NEPALESE TEA
Nepal’s tea culture originates from the slopes of the Himalayas, where small farms and high mountain air give rise to teas of rare clarity and elegance. Though younger than other traditions, Nepalese tea embodies deep respect for nature, craft, and community. With each harvest, it continues to define its place in the world of fine tea.
At AN SHIM TEA, we celebrate this emerging excellence by offering a curated selection of authentic Nepalese teas, crafted in small batches, grown at high elevations, and shaped by the pure energy of the mountains.
At AN SHIM TEA, we celebrate this emerging excellence by offering a curated selection of authentic Nepalese teas, crafted in small batches, grown at high elevations, and shaped by the pure energy of the mountains.
ABOUT
Tea cultivation in Nepal began in the mid-19th century, directly influenced by its neighboring region of Darjeeling. Seeds and knowledge were exchanged across the Himalayan border, and Nepal’s eastern highlands, sharing similar elevations, climates, and soils, proved equally suitable for producing high-quality tea. For many decades, Nepal’s tea industry remained small and primarily focused on supplying green leaves to Indian factories. However, in the late 20th and early 21st centuries, a new generation of Nepalese tea farmers, cooperatives, and micro-producers began to shift toward artisan tea production, focusing on quality, transparency, and direct trade.
Today, Nepalese tea is gaining recognition worldwide for its clean mountain energy, delicate craftsmanship, and unique character. While it draws inspiration from Darjeeling, Nepalese tea has developed its own distinct identity, characterized by a lighter, brighter profile and often featuring more floral or ethereal notes. Production is concentrated in high-altitude regions along the eastern Himalayas, where small gardens and cooperative factories produce teas with significant seasonal variation and natural expression.
TYPES OF NEPALESE TEA
Nepal produces a full spectrum of tea types, like white, green, wulong, red (black), and dark teas, with an emphasis on handcrafted, small-lot processing. Most teas are grown between 1,200 and 2,200 meters above sea level, where the cooler temperatures and mist-covered slopes allow for slow leaf development, resulting in more refined aroma and structure.
Red (black) teas are among Nepal’s best-known styles. They are often light to medium-oxidized, with bright orange-red liquor, muscatel or floral notes, and a smooth, crisp finish. Compared to Indian black teas, they are usually less astringent and more delicate. Spring and autumn flushes offer particularly vibrant expressions. White teas, made from young buds and minimally processed, have gained popularity for their smooth, sweet taste and delicate floral aromas. These teas are often sun-dried and lightly withered, retaining their silvery appearance and gentle energy. Green teas from Nepal are typically pan-fired or steamed, characterized by a clean, grassy flavor and mild astringency. They are produced in limited quantities but reflect the freshness of their mountainous terroir. Wulong (oolong) teas are a relatively innovative, often semi-oxidized and hand-rolled type that bridges the gap between green and black teas. They offer floral, honeyed, or toasted notes depending on oxidation level and leaf type.
Unlike large estate models found in other countries, Nepal’s tea production is often community-based, with many farmers growing tea on small plots and contributing leaves to regional processing centers or managing the entire process themselves. This results in highly traceable, expressive teas made with integrity and intention.
NEPALESE TEA REGIONS
Nepal’s tea regions are concentrated along the eastern Himalayan corridor, particularly in provinces that border India’s Darjeeling region and Tibet. The terroir is defined by high altitude, dramatic temperature variation, and rich, well-drained soils, conditions that support nuanced and elegant teas.
Ilam is the heart of Nepal’s tea production. Located in the far east, Ilam shares many similarities with Darjeeling in terms of elevation, soil, and climate. It is home to many of the country’s oldest tea gardens and cooperative factories. Teas from Ilam are known for their floral brightness, light body, and spring clarity. Many artisanal white and red teas originate here.
Dhankuta, situated slightly west of Ilam, is another significant region with a growing production of high-quality teas. Its cooler microclimates and higher elevations (up to 2,200 meters) result in teas with crispness and complexity. Dhankuta’s gardens often produce elegant red and green teas as well as small-batch wulongs.
Panchthar, Terhathum, and Taplejung are smaller neighboring districts that contribute to the diversity of Nepalese tea. These regions are renowned for their wild or semi-wild tea growth, steep terrain, and increasing experimentation with organic and biodynamic farming methods.
In addition to these main regions, smaller initiatives are spreading across central and western Nepal, where young farmers and tea collectives are planting new cultivars and reviving traditional tea-growing knowledge. The result is a dynamic, evolving tea scene grounded in high-elevation purity and a commitment to craftsmanship.
Tea cultivation in Nepal began in the mid-19th century, directly influenced by its neighboring region of Darjeeling. Seeds and knowledge were exchanged across the Himalayan border, and Nepal’s eastern highlands, sharing similar elevations, climates, and soils, proved equally suitable for producing high-quality tea. For many decades, Nepal’s tea industry remained small and primarily focused on supplying green leaves to Indian factories. However, in the late 20th and early 21st centuries, a new generation of Nepalese tea farmers, cooperatives, and micro-producers began to shift toward artisan tea production, focusing on quality, transparency, and direct trade.
Today, Nepalese tea is gaining recognition worldwide for its clean mountain energy, delicate craftsmanship, and unique character. While it draws inspiration from Darjeeling, Nepalese tea has developed its own distinct identity, characterized by a lighter, brighter profile and often featuring more floral or ethereal notes. Production is concentrated in high-altitude regions along the eastern Himalayas, where small gardens and cooperative factories produce teas with significant seasonal variation and natural expression.
TYPES OF NEPALESE TEA
Nepal produces a full spectrum of tea types, like white, green, wulong, red (black), and dark teas, with an emphasis on handcrafted, small-lot processing. Most teas are grown between 1,200 and 2,200 meters above sea level, where the cooler temperatures and mist-covered slopes allow for slow leaf development, resulting in more refined aroma and structure.
Red (black) teas are among Nepal’s best-known styles. They are often light to medium-oxidized, with bright orange-red liquor, muscatel or floral notes, and a smooth, crisp finish. Compared to Indian black teas, they are usually less astringent and more delicate. Spring and autumn flushes offer particularly vibrant expressions. White teas, made from young buds and minimally processed, have gained popularity for their smooth, sweet taste and delicate floral aromas. These teas are often sun-dried and lightly withered, retaining their silvery appearance and gentle energy. Green teas from Nepal are typically pan-fired or steamed, characterized by a clean, grassy flavor and mild astringency. They are produced in limited quantities but reflect the freshness of their mountainous terroir. Wulong (oolong) teas are a relatively innovative, often semi-oxidized and hand-rolled type that bridges the gap between green and black teas. They offer floral, honeyed, or toasted notes depending on oxidation level and leaf type.
Unlike large estate models found in other countries, Nepal’s tea production is often community-based, with many farmers growing tea on small plots and contributing leaves to regional processing centers or managing the entire process themselves. This results in highly traceable, expressive teas made with integrity and intention.
NEPALESE TEA REGIONS
Nepal’s tea regions are concentrated along the eastern Himalayan corridor, particularly in provinces that border India’s Darjeeling region and Tibet. The terroir is defined by high altitude, dramatic temperature variation, and rich, well-drained soils, conditions that support nuanced and elegant teas.
Ilam is the heart of Nepal’s tea production. Located in the far east, Ilam shares many similarities with Darjeeling in terms of elevation, soil, and climate. It is home to many of the country’s oldest tea gardens and cooperative factories. Teas from Ilam are known for their floral brightness, light body, and spring clarity. Many artisanal white and red teas originate here.
Dhankuta, situated slightly west of Ilam, is another significant region with a growing production of high-quality teas. Its cooler microclimates and higher elevations (up to 2,200 meters) result in teas with crispness and complexity. Dhankuta’s gardens often produce elegant red and green teas as well as small-batch wulongs.
Panchthar, Terhathum, and Taplejung are smaller neighboring districts that contribute to the diversity of Nepalese tea. These regions are renowned for their wild or semi-wild tea growth, steep terrain, and increasing experimentation with organic and biodynamic farming methods.
In addition to these main regions, smaller initiatives are spreading across central and western Nepal, where young farmers and tea collectives are planting new cultivars and reviving traditional tea-growing knowledge. The result is a dynamic, evolving tea scene grounded in high-elevation purity and a commitment to craftsmanship.
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