Organic Black Tea - Banana from Nepal 50g

This red tea from Nepal shows particular and atypical flavors because its leaves, during the processing, ferment for some hours wrappe in banano leaves. The innovative style of fermentation used on this product is still developing but, meanwhile, it gives us an infuse with significantly greater fruity notes.

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this red tea from Nepal beside coming from a still unknown region here in the west and being grown and product at an high altitude it has the particularity of being oxidized wrapped in banana leaves. The processing which the camelia's leaves undergo consist in wrapping their with giant banana's leaves while the enzymes are oxidizing and so forming the bigger chemical composts that give the brown color to the leaves and their characteristic tannic flavor. This experimental technique has the result of slightly turning down the heat during the oxidation phase and so preserving some sweet and aromatic feature of the product. Beside this function, thanks to the protection of the banana's leaves, the producer gives also a little roast to the product in order to exalt even more the sweetness and reducing the tannic impact. Tasting the infuse, in fact, the first noticeable things on the palate are the shades of sweetness together with a light roast cocoa aroma. Then, in the aftertaste, it will be possible to taste these two elements going together and giving a creamy sweetness which can be similar to the one of a banana.

Place of origin

Taplejung, Nepal


After the harvest the leaves wither under the sunlight for a certain period of time depending on the tea master wisdom before going through a bending phase. The leaves are pressed and rolled to mix the vegetal juices in their and so cause the beginning of the oxidation process. When the leaves obtain the typical dark brown color the last humidity is dried out and after some days the tea is ready to be 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 5,5 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 90°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 ...)

These 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 100°C water for a steeping time of one minute and a 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.

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


  • Temperature


  • Infusion



  • Gaiwan

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

  • Mug

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


  • Oxidation


  • Caffeine

    Caffeine middle


  • Origin: Nepal

  • Taste: Fruity/malted

  • Instants: Drink


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