White Prakash

Quantity of tea leaves: 3 gram
Temperature of water: 80°
Infusion time: 3 minutes
Maximum number of infusions: 2 times

Begin by heating water to 80°C, the ideal temperature range to unlock the delicate and nuanced flavours of White Prakash. For a Western-style brew, place about 3 grams of White Prakash leaves into your teapot or infuser (about 250 ml), ensuring there is ample 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.

Enjoy up to two infusions, maintaining the water temperature at 80°C and slightly extending the brewing time for the second infusion to fully appreciate the tea’s complex profile. If you are brewing it using the Eastern gong fu cha method, use around 3-5 g of leaf for your gaiwan or small teapot (around 120 ml). This method will reveal the tea’s intricate layers and bring out its delicate, complex flavours.

No matter the brewing technique, White Prakash will consistently deliver a beautiful infusion with a sweet and unique taste.

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

White Prakash offers a sensory experience that delights with its rich and nuanced flavours. The dry leaves, covered in delicate trichomes, exude a soft velvet texture and emit a complex aroma of pepper, sugar, and fresh flowers.

As the leaves warm, the fragrance intensifies, revealing notes of malty sweetness reminiscent of clover honey. Upon the first steep, the tea unfurls into a velvety blend of vanilla and light honey, with a lingering floral essence. The initial sips are floral-forward with a subtle undertone of grape, while the smooth, buttery finish carries a faint touch of hay. As the infusions progress, fruity notes emerge, evoking apricot and cantaloupe, accompanied by a crisp and refreshing astringency that gently tingles the palate.

The tea’s full-bodied nature, unusual for a white tea, is underscored by a pervasive honeyed sweetness that persists through multiple steeps. The liquor brews to a pale gold, with a soft, sweet taste and a cooling, menthol-like finish. Vanilla and honeysuckle notes dominate the cup, creating an aromatic profile that is both calming and captivating.

With its layered complexity and aromatic depth, White Prakash is a perfect choice for those who enjoy robust white teas or lighter Taiwanese oolongs, offering a truly memorable tasting experience.

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.

White Prakash is a distinctive tea crafted with the “one bud and two leaves” plucking standard, ensuring a full-bodied and rich flavour profile. Unlike traditional white teas, which typically involve minimal processing, White Prakash undergoes a unique method that sets it apart. The tender leaves, plucked during the spring and summer flushes, are naturally withered before being gently rolled under low-medium pressure.

This brief rolling process, lasting 8-10 minutes, allows the leaves to release essential oils, infusing the tea with a fresh floral aroma. The drying process then locks in these vibrant aromas, creating a tea that some liken to a “Silvery Oolong” due to its complexity and depth.

Named after Deepak Prakash Baskota, the founder of Kanchanjangha Tea Estate, White Prakash is a tribute to his pioneering spirit in Nepal’s organic and cooperative movements, embodying the brightness and guidance he has provided to his community and country.

White Prakash has garnered numerous accolades, including the 2024 Great Taste award, Gold at the 2023 and 2019 Toronto Tea Festival, Silver at the 2024 and 2020 Toronto Tea Festival, 4th Prize at the AVPA in Paris, and Bronze at the 2019 Global Tea Championships.

Read more about white tea in our blog.

Properly storing the White Prakash 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.