Issue link: http://read.dmtmag.com/i/658240
58 STiR tea & coffee industry international / Issue 2, 2016 (April/May) Nepal is blessed with high altitude sun providing intense UV radiation. Dhulagiri white tea A Nepalese tea worker hand plucks tea their land and now produce high quality organic teas. And in Terthathum, approxi- mately 616 smallholder farmers grow tea on 231 hectares and process their leaf in their own two mini tea-processing factories. Weather patterns in Eastern Nepal are similar to those in Darjeeling and the tea seasons correspond accordingly. First flush teas are harvested in late March and early April and give black teas that are light and refined, slightly grassy with suggestions of lemon, apricot and peaches. Second flush teas, picked from mid May to mid July, give liquors that are rounded, fruity and mellow, with muscatel notes; late summer teas that grow while the rain tumbles persistently down are stronger and more full-bodied, with a honeyed sweet- ness. Teas gathered in the autumn months of October and November are tangy, spicy, and sweet. Other specialty black teas from the region are smooth, rich, and sweet with malty notes and hints of caramel. Greens have a bright, mild freshness, oolongs can be sweet, mellow and complex with slight suggestions of earthiness, and whites are crisp and elegant with nutty and citrus notes. The teas are harvested only four times a year and the plants are less stressed than in other regions, and this has a positive impact on flavor and nutrient levels. In studies conducted on black and white teas, Dr Wendell, pharmacology professor at Shenandoah University, US, has found that the altitude, the soil and the youth of Nepal's tea bushes give the teas higher levels of antioxidants and L-theanine. Development of the tea industry Nepali farmers have a deep respect for nature and their fellow man and this has helped to build a successful sustainable tea industry here. The farmers follow a strict code of conduct for orthodox tea production, processing and market promotion, and this aims to ensure that the quality of Nepali teas matches international standards, that farmers work for the conservation of bio-diversity and soil fertility, that they respect the pro- duction system and maintain their commitment to high standards. The code also aims to guarantee that there is no child labor in the tea industry, no caste system, and no gender and social discrimination, and it supports the empower- ment of women and child education. Gradually, despite the problems caused by the remoteness of the tea regions, the lack of reliable roads, the challenges of transporting the teas out of this landlocked country into the international market, and the unex- pected devastation caused by the 2015 earthquake (which did not affect the tea areas as much but badly damaged the country's infrastructure), the specialty teas are now finding their way to new customers. Three people have played an important part in spreading the word about the im- pressive teas Nepal is now making. One of them is Maggie Le Beau who founded as well as white, green and oolong variet- ies. Ilam accounts for 85% of the coun- try's orthodox teas. Dhankuta's three most famous gar- dens are Guranse, Jun Chiyabari, and Ku- wapani. All grow their own teas as well as buying and processing fresh leaf grown by nearby smallholder farmers, who also grow maize, citrus fruits, ginger, and veg- etables. Panchthar shares a border with Darjeeling and Sikkim, and farmers there grow cardamom, medicinal plants and tea. Pathivara Tea Estate enjoys stunning views of snow-capped Mount Kumbha- karna, the world's 32nd highest moun- tain at 25,295 feet (7,710 meters). The Kanchanjangha Tea Estate and Research Centre was founded here in 1980 by a group of 100 smallholders who pooled