Green Pearls

Kanchanjangha Tea Estate and Research Center Pvt. Ltd. (KTERC). KTERC is the first certified organic tea garden in Nepal that was established in 1984 by Mr. Deepak Prakash Baskota to rid his community of poverty. It remains a model social enterprise still today, that runs on cooperative infrastructure and is truly focused on the people and planet before profit.

The production of our Green Tea is both simple and artful. It starts with the careful plucking of only the finest two leaves and a bud from each tea bush. These fresh leaves are swiftly transported to the processing factory to minimize exposure to oxygen, which could otherwise trigger unwanted oxidation. The leaves are briefly placed in withering troughs before being transferred to an enzymer machine. The enzymer uses dry heat to draw out moisture, halting the oxidation process that would turn the green leaves brown, creating black tea. This step is key in developing the tea's signature smoky and nutty flavors while giving the leaves a softer appearance.

Next, the softened leaves undergo a brief rolling process, shaping the tea and releasing essential oils. Although green tea typically avoids oxidation, we allow the rolled leaves to rest for 15-20 minutes before the final drying phase. This resting period is crucial, as it enhances the buttery, toasty notes that define the tea. The expertise of our tea makers, with over decades of experience, ensures the tea is dried at just the right moment to capture its peak flavors.

Our tea garden is nestled in the foothills of Mt. Kanchenjunga, the third highest mountain in the world, in the eastern part of Nepal. Located precisely near the western borders of Darjeeling, India and north of the Illam, the most famous tea growing region in Nepal, our small village enjoys the best of both worlds. Situated at an altitude of 1300-1800 meters (4,200 - 6000 feet), the area enjoys a pristine himalayan climatic conditions to produce highly unique and aromatic teas.