Description
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Ganesha Green Tea
Ganesha Green is the signature green tea of Kanchanjangha Tea Estate and Research Center in Nepal. It is a medium-bodied, naturally-grown loose-leaf green tea with a delicate smoky and nutty aroma reminiscent of pine and grilled macadamia nuts. This tea is naturally low in caffeine, baosting unique buttery-sweet and toasty notes, accompanied by distinct marine flavors of kelp and seaweed.
Named after Ganesha, the elephant-headed deity in Hinduism associated with wisdom, success, and good luck, this tea is dedicated to Rita Baskota, a heir to the tradition-rich family business. Rita is the first and youngest supervisor in the tea garden. As such, she embodies the sweetness and humility reflected in this organic green tea, while at the same time serving as a role model for young women aspiring to management roles in the tea industry.
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The Tea Garden – Kanchanjangha Tea Estate & Research Center
Kanchanjangha Tea Estate and Research Center is the first certified organic tea garden in Nepal. Established in 1984 by Mr. Deepak Prakash Baskota to rid his community of poverty, it remains a model social enterprise today, running on cooperative infrastructure and focusing on people and the planet before profit.
The tea garden produces high-quality organic teas, including black, green, white, and oolong teas. Situated in the foothills of Mount Kanchenjunga, the third highest mountain in the world, at an altitude of 1300-1800 meters (4,200 – 6000 feet), it benefits from pristine Himalayan climatic conditions, contributing to the unique terroir of the highly aromatic teas produced there.
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The Processing
The production process of Ganesha Green Tea basically follows the classic green tea processing sequence. At this, the process constitutes a felicitous combination of simplicity and artistry. It commences with the meticulous plucking of only the top two leaves and a bud from each tea bush. To minimize exposure to oxygen, the freshly picked green leaves are brought to the processing facility immediately. Upon arrival, the leaves are briefly withered in so-called withering troughs. The enzymatic oxidation processes in the tea leaf are then stopped by supplying dry heat from the dryer machine. This not only preserves the green color of the tea leaves, but also their ingredients in their original, natural form. The process also intensifies the tea’s nutty flavors and gives it a smoother appearance.
The leaves, which have become supple through wilting, then go through a short rolling process. This serves to shape the tea leaves and promotes the release of essential oils. Although green teas typcially do not undergo oxidation, we allow the rolled tea to rest for 15-20 minutes before entering the final drying process. This short resting time is crucial for the development of the buttery and toasty aromas characteristic of this naturally cultivated green tea. The tea maker’s decades of experience are crucial for shaping the optimal taste expression that elevates tea production to an art form
The Producer – Nepal Tea Collective
The Initial Spark
In the 1960s, a 15-year-old named Mr. Deepak Prakash Baskota visited the Darjeeling Hills in India. There, he was particularly inspired by the tea plantation and business. Returning to his village, Phidim, in Eastern Nepal, he envisioned starting a tea farm to alleviate poverty in his community. However, his initial pitch to villagers in the early 1970s was met with rejection. Undeterred, in the late 1970s, Mr. Baskota began planting tea seeds in his own backyard with his wife and friends. By 1984, he established the first Certified Organic Tea Garden in Nepal, Kanchanjangha Tea Estate, after more than 100 farmers pooled their lands.
A Success Story
In 1991, Nischal Baskota, the youngest son of Deepak and Dambar Baskota, was born in the tea farm. After graduating from college in the US in 2015, Nishchal returned to Nepal. There, he opened the first tea bar in the country while also venturing into local tea marketing. In 2016, he founded Nepal Tea Collective, leveraging his knowledge of the local tea industry and aiming to establish an identity for Nepali teas. The following year, in 2017, Nepal Tea successfully launched one of the biggest Kickstarter campaign in the tea industry. The related crowdfunding campaign met the support of nearly 500 backers.
In the Cups of the World
Following the Kickstarter success, Nepal Tea Collective began to see significant recognition and growth. In 2018, their chai blend, Nepali Breakfast, gained recognition among the top 10 teas. Soon after, in in 2019, their white tea, White Prakash, won a bronze medal at the Global Tea Championship. Despite the challenges posed by the COVID-19 pandemic in 2020, Nepal Tea adapted and expanded. When finally establishing a new office and warehouse in Long Island City, NY. By 2023, the company had grown into a twelve-member team with specialized talents in finance, marketing, design, and logistics, ensuring the continued success and global reach of Nepal’s finest teas. In this way, the tea from the footsteps of the Kanchanjangha has finally made it into the cups of tea lovers worldwide. And, last but not least, into Siam Tea Shop!
Preparation
Initially poor 2-3g/100ml Ganesha Green in a tea pot with boiling hot water (90°C-100°C). Then let infuse for 1-2 minutes, according to taste preference, for a delicious intensive first steep. After this, a subsequent infusion does a lot more than just keeping the pleasant aftertaste alive!
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oskar (verified owner) –
This tea has an unbeatable appearance and aroma straight out of the box. It is aromatic and has green nuances with complexity.
I used 5 grams of tea for about 220 ml of water and the times and temperatures mentioned by Thomas (90ºC) the first infusion was just over 1 minute.
This is one of those teas that is not trivial to infuse, be careful with these details or something can go wrong.
Its profile is that of a classic large-leaf green tea from Nepal/India with a certain plus, perhaps due to its cultivation, in the form of a good aromatic complexity that, unfortunately, is somewhat less transferred to its taste in the mouth, where it shows body and strength in the form of some astringency that must be well controlled when infusing. It has a finish with a good sample of pleasant sweetness and astringency.
Three good infusions are perfectly possible.