This red banana tea from Nepal, in addition to coming from a region that is still little known in the West and being grown and produced at high altitudes, also has the distinction of being oxidized wrapped in banana leaves. The processing of camellia leaves involves being wrapped in banana leaves during the time when enzymes oxidize, creating larger compounds that give the leaves their characteristic brown color and tannic flavor. This experimental technique leads to the result of slightly lowering the temperature at which certain oxidation reactions take place, best preserving some of the sweeter and more aromatic flavors of this product.
In addition to oxidation, thanks to the protection given by the banana leaves, the tea also undergoes a quick roasting process that further develops the sweetness of the product and reduces the impact of tannins. Tasting the tea, in fact, the first notes that will be perceived will be fruity ones, accompanied by a light roasted note of cocoa. Later, in the aftertaste, you will be able to notice how these two elements merge, creating a creamy sensation that may be reminiscent of the full-bodied sweetness of banana.
Location of origin
Taplejung, Nepal
Production
After harvesting, the leaves are left to wither in the sun for a certain period, depending on the producer, before moving on to the folding stage. The leaves are then folded and rolled so that the juices within them stir and the oxidation process can begin. Next, the leaves are fermented in the banana leaves for 20 hours. Once the leaves reach their typical brown color, the residual internal moisture is removed and, after a few days of rest, the tea is ready to be consumed.
Preparation
We strongly recommend infusing this tea according to the traditional Chinese method (gong fu cha) to enjoy these leaves at their best. Following this preparation, 5.5 grams of leaves (about 4 teaspoons) can be used in a gaiwan of about 100 ml to obtain multiple infusions with different tastes. After a quick rinse of the leaves in water at 100°C, a first infusion of 15 seconds can be made and, keeping the water at the same temperature, you can continue by increasing the time each time by 10 seconds from the previous infusion (15 - 25 - 35 ...).
This tea has a longevity of about 5 infusions.
For a classical preparation according to the Western style, we recommend 3 grams of leaves (about 2 teaspoons) in a 150 ml cup with water at 100°C for an infusion time of one and a half minutes.
The tea can be filtered for easier tasting and also the above infusion times are meant to be purely indicative, so you can also adjust according to your personal taste.
We recommend storing the tea in a cool, dry place, away from direct sunlight.
