Description

This banana red tea from Nepal not only comes from a region that is still little known in the West and is grown and produced at high altitudes, but also has the distinctive characteristic of being oxidized while wrapped in banana leaves. The processing of the camellia leaves involves wrapping them in banana leaves while the enzymes oxidize, creating larger compounds that give the leaves their characteristic brown color and tannic flavor. This experimental technique slightly lowers the temperature at which certain oxidation reactions take place, better preserving some of this product's sweeter and more aromatic flavors. In addition to oxidation, thanks to the protection provided by the banana leaves, the tea also undergoes a quick roasting that further develops the product's sweetness and reduces the impact of its tannins. When tasting the tea, the first notes perceived will in fact be fruity, accompanied by a light roasted cocoa note. Subsequently, in the aftertaste, these two elements can be noticed merging, creating a creamy sensation that may recall the full-bodied sweetness of a banana. Place of origin Taplejung, Nepal Production After harvesting, the leaves are left to wither in the sun for a certain period, depending on the producer, before moving on to the folding stage. The leaves are then folded and rolled so that the juices inside them are remixed and the oxidation process can begin. Subsequently, the leaves are fermented in banana leaves for 20 hours. Once the leaves reach their typical brown color, the residual internal moisture is removed and, after a few days of resting, the tea is ready to be consumed. Preparation We strongly recommend brewing this tea according to the traditional Chinese method (gong fu cha) to enjoy these leaves at their best. Following this preparation, 5.5 grams of leaves (about 4 teaspoons) can be used in a gaiwan of approximately 100 ml to obtain multiple infusions with different flavors. After quickly rinsing the leaves in water at 100°C, proceed with a first infusion of 15 seconds and, keeping the water at the same temperature, continue by increasing the time by 10 seconds each time compared with the previous infusion (15 – 25 – 35 …). This tea lasts for approximately 5 infusions. For a classic preparation according to the Western style, we recommend 3 grams of leaves (about 2 teaspoons) in a 150 ml cup with water at 100°C for an infusion time of one and a half minutes. The tea can be filtered for easier tasting, and the infusion times indicated above are purely guidelines, so they can also be adjusted according to personal taste. Store the tea in a cool, dry place away from direct sunlight.