Tea is one of the most ubiquitous beverages on the planet, and while it’s easy to overlook the distinction between teas from one region over another, doing so would deprive oneself of an amazing opportunity.
This blog post will explore the many varieties of this ancient drink, with a focus on Nepali tea in particular. We’ll talk about how Nepali tea is grown, harvested, and processed before being exported around the world and what makes it different from other teas found in other cultures.
Introduction
Tea has become a huge industry in Nepal. A recent study found Nepali tea businesses to be worth $210 million annually and employ around 35,000 people across the nation. Considering that the industry only started throughout the 1940’s, it’s rather impressive how far it has come.
There are over 25 varieties of tea generally produced and sold by companies such as Himalaya Tea Company, Himalayan Herbals & Herbal Tea Company, Dhunga Tea Company and many other small local shops that sell their teas in wooden boxes lined with handmade paper (a tradition similar to that of our modern-day cafes).
Nepali tea is a product of the early years of the Himalayan era, when the native people of Nepal began developing their own distinct style of tea. To this day, Nepali tea leaves are still harvested and processed in a remarkably traditional fashion. While much has changed in recent years (including better transportation systems for easier exporting to markets around the world), the core process remains almost exactly as it was thousands of years ago.
I would like to say that this particular beverage is best enjoyed with cake, but in reality Nepalese have fairly unique ways to drink their tea. It’s slightly bitterer than other tea varieties (but not unpleasant). It’s typically served in a glass and can be spooned in or simply sipped through a small cone made of clay called a Tumbako (which is actually used to brew milk tea). It’s also commonly eaten with Nepalese breads such as roti, chepas (a kind of Indian flatbread), or puris. These combinations are especially common during the winter months, when hot beverages are needed to combat the chill.
History of Early Nepali Tea
“The older form of tea culture which really took shape in the late nineteenth century is linked to the upper caste members who had contacts with people from Yunnan and other parts of China, who eventually brought Indian teas into Nepal. In the 1920s this tea became very popular among the upper caste of Nepal,” says Dr. Gautam Shrestha, a botanist with the World Agroforestry Centre.
Initially, these tea plantations (and later farms) were an entirely British colony located in the foothills of the Himalayas. This area is now called Mustang District (which is a part of the largest tea-producing nation in the world – China.) Because it was hard for British colonists to travel back and forth to Nepal, as well as make sure that their plants were being properly cared for, they developed a unique relationship between these two nations.
In the 1940’s, tea plantations began to be established in Nepal by the Indian government. Even then, the idea of tea was to protect the native Nepalese people from malaria and other diseases. These plantations were then controlled by a Nepalese government agency called the Tea Development Board that was created to oversee their growth and distribution. The Nepali government was also responsible for providing workers as well as training on how to cultivate these plants.
From this point forward, a large majority of farms were established in Mustang District (with an occasional plant found in Kathmandu or Pokhara). These farms were originally operated by the Nepali state and in the early years all of the tea produced was exported to India.
The 1970’s marked a major milestone for these plantations when they started exporting tea to Great Britain. This was an important development because it allowed them to sell their crops at higher prices, which helped organize these plantation farms into the full-grown, successful businesses they are today.
Although the island of Kathmandu (the capital of Nepal) has been producing tea since as early as the 1800’s, it isn’t quite as popular here as it is in places like China and India. This might be because it has somewhat been overshadowed by the far larger number of black teas that are produced in these countries.
Cultivation of Tea in Nepal
Nepali tea is grown in rather harsh conditions: high altitudes, strong winds and lots of snow. There are 15,000 tea plantations in Nepal and only around 200 of them are located in Mustang District alone. It’s a popular location for growing tea because of easy access to transportation (the area is very close to the Chinese border and closer still to India) and it’s also the most suitable place to grow tea plants because it has a cooler climate than many other areas that produce this much-loved beverage.
The average height of these plantations is between 4,000 and 5,000 feet above sea level. This might sound like an incredibly high altitude for tea plants, but it is actually quite low. In fact, tea is one of the few crops that can grow in such harsh conditions.
The fact that tea grows in such harsh conditions tells us something about the tea plant itself. Tea leaves are actually tough, with a thick outer layer. This allows them to withstand wind, snow and even frost. In fact, growers have found that the more snow these plants experience, the better they tend to grow!
Plants are generally seeded in June and July before being transplanted into their new homes. When they’re planted this early, it gives them ample time to establish a strong root system before the winter months. Most plantings contain two rows of tea plants that are placed at a distance of roughly 1 meter apart from each other. This distance allows for plenty of space between the plants so that they can fully grow without being bothered by one another.
Once the tea forms leaves, it is sprayed with an insecticide to protect them from pests and diseases. This has proved to be quite effective in preventing secondary infections that might otherwise destroy the harvest.
Harvesting Tea in Nepal
Tea leaves are generally harvested from November through December, depending on how quickly they’re growing. Workers will pick these green tea leaves off of the plant using handmade knives and long bamboo poles (this is known as “broom plucking”). These workers are often local women or men who have experience doing this sort of work.
Once collected, the tea leaves are brought to a nearby processing facility where they prepare and crush them in preparation for their final stage. This process is completed almost entirely by hand, something that is unique to Nepal’s tea farms. In the 1980’s this labor-intensive production process was modernized with small machines that handle the heavy lifting.
After the leaves have been separated from their stems and other bits of debris, they move on to the next step: fermentation. In this process, workers mix these fresh leaves with water and place them in large tanks or containers to help them break down and release their flavor (this process generally takes between 6-8 hours). Afterward, they place the mixture in a large vat called a “wash pan” and boil it again.
The final step is to dry the leaves. This is done by stacking them on top of one another, then placing them inside large drying rooms that have dim lights and warm temperatures (this facilitates a slower rate of drying without burning the leaves). Tea leaves are only dried once, so you don’t want to get them too hot or keep them too moist in order to get the best results!
Afterwards, workers separate the tea from its stems and other bits of debris using hand-operated machines (although some newer plantations use small machines powered by an electric motor). At this point, the tea is finally ready to be packaged and shipped out to its consumers.
Most Nepali tea is packed in large wooden crates that are lined with a wax-like material. This protects it from moisture, which can make the tea go stale.
In the late 1990’s, Nepal formally legalized and commercialized their agriculture industry. The government also established laws that govern the production and sale of tea. These protect the environment from being destroyed by overuse of pesticides and pesticides.
As you can see, tea production in Nepal has changed dramatically in the last few decades. In fact, many locals are now making as much money from their crop as they are selling it to China! This is especially true for all of those small tea farmers who live in extremely rural areas.
Nepali tea varieties
You should know that there are 2 distinct types of Nepal Tea: black and green. Black Nepali Tea is produced by steaming the fresh leaves with hot water in order to kill off the enzymes inside it. This “killed” leaf produces a dark red or brown colored tea that is rather unique because of its taste (it has a burnt flavor). Green tea is generally cultivated in the cooler areas of Nepal and produces a lighter color. The leaves are then dried naturally, rather than being heated over fire.
Nepal Tea Blends
These are a mix of different types of tea leaves. The most common blend is a mix of black and green tea leaves, although there are others too. This allows the tea to have a better flavor and longer shelf life, making it easier to sell on the market.
Himalayan Spring White Tea
This is made from the buds of the Camellia Sinensis. It’s not as popular outside of Nepal, but it is quite delicious and rare.
Nepal Black Tea
Produced from the Camellia Sinensis and C. sinensis var assamica plant which are grown at altitudes ranging from 2,000 to 4,000 feet above sea level. These tea plants can produce up to 10 kilograms of leaves each year (roughly 3 pounds per plant). Thanks to its rich flavor and affordability this tea has increased in popularity over the last few decades.
Amber Autumn Oolong Tea
This tea is a cross between the Camellia Sinensis and C. Sinensis var. assamica. It’s made from cultivated bushes that grow in different areas of Nepal (often at altitudes between 3,500 to 5,000 feet). This produces a light brown tea that contains small black leaves that are rolled into balls.
Dry-Farmed Tea
This is made from the Camellia Sinensis var Assamica plant and dry-farmed during the summer months. This helps to retain their natural flavor and color, making them very healthy and tasty. The plants are usually grown on farms of 15 square kilometers or larger (roughly 5 square miles).
Antique Gold Autumn Oolong Tea
This tea is a cross between the Camellia Sinensis and C. Sinensis var. Assamica is made from cultivated bushes that grow in different areas of Nepal. This produces a light brown tea that contains small black leaves that are rolled into balls. They’ll sell for around $9 per ounce when sold as an individual leaf or $29 per ounce (or $160 per pound).
Note: These blends, which are produced in various regions of Nepal, only contain a small percentage (2 to 3%) of Nepal Tea leaves. Most of these varieties use other teas from India or China.
Nepali tea health benefits
Reduces cholesterol levels
Drinking a cup of tea has been shown to reduce your cholesterol levels by as much as 5%. It’s believed that the antioxidants found in many types of tea help to reduce the buildup of plaque inside your arteries. This helps to lower your risk of heart disease.
Fights infection and sickness
There are 20 different varieties of antimicrobial agents found in this kind of tea. Their combined effects can stop germs from spreading, making it effective at stopping infection (this includes bacterial strains). This helps you avoid the symptoms related to common colds, flu, pneumonia and other health problems.
Improves blood pressure
Drinking tea has also been proven to help restore blood pressure, making it effective at reducing your chances of stroke and heart disease. This is because the antioxidants found in tea fight free radicals, helping to reduce the oxidation process inside your arteries.
May help you lose weight
Research has shown that it can help you burn fat and increase fat oxidation (i.e., burning more calories). This is because it helps you feel fuller because of its high caloric content. Many people even combine this with low-carbohydrate diets in order to maintain their weight loss goals (without feeling weak!).
How to make Nepali tea?
Ever been to Nepal?
If so, you probably remember drinking Nepali tea served in clay cups! What you may not know is that there is a whole art form to the making of Nepali tea — a process which traditionally takes hours.
Thankfully, we have gathered two of the best techniques for you to use at home. All three techniques require minimal tools and materials and will result in an amazing cup of sweet or spicy Nepalese tea.
Making Nepali Tea with Bamboo Tongs (Maggi ya Maggi)
Every Nepalese housewife has in her kitchen a set of bamboo tongs which is used for making Nepalese tea. The tongs are used to stir the tea and tend to get broken or lost over time for which we recommend replacing them every year. The tea is stirred with the bamboo sticks (Maggi ya Maggi) which can be purchased at any local market.
Equally important is the clay pot in which the tea is made. This pot needs to withstand high temperatures and should have a relatively wide mouth to allow for easy stirring of the mixture. These pots are available at every Newar local market and cost Nepalese Rs. 200-300 or US$2-$3.
Ingredients and Utensils Needed:
A clay cup, preferably one with the image of a deity on it. If you don’t have such a cup, any other clean cup will do.
4 cups of water (1 liter or 4 cups) or as needed; spring water is best but tap water will also do.
3 black tea bags (Newari tea is best but English Breakfast tea also works)
2 tablespoons of sugar or more to your taste; white or brown sugar works equally well.
A pair of Maggi Ya Maggi (bamboo tongs) for stirring the mixture.
A clay pot with a lid that can withstand very high temperatures. If the pot has a small opening it needs to be placed on top of the stove and turned upside down for stirring the tea. Also, make sure it is easy to remove the lid.
Time Needed:
20 minutes plus the time needed to boil water and brew the tea. Please note that this is a two-part process; the tea will be boiled the first time and when done will be allowed to rest for 1 hour before serving.
Directions:
The first step is to boil water in a saucepan with a fitted lid. While boiling add tea bags, sugar and 50 grams of butter (ghee or margarine). Boil for 10 minutes and then turn off the heat.
Now pour the tea into the clay pot while allowing the foam to rise to the top. Let this mixture sit uncovered on a hot plate or stove for another 30 minutes to let it simmer. Keep checking on it so that it does not burn but only simmers and then add additional water if needed.
Remove from heat and cover with a lid and allow the tea to sit for 1 hour before serving. Stir it once or twice during this period of time.
Served with a glass of hot milk poured over a teaspoonful of sugar, Nepali tea is the perfect evening drink.
Making Nepali Tea using a pressure cooker (Dhüko ya Dhüko)
The second method is to make the tea in a pressure cooker (Dhüko ya Dhüko). This method requires a pressure cooker that can withstand high temperatures and has a relatively large capacity such as the one shown above.
Ingredients and Utensils Needed:
1 liter (4 cups) spring water or more, as needed.
3 black tea bags. A brand such as Newari tea is recommended but any black tea will do, even English Breakfast Tea.
2 tablespoons of sugar or more, to your taste.
A pressure cooker that can withstand high temperatures and is tall enough to accommodate the mugs you are going to use.
Materials Needed:
1 pair of Maggi Ya Maggi (bamboo tongs) for stirring the mixture.
A clay pot with a lid that can withstand very high temperatures. If the pot has a small opening it needs to be placed on top of the stove and turned upside down for stirring the tea. So, make sure it is easy to remove the lid.
Time Needed:
20 minutes plus the time needed to boil water and brew the tea. Please note that this is a two-part process; the tea will be boiled the first time and when done will be allowed to rest for 1 hour before serving.
How to Make the Tea:
Pour the water into the clay pot and place on top of a stove. Turn on your stove and let it come to a boil. Once boiling, remove from heat and add the tea bags. Place the lid on top of the pot and let tea steep for 15 minutes; stirring every 5 minutes with Maggi Ya Maggi (bamboo tongs).
In a 2 liter cooker, add tea and all other ingredients. If you like full milk tea, add 250 ml milk instead of 125 ml water plus 125 ml milk.
Close the lid with weight.Keep on high flame for 1 whistle. Open after a minute and serve with biscuits!
Where can I buy Nepali Tea?
You can order some Nepal Teas directly from their website. However, because of their ability to ship this tea in all 50 states, you’re more likely to find it sold at places like Amazon or Ebay. Some tea shops like Teavana and Teaspressa will also have it on their site.
