• Development of Tea in Nepal

 

Nepal is a land locked country with its unique socio cultural and geographical features. Our nation is rich in cultural heritage, water resources and artistic land scape with beautiful scenes & scenearies. Its unique with others in many fronts. Its obivious that major population of Nepal depends on agriculture. So it always aspires to develop and promote this sector. Now a days tea sector is emersing with wide scope. And the Goverment of Nepal has also started to give the due focus on it.


The history of tea plantation in Nepal is about 1.5 century old. The legend says that the begning of tea plantation in Nepal dates back to the year 1863 when Mr.Gajaraj Singh Thapa, the chief Administrator of Illam district planted the first tea garden currently known as Illam tea estate. Budhkran tea estate was established in 1966 ( NTA 2005). Rapid plantation started in Nepal after King Birendra decleared the eastern zone as the tea Zone.

In 1992 the government established National tea and coffiee development board (NTCDB). Nepal tea association NTA , organization of tea Packagers and exporters were established in 1999. similarly Himalayan Orthodox tea producers association (HOTPA) come into existance in 1998. National Tea Policy in 2000 and NTDC were also privatized in the same year. Himalayan tea producers co-operative (HIMCOOP), Co-operative of tea exporters was established in 2009. The main ambition of all this associations is to enhance quality tea production and promote domestic and international market.
Health effects of tea   

This article only deals with the effects of tea which is made from the plant Camellia sinensis (i.e. black tea, oolong tea, green tea, and white tea). It does not deal with the effects of other plant-based infusions referred to as teas.
The health effects of tea have been examined ever since the first infusions of Camellia sinensis about 4700 years ago in China. The legendary emperor Shennong claimed in The Divine Farmer's Herb-Root Classic that Camellia sinensis infusions were useful for treating conditions including tumors, abscesses, bladder ailments, and lethargy. Possible beneficial health effects of tea consumption have been suggested and supported by some studies, but others have found no beneficial effects. The studies contrast other claims, including antinutritional effects such as preventing absorption of iron and protein, usually attributed to tannin. The vast majority of studies have been of green tea; however, some studies have been made of the other types of tea derived from Camellia sinensis, such as white, oolong, and black tea. Green tea has been claimed to be helpful for atherosclerosis, LDL cholesterol, cancer, inflammatory bowel disease, diabetes, liver disease, weight loss, neurodegenerative diseases, and even halitosis

A Few Notes About Tasting Tea


When it comes to tea, there is drinking, and there is tasting. With seemingly limitless flavors, it can be difficult to describe the true taste of tea, or at least your perception of its qualities. Researchers have identified five flavors that trigger taste sensation (sweet, bitter, sour, salty, and savory). But tasting is actually much more complex.

Choice Organic Teas conducts a tea tasting weekly for our employees. It’s a good chance to explore our own line of organic teas and to wander through the many other offerings that originate worldwide.

Here are a few tips that we following regarding the proper tasting of tea:

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Give the infused leaves a few quick sniffs. These aromas are the keys to what you will later taste. Are there any particular words that come to mind? Flowers? Chocolate? Smoke? Spice?

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Take a sip. Are those same aromas there now? Are there new things coming through? Does the flavor change from the time you sip it to after you've swallowed it?

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Try and grasp what the tea feels like in your mouth and on your tongue. Is it strong and full or light and mild? Is it drying or thirst quenching? Does it quickly disappear off of your tongue or sit around leisurely with more to say?

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Think about how the tea makes you feel. Do you feel calm? Cozy? Energized?

How Much Caffeine Is in Tea?

True tea is made from the leaves of an Asian evergreen known as Camellia sinensis. White tea, green tea, oolong tea, and black tea all come from this plant, and all contain caffeine. Our herb teas are made from other, unrelated plants and do not have any caffeine. One exception is Yerba Maté, an herb tea that does contain caffeine.

Researchers believe that in plants, caffeine works as a natural defense system to deter insects and other herbivores with the compound's bitter taste and stimulating qualities. And, not so surprisingly, it's the vulnerable, growing buds and young leaves of tea plants that manufacture the highest amounts of caffeine.

Many factors influence how much caffeine is present in plucked tea leaves. These include the growing region, plant varietal, plant age, leaf age, length of the growing season, field conditions, soil nutrients, rainfall, and stress by pests. Final caffeine content may be further affected during production of the leaves into the finished “style” (white, green, etc.).

How the tea is actually prepared plays an important role in how much caffeine makes it into your cup. Everything, from the amount of tea used to water temperature and brewing time to whether the leaves are steeped loose, in a tea bag, or strainer, becomes a factor. In general, though, more tea, hotter water, and longer steeping all contribute to more caffeine per cup.

Given all of these variables, it really is difficult to answer the question, “How much caffeine is in this tea?” Because we know that caffeine is a concern, we offer these general ranges based on some of our products. Please keep in mind that these numbers reflect varying steeping times and amounts of tea leaves per cup.

Beverage	Caffeine Per 8 oz Cup
White Tea	30-55 mg
Green Tea	35-70 mg
Oolong Tea	50-75 mg
Black Tea	60-90 mg
Coffee	150-200 mg

Our decaffeination process uses carbon dioxide naturally present in the air around us to remove most of the caffeine from the tea leaves. It's important to keep in mind that decaffeinated tea is not caffeine-free, and a trace amount of 2-4 mg per cup remains.

Loose Leaf
For loose tea, measure out one teaspoon per cup. Be sure to choose an infuser or strainer with holes small enough to contain the leaf particles. We’ve found the disposable t-sac filter papers to be an excellent option (and they can be composted).

Why should you go organic?
For You and Your Family! Organic foods are grown without the use of synthetic pesticides, chemical fertilizers or genetically engineered ingredients.

For the Planet! Organic Farming helps keep air, water, and soil clean by not using synthetic pesticides or chemical fertilizers.

It's Easy! There are many organic options to choose from.

What is organic?

Organic refers to the way agricultural products and foods are grown and processed. Organic production is based on a system of farming that maintains and replenishes soil fertility without the use of toxic and persistent pesticides and fertilizers. To maintain the integrity of the final product, organic foods are minimally processed without artificial ingredients, preservatives, or irradiation. The "organic" food label identifies food grown with practices that:
Don't use synthetic pesticides, herbicides and soil fumigants.
Don't use genetic engineering
Don't use sewage sludge as fertilizer
Do improve the quality and fertility of the soil
Do protect water quality
Do reduce soil erosion
Do rely on natural biological systems for pest and weed control
Do reduce the impact of agriculture on our environment
Do produce high quality, great tasting food

Do the terms "natural" and "organic" mean the same thing?
No. According to the USAD, the terms "natural" and "organic" are not interchangeable. Only food labeled "organic" meets USAD's national organic standards. While other claims, such as "natural," "free-range," and "hormone-free," can still appear on food labels these terms should not be confused with "organic."

Is organic food better for consumers and the environment?
By eating organic foods, you limit your exposure to synthetic insecticides, fungicides and herbicides, because these chemicals are not applied to organic crops. Additionally by eating organic foods, you limit your intake of growth hormones and antibiotics, because organic meat and dairy farmers are prohibited from using hormones and antibiotics in organic livestock and dairy production. Finally by eating organic foods, you limit your intake of genetically modified foods because organic farmers cannot raise genetically modified crops or livestock or use production aids that are genetically modified.

Organic farming methods help provide a safer, more healthy environment by: 1) not polluting our groundwater, rivers, lakes, and oceans with synthetic pesticides and chemical fertilizers; 2) reducing soil erosion; 3) improving soil quality; 4) increasing the diversity of wildlife on and near farms; and 5) not exposing farm workers to synthetic pesticides.
what are some key provisions of the national organic regulations?
The national organic regulations:

• Prohibit the use of irradiation, sewage sludge, or genetically modified organisms in organic food production 
• Reflect the National Organic Standards Board recommendations on the allowable materials for use by organic farmers, organic livestock producers, and organic processors 
• Require organic farmers to demonstrate soil quality improvement 
• Prohibit antibiotics and growth hormones in organic meat and poultry