This red banana tea from Nepal not only comes from a region still little known in the West and is grown and produced at high altitude, but it also has the special feature of being oxidized while wrapped in banana leaves. The processing of the camellia leaves consists in wrapping them in banana leaves, allowing the enzymes to oxidize and form larger compounds that give the leaves their characteristic brown color and tannin-like taste. This experimental technique leads to a slight lowering of the temperature at which certain oxidation reactions take place, thereby better preserving some of the sweeter and more aromatic flavors of this product. In addition to oxidation, thanks to the protection of the banana leaves the tea is also quickly roasted, which further develops the sweetness of the product and reduces the impact of the tannins. When tasting the tea, you will initially perceive fruity notes accompanied by a slight toasted hint of cocoa. Later, in the aftertaste, you will notice how these two elements blend together to create a creamy sensation that can remind you of the full-bodied sweetness of a banana. Place of origin Taplejung, Nepal. After harvesting, depending on the producer, the leaves are withered in the sun for a certain time before being rolled. The leaves are then folded and rolled to stir the juices within them and allow the oxidation process to 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 rest the tea is ready to be enjoyed. We strongly recommend infusing this tea using the traditional Chinese method (gong fu cha) to enjoy these leaves to the fullest. Following this preparation, 5.5 grams of leaves (about 4 teaspoons) can be used in a 100 ml gaiwan to obtain multiple infusions with different flavors. After quickly rinsing the leaves in 100°C water, you can begin with a first infusion of 15 seconds. Keeping the water at the same temperature, increase the infusion time each time by 10 seconds compared to the previous infusion (15 - 25 - 35 ...). This tea lasts 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 water for an infusion time of one and a half minutes. The tea can be filtered to make tasting easier. The infusion times mentioned above are also 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 not only comes from a region still little known in the West and is grown and produced at high altitude, but it also has the special feature of being oxidized while wrapped in banana leaves. The processing of the camellia leaves consists in wrapping them in banana leaves, allowing the enzymes to oxidize and form larger compounds that give the leaves their characteristic brown color and tannin-like taste. This experimental technique leads to a slight lowering of the temperature at which certain oxidation reactions take place, thereby better preserving some of the sweeter and more aromatic flavors of this product. In addition to oxidation, thanks to the protection of the banana leaves the tea is also quickly roasted, which further develops the sweetness of the product and reduces the impact of the tannins. When tasting the tea, you will initially perceive fruity notes accompanied by a slight toasted hint of cocoa. Later, in the aftertaste, you will notice how these two elements blend together to create a creamy sensation that can remind you of the full-bodied sweetness of a banana. Place of origin Taplejung, Nepal. After harvesting, depending on the producer, the leaves are withered in the sun for a certain time before being rolled. The leaves are then folded and rolled to stir the juices within them and allow the oxidation process to 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 rest the tea is ready to be enjoyed. We strongly recommend infusing this tea using the traditional Chinese method (gong fu cha) to enjoy these leaves to the fullest. Following this preparation, 5.5 grams of leaves (about 4 teaspoons) can be used in a 100 ml gaiwan to obtain multiple infusions with different flavors. After quickly rinsing the leaves in 100°C water, you can begin with a first infusion of 15 seconds. Keeping the water at the same temperature, increase the infusion time each time by 10 seconds compared to the previous infusion (15 - 25 - 35 ...). This tea lasts 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 water for an infusion time of one and a half minutes. The tea can be filtered to make tasting easier. The infusion times mentioned above are also 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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