ABOUT NEPAL TEA
Nepal- crowned by the Himalayas, with its unique climate and geography is a unique proposition for tea cultivation. The tea produced in Nepal has been able to leave a mark in the global market. Multiple factors contribute to such fine production of tea including the relatively young bushes, virgin soil, good climate, and ideal elevation. Nepal Tea is indeed a symbol of quality from the Himalayas.
Nepal tea is known for its aroma, tippy appearance, bright liquor, and fruity flavor. Orthodox tea is mostly produced in the hilly region (1000 -2400m). Similarly, the low land of Terai (67-300m) is suitable for CTC (Crush-Tear-Curl) tea which is famous for its strong, bright, and full-bodied liquor.
Interestingly, over 80% of the orthodox green leaf is produced by the smallholder tea farmers whose role has been crucial for the growth of the tea sector in Nepal. This sector provides one of the largest employment and most of them women have been directly benefiting from the sector as an associate in various capacities.
The tea season starts from March till November and is classified into First Flush (Spring Flush – Mar to Apr), Second Flush (Summer Flush – May to Jun), Monsoon Flush (Jul to Sept), and Autumn Flush (Oct to Nov).
WHY NEPAL TEA?
- The perfect climate and geographical conditions for developing better quality and specialty tea.
- Higher the altitude, the better the quality (Orthodox Tea).
- Organic System of production.
- Young bushes yield better quality tea.
- Virgin Soil & Plucking Standard.
- Code of conduct drawn up to achieve GAP/GMP and Fair Trade practices.
- Awareness in food safety and keeping quality.
- Small farmers’ production – “Small is manageability & productivity”.
- Contribution to poverty alleviation.
Yumasri