Nepal Black

About this tea

Nepal's tea industry, though relatively young (established in 1863), has rapidly gained recognition for producing exceptional high-altitude teas. Grown on the slopes of the Himalayas at elevations between 3,000-7,000 feet, Nepalese teas benefit from similar conditions to Darjeeling but with their own distinctive terroir.

Nepal's isolation preserved traditional, artisanal production methods. Many gardens remain small and family-operated, focusing on quality over quantity. The teas are often produced by farmers who learned techniques from Darjeeling but adapted them to local conditions. The result is teas that share some characteristics with Darjeeling but possess unique qualities - often described as having more body and sweetness.

The flavor profile is bright and complex: more robust than Darjeeling but lighter than Assam, natural sweetness with fruity notes, particularly stone fruits, bright and crisp with moderate astringency, complex layers that evolve through multiple infusions. The high altitude contributes to slow growth, concentrating flavors and creating exceptional clarity in the cup.

Brewing recommendations: Use 1 teaspoon (3g) per 250ml cup with water at 90°C (195°F) and steep for 2.5 minutes. Like other high-altitude teas, moderate temperatures preserve complexity.

Excellent any time of day due to moderate caffeine and balanced character. Pairs well with nuts, dried fruits, honey, and light meals. This is an emerging origin gaining recognition among tea enthusiasts for offering Darjeeling-like quality at more accessible prices. The teas support small farmers and sustainable agriculture in one of the world's poorest regions.