Organic red (black) banana tea from Nepal

This red banana tea from Nepal, in addition to coming from a region still little known in the West and being grown and produced at high altitudes, also has the distinction of being oxidized wrapped in banana leaves. The processing of camellia leaves involves being wrapped in banana leaves during the time when the enzymes oxidize, creating larger compounds that give the leaves their characteristic brown color and tannic flavor. This experimental technique results in slightly lowering the temperature at which certain oxidation reactions occur, best preserving some of the sweeter, more aromatic flavors of this product.

In addition to oxidation, due to the protection given by the banana leaves, the tea also undergoes rapid roasting, which further develops the sweetness of the product and reduces the impact of tannins. Tasting the tea, in fact, the first notes that will be perceived will be fruity ones, accompanied by a light roasted note of cocoa. Later, in the aftertaste, you will be able to notice how these two elements merge, creating a creamy sensation that may remind you of the full-bodied sweetness of banana.

Place of origin

Taplejung, Nepal

Production

After harvesting, the leaves are allowed to wither in the sun for a period of time, depending on the producer, before moving on to the folding stage. The leaves are then folded and rolled so that the juices inside them stir and the oxidation process can begin. Next, the leaves are fermented in the banana leaves for 20 hours. Once the leaves reach their typical brown color, the remaining internal moisture is removed, and after a few days of rest, the tea is ready to be consumed.

How to prepare

We strongly recommend infusing this tea according to the traditional Chinese method (gong fu cha) to best enjoy these leaves. Following this preparation, you can use 5.5 grams of leaves (about 4 teaspoons) in a gaiwan of about 100 ml to obtain multiple infusions with different tastes. After a quick rinse of the leaves in water at 100°C, a first infusion of 15 seconds can be made and, keeping the water at the same temperature, you can continue by increasing the time by 10 seconds each time compared to the previous infusion (15 – 25 – 35 …).

This tea has a longevity of about 5 infusions.

For a classic preparation according to the Western style, we recommend 3 grams of leaves (about 2 teaspoons) in a 150-mL cup with water at 100°C for an infusion time of one and a half minutes.

The tea can be filtered for ease of tasting, and the above brewing times are also meant to be purely indicative, so you can also adjust according to your personal taste.

We recommend storing the tea in a cool, dry place, away from direct sunlight.