Special features in location, cultivation, and processing
The tea fields are among the highest plantations in the world, located in the remote mountains of eastern Nepal at altitudes ranging from 1,400 to 2,800 metres above sea level. Because of this elevation, the region has an ideal, stimulating climate, with pronounced temperature differences between day and night and a relatively high amount of rainfall, which is balanced out by excellent drainage on the slopes.
The most prized product of this region is Nepal First Flush tea – the first harvest of the year, usually taking place between March and May. This is considered the finest harvest, as the young, tender shoots, enriched after winter dormancy, are full of flavour and secondary plant compounds. Processing involves a series of carefully executed steps: only the top bud and the first one or two leaves are hand-picked, and after picking, the fresh leaves are gently spread out and allowed to wither in the open air or under controlled ventilation for several hours. Compared to black teas from other regions, this withering phase is particularly long, owing to the unique high-mountain terroir. This extended withering contributes directly to the distinctive aromatic profile of Nepali black teas.
Once withering is complete, the leaves are rolled by machine, breaking down the cell walls and initiating oxidation. For Nepal First Flush teas, oxidation is kept to a minimum in order to preserve the freshness and lightness of their aromas. Finally, the leaves are carefully dried to lock in their texture and fine fragrance, before being graded and packed.
Single Origin
This tea is sourced from the above-mentioned tea farm in Ilam, Nepal, directly from the tea farmer.
Organic Certification
PL-EKO-01
Nicht-EU-Landwirtschaft
