Brewing Change With Tea

When people think of Nepal, they picture snow-capped peaks and ancient temples. But high in the green hills of Ilam, Panchthar, Jhapa, and Dhankuta grows another national treasure that the world is only beginning to taste: Nepali tea.

For decades, tea has been part of Nepali life. Yet, few realise how this humble leaf could brew a fresh wave of growth for our economy, generate jobs in rural hills, and take Nepal’s name to tea counters across the globe.

Nepal produces nearly 27 million kilograms of tea every year, mostly from small family farms. There are two primary varieties: Orthodox tea, grown in the cool highlands and known for its delicate flavour, and CTC tea (Crush, Tear, Curl), which is more common and goes into everyday tea bags.

Nepali Orthodox teas with poetic names like SFTGFOP1 (Special Finest Tippy Golden Flowery Orange Pekoe) have been winning praise in Germany, Japan, France, and the US. But here’s the twist: while our tea is good enough for top shelves abroad, most of it is sold in bulk to India, repackaged, and then re-exported under an Indian label. Nepal earns just a small slice of what a fancy tea shop charges its customers.

Tea brings Nepal about Rs. 4 to 5 billion in annual export earnings. Experts say this number could double or triple if we stopped selling raw leaves and exported our branded, packaged tea.

Modern factories, better blending, and world-class packaging could make a huge difference. Right now, Nepal has over 68 big tea factories and more than 150 smaller ones. Some names like Nepal Tea Development Corporation, Ilam Tea Producers, Nature Himalaya Tea, and Kanchenjunga Tea Estate are already making premium teas. But there’s room to grow and more value to keep at home.

Ironically, while we grow world-class tea, Nepal still imports speciality herbal and flavoured teas for hotels and fancy cafes. This drains our precious foreign exchange. Why not make these teas here? Nepal’s own Himalayan herbs, ginger, lemongrass, and tulsi – the possibilities are endless. A cup of Nepali herbal tea could replace an imported blend in any hotel in Kathmandu.

About 70,000 to 80,000 farmers rely on tea for their livelihoods. In Ilam and Panchthar, tea gardens have even become tourist attractions. Travellers come for the “tea trails”, homestays, and mountain views, proof that tea can power not just trade but also rural tourism.

Globally, the demand for organic, premium, and fair-trade tea is rising by about 5–6 per cent yearly. Tea drinkers want traceable, ethical products that perfectly match Nepal’s clean hills and organic practices.

Countries like India and Sri Lanka have protected their tea heritage through Geographical Indication (GI) tags like Darjeeling or Ceylon tea. This helps farmers get better prices. Nepal should do the same for Ilam and other regions to protect our tea’s identity.

And why not turn tea into a diplomatic tool too? Countries like China and Japan use tea to symbolise culture and friendship. Nepali embassies could serve our blends at events, gift them to guests, and promote our green story abroad.

Of course, there are hurdles. Many factories still run with outdated equipment. Getting certified for organic or fair trade is expensive for small farmers. And we still rely heavily on India, which makes us vulnerable to price and policy changes.

To truly taste success, Nepal needs to invest in better processing plants, packaging, and branding. Farmers need training and support to grow organic tea. And our policymakers must cut red tape and give exporters a helping hand.

Tea may never replace our mountains, but it can stand proudly beside them. Nepali tea can tell a story of green growth, rural jobs, and a modern Nepal that cares for its land and people, from the misty hills of Ilam to cups in Tokyo, Berlin, and New York. It’s time to sip the future. It’s time for Nepal’s finest cup to conquer the world.

(MBA, SAIM College)