This red banana tea from Nepal comes not only from a region still little known in the West and is grown and produced at high altitudes, but also has the special feature that it is oxidized while wrapped in banana leaves. The processing of the camellia leaves consists of wrapping them in banana leaves, where the enzymes oxidize and larger compounds are formed, giving the leaves their characteristic brown color and tannin-like taste. This experimental technique slightly lowers the temperature at which certain oxidation reactions occur, which helps preserve some of the sweeter and more aromatic flavors of this product. In addition to oxidation, the tea is also quickly roasted thanks to the protection of the banana leaves, which further develops the sweetness of the product and reduces the effects of the tannins. When tasting the tea, you will first perceive fruity notes accompanied by a light roasted note of cocoa. Later, in the aftertaste, you will notice how these two elements merge, creating a creamy sensation that can remind you of the full-bodied sweetness of a banana. Place of origin: Taplejung, Nepal. Production After harvesting, the leaves are withered in the sun for a certain time, depending on the producer, before being folded. The leaves are then folded and rolled so that the juices inside them are stirred and the oxidation process can begin. The leaves are then fermented in banana leaves for 20 hours. Once the leaves have reached their typical brown color, the remaining moisture inside is removed and after a few days of resting the tea is ready to enjoy. Preparation We strongly recommend brewing this tea using the traditional Chinese method (gong fu cha) in order to fully enjoy these leaves. With 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 briefly rinsing the leaves in 100 °C hot water, you can start with a first infusion of 15 seconds. Keep the water at the same temperature and increase the steeping time by 10 seconds each time compared with the previous infusion (15 - 25 - 35 ...). This tea lasts for about 5 infusions. For a classic Western-style preparation, we recommend 3 grams of leaves (about 2 teaspoons) in a 150 ml cup with 100 °C hot water for a steeping time of one and a half minutes. The tea can be filtered to make tasting easier. The steeping times mentioned above are only guidelines, which you can adjust according 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 comes not only from a region still little known in the West and is grown and produced at high altitudes, but also has the special feature that it is oxidized while wrapped in banana leaves. The processing of the camellia leaves consists of wrapping them in banana leaves, where the enzymes oxidize and larger compounds are formed, giving the leaves their characteristic brown color and tannin-like taste. This experimental technique slightly lowers the temperature at which certain oxidation reactions occur, which helps preserve some of the sweeter and more aromatic flavors of this product. In addition to oxidation, the tea is also quickly roasted thanks to the protection of the banana leaves, which further develops the sweetness of the product and reduces the effects of the tannins. When tasting the tea, you will first perceive fruity notes accompanied by a light roasted note of cocoa. Later, in the aftertaste, you will notice how these two elements merge, creating a creamy sensation that can remind you of the full-bodied sweetness of a banana. Place of origin: Taplejung, Nepal. Production After harvesting, the leaves are withered in the sun for a certain time, depending on the producer, before being folded. The leaves are then folded and rolled so that the juices inside them are stirred and the oxidation process can begin. The leaves are then fermented in banana leaves for 20 hours. Once the leaves have reached their typical brown color, the remaining moisture inside is removed and after a few days of resting the tea is ready to enjoy. Preparation We strongly recommend brewing this tea using the traditional Chinese method (gong fu cha) in order to fully enjoy these leaves. With 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 briefly rinsing the leaves in 100 °C hot water, you can start with a first infusion of 15 seconds. Keep the water at the same temperature and increase the steeping time by 10 seconds each time compared with the previous infusion (15 - 25 - 35 ...). This tea lasts for about 5 infusions. For a classic Western-style preparation, we recommend 3 grams of leaves (about 2 teaspoons) in a 150 ml cup with 100 °C hot water for a steeping time of one and a half minutes. The tea can be filtered to make tasting easier. The steeping times mentioned above are only guidelines, which you can adjust according to your personal taste. We recommend storing the tea in a cool, dry place away from direct sunlight.
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