The process of making tea begins with the selection of a few top leaves and buds from each tea plant. These fresh, green leaves are taken to a processing factory quickly to prevent oxidation. The leaves are then placed in troughs for a brief period to prepare them for the enzymer machine. The enzymer machine uses dry heat to remove moisture from the leaves and reduce the oxidation process, which would otherwise turn the leaves brown and produce black tea. This process also enhances the smoky and nutty flavors in the tea and softens its appearance.
After the rolling process, the leaves are allowed to sit and cool for approximately 15-20 minutes before being dried. This resting period helps to develop the final buttery and toasty flavors in the tea, and requires the skill and experience of the tea maker to determine the optimal timing for drying. Green tea does not typically undergo an oxidation process. Our loose leaf teas are vouched to be of the highest of quality and are available to be purchased wholesale.
Kanchanjangha Tea Estate and Research Center Pvt. Ltd. (KTERC) is the first certified organic tea garden in Nepal. It was founded in 1984 by Mr. Deepak Prakash Baskota to lift his community out of poverty. KTERC is still a model social enterprise that operates using cooperative infrastructure and prioritizes people and the environment before profit.