Black Pearl

Sharad Subba of Jasbire Tea Garden in Illam, Nepal.

Sharad has spent more than 20 years in the tea garden. Starting as a tea plucker and now a tea maker and owner of a factory, he employs 15 workers and buys green leaves from over 72 farmers. Sharad says that tea is his life. He really cannot imagine a life without it. He says, “We don’t make tea, nature does that herself. Our only job is to identify them.”

He wants to grow Jasbire Tea Garden’s impact and pass on the legacy to his young son. He believes his practice of tea to be the “Art of Tea”, that will be backed by the modern understanding of science, brought in by his son.

The process begins with the careful selection of mature tea leaves, ensuring optimal flavor development. These leaves undergo withering, where they are spread out and allowed to lose 50-55% of their moisture, preparing them for the very delicate shaping process.

Once sufficiently softened, the leaves are rolled, initiating oxidation for over 5-6 hours. This fermentation step is carefully monitored to develop the tea’s rich, complex flavor and aroma. The partially fermented leaves are then shaped into their signature pearls using a specialized shaping machine, ensuring consistency and a unique appearance. Finally, the pearls are dried to lock in their bold flavors. It’s a process that transforms mature leaves into a luxurious and rare tea experience.

Jasbire Tea Village, Maipokhari, Nepal

Black Pearl Tea is perfect for connoisseurs and anyone looking to elevate their tea rituals. With its bold molasses, sweet grape, and cardamom spice notes, it caters to tea enthusiasts who appreciate craftsmanship, rich flavors, and the unique charm of hand-shaped tea pearls.