This red banana tea from Nepal, besides coming from a region still little known in the West and being grown and produced at high altitude, also has the distinctive feature of being oxidized while wrapped in banana leaves. The processing of the camellia leaves consists of wrapping them in banana leaves, during which the enzymes oxidize, creating more important compounds that give the leaves their characteristic brown color and tannic taste. This experimental technique slightly lowers the temperature at which certain oxidation reactions occur, allowing some of the sweeter and more aromatic flavors of this product to be better preserved. In addition to oxidation, thanks to the protection provided by the banana leaves, the tea also undergoes a quick roasting, which further develops the sweetness of the product and reduces the impact of tannins. When tasting the tea, fruity notes are perceived first, accompanied by a slight note of roasted cocoa. Later, on the finish, it will be noticed that these two elements blend together, creating a creamy sensation that can recall the full-bodied sweetness of banana. Origin: Taplejung, Nepal. Production After harvesting, the leaves are left to dry in the sun for a certain period, depending on the producer, before being rolled. The leaves are then folded and rolled so that the juices inside them are stirred 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. Preparation We highly 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 flavors. After a quick rinse of the leaves in water at 100 °C, you 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 Western 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. The tea can be filtered to make tasting easier, and the infusion times indicated above are purely indicative, so you can adapt them to your personal taste. We recommend storing the tea in a cool, dry place, away from direct sunlight.
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This red banana tea from Nepal, besides coming from a region still little known in the West and being grown and produced at high altitude, also has the distinctive feature of being oxidized while wrapped in banana leaves. The processing of the camellia leaves consists of wrapping them in banana leaves, during which the enzymes oxidize, creating more important compounds that give the leaves their characteristic brown color and tannic taste. This experimental technique slightly lowers the temperature at which certain oxidation reactions occur, allowing some of the sweeter and more aromatic flavors of this product to be better preserved. In addition to oxidation, thanks to the protection provided by the banana leaves, the tea also undergoes a quick roasting, which further develops the sweetness of the product and reduces the impact of tannins. When tasting the tea, fruity notes are perceived first, accompanied by a slight note of roasted cocoa. Later, on the finish, it will be noticed that these two elements blend together, creating a creamy sensation that can recall the full-bodied sweetness of banana. Origin: Taplejung, Nepal. Production After harvesting, the leaves are left to dry in the sun for a certain period, depending on the producer, before being rolled. The leaves are then folded and rolled so that the juices inside them are stirred 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. Preparation We highly 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 flavors. After a quick rinse of the leaves in water at 100 °C, you 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 Western 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. The tea can be filtered to make tasting easier, and the infusion times indicated above are purely indicative, so you can adapt them to your personal taste. We recommend storing the tea in a cool, dry place, away from direct sunlight.
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