| ADD TO CART | ||
|---|---|---|
| 100 g | $17.80 / per cup $0.35 | |
| 250 g | $34.62 / per cup $0.27 | |
| 500 g | $52.42 / per cup $0.20 | |
| 1 kg | $98.91 / per cup $0.19 | |
Nepal, believed by some to be the birthplace of the Buddha, also happens to produce some of the world's finest Orthodox teas. The tea industry in the country got its start sometime around 1873. In that year a man named Colonel Gajraj Singh Thapa, son-in-law of Jung Bahadur, Nepal's most famous historical ruler, paid a visit to neighbouring Darjeeling. Wherever he went the locals offered him steaming cups of tea, which he found to be quite delicious. He was also apparently, according to historical account, quite taken with the sight of the orderly rows of tea that were carved into the mountain steppes up around the town of Darjeeling. Upon his return to Nepal the Colonel, estimating that climactic and topographical conditions in his country were likewise suitable for tea, set about establishing two estates and so the industry was born.
The Colonel's plan was a success. To say that the natural environment in Nepal is perfect for tea is an understatement. How perfect is it? Consider the following poem from "The Teachings of the Buddha" in reference to the country: "Soft zephyrs pass through the trees of that Pure Land and stir the fragrant curtains of the pavilions and pass away in sweet cadences of music." "Pure Land" is the key term here. The exceptionally clean air, rich mountain soil and pure beaming sunlight produce bushes that flush 4 times per year yielding full leaves densely packed with incredible flavor.
Since the days of Colonel Thapa, the Nepalese industry has weathered various ups and downs but overall has grown considerably. Raw leaf in the country is grown by a mix small holders and larger plantations which has resulted in a good variety of sustainable employment opportunities for the Nepalese. (Interestingly, nearly 60% of tea workers employed in the Nepal are female.)
So how do the teas taste? Most professional tea tasters liken the better Nepalese teas to the top Darjeelings. This Nepal Junchi is an excellent example. The cup opens wide with the pointed muscatel bite of a Darjeeling, offset by soft round notes of wheat and moss grounded by good mouth filling astringency. A heavenly delight from the "Rooftop of the World".
Tea Type: Green
Country: Nepal
Region: Dhankuta
Grade: Silver Orange Pekoe
Altitude: 4000' ft. - 6000' ft. above sea level
Manufacturer Type: Orthodox
Ingredients: Green Tea.
Cup Characteristics: Superb tea from the mountain kingdom. Notes of grass, wheat and moss lead to a surprinsingly mild muscatel finish.
Infusion: Very bright and golden coppery
Brewing Hot
Traditional method (see note below): When preparing by the cup, this tea can be used repeatedly - about 3 times. The secret is to use water that is about 180'F/82'C. Place 1 slightly heaping teaspoon in your cup let the tea steep for about 3 minutes and then begin enjoying a cup of enchantment - do not remove the leaves from the cup. Adding milk and sugar is not recommended. Once the water level is low - add more water, and so on and so on - until the flavor of the tea is exhausted. Look at the pattern of the leaves in the brew, not only do they foretell your fortune but you can see the bud and shoots presenting themselves, looking like they are about to be plucked.
Modern Method: Bring filtered or freshly drawn cold water to a rolling boil. Place 1 slightly heaping teaspoon of loose tea, 1 tea bag or 1 Q3 single serve packet for each 7-9oz/200-260ml of fluid volume in the teapot. Pour the boiling water into the teapot. Cover and let steep for 3-7 minutes according to taste (the longer the steeping time the stronger the tea). Adding milk or sugar is not recommended.
Note: Traditionally, the recommendation has been that green tea be brewed at 180'F/82'C. Regretfully, modern society makes it necessary to consider that water may not be free of harmful bacteria and other impurities. Therefore you need to boil water to kill bacteria. If you wish to use traditional brewing temperatures bring the water to a boil and allow it to cool to the desired brewing temperature - it's the food safe thing to do!
Brewing Cold
Iced tea brewing method (Pitcher): (to make 1 liter/quart): Place 6 slightly heaping teaspoons of loose tea, 6 tea bags or 6 Q3 single serve packets into a teapot or heat resistant pitcher. Using filtered or freshly drawn cold water, boil and pour 1 1/4 cups/315ml over the tea. Steep for 5 minutes. Quarter fill a serving pitcher with cold water. Pour the tea into your serving pitcher straining the tea or removing the tea bags. Add ice and top-up the pitcher with cold water. A rule of thumb when preparing fresh brewed iced tea is to increase the strength of hot tea since it will be poured over ice and diluted with cold water. (Note: Some luxury quality teas may turn cloudy when poured over ice. This is a sign of luxury quality and nothing to worry about!
Iced tea brewing method (Individual Serving): Place 1 slightly heaping teaspoon of loose tea, 1 tea bag or 1 Q3 single serve packet into a teapot for each serving required. Using filtered or freshly drawn cold water, boil and pour 6-7oz/170-200ml per serving over the tea. Cover and let steep for 5 minutes. Add hot tea to a 12oz/375ml acrylic glass filled with ice, straining the tea or removing the bags. Not all of the tea will fit, allowing for approximately an additional 1/2 serving. A rule of thumb when preparing fresh brewed iced tea is to increase the strength of hot tea since it will be poured over ice and diluted. (Note: Some luxury quality teas may turn cloudy when poured over ice. This is a sign of luxury quality and nothing to worry about!)
Subscribe to our newsletter and always be the first to hear about what is happening.
© 2026 Coast To Coast Tea
