This red banana tea from Nepal, besides coming from an area still little known in the West and being cultivated and produced at high altitude, also has the particularity of being oxidized while wrapped in banana leaves. The processing of camellia leaves consists of wrapping them in banana leaves, during which the enzymes oxidize, creating larger compounds that give the leaves their characteristic brown color and tannic taste. This experimental technique allows the temperature at which some oxidation reactions occur to be slightly lowered, making it possible to better preserve some of the sweeter and more aromatic flavors of this product. In addition to oxidation, thanks to the protection provided by the banana leaves, the tea also undergoes a rapid roasting, which further develops the sweetness of the product and reduces the impact of tannins. In fact, when tasting the tea, fruity notes are perceived first, accompanied by a light note of roasted cocoa. Later, on the finish, you will notice that these two elements blend together, creating a creamy sensation that can recall the full-bodied sweetness of banana. Place of origin Taplejung, Nepal. After harvesting, the leaves are left to dry in the sun for a certain period, which depends on the producer, before being rolled. The leaves are then folded and rolled so that the juices they contain are stirred up and the oxidation process can begin. Next, the leaves are left to ferment in banana leaves for 20 hours. Once the leaves have reached their typical brown color, the residual moisture inside is removed and, after a few days of rest, the tea is ready to be consumed. We strongly recommend brewing this tea according to the traditional Chinese method (gong fu cha) to fully enjoy these leaves. After this preparation, 5.5 grams of leaves (about 4 teaspoons) can be used in a 100 ml gaiwan to obtain several infusions with different tastes. For a classic Western-style preparation, 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.
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This red banana tea from Nepal, besides coming from an area still little known in the West and being cultivated and produced at high altitude, also has the particularity of being oxidized while wrapped in banana leaves. The processing of camellia leaves consists of wrapping them in banana leaves, during which the enzymes oxidize, creating larger compounds that give the leaves their characteristic brown color and tannic taste. This experimental technique allows the temperature at which some oxidation reactions occur to be slightly lowered, making it possible to better preserve some of the sweeter and more aromatic flavors of this product. In addition to oxidation, thanks to the protection provided by the banana leaves, the tea also undergoes a rapid roasting, which further develops the sweetness of the product and reduces the impact of tannins. In fact, when tasting the tea, fruity notes are perceived first, accompanied by a light note of roasted cocoa. Later, on the finish, you will notice that these two elements blend together, creating a creamy sensation that can recall the full-bodied sweetness of banana. Place of origin Taplejung, Nepal. After harvesting, the leaves are left to dry in the sun for a certain period, which depends on the producer, before being rolled. The leaves are then folded and rolled so that the juices they contain are stirred up and the oxidation process can begin. Next, the leaves are left to ferment in banana leaves for 20 hours. Once the leaves have reached their typical brown color, the residual moisture inside is removed and, after a few days of rest, the tea is ready to be consumed. We strongly recommend brewing this tea according to the traditional Chinese method (gong fu cha) to fully enjoy these leaves. After this preparation, 5.5 grams of leaves (about 4 teaspoons) can be used in a 100 ml gaiwan to obtain several infusions with different tastes. For a classic Western-style preparation, 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.
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