Nepali Tea Traders
Popular Teas from Nepali Tea TradersSee All 22 Teas
Recent Tasting Notes
Wet leaf: Uniform mid-brown, good sprinkling of plump bud sets (bud with one leaf) with single leaves. Light floral, slight malt, unsweetened cocoa, biscuits.
Taste: Lightly sweet, blushing floral, fruit, honey, biscuit, spice.
I had expected great things from this tea, but failed to bring out any distinctive flavours on the first infusion. The second and third infusions were slightly improved. There was some sweetness, a bit like raw sugar but more subdued. The aftertaste is a light tingling on the tongue that last for about a minute. Pulling the water temperature back from 95 degrees to 85 degrees allowed for a softer liquor with a pronounced sweet fruit or honey note. There was no ‘creamy’ mouth-feel, but rather a more mineral finish. In fact, I might be tempted to call this Himalaya Ceylon Black.
I love this company. I’ve tried a few different teas from them thus far (and yeah, still behind on posting about them here … Hi Sil!) and I’ve loved everything I’ve tried from them. I really recommend them highly.
A lighter, crisper type of black tea, more like the body that you’d expect from a Darjeeling. It’s smoother and less astringent than a typical Darjeeling though. A really nice afternoon tea.
Read my full-length review here: http://sororiteasisters.com/2014/05/02/sandakphu-hand-rolled-black-tea-nepali-tea-traders/
The cup is sweet, fruity, flowery with woodsy tones. A very refreshing and crisp, uplifting type of tea. Notes of apricot! I really liked this one from Nepali Tea Traders.
Occasionally, one comes across a tea that perplexes. These leaves definitely have me pondering. Nepali Tea Traders classify the tea as oolong (semi-oxidized / semi-ball style) and by all appearances it ticks the boxes for this category. The taste is floral and fruity as one would expect. However, what sets this tea apart from your standard oolong is that it looks like a white tea following brewing. Perfect bud-sets unfurl to present the classic ‘sword’ shape common to some white teas (particularly silver needle/bai hao yin zhen). It looks like a work of art, which it should. In fact, the lightly brown colour and plump shape looks remarkably like a rare aged white bud. The aroma supports this, with hints of the autumnal notes associated with aged white tea.
Bemused, I undertook a search of my stash and came up with a sample of aged white bud, and cupped the two teas. Aside from the fact the dry leaves of these teas look completely different, the liquor is remarkably close in taste and colour and the wet leaves are almost indistinguishable.
How is it possible that a oolong from Nepal and aged white from Yunnan, China can be so alike? (CUE tea experts, please.)
As to the Wild Orchid, it is very forgiving and can be brewed however you see fit. The leaves will sink to the bottom of your cup, should you choose not to strain them, making it easy to sip your tea Chinese style.
It’s not unusual for Kiwis to have an affinity with Everest. First of all, Sir Ed is a National hero. No child of New Zealand grows up without learning of Sir Ed, Tensing and their Everest exploits. Second, it’s almost a rite-of-passage for young Kiwis to leave University and head to the Himalaya, where Everest is king.
This particular black tea is grown at the Everest Tea Estate, located in Nepal’s central Himalaya region, at a mere 5,000 feet. Every year, the first flush Darjeelings open the season, followed by the spring harvests in Nepal. I suspect the harvest comes a few weeks after the Darjeelings due to the harsher climate, yet the two regions are barely a few days walk apart. You could pass from one country to another without noticing it – unless you pay attention to the signs.
This tea’s leaf is wholly intact; a sign of careful hand-plucking and gentle handling during manufacture. Everest shows some tip, which adds crispness to its delicate and fruity flavour. Being such a small leaf tea in volume, it requires either measure by weight or a generous scoop. If steeped short it can easily be re-infused for a second steeping that is almost the equal of the first, or it will steep nicely for a long first infusion. However you choose to prepare it, Everest will delight the eye and impress you with its character. A bit like experiencing the mountain itself, really.
Flavors: Floral, Freshly Cut Grass, Fruity, Herbaceous
As this tea cools I am admiring its leaves. They are really beautiful to look at with furry silver to gold loosely twisted buds among dark chocolate brown blades. The dry leaf smells sweet with a hint of smoke.
Using one TSP in 225 ml of 94°C water, I got a pale copper tea that smells of honey sweet potato and cinnamon,citrus tones and a hint of salty butter.
This light bodied tea has bright citrus and sweet potato up front opening up to cinnamon tinged honey mixed with salted butter, with the briefest echo of its roasting process. As it cools there are also slight sweet grain notes, a faint hint of plum and cocoa, and a hint of clover floral tone. It has a sweet honeyed aftertaste.
This tea is both light and bright and very warming and comes across as very elegant. It is sweeter than a Darjeeling, but is not as heavy, grainy,or chocolatey as many of the Chinese blacks I’ve had. This makes a very pleasant afternoon tea.
Thanks boychik for giving me the opportunity to try this tea. I enjoyed it very much!
Something about this tea is really offputting today. I can’t drink it. I don’t know why or what’s wrong. It smells funny to me and I just can’t get past it.
I obviously did something wrong, or it’s just me today, because this came out of the same pack as last time I had it, and I quite liked it then.
This is one of the teas from the last Amoda box from May. :’(
The dry leaves look a little more green than a lot of whites do, although the size and texture is definitely a white. The smell reminds me of when you cut your grass but the grass is dry, like on a really hot summer day or in the fall that last cut before winter. Kind of like hay, but still grassy.
After a three minute steep, the liquor is darker than I was expecting, a beautiful color, just a little darker than normal, yellow barely tinging on orange. The scent was sweetish, floralish. It tastes somewhat floral, somewhat vegetable. It took me a while to decide that it’s actually mushroomish.
This is different than most whites. The flavor is stronger. I like it.
Tea of the morning here. This is a darker style oolong and the flavor is very much like that of a second flush darjeeling. I’m getting a lot of fruitiness in addition to some “woody” type flavors. There’s a slight astringency in the finish which I am not totally loving but would be good with a bit of sweetener. It’s ok but not anything I would feel the need to keep around on a permanent basis. Used the filtered brita water and my Adagio kettle which was very enjoyable :)
My first Nepali Tea Traders courtesy of TeaBrat! Yay! I have been wanting to sample some of the NTT stuff for awhile now and this one does not disappoint. Smooth and reminiscent of a darjeeling without most of the dryness. Subtle and mellow – this is a perfect wrap up to this morning’s cookie & candy marathon. Finally sitting down with a nice cup is wonderful. :)
Yesterday morning was cinnamon cookies & chocolate covered peanut butter cookies, truffles, Mexican wedding cookies and fudge with hickory nuts and this morning was pumpkin caramels with pepitas, molasses cookies and sugared bread twists as well as a cherry coconut cheesecake dessert for tonight! Hey, if the oven is on, may as well use it, right? :) Only thing left before tomorrow morning is to frost the cranberry shortbread cookies and thaw the other cookies that have been waiting in the freezer till I got everything else done. Then get them all put on trays and ready to take to work with me & with the husband tomorrow.
Oh, as this tea cools I’m finding maybe a bit of light smokiness hiding in there? And if I swish it around in my mouth, the dryness becomes more pronounced. Thanks, TeaBrat!
I did not sleep well last night and when I woke up this morning I wanted something basic and soothing. This is a nice medium bodied tea that’s really flavorful… good with soymilk or also good without it, see previous notes if interested. I hope I survive the day!
I tried this tea once before when Nepali Tea Traders had an evening tasting when the tea’s were introduced at Happy Lucky’s Tea House.
It was a stormy Winter evening (snow!) but nearly 50 people braved the cold for a chance to taste these special tea’s!
The farm that produces this tea is in the Southeastern part of Nepal, closer to Darjeeling (India). During times of unrest, it wasn’t uncommon for Nepalese tea to end up over the border in Darjeeling sold for very little, mixed with other tea and sold at a high price as Darjeeling Tea.
The comments about Nepalese tea tasting like Darjeelings tea’s is in some ways understandable. I find the references to Chinese tea just as true. It seems like the ‘tea trail’ from China and all points between… were channeled to Nepalese tea.
Himalayan Gold is a proper name for this shimmering, topaz tea. It is sweet, clover honey…thick like fruit leather.
A black tea without muscatel, lush in the mouth grain honey… smooth and rich.
I noticed citrus orange which isn’t very distinct but did define the floral note in the honey aroma.
None of the above matters more than the experience. The luxury of the tea.
My mind and body feel swept up into the wind drifts of tea farms tucked in warm valleys along stony mountain paths. This is something I see where I live also, and explains why many Nepalese live in the familiar high altitudes of Colorado, refugees from recent wars. I imagine the spirit of the tea in the wind wrapping around me with golden arms, candlelight that does not burn. I know this. It isn’t man-made.
The tea warms my whole body, so sweet that I would rest on that gentle nectar satisfied.
Of all the Nepali Tea’s, this is truly Golden. This one whips the wind in the flags up on the high mountain.
All of us have taste memories that influence our tea tasting…a reference point.
Almost 10 years ago, I worked part-time at Fortino’s Winery in Gilroy, California. I wanted to learn more about my dad’s life growing up in the Napa Valley. He trimmed grapevines as a boy at now famous vineyards in the days when horse and cart still moved between the rows of ripening fruit. My cousin Norma sells her grapes to that same vineyard (Beaulieu Vineyard).
When I traveled around Northern/Central California (Santa Barbara to Eureka and inland to Murphys) I would take an empty case (or two) to fill with wines along the route. (All wineries give discounts to any winery employees from other wineries!)
In some ways, the adventures were a bit like tea tasting.
Many wineries were small barns where I would be standing with the winemaker and nobody else.
The winemaker would pour a more average wine to check my reaction. If I met approval, the better wines would appear and the tasting continued with animated discussion and enjoyment.
We would discuss levels of flavor, what we tasted, the feeling in the mouth. Just as I do with tea.
Now, the first time I tasted Muscat wine was in Murphy’s…up in Calaveras County (Sierra Foothills) where Mark Twain wrote about the ‘jumping frogs’. The area is dotted with excellent wineries and a few have tasting rooms set up on the main street which are restored buildings from the Gold Rush days.
Stevenot Winery had a small brick storefront with bare wide-board floors and plain plank bar at the far end of the room. The high ceiling and tall windows let in muted light. On the bar were several glass vases filled with daffodils (the town plants them down the sides of the roads in the Spring). It was rustic and lovely.
I decided to try their expensive Muscat wine. Don’t know why. (My first Muscat ever.)
It was a revelation. The wine rolled over my palate like warm silk, more floral than raisin. I felt illumined, like a candle had been lit inside my body, not warm but golden. It was wonderful!
When I drink any tea that has a muscat flavor, I think of this first muscat wine (and I’m glad it was such a grand one).
My memory formed with this experience.
Brewed Western Style with more leaf than recommended. (1TB-16oz 3min)
The fragrance of the tea was fat and floral! Some tea’s flirt with your nose, this one fills it with beautiful, sweet candied white muscat perfume!
Don’t know why, but I took a gulp…an improper in public one to gorge my mouth with tea (I normally slurp..which is proper).
The flavor was lightly sweet, pink peppercorn with fresh muscat grape (the stage where they’re white with a pink blush and very small). Right on the finish, I tasted cashew.
It was a bountiful gulp!
Next I properly slurped the tea removing the cup from the vacinity of my face sans the scent. This to allow a separation of the savory from the sweet muscat flavor. (Sometimes, this works.)
I slurped again, bringing the cup close under my nose, inhaling
the sweet floral scent. The taste was more pronounced and the awareness of peppercorn was stronger.
Moving the cup around and playing with slurping and gulping…or changing the size of a cup…can make a difference in how the tea tastes.
This tea is smooth, gentle muscat with a beautiful aroma and one that I recommend.
The tea’s from Nepali Tea are a pleasure for me to drink and review. I respect their support of the farmers in Nepal that they work with directly and I know the staff personally.
All proceeds from tea sales go to support the farmers.
Tea of the afternoon – what I really need is a nap but I’m afraid I won’t be sleeping for a while.
This tea is intriguing. It’s very aromatic and as I was holding the cup up to my nose I was trying to place the smell. It reminds me a bit of pastries baking but it’s also… floral.
The flavor is interesting as well, there is something sweet and bready about it, but also malty and fruity. Geoffrey mentioned grape and I can taste some of that as well. When I first sipped this I thought it was a bit on the bitter side, but as the cup cools down its definitely calmed down a bit.
Reminds me a bit of a Chinese Yunnan crossed with a SF Darjeeling. I am enjoying it but I think I accidentally made my leaf to water ratio too strong by dumping in more tea than I needed. I think I’ll wait to give this a rating until I’ve tried it again.
I am convinced I will like any tea from Sandakphu, there is something about them that has always captivated me (and continues to do so).
I hope I am not tempting fate by trying this tea in the evening time (it’s 7:23 here) but I wanted to stay awake to do laundry and some other things. Keep your fingers crossed for me….
This is a lovely hand rolled tea that is visually nice to look at. I decided to go for the 3 minute steep at approximately 180F (my guesstimate).
Flavorwise, this reminds me a lot of a Chinese green tea with savory, vegetal artichoke type flavors, like a chun mee or something of that nature. There is a definite sweetness in the finish too which is really nice. Their website says “grassy” which I am not really getting at all. Something about this seems very relaxing and I can definitely see how this would be a good everyday drinking type of tea (if not for the price).
I will definitely consider buying a large size of this at some point to keep around – on the shopping list it goes. So far everything from NTT has been good in my opinion.
Tea of the morning here, another sample to try from Nepali Tea Traders.
Definitely reminiscent of a darjeeling in terms of aroma and appearance. A light amber cup which is very smooth and balanced. No astringency or bitter flavors to be found anywhere. The predominate flavors seem to be nuttiness and a light muscatel. Very pleasant to sip on plain. I think this flavor profile is part of why I like Nepali teas so much. It seems almost “soft” in flavor if that makes any sense.
Another sample tea from Nepali Tea Traders. Drinking tea this morning while my laundry is getting done although it looks like a beautiful day and I hope to get out and enjoy some of it after the chores are done.
Compared to yesterday’s tea, the leaves are much smaller and fine. I managed to follow instructions and let the boiling water cool for one minute and then steeped this for three minutes. I am rather impressed with the results. It’s difficult for me to drink a lot of black teas plain but this is very smooth without much bitterness or astringency. It has a slight cocoa flavor/aroma and is very smooth. I agree with Joshua that in some ways it is reminiscent of a darjeeling due to the stone fruit flavors but without that darjeeling “bite” that you can sometimes find in a second flush. It has the smoothness of a Chinese tea which is really interesting.
To me this is delightful and I will definitely consider picking up the larger size.
The first of a few samples I purchased from Nepali Tea Traders. I had some ambitious plans for today but right now I am drinking tea in my bathrobe and that seems okay with me. :)
These are gorgeous slender leaves that are a mix of dark brown and white. My cup brewed up to be a medium reddish-brown color that smells of walnut and oak. This is slightly reminiscent of a second flush darjeeling but with some mellow character. At first I did not notice the floral character at all, but as the cup cools I am finding it.
To me the flavor of this tea is nutty with a bit of astringency and the fruitiness really comes out in the finish. I used boiling water for my tea but on the website they suggest using water that has cooled off for one minute, so I will have to try that next time. I will update my tasting notes if I find anything has changed. I do seem to get better results with teas from this region and darjeelings with water that isn’t quite so hot. It is easy to drink this plain due to the mellow quality but it would also be nice with a touch of sweetener, definitely no milk.
Overall I was pleased with this, it seems to be a fine Nepali tea.
This little treasure was a surprise. Well, I knew I was going to like it since it had the word “Gold” in the title, and the fact that it had a lot of tippy leaves in the mix. Okay, sure, I’ve heard that such a presence doesn’t affect the taste any…but I like shiny things. So, shush.
This tasted like a cross between a tippy Dian Hong and a 2nd flush Darjeeling – Arya Ruby or Giddapahar clonal, to be precise. There were shades of malt, honey, cedar, peppers and grapes – all juggling at once. I’ve had a few Nepalese blacks in my time, but not one that actually tasted like something from China. I just dug the fact that it was so smooth and – for all intents and purposes – on the far side of unique.
(In case you haven’t guessed by now, “unique” is my thing.)
Wow, been awhile since I’ve been here. And – lo! – the site is working! Double-celebration!
This tea had three things going for it: One, it was from Nepal. Two, it was an oolong from Nepal. Three, it had the word yeti in it. The fact that it was going to taste good seemed to already be a given.
This is the first Himalayan oolong I’ve tried that actually mimicked the taste of an oolong for Taiwan or China. I like the muscatel kick of the region, but this offered something more traditional.
And, of course, in “traditional” fashion, I had to write more about it…and mythical creatures: http://steepstories.com/2013/04/16/wrestling-a-wild-yeti/
Wild Orchid Pearl Oolong ~ Nepali Tea Traders
Dry: Toasted, malty, tomato, floral-spicy
Wet: mussels-sweet ocean brine, peachy-stone fruit
Leaf: Carefully twisted golden and umber leaves, crafted in spirals and knots, dark against light, with reddish-sienna leaf hints. Pale golden pollen clings to the leaves and the bag. Almost a ‘temple of heaven’ –like look but with a darker and more complex appearance, laced with fuzzy gold and straw-hued threads.
Cup: Rose-brassy-orange hued liquor. Bright and sweet, light bodied, with dancing mineral notes, hints of roasted squash, walnut, and marigold. As the tea cools, hints of vegetal and spicy-floral notes deepen and emerge. Summery and crisp this tea is flavorful and dynamic.
2nd extraction added hints of lime zest and deepened the body as the leaves unfurled further. Sparkling and bright with a developing herbaceous and toasted bread aspect and continued floral and spicy canvas.
3rd extraction is extremely smooth and rich with a clean, sweet muscatel and slightly dry, spicy wine-like finish. The body develops and orchid fleshy weight that is supported by the vegetal and floral balance.
Directions: used 5g in 8oz of 200 degree water, in glass pot and decanted into glass cha hai to aerate, and then poured into ceramic cup. All tea ware was heated prior to use. First extraction was 2 minutes, second was 4 minutes, and third was 3 minutes; 4th extraction was thin in color and character and was not included.
Notes: The brightness and hue of the liquor is captivating and has a deeply reflective and powerfully light catching radiance that is worth being mindful of steeping, just to capture it. The ‘orchid’ in the name is interesting, as I was able to understand it a bit more as I explored the extraction and steeps, finding that it did indeed carry a orchid ‘fleshy’ leaf mouth feel/flavor that was woven into is at various temperatures and extractions.
My experiences with the ocean and at the edges of the sea are occasionally triggered by some teas and this was one of those rare moments. The cleaned, ocean-brine scent of a cleaned mussel shell finds itself in the still steaming leaves of the just poured 1st extraction. It was not a aroma I would have expected nor the hint of earth or barn that also weave into it as the leaves cool.
The crisp and brightness of the tea is extremely refreshing when ‘drink-ably hot’ and becomes clean and smooth bodied as it cools. The spicy floral finish is akin to a Darjeeling 2nd flush but more subtle and tickling.
I would easily rate this as one of the best offerings I have had from Nepali Tea Traders and while very different from the Ama Dablam White tea, I would say its an easy second for its color, range, crisp flavor and the discovery of orchid notes in the cup.
Nepali Tea Traders had this to say: This distinctive tea is plucked just before Nepal’s tea plants go dormant in mid-November. The beautiful pearls produce a subtle flavor with an amber infusion. This exquisite, complex oolong produces aromas of wild orchids. The flavor is soothingly fruity, characteristic of the finest of the autumnal teas from the Jasbirey foothills of Sandakphu.