1. Tea Tasting and Interaction Program
Chandra Bhushan Subba
Tea Consultant
Business, Enterprise and Employment Support for Women in South Asia
Sep 22, 2015

2. Traditional Tea Growing Region

3. Nepal Tea Industry Segment
CTC (Cut/Crush Tear and Curl)
Orthodox Tea
Large Producers
Medium Producers
Small Producers
Grown and produced in Terai Plains and Domestic Market Dependent
Grown and produced in the Hills

4. Sandakphu Tea

5. Women Power at Sandakphu Tea
Sandakphu Tea Processors was established in 2011 by our Chair Ms Twistina Subba
Tea Production and Finance is managed by Local women
Marketing is looked after Twistina with the help of advisors

6. Tea Tasting Program
Leaf Appearance : Style, Looks, Uniformity, Aroma etc.
Infusion: Nose, Aroma, Plucking Standard, Uniformity of wither etc
Liquor: Flavor, aroma, mouth feel, after taste etc.

7. There are 2 types of tasting in general followed by professionals.
1. Quality evaluation including analysis of manufacturing defects and area of improvement
2. Tasting Profit: Market based. Analyze the quality standard of various teas vis a vis market requirement/trend.

8. Professional Tasting of Tea
In general we use 5 OZ tasting cup
Add 2.5 grams of Tea
decree Celcius Water temperature
5 minutes Brewing Time

9. General rule for brewing
Black Tea: minutes ( 80 Deg)
Green Tea: 1 – 3 minutes (70 deg)
White tea: 2 to 4 minutes ( 75 deg)
Oolong Teas: 2.5 to 4 minutes (70 – 80 deg)

10. Chandra Bhushan Subba KATHMANDU TEA ROOM www.teadirect.org 9851079978
Thank You
Chandra Bhushan Subba KATHMANDU TEA ROOM