of dormancy in winter when plucking comes to a standstill. The dormancy is broken by four distinctive flushes with its distinctive characters.
First flush
These are springtime teas called first flush. The young leaves yield a light tea which has a light golden color and a delicate aroma. A connoisseur’s delight.
Second flush
These are more fully constructed then the first flush varieties. The liquor is bright, the taste full and round with a fruity note.
Monsoon flush
The monsoon reaches the Himalayan tea region by June end and continues till the end of September. The teas produced during this period contain a lot of moisture and have more color and strength. While the spring and monsoon flush are afternoon teas, the monsoon flush has an honor of morning tea.
Autumn flush
October yields another batch of vintage teas known as the Autumnal. The Autumnal features an extraordinary combination of Muscatel flavor, rich aroma and amber liquor. They can be drunk in the morning with a drop of milk.
