Tea export from Nepal

Tea has been grown for a very long time in Nepal, starting in 1863 with the founding of the Ilam Tea
Estate in the hills of the Ilam District. The first tea plants in Nepal, according to historians, are thought to
have been created from seeds gifted by the Chinese Emperor to Jung Bahadur Rana, who was Nepal's de
facto ruler at the time and the country's prime minister. Tea plantations in Nepal are thought to have
begun in the same decade as those in India's Darjeeling Hills. Nepal primarily cultivates three different
kinds of tea: Camellia sinesis for orthodox tea, Camelia asamica and C. asamica spp lasiocalyx for CTC.
Darjeeling Tea and Nepali Orthodox Tea resemble one other in terms of flavor, scent, and appearance.
The Darjeeling region and the eastern zones of Nepal, which produce the majority of Nepal's tea, are
located next to each other and have a lot of the same physical and geological characteristics, which
accounts for the similarities.

Nepali orthodox tea is known for its exquisite, "tippy" quality and priceless flavors because of the
profusion of fine hairy growth (pubescence) on the underside of the leaves, on the bud, and occasionally
even on the stalk. Similar to how CTC Tea from Nepal is renowned for its potent, vibrant, and flavorful
libation. Nepal tea is, in fact, the emblem of excellence from the Himalayas. 23,821 MT of tea are
produced annually in Nepal. Eastern Nepal's five districts of Jhapa, Ilam, Panchthar, Dhankuta, and
Terathum are where tea is mostly farmed. The majority of Nepal's tea is produced in Jhapa, which
accounts for more than 75% of the nation's total production. Ilam contributes about 16% of Nepal's total
tea output.