Great news! The tea production season has begun at our family farm in eastern Nepal. We started plucking the first tea leaves a few days ago. Before deciding when to pluck the leaves, our astrologers checked the papers and found an auspicious time. The priest then chanted many mantras and said it was the right time to pluck the fresh tea leaves.
What's happening at Nepal Tea Collective?
Nish was in Nepal for the last two weeks to revamp our packaging for the retail packets. We are moving away from the bamboo pouches that you might have seen. Since these are handmade, our farmers were not able to meet the demand for them. However, we will still be using these bamboo pouches during the holiday season and for gifts.
I was busy at Coffee Fest 2024 until a few days ago. It was our second time showcasing our teas there. This time we were showcasing our newly launched compostable teabags line that is food service and retail-ready.
As we are growing and scaling up with our team in Nepal, burnout can be a real concern. Therefore, while Nish was in Nepal, our team took a break from their busy schedules for a white-water rafting trip at Royal Beach Camp.
We've avoided the debate between Darjeeling tea and Nepali tea, seeing it more as basic economics than a dispute between India and Nepal. Megan Jones' BBC News audio documentary offers a perspective on the issue, shedding light on both sides of the story.
What's happening at the farm in Nepal?
As mentioned earlier, production season has finally started in eastern Nepal. The first plucking was for about 60 Kilos of the tender leaves which made about 12 Kilos of the greenish black tea.
The production of all the spices and Yacon Syrup is completed for the season.
Where to find us in the next few weeks:
Expo West: March 13th & 15th, Booth F4 Fresh Ideas Organic Marketplace
World Tea Expo: March 18th - 20th Booth# WT1721
Unveiling the Distinction
First Flush vs. Second Flush Tea
Tea lovers often dive into the world of teas, where they come across terms like "first flush" and "second flush." But what do these terms mean, and how do they affect the taste of the tea?
First Flush Tea: Fresh and Delicate
First flush tea, also known as "spring tea," is the first harvest of the tea-growing season, usually in early spring. The leaves, having rested during winter, come out fresh and vibrant. First-flush teas have a light, floral flavor with a slight bitterness. They look bright and pale in color, capturing the rejuvenation of the tea plant.
Second Flush Tea: Rich and Complex
Second flush tea, also called "summer tea," comes after the first flush, during the summer months. By this time, the tea leaves have grown more, resulting in a richer flavor. Second-flush teas have fruity, muscatel, and sometimes chocolaty undertones. They have a deeper color, ranging from amber to copper, inviting tea lovers to enjoy their warm and robust taste.
Leave a comment