Nepal Kalapani Gold

Dark, fully oxidised, regularly rolled leaves consisting of an top tip and two small leaves with a pleasant aroma of pickled fruit and cocoa. The dark brown infusion has a full, round, smooth flavour with notes of forest honey, pickled stone fruit, cocoa, cloves and cinnamon in the aftertaste.

Preparation of Kalapani tea

Use 5 grams of tea leaves for 0.5 litre of boiling water cooled to 90 °C, steep for 2–3 minutes. Feel free to experiment with steeping time, water temperature, and the amount of tea leaves. You can also read our articles on tea preparation and water quality.

Who is Kalapani?

Kalapani means "black water" in Nepali, according to the dark surface of a nearby lake. A young garden located at an altitude of 1800 m on the slopes around the village of Gopetar in the district of Panchthar in Upper Ilam. The local tea production is a project of one of the managers from the nearby and well-known Pathivara Garden.
Kalapani was established in 2021 and is located in Gopetar, Panchtar district in Eastern Nepal. It is in a remote area bordering the Singhalila Wildlife Reserve, a high-diversity area of the Himalayas, famous for the rehabilitation of the Red Panda and the rare Himalayan Newt. 
It is a BLF ( Bought Leaf Factory ) where leaf is procured from small-scale farmers. The plantation range from 1800 to 2100 meters above sea level.