Description
click picture/s to enlarge
Kanchanjangha Noir
Kanchanjangha Noir is a robust black tea hailing from Kanchanjangha Tea Estate and Research Center in Nepal. It is renowned for its lively fruity and floral aromas complemented by subtle caramel undertones. This exceptional tea presents a delightful medley of flavors, with distinct notes of raisins, cherry, and dark chocolate that linger on the palate. Crafted as a tribute to Ratna Rai, the oldest employee in the garden’s own tea factory, Kanchanjangha Noir epitomizes the dedication and heritage of Nepal’s tea craftsmanship.
In 2022, the has won an award as “AVPA Gourmet Product”.
click picture/s to enlarge
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.
click picture/s to enlarge
The Processing
The production of Kanchanjangha Noir Black Tea follows a time-honored method that has remained consistent for over three decades. Our current factory manager learned this processing technique from a veteran tea maker in Darjeeling. As a result, the essence, character, and profile closely resemble that of Darjeeling Second Flush. However, what sets this tea apart is the unique terroir of the Kanchanjangha foothills, imparting distinct individuality and exceptional qualities to it.
Principally, the production of Kanchanjangha Noir Black Tea adheres to the classic black tea processing sequence. This in turn breaks down to basically 4 main stages: withering, rolling, oxidation, and drying. During the summer season, two leaves and a bud are picked from each bush at weekly intervals. This period represents the peak maturity of the tea bushes, making it the busiest time for production. The freshly plucked leaves are carefully withered in troughs for several hours, or sometimes overnight, depending on the leaf type and season. After most of the water has evaporated, the leaves are rolled in a machine to break and bruise them, allowing them to react with oxygen. Following a rolling process of about thirty minutes, the tea is left to oxidize for several hours, depending on the desired characteristics of the black tea. Once oxidation is optimal, the tea leaves undergo gentle drying in a dryer machine.
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 Kumiari Gold black in a tea pot with boiling hot water (90°C-100°C). Then let infuse for 3-5 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!
For more teas from Nepal, please visit
Pedro –
I prepared it following Thomas’s instructions. This tea stands out for its beautiful color and an aroma that we, as a group, associated with notes of candied orange, raisins, or quince (keeping in mind, of course, that aroma perception is subjective). In terms of flavor, it offers a woody and somewhat flat profile, yet no less interesting for it, but rather distinct. The aftertaste is pronounced. Its unique character makes it a worthy recommendation.
oskar –
I use 5 grams, courtesy of Thomas, for 200ml of water.
I make a rather short first infusion, about 2 minutes. The tea is extremely balanced, without astringency, very dense and pleasant, I find it has an interesting slightly spicy background, which gives it its own character.
The second infusion takes longer and offers us a tea of ​​lower density but with a touch of pleasant tannicity to compensate for it. The nuances in the mouth are also moderated.
A third infusion with a little less water and granpa style still offers some final enjoyment.