Nepali Tea a gift from the Himalayas

Mountainous country of Nepal is not rich in natural resources, does not have in its bosom of oil or gold. But he has at least one definite treasure - is its refined, with a sophisticated aroma and pleasant taste tea, one of the best of its kinds in the world. Tea in Nepal grows on the slopes of a large Himalayan range, which is considered one of the cleanest places in the world, next to a lot of growing medicinal herbs. Tea plantations are located high in the mountains, at an altitude of 1000 meters to 2800 meters above sea level, in places with good monsoon climate. This makes Nepal so special place for growing Tea, which can only dream of His Majesty the King of Nepal Birendra Bir Bikram Shah Dev in 1982, awarded the status of tea zones five regions of the country: Ilam, Panchthar, Dhankuta and Terhathum and Japa. The first four are known as producers of high quality ortodox tea, and Jhapa district specializes in the production and processing of tea CTC. Now the number of regions of Nepal, involved in the tea industry has grown significantly.

According to Western experts, Nepali tea is quite able to compete with the world-famous teas, given that the tea plantations of Nepal Ilam (district of Nepal), only a few years. In Ilam, for it also has an ideal climate: cold Himalayan winds and the soil is rich in minerals, which allow to grow high quality tea.

It is known that our tea from Nepal do use to mixture with other teas and get good quality. This fact is an indirect confirmation of the high quality of Nepali tea.

Tea capital of Nepal - Ilam. it is here laid the first tea plantation. It was 1863, just only 10 years later than in the Indian state of Darjeeling, where they grow one of the world's best varieties of black tea - Darjeeling - with a bright, beautiful, velvety infusion with honey-pink shade of taste and aroma.

Separate these two states of about 20 kilometers. But Nepalese tea is not Indian, and Chinese!

This is an amazing tea! He, like the country itself Nepal, its breed, located between China and India.

His taste in general, cannot be described, each variety is unique and it is different. Now there are two dozen of its main varieties: it is black, green, white, red, puerh and different mixtures.

Absolutely all Nepalese are very fond of tea, he - the most popular beverage after water. Drink it all the time - from early morning to late evening.

Nepali tea - a tea with spices. This drink Nepalese themselves simply called "tea", and in his restaurant menus referred to as masala tea. It is composed of components: tea, milk, water, sugar, spices. It is inexpensive, and you can buy on the street. Poured it in a small glass, and people are happy to drink.

History of Nepal Tea

During the 1800s and early 1900s, Nepal was under the rule of autocracy - Rana dynasty. The wound was monarchical dynasty. Under her rule was ratified policy, which often led to the isolation of Nepal from the outside world.

Colonel Gajaraj Singh Thapa is the remarkable name in Nepalese tea history who planted tea first time in Ilam District of Nepal. The first tea bushes in Nepal have been grown from seeds donated by the Chinese Emperor Prime Minister Jung Bahadur Rana of Nepal in 1864, and began to be grown in the eastern part of Nepal - Ilam. Around 1873, Colonel Gajraj Singh Thapa, son of the famous Rana Prime Minister Jung Bahadur, was to Darjeeling. He was impressed when he saw the young plants, tea, and was treated to a delicious drink to him, wherever he went. Having a cherished memory, the tour was not enough, so on his return he was determined to own the land and grow tea plantations. In 1878, in Ilam, in 103 acres of land, located in the district of Ilam at an altitude of 1500-3000 meters above sea level, started planting tea plantation and factory for processing. Thus began the plantation tea factory in Nepal. Thus, Mr. Colonel, Gajrajh Singh Thapa made a remarkable contribution to the history of Nepali tea , he was the first tea grown in Ilam district of Nepal, so in Nepal was founded the first tea plantation . Ilam is similar to geographical and topographical conditions in Darjeeling in India. Over time, this tea enjoyed only members of the ruling clan and the clergy (the monks) of Nepal. For decades, the Nepalese monks managed to get a large variety of tea flavors, some of them are absolutely unique and incomparable to any other.

Initially green tea leaves grown in Nepal, have been selling tea factory in Darjeeling, as in Nepal were not built processing plants. Thus, the tea leaves from Nepal have been a valuable asset to the factories of Darjeeling. Nepali Tea Corporation was established only in 1966 by the Government of Nepal. Finally, in 1978, the first factory was built in Ilam for processing tea leaves, and a few years later, another factory was built in Jhapa district. From 1978 to 1990 Nepalese Tea Corporation jointly with other organizations put a lot of effort to encourage the participation of small farmers in the production of tea - as a culture. As a result - small and medium-sized farmers make up a significant percentage in tea production in Nepal. Slowly growing tea production in Nepal, completely rebuilt in commercial production, bringing economic benefits to the country, also contributing to socio- economic growth and development. To assist in the development of the tea industry , in 1982 the Government of His Majesty the King at the head of Nepal Birendra Bir Bikram Shah Deva , has announced five districts - Jhapa , Ilam , Panchtar , Dankuta and Terhatum the tea areas of Nepal. And in 1996 was based Nepalese Tea Corporation (NTDC) for the further development of tea industry.

Now Nepali tea is grown and processed mainly by small farmers, in contrast to some other countries where launched production on a large scale and in large enterprises. Special conditions of cultivation on small farms help to increase the range of a flavor of tea.

Ilam Orthodox Tea

Tea - the agricultural product of the leaves, leaf buds, and internodes of various cultivars and varieties in fact, the plant Camelia sinensis, processed by different methods. "Tea" is also relates to a flavored beverage , prepared from the leaves , in combination with hot or boiling water, and is the common name for the plant Camelia sinensis. After water, tea - the most widely consumed beverage in the world. He has a cooling effect, a little bitter, astringent flavor which many fans.

Tea leaves contain more than 700 items, among which are those that are closely related to human health, it is flavonoids, amino acids, vitamins (C, E and K), caffeine and polysaccharides. In addition, drinking tea, as shown by recent studies to be associated with improved immune- cell functions of the human body. Tea plays an important role in normalization of the intestinal micro flora, prevention of intestinal disorders and the protection of cell membranes from oxidation. Tea prevents tooth decay due to the presence of fluorine in tea. The role tea normalization of blood pressure, digestion of fats activates tea, tea useful for prevention of ischemic heart disease and diabetes, reducing the amount of glucose in the blood. Tea also has antibacterial activity against Gram-positive and Gram-negative pathogenic bacteria. Green and black tea contain many antioxidants mainly - catechism, which possess anti-tumor properties.

Our high mountain tea - an expensive tea -producing plantations on high- Nepal, which has exquisite floral, musk, citrus scent. The natural taste of tea - is becoming more pronounced during April (mild astringency and intense flavor) and June (complete with intense flavor). This tea has a flavor thanks to the high mountain tea plantation location , soil conditions in the Himalayas, the optimum temperature for growth, as well as varieties of tea bushes (as opposed to Chinese and Indian tea ) . Nepali tea leaf tea produced in a high- plantations, has a characteristic appearance. It seems spotty - brownish- green, like the camouflage coloring. This is due to the parent species of bushes, shrubs older age and many other factors that affect the color of the leaves. We produce tea with the Japanese in 1998. On the first day of the Japanese partners checked the quality of the tea. It is appropriate to specify that all the equipment for the plant, provided from Japan. The area where our tea is made - this mountainous region in the Himalayas. Steep slopes make it

Usefulness of Tea

Tea contains antioxidants, a chemical that helps our body to fight against various diseases. Since tea is considered health drink having many antioxidants to keep skin looking younger and as a preventive to digest cancer or gum disease and tooth decay if drunk without milk or sugar, it is - a luxury to have a cup of tea and relax among the enabling environment. It is also - our goal is to provide the community of tea around the world with new, aromatic teas, produced in the Himalayas, growing in environmentally friendly conditions with no harmful substances.

There was not enough research Nepalese mountain tea, but many believe that Teas grown in the high mountain, where the rich diversity of climate - solar heat , the cold air from the Himalayas and rain lead to a better quality of tea and antioxidants values than those grown in the plains. High mountainous areas less polluted than the low altitude of the earth. It is generally believed that if the plant can be grown organically at high altitude, it is doing better.

Qualities of the Nepalese Teas

Nepal has only recently started to export tea world. Nepali flavor teas believe even well in flavor, alloy, taste and color. Nepali tea has not received the necessary international recognition just because of that, it's - late informed of gourmet tea. Many argue that the Nepali tea does not need any comparisons; it is of excellent quality organic, which has its unique characters.

More and more people are acquainted with the quality Nepalese teas, and you can get more fun than you expect . When you offer good friends, they will thank you for the good hearts of tea. Age Nepalese tea plantations less than 15 years, and the leaves are picked up from the young shrubs, dominated by natural flavors. " Our tea is a virgin , no pesticide".

Muscat flavor - natural taste of tea - becoming more pronounced during April (mild tasting with intense flavor and astringency) and June (intense flavor with lots of body weight). Aroma of tea depends on the location of the place of tea plantations (high mountainous terrain, soil conditions the temperature of the Himalayas, The Origin of Species plantations (Chinese varieties as opposed to the Indian variety).

Over the years, Nepal's tea industry has been steadily growing. In 1920, there were only two plantations, which occupy 233 acres and produce a little more than two tons of some of the finest teas in the world. So long tea is very expensive and quite rare product was available to very few. Now Nepali tea is grown and processed mainly smallholders, unlike some other countries where it is grown on a large scale in large farms. The advantage of small producers is a quality craftsman and care. Specific conditions of cultivation on small farms contribute to a wide variety of tea flavors .Orthodox tea in Nepal is characterized by four flushes:

First flush,& begins in the fourth week of March and continues until the end of April. The leaves are tender and the liquor is light yellowish green in color, having a delicate taste with subtle aroma and flavor. The first flush is considered to be more expensive, because of its light and delicate flavor, but also due to the fact that it is produced in low quantity and the demand outstrips the supply.

Second flush,& starts during the second week of May and lasts until the last week of July. In the second flush the leaves gain more strength and exhibit the main characteristics of tea in contrast to the first flush tea. Some experts state that the best tea is made during the second flush.

Monsoon flush,& also referred as "Rainy tea" begins immediately after the second flush that is around the last week of July and continues until the end of September. The monsoon tea, due to the continuous rain, exhibits a very intense and dark fusion as the tea develops its full color and strength, resulting into a full bodied tea. It is often recommended.

Autumn flush,& usually begins in October and lasts until the end of November. The autumn tea gives a fantastic combination of musky flavors, tangy aromas and amber liquor.

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