This red tea with banana from Nepal, besides coming from a region still little known in the West and being grown and produced at high altitudes, has the peculiarity of being oxidized wrapped in banana leaves. The processing of camellia leaves involves being wrapped in banana leaves during the moment when enzymes oxidize, creating larger compounds that give the leaves their characteristic brown color and tannic flavor. This experimental technique leads to the result of slightly lowering the temperature at which certain oxidation reactions occur, best preserving some sweeter and more aromatic flavors of this product. In addition to oxidation, thanks to the protection given by the banana leaves, the tea also undergoes a quick roasting that further develops the sweetness of the product and reduces the impact of tannins. Tasting the tea, in fact, the first notes that will be perceived will be fruity, accompanied by a light roasted hint of cocoa. Subsequently, in the aftertaste, one can notice how these two elements blend, creating a creamy sensation that may recall the rich sweetness of banana. 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 phase. The leaves are then folded and rolled in such a way that the juices inside remix 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 rest, the tea is ready to be consumed. Preparation: We strongly recommend infusing this tea using the traditional Chinese method (gong fu cha) to best enjoy these leaves. Following this preparation, 5.5 grams of leaves (about 4 teaspoons) can be used in a gaiwan of about 100 ml to obtain several infusions with different tastes. After a quick rinse of the leaves in water at 100°C, one can 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 to the previous infusion (15 – 25 – 35 ...). This tea has a longevity of about 5 infusions. For a classic preparation according to Western style, we recommend 3 grams of leaves (about 2 teaspoons) in a 150 ml cup with water at 100°C for a one and a half minute infusion. The tea can be filtered for easier tasting and the infusion times mentioned above are purely indicative, so it can also be adjusted according to personal taste. It is advised to store the tea in a cool and dry place, away from direct sunlight.
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This red tea with banana from Nepal, besides coming from a region still little known in the West and being grown and produced at high altitudes, has the peculiarity of being oxidized wrapped in banana leaves. The processing of camellia leaves involves being wrapped in banana leaves during the moment when enzymes oxidize, creating larger compounds that give the leaves their characteristic brown color and tannic flavor. This experimental technique leads to the result of slightly lowering the temperature at which certain oxidation reactions occur, best preserving some sweeter and more aromatic flavors of this product. In addition to oxidation, thanks to the protection given by the banana leaves, the tea also undergoes a quick roasting that further develops the sweetness of the product and reduces the impact of tannins. Tasting the tea, in fact, the first notes that will be perceived will be fruity, accompanied by a light roasted hint of cocoa. Subsequently, in the aftertaste, one can notice how these two elements blend, creating a creamy sensation that may recall the rich sweetness of banana. 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 phase. The leaves are then folded and rolled in such a way that the juices inside remix 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 rest, the tea is ready to be consumed. Preparation: We strongly recommend infusing this tea using the traditional Chinese method (gong fu cha) to best enjoy these leaves. Following this preparation, 5.5 grams of leaves (about 4 teaspoons) can be used in a gaiwan of about 100 ml to obtain several infusions with different tastes. After a quick rinse of the leaves in water at 100°C, one can 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 to the previous infusion (15 – 25 – 35 ...). This tea has a longevity of about 5 infusions. For a classic preparation according to Western style, we recommend 3 grams of leaves (about 2 teaspoons) in a 150 ml cup with water at 100°C for a one and a half minute infusion. The tea can be filtered for easier tasting and the infusion times mentioned above are purely indicative, so it can also be adjusted according to personal taste. It is advised to store the tea in a cool and dry place, away from direct sunlight.
