Last month was a whirlwind, full of travels. I had the chance to be a part of Coffee Fest followed by Expo West and World Tea Expo. Meeting new people working in the tea industry, I am amazed and inspired by the countless innovations in our industry, with so many change-makers around the world coming together to push the tradition of tea making! The chance to meet new vendors from different origins like Tanzania, Myanmar, and many more was truly exciting.
What’s happening at Nepal Tea Collective?
I'm so excited to tell you that our 7th attendance at the World Tea Expo was a huge success! It was lovely to meet our lovely wholesale partners, and we also had the chance to connect with numerous new clients and partners who were eager to explore Nepal's exceptional teas. We even had the opportunity to serve some of our teas to everyone who attended the key note from Jeff Fuchs.
Back in Nepal, I arrived just in time to oversee the production of our First Flush Black Tea - a special treat that comes around only once every spring. Finally, after a long wait, I had a chance to try some of the amazing first-flush teas from some of the incredible tea gardens in Nepal. If you are interested in having it in your product mix, simply reply to this email, and I will arrange it for you.
This year's tea tour kicked off with a fantastic first cohort. The cohort had Mike and Debbie who are owners of a tea business “Tea for All” as well as Penny and Tonya who have been sipping Nepali teas for about 3 years. They explored Nepali culture and food, then visited partner farms in Eastern Nepal for a comprehensive tea experience, including hands-on plucking and processing at my family farm.
What's happening at the farm in Nepal?
- Our new glass domes are complete! The first tea tour cohort inaugurated them, experiencing the wonders of sleeping under the stars surrounded by tea gardens.
- The first flush production is finally coming to an end. We produced about 500 kilos of Greenish Black Tea, experimenting with some black and white teas as well. The dormant period begins in 10 days before the second flush starts.
- Finally, I had a productive discussion with my grandfather and managers in our factory and garden about production plans for the year's second half.
Exciting news for all the tea enthusiasts!
We understand that you already have knowledge of tea but you have not been able to experience and learn the art of tea making physically. For this, we are bringing a unique 7-day Professional Tea Development Course. You will be joining Chris MacNitt, former tea development lead at Starbucks in Nepal to cover in-depth theory and practical knowledge of tea-making and sensory evaluation techniques.
What is Greenish Black Tea?
To preserve the fresh, delicate taste of spring leaves, First Flush teas undergo a lighter oxidation process compared to standard black teas, often resulting in a greenish hue. However, unlike green teas where oxidation is halted promptly after plucking through heating or enzymatic treatment, we do not interrupt the oxidation process for First Flush teas right after it is plucked.
Instead, we wither them (60%) and use gentle pressure to roll the tea leaves and move them to the drying chamber without allowing for fermentation or further oxidation. This minimal oxidation process accounts for the distinct greenish appearance of First Flush teas.
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