Kumari Gold

Quantity of tea leaves: 3 gram
Temperature of water: 90°
Infusion time: 3 minutes
Maximum number of infusions: 3 times

Begin by heating water to a temperature of 90°C, the optimal heat to bring out the rich and multifaceted flavours of Kumari Gold. If brewing the tea Western style, place about 3 grams of Kumari Gold leaves into your teapot or infuser (about 250 ml), ensuring there is enough space for the leaves to expand and release their essence. Pour the heated water over the leaves, fully covering them, and let them steep for 3 minutes for the initial infusion.

As you savour the first cup of Kumari Gold, take a moment to appreciate the exquisite flavours of caramel, honey, and baked fruits candy, accompanied by a sweet, malty aroma. For each subsequent infusion, maintain the water temperature at 90°C or higher and extend the brewing time, allowing the tea to reveal new layers of its complex profile.

Enjoy up to three infusions to fully experience this exceptional handcrafted Nepali tea. If you are brewing it using the Eastern gong fu cha method, use around 5 g of leaf for your gaiwan or small teapot (around 120 ml).

Regardless of brewing technique, Kumari Gold will consistently deliver a delicious dark amber infusion.

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

Kumari Gold offers a sensory experience that captivates both novice tea drinkers and seasoned connoisseurs.

The dry leaves, adorned with golden tips, emit a delightful aroma of caramel and brown sugar, hinting at the rich flavours to come. Upon brewing, the tea unveils a full-bodied, smooth texture, with a malty essence that is perfectly balanced by notes of baked fruit and honey. The flavour is further enriched by a toasty sweetness with subtle hints of earthiness, leading to a long-lasting, satisfying finish.

The taste profile is soft, sweet, and deep, with honey, cacao bean and fruity nuances, and the infusion reveals a clean, beautiful dark amber colour.

With minimal astringency, Kumari Gold provides a harmonious blend of warmth and depth, reminiscent of Yunnan Gold or Golden Monkey black teas, making it a perfect choice for those who appreciate golden tips teas.

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.

Kumari Gold black tea is a meticulously crafted specialty tea, known for its golden tips and unique production process.

Harvested during the second flush, only the finest terminal buds and one or two leaves are hand-plucked with care. The leaves undergo an extended withering process to reduce moisture, ensuring they remain intact during the multi-stage rolling process, which is done with varying pressures to extract essential oils and enhance the tea’s aromatic profile.

Following the 20-25 minute rolling, the leaves are oxidized for 8-10 hours, a critical step that deepens the flavour and develops the distinctive golden hue of the buds. This controlled oxidation is carefully managed by turning the leaves at intervals, which enhances the tea’s flavour complexity and colour. Finally, the tea is dried to lock in its rich aromas and flavours, resulting in a brew that is both robust and delicately nuanced. Named in honour of the living goddess

Kumari and the mother of the Nepal Tea Collective’s founder, Kumari Gold is a tribute to the women who have nurtured the estate from its humble beginnings.

Kumari Gold has earned multiple accolades, including Gold at the 2020 Toronto Tea Festival and Silver Prize at the 2022 AVPA Paris Tea Competition, as well as 93/100 score from Tea Epicure by tea specialist Tony Gebely, reflecting its exceptional quality and craftsmanship.

Read more about black tea in our blog.

Properly storing the Kumari Gold tea leaves 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.