Nepali Chai

Quantity of tea leaves: 2 gram
Temperature of water: 95°
Infusion time: 5 minutes
Maximum number of infusions: 2 times

To fully experience the rich and complex flavours of Nepali Chai, begin by heating water to 95°C, the ideal temperature to unlock its multifaceted notes. If brewing Western style, use about 2 grams of tea leaves per 250 ml of water in your teapot or infuser, allowing ample space for the leaves to unfurl and release their essence. Pour the hot water over the leaves and steep for 5 minutes.

As you enjoy your first cup of Nepali Chai, take a moment to savour the authentic taste of masala chai, or “chiya,” as it’s known in Nepal. For subsequent infusions, maintain the water temperature at 95-100°C to enjoy up to two additional brews.

For a traditional masala chai experience, bring water to a boil on the stove and add your Nepali Chai leaves. Let the tea simmer gently for a few minutes to fully extract the flavours. Next, add milk and return the mixture to a gentle boil, allowing the tea and milk to blend harmoniously. Sweeten to taste with your preferred sweetener—sugar, honey, or jaggery—before straining into your cup. This method brings out the bold, spiced character of the chai, immersing you in the comforting warmth of Nepalese tea culture.

Read more about how to brew a delicious cup of tea.

Nepali Chai presents a sensory journey that is both warming and invigorating, perfect for lovers of masala chai.
The dry blend greets you with an inviting aroma, dominated by warm spices such as ginger and black cardamom, complemented by the subtle earthiness of the organic black tea leaves. Hints of cinnamon leaf and black pepper add layers of complexity, creating a bouquet that is rich, spicy, and slightly smoky.

Upon brewing, the infusion reveals a deep amber liquor, releasing a harmonious blend of spicy and sweet notes. The aroma evolves to include hints of gingerbread and toasted spices, reminiscent of cosy mornings and home-baked treats.

The first sip of Nepali Chai offers a robust and full-bodied experience, where the boldness of the black tea is beautifully balanced by the warmth of the spices. Ginger provides a lively kick that awakens the palate, while cinnamon leaf and black cardamom impart a gentle sweetness and depth, adding a soothing character to the brew.

While Nepali Chai forgoes some traditional Indian masala chai spices like green cardamom, cloves, and star anise, it offers a unique and simpler perspective on chai, delivering a beautifully balanced and aromatic cup that reflects the rustic elegance of Nepalese tea culture.

Nestled in the foothills of the mighty Himalayas, Nepal’s tea gardens are a relatively recent yet significant addition to the global tea landscape. Although tea cultivation in Nepal dates back to the mid-19th century, it wasn’t until the 1950s that the industry began to take shape with the establishment of the Tea Coffee Development Board. Most of Nepal’s tea is grown in the eastern region, near the border with India’s renowned Darjeeling region, sharing similar climatic conditions but developing its unique identity.

Nepal’s teas, particularly those from high-altitude regions like Ilam, are celebrated for their distinctive floral notes, attributed to the region’s virgin acidic soil, young tea bushes, and micro-climate. The country is now gaining recognition for its orthodox teas, which offer a nuanced flavour profile distinct from its more famous neighbours.

At the heart of Nepal’s tea revolution lies the Kanchanjangha Tea Estate and Research Centre (KTERC), established in 1984 by Deepak Prakash Baskota. Inspired by the thriving tea gardens of Darjeeling, Baskota returned to his village of Phidim with a vision to elevate the local community out of poverty.

Situated between 1,300 and 1,800 metres above sea level, KTERC became Nepal’s first organically certified tea garden, thanks to Baskota’s pioneering approach to organic farming. The estate, located at the foot of Mount Kanchenjunga, the world’s third-highest mountain, benefits from pristine air, abundant rainfall, and fertile soil, producing some of Nepal’s finest teas.

KTERC is more than just a tea garden; it is a social enterprise that empowers local farmers, offering them ownership opportunities and a better quality of life through sustainable agriculture. Building on the legacy of KTERC, the Nepal Tea Collective was founded by Nishchal Banskota, son of Deepak Prakash Baskota, to bring Nepali teas to the global stage.

The Collective’s mission is twofold: to create a unique identity for Nepali tea, distinguishing it from its Indian and Chinese counterparts, and to establish a transparent, traceable supply chain that directly benefits the farmers, ensuring fair prices for farmers and promoting sustainable development in rural Nepal.

Read more about Kanchanjangha Tea Estate.

The Nepali Chai is a harmonious blend of organic black tea and spices, all sourced from Nepal, including ginger, black cardamom, cinnamon leaf, and black pepper. This blend is crafted from our Kanchanjangha Noir organic black tea, which is produced using traditional techniques passed down over 30 years, ensuring a rich, robust character reminiscent of Darjeeling’s Second Flush but with a fresher, more floral undertone due to the younger tea bushes in Nepal.

The tea leaves, harvested during the summer when the tea bushes are at peak maturity, undergo a meticulous process of withering, rolling, oxidation, and drying. After withering, the leaves are rolled to bruise the cells, allowing them to oxidise and develop their rich, complex flavour. Once the optimal oxidation is achieved, the leaves are carefully dried, capturing the peak aromas and flavors.

This classic black tea is then blended with spices, reflecting a new tradition in Nepalese tea culture, where households typically mixed their own spices. The result is a bold, flavorful Nepali Chai that has gained both local and international acclaim, offering a true taste of Nepal with every sip.

Read more about black tea in our blog.

Properly storing the Nepali Chai tea leaves and herbs is crucial to retain its freshness and flavor. The key is to protect them from the elements that can compromise their quality: air, heat, light, and moisture.

Read more about how to store loose-leaf tea.