Types of Tea in Nepal
Nepal is home to a diverse range of teas, shaped by high-altitude terroirs, traditional craftsmanship, and innovative processing methods. The country’s tea industry primarily focuses on orthodox teas and CTC teas, but recent advancements have introduced specialty and experimental varieties that highlight Nepal’s growing reputation in the global tea market.
1. Orthodox Black Tea
Orthodox black tea is Nepal’s most well-known tea, crafted using traditional hand-rolling techniques. It is harvested in different flushes, each offering distinct flavor profiles:
First Flush (Spring): Delicate, floral, and citrusy with a bright golden liquor.
Second Flush (Summer): Rich, muscatel, and honey-like with fuller body and deeper amber color.
Monsoon Flush: Bold, brisk, and earthy, often used for stronger brews.
Autumn Flush: Warm, nutty, and mildly spiced, with a smooth and balanced finish.
2. White Tea
White teas from Nepal are minimally processed, allowing the natural sweetness and floral notes to shine. Popular varieties include:
Silver Needle: Made from tender buds, offering a smooth, buttery texture with hints of honey and fresh corn.
White Peony : A mix of buds and leaves, providing a mellow, slightly fruity cup with floral undertones.
3. Golden Teas
These premium teas are made from young buds with a high concentration of golden tips, creating naturally sweet and malty flavors:
Golden Needle: Long, slender buds with a honeyed aroma and silky mouthfeel.
Golden Tips: Shorter, curled golden buds, producing a smooth and fruity cup with caramel-like sweetness.
4. Oolong Tea
Partially oxidized and bridging the gap between black and green teas, Nepali oolongs display a unique combination of floral, fruity, and woody flavors. They range from light and floral to darker, roasted varieties, showcasing the versatility of Nepal’s tea craftsmanship.
5. Green Tea
Nepalese green teas are made using both Chinese and Japanese processing techniques:
Steamed Green Tea (Sencha-style): Bright, grassy, and umami-rich, similar to Japanese sencha.
Pan-Fired Green Tea: Toasty, nutty, and slightly sweet, resembling Chinese green teas like Longjing.
6. CTC (Crush-Tear-Curl) Tea
Mainly produced in lower-altitude regions like Jhapa, CTC teas are bold, brisk, and malty. They are commonly used for milk tea and masala chai due to their strong infusion and robust body.
7. Specialty & Experimental Teas in Nepal
Nepal’s tea industry is rapidly evolving, with small-scale producers and artisan tea makers experimenting with unique processing techniques, rare tea cultivars, and innovative aging methods. These specialty and experimental teas highlight Nepal’s growing reputation for high-quality, handcrafted teas that stand out in the global market.
Tea Growing Regions of Nepal
Nepal's diverse tea-growing regions produce a wide range of flavors, shaped by distinct microclimates and soil compositions. Ilam, the historic center of Nepal’s tea industry, is known for its floral first flush black teas and rolling green hills. Dhankuta specializes in high-elevation teas, including complex oolongs and delicate specialty varieties. Panchthar is home to small organic farms that produce teas with exceptional purity, while Terhathum’s biodiverse terrain yields bold, fruity black teas. Even the lower-altitude Jhapa region plays a key role, supplying robust CTC teas for everyday consumption. As newer regions like Dolakha, Kavre and Palpa emerge, Nepal’s tea landscape continues to expand, offering an ever-growing spectrum of flavors that highlight the country’s rich geographical diversity.