Spices and Herbs

Anise Seed - Whole

Anise Seed is native to the temperate climates of the Middle East, Africa, and Greece. The Anise seed tastes similar to fennel, but has a distinctly licorice flavor. It is commonly used in meat and seafood dishes from the region, as well as in liqueurs and some baked breads and pastries.

Contact Us

Nepali Tea, Coffee & Spices Shop

Thamel, Kathmandu, Nepal

Email: nepaliteaspice@gmail.com
URL: http://nepaliteaspice.blogspot.com

Darjeeling Tea

First Flush Darjeeling Tea There are four  flushes – 1st, 2nd, monsoon and autumnal. The tea shrubs with its delicate, fragile and grey-green sheen on the leaves. The liquor is

1st flush (late February to mid April)

Spring is the season of life, reawakening and freshness.  After cold, chilly and the dormant winter months, life takes a new lease and this is also apparent with the appearance of new tender shoots on characterized by a light translucent color and a mild astringent flavour that impart a lively character to the tea. The distinctive feature of this “First Flush” is a fragrant floral aroma and a bright lime-greenish eminence of infused leaves.

White Tea

The most prized of all white teas,  this is the purest, least processed tea available.  

Low in caffeine and especially rich in antioxidants. Silver tips are delicate leaf-buds at the point of unfurling.  Exceptionally pure and natural, white silver tips undergo the least processing retaining higher levels of antioxidants than other teas.

Green Tea

From the foothills of Nepal's towering peaks, the fresh, clean flavor of the Himalayan Green is in perfect harmony with the calmness and spirituality for which the region is known. Unusually tippy for a green tea, the tender young leaves produce a cup lighter in color and flavor than a Darjeeling, but with a richness not always found in a green tea. Savor the soft, sweet aroma, pristine floral notes and gentle sweetness this tea has to offer.

Black Tea

This tea is fully fermented. During fermentation the leaves are rolled to break up the leaf cells and a natural oxidation process begins turning the leaves black. This type of tea accounts for 90% of the worlds tea production.

The quality and taste of tea is dependent on a number of factors: the variety of tea plant, where it is grown, weather during the growing season, the time of the year it is harvested, how it is processed, and the care taken in processing.

Ilam Tea

Ilam estate has a Darjeeling-like character with good muscatel flavour. Some may ask: ‘What is the muscatel flavour?’ When you taste this tea you will experience an almost perfume like character that some tea drinkers call ‘Chanel like’: others call the Darjeeling character ‘slightly over-fired’ or oaky. The muscatel flavour is the natural taste of the tea - becoming more pronounced during April (light tasting with astringency and intense flavor) and June (intense flavor with more body).

Teas and Spices in Nepal

Nepal is famous for its tea and spices. Nepalese delicacies are known to be delicious and tasty due to the spices used in the food. Of course, mornings in Nepal are not complete without sipping a cup of hot tea. Drinks and spices are sold all over Nepal, in almost every street corner. People of Nepal always drink tea as a part of their daily lives. Their mornings revolve around tea and biscuits, as well as their lazy afternoons.
A Nepal trip is not complete without purchasing a pack or bag of local tea and spices. There are shops in Nepal that offer high quality drinks and spices. Here are some that you shouldn’t miss when visiting the country: