Nepali Tea Traders' teas are cultivated in tea gardens in the Ilam region of Nepal, which provide ideal growing conditions for fine tea. Altitudes of 4,000 to 8,000 feet are optimal for cultivation and natural drainage. Our teas are grown in pure soils withouth chemical pesticides or fertilizers and processed naturally or organically in small Nepalese factories. Sandakphu Tea Processers, which processes a significant portion of our tea, is majority-owned by local farmers and headed by one of the few female tea entrepreneurs in Nepal.
We offer many full leaf, loose teas, including several in elegant pyramid tea bags. Nepali Tea Traders' teas are natural or organic. Like fine wine, our selections are limited in availability and provide delightful, subtle variations from season to season. We also offer some of our favorite accessories to make loose tea brewing easy and convenient.
The most popular beverage in the world after water, tea is delicious and has important health benefits. There are studies that suggest that tea that is grown at higher altitudes, as in Nepal, is the healthiest (more to come on that!)
Unsweetened tea is virtually calorie free and has significantly less caffeine than coffee. According to a research overview from the Tea Association of the USA, “Tea contains flavonoids, naturally occurring compounds that have been shown to have antioxidant properties. Antioxidants work to neutralize free radicals, which scientists believe over time …contribute to many chronic diseases.” The overview also points to one study that suggests that tea may help strengthen the immune system and to another that says that “preliminary research suggests that drinking tea may have effects on body weight, fat accumulation and insulin activity.”
Caffeine levels in tea vary by type of tea, season, harvest and brewing times. In all cases, caffeine levels in a cup of tea are lower than in a comparably-sized cup of coffee. Black teas, black tea blends, masalas and pu-ehrs have 30-50% of the caffeine as a typical cup of coffee. Oolong teas have 25-35%; green teas have 20-25% of the caffeine and white teas have even less caffeine – under 20% of the caffeine in a typical cup of coffee.
Caffeine is typically released in the first few seconds of infusion. To lower the caffeine content of a tea, steep the leaves quickly (15-30 seconds) then throw the water away and resteep.
Start with the purest source of water. Bring the water to a rolling boil.
Fill your infuser or tea bag with tea leaves – generally, 1 – 2 teaspoons per 8 ounces of water depending on the type of tea and desired strength.
For black teas – allow boiling water to cool 1 minute, then pour the hot water over the tea leaves and steep for the desired amount of time
For oolong and white teas -- allow water to cool for 2 minutes and steep for the desired amount of time. A slightly lower temperature releases oolong’s nuanced flavors.
For green teas -- allow water to cool for 3 minutes and steep for the desired amount of time. Lower temperature releases the delicate flavors characteristic of these teas.
Do not oversteep. Teas taste acidic or bitter if they are oversteeped. If you like stronger teas, simply add more tea leaves to your infuser.
Remove tea infuser or bag from water, pour into your teacup and enjoy the tea, and the knowledge that for every cup of tea you drink, you’ve made a difference to a child in Nepal!
General Steeping Guide
Remember that these are general guidelines and that each of our teas has unique characteristics, based on the type of tea and season. Detailed instructions appear on each tea's product page. Individual tastes and preferences also vary so don’t be afraid to experiment.