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This red banana tea from Nepal comes from a region that is still little known in the West, and is grown and produced at high altitudes. It is also distinctive because it is oxidized while wrapped in banana leaves. The camellia leaves are wrapped 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 occur, better preserving some of this product's sweeter and more aromatic flavors. In addition to oxidation, the protection provided by the banana leaves allows the tea to undergo a quick roasting, which further develops its sweetness and reduces the impact of the tannins. When tasting the tea, the first notes are fruity, accompanied by a light roasted cocoa note. Later, in the aftertaste, these two elements blend, creating a creamy sensation reminiscent of the rich sweetness of banana. Place of origin: Taplejung, Nepal Production: After harvesting, the leaves are left to wilt in the sun for a certain period, depending on the producer, before being folded. The leaves are then folded and rolled so that their juices are mixed and the oxidation process can begin. The leaves are subsequently fermented in banana leaves for 20 hours. Once they reach their typical brown color, the remaining internal moisture is removed and, after a few days of resting, the tea is ready to drink. Preparation: We strongly recommend infusing this tea using the traditional Chinese method (gong fu cha) to get the most from these leaves. With this method, use 5.5 grams of leaves (about 4 teaspoons) in a gaiwan of approximately 100 ml to obtain multiple infusions with different flavors. After quickly rinsing the leaves in water at 100 °C, begin with a first infusion of 15 seconds. 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 classic Western-style preparation, we recommend 3 grams of leaves (about 2 teaspoons) in a 150 ml cup with water at 100 °C for one and a half minutes. The tea may be strained for easier tasting. The infusion times given above are purely indicative and can be adjusted according to personal taste. Store the tea in a cool, dry place away from direct sunlight.
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This red banana tea from Nepal comes from a region that is still little known in the West, and is grown and produced at high altitudes. It is also distinctive because it is oxidized while wrapped in banana leaves. The camellia leaves are wrapped 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 occur, better preserving some of this product's sweeter and more aromatic flavors. In addition to oxidation, the protection provided by the banana leaves allows the tea to undergo a quick roasting, which further develops its sweetness and reduces the impact of the tannins. When tasting the tea, the first notes are fruity, accompanied by a light roasted cocoa note. Later, in the aftertaste, these two elements blend, creating a creamy sensation reminiscent of the rich sweetness of banana. Place of origin: Taplejung, Nepal Production: After harvesting, the leaves are left to wilt in the sun for a certain period, depending on the producer, before being folded. The leaves are then folded and rolled so that their juices are mixed and the oxidation process can begin. The leaves are subsequently fermented in banana leaves for 20 hours. Once they reach their typical brown color, the remaining internal moisture is removed and, after a few days of resting, the tea is ready to drink. Preparation: We strongly recommend infusing this tea using the traditional Chinese method (gong fu cha) to get the most from these leaves. With this method, use 5.5 grams of leaves (about 4 teaspoons) in a gaiwan of approximately 100 ml to obtain multiple infusions with different flavors. After quickly rinsing the leaves in water at 100 °C, begin with a first infusion of 15 seconds. 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 classic Western-style preparation, we recommend 3 grams of leaves (about 2 teaspoons) in a 150 ml cup with water at 100 °C for one and a half minutes. The tea may be strained for easier tasting. The infusion times given above are purely indicative and can be adjusted according to personal taste. Store the tea in a cool, dry place away from direct sunlight.
