Oolong Tea Hand Made from Nepal 50g

The Nepalese hand made oolong is a tea which thankful to the care recieved during the processing developes a singular sweetness perfectly balanced with the other flavors coming from the infused leaves.




This Nepalese oolong tea is one of the more exclusive product of the region because of its long hand made processing. The oolong kind of tea is the one with more passages in the processing and, for this reason, often, some passages, are left to the machines. Anyway, in this specific case, the first experimental batch of leaves processed by hands gave such a stunning and valuable result that the farmers decide to process all the harvest by hand. Because of the manual effort the processing requests more time and people so, in the end, the produced obtained around thirty kilos of finished leaves. The most hard and long phases in the processing are for sure the massage of the leaves in order to activate the oxidation in the leaves and then the mixing of the vegetal mass through the time. These two actions, when make by hand, allow the producer to control better the oxidation and so conditioning in a more masterly way the flavors of the resulting infuse.

One of the most detectable feature on the palate will be the sweetness characterized by a fruity essence with some slightly acid tones which gives the complex sensation of grapes in the mouth. Besides this feature there is still a vegetal part coming from the leaves which balances the sweet impact of the infuse and will leave a fresh sensation in the aftertaste.

Place of origin

Typeplejung, Nepal


After the harvest the leaves wither under the sunlight for a brief period of time before going on bamboo trays indoor. Here it's where the oxidation process begin thanks to the tea master who rolled by hand the tea leaves on the trays. When the leaves have the desired oxidation level  they go into a oven where the enzymes related to the oxidation process are deactivated. After this phase the leaves are rolled by hand in their final form and, in the end, they rest and dry before being ready for being consumed.


We invite you to brew this tea in the traditional Chinese style (gong fu cha) in order to extract more from your leaves. Following this preparation you could use 6 grams of leaves (about 4 teaspoons) in a gaiwan of 100 ml so you can obtains more infusions with different flavors. After a brief rinse of the leaves in a 95°C water you can go with a first infusion of 15 seconds and, after that, at the same water temperature, you can do multiple infusion adding 10 seconds every steeping time (15 - 25 - 35 ...)

This leaves could be steep about 5 times.

To prepare the tea in the western style we suggest 3 grams of leaves (about 2 teaspoons) in a 150 ml cup with 95°C water for a steeping time of one minute and an half.

The tea could be filtered if you want to avoid some little piece of the leaves during the tasting time and also the steeping time we recommend here could be modify on your personal preferences.

If you want to exalt the sweetness of this tea you could try to make it rest in your cup for about a minute before drinking it.

We recommend you to store this tea in a dry and cool place avoiding the direct sun light on the leaves.


  • Temperature


  • Infusion



  • Gaiwan

    6g-100ml / 15-25-35... sec / 5 infusions

  • Mug

    3g-150ml / 90... sec / 2 infusions


  • Oxidation


  • Caffeine

    Caffeine middle


  • Origin: Nepal

  • Taste: Sweet/fruity

  • Instants: Drink


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