Nepal is the highest mountainous country in the world, where wonderful Nepalese tea grows at an altitude of 600-2500+ m above sea level. Prior to the start of commercial tea production in the 1980s, tea in Nepal was produced on a small scale, mainly for the domestic consumption of the nobility. The first tea bushes in Nepal began to be grown in the eastern part of Nepal, Ilam region, at an altitude of 1400-1500 meters above sea level. For a long time, monks of Nepal enjoyed this tea and have managed to obtain a wide variety of tea flavours, some of them absolutely unique and incomparable to any other tea. Nepal Tea Corporation (NTDC), together with other organizations, made many efforts to encourage the participation of small farmers in tea production. As a result, Nepalese tea is grown and processed mainly by small farmers according to their own technologies, which gives a huge variety of types of finished products. High altitude, alpine microclimate, mineral-rich soil, moisture and fog creates a special environment for growing highest-quality 100% organic raw material.
Nepalese tea production is divided into two grades - Orthodox and CTC tea - and named after a harvesting period: First Flush, Second Flush. Monsoon Flush and Autumn Flush. Each of them has its own unique characteristics and flavours.