Nepal tea industry has been slow to develop, but the fantastic, little-known, Darjeeling-style teas from this fabled Himalayan land are starting to make waves. This wonderfully complex tea, from the Fikkal tea estate in Ilam, delivers an amazing jammy sweetness, and pepper, caramel and almond flavours that linger tantalisingly on the tongue.
"Love and scandal are the best sweeteners of tea."
Henry Fielding, Love in Several Masques
Net Wt. 100 g
Teas from Ilam, in eastern Nepal, have gained worldwide recognition in the past ten years. The area’s high altitude, moist climate, mineral rich soils and young bushes create a delightful brew. From the Fikkal estate, these tan leaves scattered with silver-gold tips, yield a fragrant, Darjeeling-style liquor with a muscatel character. Flavourful with a woody cedar edge, it fills the mouth with layers of fruit jam, almonds and caramel.
Ilam District, with similar growing conditions to neighbouring Darjeeling, grows the best leaf in Nepal. In 1863 Gajraj Singh Thapa, administrator of Ilam, planted Nepal’s first two tea gardens there, with saplings his brother-in-law, the Prime Minister, had been given by the Chinese Emperor. For decades there was little expansion, partly due to Nepal’s remoteness – lack of roads meant tea exports had to be transported on foot. But today eco-friendly methods and young plantations in their prime producing exceptional quality leaves, mean Ilam teas are gaining connoisseurs’ attention.
A 100 gram pack of White Monkey will produce 66 cups of tea, using 3 grams of tea per cup. The tea can be infused twice.
Infuse one rounded teaspoon per cup for 3-4 mins in water just reaching the boil (95-98°C). Can be drunk black or with milk, morning or afternoon. Perfect for afternoon tea with lighter biscuits and cakes.
