Orthodox black tea produced by the cooperatives is a high-quality tea, grown in the Himalayan foothills. This tea is cultivated in hilly areas of Eastern part of Nepal at altitudes of 1,000–2,000 meters, benefiting from fertile soil and rainfall. The production of orthodox black tea involves traditional methods, emphasizing hand-picking and processing. The process begins with plucking the top two leaves and a bud, followed by withering, rolling, oxidizing, and drying. This can be done by hand or using machines that mimic hand-rolling, ensuring the tea retains its delicate flavor and aroma.
Cooperatives of Nepal are producing in various grades, each reflecting differences in leaf size, shape, and quality. Below is a table summarizing the grades and their characteristics produced by the cooperatives,
|
Grade |
Full Name |
Description |
|
SFTGBOP |
Special Finest Tippy Golden Broken Orange Pekoe |
High-quality broken leaf, many golden tips, refined flavor. |
|
TGBOP |
Tippy Golden Broken Orange Pekoe |
Premium broken leaf, high proportion of golden tips, complex taste. |
|
BOP |
Broken Orange Pekoe |
Standard broken leaf, strong flavor, used in tea bags. |
|
FOP |
Flowery Orange Pekoe |
Long, wiry whole leaves, some tips, aromatic flavor High |
|
TGFOP1 |
Tippy Golden Flowery Orange Pekoe 1 |
Finest whole leaves, high golden tips, complex taste |
|
Dust |
- |
Smallest particles, fine residue after sifting |
|
Fanning |
- |
Small broken pieces, slightly larger than dust |
Our member cooperatives Ucchapahadi Tea Cooperatives and Tinjure Tea Cooperaitves are organic certified by CERES organic certification agency. These two cooperatives are also certified by SPP Fair Trade
