Basic Introduction to Nepalese Black Tea

Due to Nepal's proximity to the world-renowned black tea-producing region of Darjeeling, India, many Nepalese work in the tea gardens of Darjeeling. They have inherited the excellent tea-making techniques from Darjeeling, and as a result, the standard of black tea production in Nepal is also very high. The black tea here is a beverage that is very beneficial to health, providing freshness to both body and mind.

Nutritional Value

Black tea is rich in nutrients such as carotene, vitamin A, calcium, phosphorus, magnesium, potassium, Caffeine, isoleucine, leucine, lysine, glutamic acid, alanine, and aspartic acid. During the fermentation process, the chemical reactions of polyphenols cause significant changes in the chemical composition of the fresh leaves. Components like theaflavins and thearubigins are produced, and the aroma becomes more pronounced than in the fresh leaves, forming the unique color, aroma, and flavor of black tea.

Product Characteristics

The Milk tea in Nepal is basically made with local black tea. The black tea is quite delicate, and the small wooden boxes used for storing the tea leaves are very exquisite and worth collecting.

Tasting and Serving Methods

It can be enjoyed plain or mixed.

* Plain Drinking Method: Take a small amount of black tea according to the number of people, and brew it with water below 100 degrees Celsius. Steep for 2-3 minutes.

* Mixed Drinking Method: After brewing, you can add milk and sugar according to personal preference. You can also add condiments like cheese, cinnamon, etc. “Kathmandu Black Tea” can be used in other drinking methods and beverages, such as lemon black tea, frothy black tea, bubble milk tea, iced black tea, etc. It can be brewed using a purple clay Teapot or white porcelain teacup with lid. It can also be brewed in a coffee cup.