Most people don’t know that all tea comes from the same plant. It is called the Camellia sinensis, and it is grown across the world to produce many different types of teas. While the processing of the tea leaves determines what type of tea the leaves will become (black, green, white, oolong, etc.), the growing location also plays a major role in the flavor of the tea. Terroir is the reason that you can have two different cups of black tea that taste dramatically different!
The Role of Terroir in Nepali Tea
Terroir describes the different environmental factors that contribute to the flavor and character of a product. The term was originally used by French winemakers and comes from the French word “terre,” meaning land. While it was initially used to describe wine, the term has been adopted into the tea, coffee, cheese, and chocolate industries. To delve deeper into how terroir specifically impacts tea cultivation, check out our detailed blog on How Terroir Elevates Nepali Tea Flavor and Quality.
Climate: The First Factor in Flavor
The first factor that affects the taste of tea is the climate. Tea plants can only grow in places with warm, humid climates. However, if the weather in the region has no variation at all, the tea grown there will taste too simple and flat. Some climatic variation is essential in the development of complex tasting notes that make each tea unique. This is because climatic stress triggers the release of secondary metabolites in the leaves, creating unique and interesting flavors.
Altitude: Elevating Tea Quality
Similarly to climate, altitude can trigger stress responses in tea plants. Higher altitudes are exposed to higher amounts of UV radiation and more dramatic temperature variations, which also trigger secondary metabolites in tea. Nepali tea, particularly from high-altitude regions like Ilam, benefits greatly from this, producing distinctive and rich flavors.
Soil: The Foundation of Flavor
The soil that tea is grown in can vary dramatically and depends on the bedrock beneath the land. The mineral content of the soil is reflected in the tea, and minerality in tea is a sought-after trait. The nutrients in the soil are also carried directly into the tea plant through the roots, so teas grown in nutrient-rich soils will provide extra health benefits!
Latitude: The Cycle of Harvest
Latitude, or the distance from the equator, determines how many flushes of tea there are in a year. Teas grown on the equator can be harvested all year since there are no seasonal changes. Teas grown further north or south can go through a dormant phase with intense climatic stress, producing a lot of secondary metabolites. The teas produced right after the dormant phase at the beginning of spring, known as first flush teas, can be the most coveted and expensive teas in the world!
Taste the Distinction of Nepali Tea
Two tea plants with the same genetic material can produce dramatically different cups of tea depending on where they are grown! Nepali tea, with its unique terroir, offers a wide range of flavors that reflect its rich growing conditions. Next time you enjoy a cup of tea, take a minute to think about where it was grown and see if you can taste the distinction that it makes. You don’t have to be a tea expert to appreciate the complexities and flavors of teas from around the world.
Explore the World of Nepali Tea Traders
Nepali tea traders and tea collectives offer some of the finest teas available, reflecting the unique terroir of Nepal. By choosing tea from Nepal, you are not only enjoying a delicious beverage but also supporting sustainable practices and local communities.Discover the rich flavors and benefits of Nepali tea. Whether you are a casual drinker or a tea connoisseur, the unique characteristics of tea from Nepal will elevate your tea-drinking experience.
