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Nepali tea is a beverage from the leaves of tea (''camellia sinensis'') plants produced in Nepal. Nepal produces teas that is unique in its appearance, aroma and taste. Reasons for the similarity of tea produced in Nepal with Darjeeling tea is that the eastern zones of Nepal have relatively the same geographical and topographical conditions as the Darjeeling.〔(【引用サイトリンク】url=http://www.teacoffee.gov.np/index_history.php )〕 Nevertheless, Nepali teas do stand apart from tea grown in other counties, despite being introduced to the world much more later than the Chinese tea. Tea connoisseurs consider some of the teas from Nepal to be much better than the Darjeeling tea in its aroma, fusion, taste and colour.〔(【引用サイトリンク】url=http://www.nepalvista.com/features/nepali-tea.php )〕 However, Nepali tea has been an unintentional "best kept secret" in that it has not been very successful in capturing the limelight in the world tea market, perhaps due to the lack of sufficient quantities of tea. Since its inception, Nepal's teas are characterized by two types of tea, which are Orthodox tea and CTC (Crush, Tear, Curl) tea. == Orthodox tea == Orthodox tea refers to the process, where the tea is hand-processed or by rolling it in the machines which mimics the hand rolling technique. Most of the speciality teas, like green tea, oolong tea, white tea and hand rolled tea come under the category of orthodox tea. In Nepal, orthodox tea is produced and processed in the mountainous regions of Nepal at an altitude ranging from 3,000 – 7,000 feet above the sea level. There are six major districts, primarily in the eastern regions of Nepal that are known for producing quality orthodox tea, which are Ilam, Panchthar, Dhankuta, Terhathum, Sindhulpalchok and Kaski. Orthodox tea in Nepal is characterized by four flushes:-〔(【引用サイトリンク】url=http://www.ntdcltd.com/ )〕〔(【引用サイトリンク】url=http://www.teacoffee.gov.np/index_cup_quality.php )〕 *''First flush'', begins in the fourth week of March and continues until the end of April. The leaves are tender and the liquor is light yellowish green in color, having a delicate taste with subtle aroma and flavor. The first flush is considered to be more expensive, because of its light and delicate flavor, but also due to the fact that it is produced in low quantity and the demand outstrips the supply. *''Second flush'', starts during the second week of May and lasts until the last week of July. In the second flush the leaves gain more strength and exhibits the main characteristics of tea in contrast to the first flush tea. Some experts state that the best tea is made during the second flush. *''Monsoon flush'', also referred as "Rainy tea" begins immediately after the second flush, that is around the last week of July and continues until the end of September. The monsoon tea, due to the continuous rain, exhibits a very intense and dark fusion as the tea develops its full color and strength, resulting into a full bodied tea. It is often recommended. *''Autumn flush'', usually begins in October and lasts until the end of November. The autumn tea gives a fantastic combination of musky flavors, tangy aromas and an amber liquor. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Nepali tea」の詳細全文を読む スポンサード リンク
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