Just about everything in Nepal happens <a href="https://www.nepalitimes.com/here-now/chiampagne">over a cup of चिया</a>. Generations have grown up with this staple brew that is embedded in the national culture.&nbsp; The history of tea cultivation in Nepal is more than a century-and-a-half old, ever since Gajaraj Singh Thapa planted the first sapling in Ilam in the 1800s. And while across the border, Darjeeling became synonymous with tea, Nepali leaves did not attain such fame.&nbsp; Now, tea connoisseurs across the world are discovering the distinctive aroma and taste of Nepal’s teas. The Nepali company <a href="https://junchiyabari.com">Jun Chiyabari </a>has branded its <a href="https://www.nepalitimes.com/banner/getting-high-on-high-mountain-tea">High Mountain Tea</a> from the misty mountains of Dhankuta, and its subtle and sophisticated aroma has even found a niche market in countries where tea originated: China, Japan and Korea. Then there are the more traditional strong dark CTC blends with milk and sugar added to be slurped in the morning, or in tea shops with friends. But it is loose-leaf orthodox tea which is catching on even among Nepalis.&nbsp; Almost all of Nepal’s teas are produced in five eastern districts – Jhapa, Ilam, Pachthar, <a href="https://archive.nepalitimes.com/news.php?id=15185">Dhankuta</a>, and Terhathum – where elevation, soil condition and weather are best suited for the bushes to thrive.&nbsp;  <figure> <img src="https://publisher-publish.s3.eu-central-1.amazonaws.com/pb-nepalitimes/swp/asv65r/media/20230703120732_009d83b7d27bdeba30942a922a3403679df99796e37fc7f2812846d51a0a8786.jpg" data-media-id="editor_4" data-image-id="20230703120732_009d83b7d27bdeba30942a922a3403679df99796e37fc7f2812846d51a0a8786" data-rendition-name="original" width="817" height="494" loading="lazy" alt="Loose leaf tea Nepal"> </figure>  Most of the leaves are sold wholesale in the Indian market and packaged as Darjeeling tea. As much as 96.4% of Nepal’s tea export <a href="https://tching.com/2022/09/understanding-the-current-conflict-between-the-tea-producers-in-nepal-and-india/">ends up in India</a>. But this means Ilam tea has a hard time establishing its unique brand characteristics. &nbsp; To make matters worse, Nepali farmers do not get their due and are ripped off by middlemen controlling the supply chain. Nepal’s tea exports are valued at drastically low prices in the Indian market, which means most Nepali tea pickers and workers earn <a href="https://www.worldteanews.com/origins/qa-nepal-teas-nishchal-banskota-talks-social-change-and-sustainability">less than $2 a day</a>.&nbsp; According to the Nepal Trade Information Portal, tea export valued at Rs834 per kg in the US market only has a price tag of Rs266 in India. Due to the lack of market access, Nepali farmers get only a fraction of that. Nepal exported more than Rs2 billion worth of tea to India in 2021, but less than Rs9 million to the United States the same year. Read also: <a href="https://www.nepalitimes.com/multimedia/made-in-nepal-peanut-butter-in-japan">Made in Nepal peanut butter in Japan</a>, Sonia Awale But here is the good news: Nepal's teas have been steadily carving out a brand name on the world stage. Companies like Nepal Tea Collective led by second and third-generation tea makers from eastern Nepal have been blazing a trail for loose-leaf, orthodox teas in the US market. It has also been working to disrupt the stranglehold of middlemen who have been so detrimental to farmers, as well as the international prospect for Nepal’s teas. &nbsp;  <figure> <img src="https://publisher-publish.s3.eu-central-1.amazonaws.com/pb-nepalitimes/swp/asv65r/media/20230703120728_24d8b00faca41d9f498ea180962bee5437ad257577d7593af3eed51c371b93b0.jpg" data-media-id="editor_8" data-image-id="20230703120728_24d8b00faca41d9f498ea180962bee5437ad257577d7593af3eed51c371b93b0" data-rendition-name="original" width="5612" height="3741" loading="lazy" alt="Nepali orthodox tea"> </figure>   <figure> <img src="https://publisher-publish.s3.eu-central-1.amazonaws.com/pb-nepalitimes/swp/asv65r/media/20230703120740_21c8a91930bb47601afbc6da8bf00cd994d356c22abc69bd01ff2c5fd094f40d.jpg" data-media-id="editor_9" data-image-id="20230703120740_21c8a91930bb47601afbc6da8bf00cd994d356c22abc69bd01ff2c5fd094f40d" data-rendition-name="original" width="1072" height="1000" loading="lazy" alt="Orthodox tea Nepal"> </figure>  Sourcing teas directly from family-owned, small-holder farms, <a href="https://nepalteacollective.com/">Nepal Tea Collective</a> connects tea drinkers in the US and across the world directly to farmers in eastern Nepal. Featured in <a href="https://www.nytimes.com/2019/05/28/dining/drinks/nepal-darjeeling-tea.html">The New York Times</a> and <a href="https://www.forbes.com/sites/megykarydes/2018/03/27/nepal-tea-offers-opportunity-to-become-a-tea-farmer/?sh=6b4c94706093">Forbes</a> as a blueprint for reinventing the tea industry, Nepal Tea Collectives also offers the experience of award-winning teas from its catalog of organic, specialty teas.&nbsp; The Collective is also promoting tea tourism, taking visitors on ten-day trips through eastern Nepal’s scenic tea country, the sweet spot for tea gardens. Visitors can savour the scenery, the tea making process and the one-of-a-kind flavours of white, green, oolong or black teas along the foothills of Kangchenjunga, the world’s third highest mountain. The microclimate of eastern Nepal, where cool breezes from the snowcapped mountains mingle with the warm and moisture-laden winds from the Bay of Bengal, is ideal for tea. Visitors can also meet tea pickers, skilled factory workers and their ingenious and unique methods of producing exceptional flavours.&nbsp; Nepal Tea Collective is also hosting corporate tea-tasting programs to build awareness. “Guests can sip on tea together, learn about its rich history, and then engage in team-building activities,” explains founder Nishchal Banskota.&nbsp;  <figure> <img src="https://publisher-publish.s3.eu-central-1.amazonaws.com/pb-nepalitimes/swp/asv65r/media/20230703120728_3ead5ecd236b1d68fac3439d4344d3047006ad5129052a63291eac5cc5b7b627.jpg" data-media-id="editor_13" data-image-id="20230703120728_3ead5ecd236b1d68fac3439d4344d3047006ad5129052a63291eac5cc5b7b627" data-rendition-name="original" width="3024" height="3347" loading="lazy" alt="Nepali orthodox tea"> </figure>  The journey for Nepal’s tea has not been easy. There are challenges brought about by the <a href="https://nepalitimes.com/news/himalayan-icecap-melting-faster-than-thought">climate crisis</a> as well as existing problems with outdated machinery, lack of proper storage and the higher cost of organic teas.&nbsp; “Nepali producers could process teas from Nepal and access international markets with better facilities. We could create an identity for Nepali producers in the global market,” says co-founder of the Collective, Pratik Rijal.&nbsp; An added challenge for farmers is also bridging the gap between the popular CTC <a href="http://archive.nepalitimes.com/news.php?id=767">tea culture</a>, loaded with milk and sugar, and the still evolving taste among Nepalis for loose-leaf, organic teas.&nbsp; Nepal Tea Collective is now connecting Nepali tea drinkers with a range of Nepali orthodox teas. Co-founder Amigo Khadka says, “If the French have their wines, the Scots have whiskeys, the Swiss have their chocolates, can Nepalis not have their teas?” &nbsp; From Nepal with love Decades before their conception in 2016 in New York, Nepal Tea Collective’s journey began halfway across the world, in Ilam’s Phidim.&nbsp; Founded by second and third-generation tea-makers, Nishchal Banskota and Pratik Rijal, Nepal Tea Collective has since taken loose-leaf, orthodox Nepali teas to the global market.&nbsp; Starting off as a kick-starter campaign with almost 500 backers, their work has always been anchored in disrupting the market chain of middlemen that rob tea farmers of their earnings. &nbsp;Following a direct-to-consumer model, Nepal Tea Collective sources their award-winning, organic, loose-leaf teas from small-holder, family-owned partner farms, like the Kanchanjangha Tea Estate and Research Center.&nbsp; Read also: J<a href="https://www.nepalitimes.com/banner/japanese-yen-made-in-nepal">apanese Yen, Made in Nepal</a>, Maheshwor Acharya Established in the 1984s, the Kanchanjangha Tea Estate and Research Center was envisioned by Banskota’s father, Deepak Prakash Banskota. At just 15, Deepak Prakash Banskota was struck by the thriving tea gardens and the livelihoods of the tea farmers in Darjeeling. Hoping to lift his own village in eastern Nepal out of poverty, Banskota planted Phidim’s first tea garden upon his return. What had been a backyard tea garden grew into the Kanchanjangha Tea Estate, the first certified organic tea garden in Nepal.&nbsp; Over the years, some of the most flavorful and aromatic teas in the world were grown and produced on these farms. And yet, Nepali teas were lagging behind with the Darjeeling variant making up most of the market. In fact, most of the leaves grown in Nepal are sold wholesale in the Indian market and packaged as Darjeeling tea. “It was almost as if Nepali loose-leaf teas had no identity of their own,” says Nishchal Banskota. “I realised it was our job, as the next generation, to step up and inform the world about Nepali teas, about our incredible tea-makers.”  <figure> <img src="https://publisher-publish.s3.eu-central-1.amazonaws.com/pb-nepalitimes/swp/asv65r/media/2023070313074_621f2971642949e2fdb28790b9e2ec26ab07300bcc9f55887fa774b843b74a40.jpg" data-media-id="editor_17" data-image-id="2023070313074_621f2971642949e2fdb28790b9e2ec26ab07300bcc9f55887fa774b843b74a40" data-rendition-name="original" width="5695" height="3797" loading="lazy" alt="Orthodox Nepali tea"> <figcaption>Founder and Co-founder of Nepal Tea Collective Nischal Baskota and Pratik Rijal.</figcaption> </figure>  Uplifting small-holder, community tea farms out of poverty is at the heart of Nepal Tea Collective’s work. By sustainably leveraging tea-making as a catalyst for economic and social transformation, Nepal Tea Collective is striving to uplift one million tea farmers out of poverty by 2050.&nbsp; Since 2016, they have been working with seven community farms that operate in a cooperative, sustainable model, facilitating social change for 712 farmers. The average wage of their partner farmers has increased from $67 to $90 since 2016, an increment of 33%.&nbsp; Not only have tea farmers and tea-makers benefited from the elimination of middlemen, consumers have also appreciated the freshness of their orthodox teas. It typically takes over 3-6 months for loose-leaf teas to reach tea-lovers through the supply chain of middlemen. Nepal Tea Collective has drastically shortened this chain: packing their teas at origin and immediately sending the tea to the customer, so that they are the first ones to open their teas. In the spirit of transparency, customers can also scan a QR code on the packaging of every bag of loose-leaf tea, tracking the entire journey their tea leaves have taken.&nbsp; Furthermore, the collective also brings in tea tourists for immersive experiences of organic tea farming and tea-making in eastern Nepal. This allows for a new appreciation for Nepal’s unique micro-climates and rich terrain for tea farming while also connecting visitors with the young, Nepali tea-makers revolutionising the industry.

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चिया खानु भो ?

<figure><img src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/20221114101144/63720ec19c7e80680e0b7938jpeg.jpg" alt="" width="1500" height="1001"/><figcaption>All photos: JUN CHIYABARI</figcaption></figure>The all-purpose Nepali greeting “चिया खानु भो?” literally means “have you had your tea?” But it can mean anything from ‘Good Morning’, ‘How are you?’, or any other greeting.Now, mundane tea-drinking is being replaced by a new breed of beverage aficionados who savour and grade sophisticated teas as if it were champagne.For the untrained palate used to morning tea with milk and sugar, the subtle aroma and flavour of <a href="https://www.nepalitimes.com/here-now/chiampagne/" target="_blank" rel="noopener noreferrer">High Mountain Tea</a> brings out the wholesomeness and simplicity of the leaves. Once hooked, many in Nepal and around the world do not want to slurp anything else.And slurp it you must, as a recent elaborate tea-tasting ritual showed. Speciality teas of the High Mountain have been quietly gaining a loyal international following, proving to be a premium export from Nepal.“There is no one way of drinking tea but we have completely rebranded Nepali tea, not just in taste but in our mindset and marketing,” says Lochan Gyawali of Jun Chiyabari, a family-run tea garden 2,000m high up in the mountains of Dhankuta.<a style="font-size: 15px; letter-spacing: 0.01em;" href="http://archive.nepalitimes.com/news.php?id=17890" target="_blank" rel="noopener noreferrer">Nepali tea</a> is often mistaken for the more popular Darjeeling variety because of similar taste and production methods. Historically, whole-leaf tea grown in Nepal used to be sold in India to be exported and blended into Darjeeling while the rest was processed into cheaper broken-leaf CTC black tea for domestic consumption.But Nepali growers are now consciously moving away from British and Indian influences, carving a unique Asian identity for tea from Nepal with refined taste.<img src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/20221114101144/63720ec49c7e80680e0b7939jpeg.jpg" alt="" width="790" height="503">Speciality tea or ‘orthodox tea’ as it is commonly called, uses the wholeness of the leaf to create a diverse range of flavours. The leaves are not torn or crushed as they are in Darjeeling teas, but carefully rolled to create the desired taste and tang.Starting this month until December, tea pickers in <a href="https://junchiyabari.com" target="_blank" rel="noopener noreferrer">Jun Chiyabari</a>'s 90-hectare plantation on the slopes near Hile in eastern Nepal will be busy, carefully plucking young leaves before they go into processing.“From the beginning we brought experts from Japan, China and Taiwan to train our staff to unlearn what Darjeeling has been doing,” says Gyawali, who himself grew up among tea gardens next to his school in the hill station.<img src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/20221114101144/63720ec69c7e80680e0b793ajpeg.jpg" alt="" width="1503" height="1000">Unlike the usual tea production, High Mountain goes through withering, rolling and drying with specialised equipment designed to retain the organic compounds that give tea its essence.“You change the machine, you change the taste. Our teas have become different because of the way we pick them, process them, and the equipment,” explains Gyawali who started Jun Chiyabari with brother Bachan Gyawali after dabbling in the tourism and electronic export sectors.Jun Chiyabari today produces up to 20 different types of tea, each with its own distinctive flavour. It is exported to the United States, Canada, Japan and Europe where connoisseurs compare the teas to the sophistication of fine wines. The popularity of <a href="http://archive.nepalitimes.com/news.php?id=14781#.Yj50Ky2B2b8" target="_blank" rel="noopener noreferrer">High Mountains </a> s also growing amongst Nepal’s urbanites, where it is often called ‘chiampagne’.“If you want to sustain a market like Japan, mediocrity will not sell, you need perfection. Japanese buyers tell us our tea is unlike anything they have tasted from South Asia,” says Gyawali proudly.Indeed, High Mountain is described in Japanese as having the ‘flavour of the mist of the mountains’ — an accolade of the highest order.<a style="font-size: 15px; letter-spacing: 0.01em;" href="http://archive.nepalitimes.com/news.php?id=767#.Yj50MC2B2b8" target="_blank" rel="noopener noreferrer">Speciality tea</a> production is not without challenges. Nepal has not even scratched the surface of the potential in the domestic and world market. There are no studies into cultivars suitable for Nepal’s topography. Growers have to rely on trial and error methods.This means raw material is limited. With additional challenges posed by climate breakdown, growers are having to cope with increased demand and maintaining a delicate balance between quality and quantity.“We already knew global heating was going to impact us, so the selection of plantation sites was important. We couldn’t do anything about rising average temperatures and precipitation patterns, but we could, and did, go higher up the mountains,” says Gyawali.The pandemic has also affected <a href="http://archive.nepalitimes.com/news.php?id=12018#.Yj50Mi2B2b8" target="_blank" rel="noopener noreferrer">Nepal’s tea industry</a>, but enthusiasts have discovered the health benefits of High Mountain during this time and boosted online sales. More and more growers are now interested in this niche market.Jun Chiyabari’s motto has remained the same over the years, to grow unique leaves to put Nepal on the world tea map. If the praise it has received internationally (see above) so far is anything to go by, it has already achieved this.https://www.youtube.com/watch?v=8t8HoNNwsJE<h2>Tea Talk</h2>“Jun Chiyabari is a mark of trust and artistic creativity in Japan. All its various types of tea come in amazing quality and with an unmistakable sense of purity that captures the heart of tea connoisseurs. This is the fruit of constant effort trying to understand tea itself and the market. They are one of the very few producers who have tried and also succeeded in adapting a part of themselves towards the Japanese market.-Sayaka Nakanoji, Silver Pot Inc, TokyoOur connection to Jun Chiyabari tea garden dates back more than seven years. We purchased our first batches in 2014, which was one of the best decisions we have made. Since then our business has flourished and Nepali tea sales are increasing in our region.We consider Jun Chiabari to be the most progressive tea company in Nepal. In my opinion, they bring Nepali tea to a very high level and bring much fame to the country. Their attitude and care towards co-workers and the surrounding natural environment is a model to be followed in other parts of the world. We are proudly selling the carefully selected batches from the Jun Chiyabari tea garden to various restaurants and cafés in Budapest, Central Europe, including the finest Michelin star restaurants. -Gábor Tálos, Zhao Zhou Tea, Budapest<h2>History of Tea</h2>Tea dates back to ancient China 5,000 years ago. Legend has it that Chinese emperor Shen Nung in 2737 BC was sitting beneath a tree with his servant boiling drinking water when some leaves from a tree were blown into it. A renowned herbalist, Shen Nung, decided to taste the infusion. The tree was Camellia sinensis, which came to be known as 'tea tree'.Over time, tea established its medicinal properties helping reduce stress and fatigue. Before long, tea travelled across Asia via Buddhist monks to Japan, Korea and beyond.It was only in the 17th century that tea became popular among the British who then introduced tea plantations in India, specifically Darjeeling, to end the Chinese monopoly.<img src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/20221114101144/63720eca9c7e80680e0b793bjpeg.jpg" alt="" width="1500" height="915">It is only natural that neighbouring Nepal would be the next place to be ‘tea-fied’. The beverage soon took off, influenced by British and Indian preferences for mixing in milk and sugar, and lately, other spices.But the history of <a href="http://archive.nepalitimes.com/news.php?id=15185#.Yj54Di2B2b8" target="_blank" rel="noopener noreferrer">tea in Nepal</a> is not linear. In 1863 the Daoguang Emperor of China gifted tea plants to Prime Minister Jung Bahadur Rana. Tea plantations in Ilam district began shortly after the British set up theirs across the border ridge in Darjeeling.But tea was consumed in Kathmandu long before that. Newa traders in Tibet had already brought tea drinking to Kathmandu – not with milk, but black tea with salt and butter.<h2>High Himalayan</h2>Harvesting: Young leaves are plucked by tea-pickers between late March and December. Tea makers can decide which type of tea to make depending on their look, the area where they are from and the time when they were plucked.<img src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/20221114101144/63720ecd9c7e80680e0b793cjpeg.jpg" alt="" width="1500" height="1001">Withering: Leaves are spread on vast trays to wither, are gently fluffed, rotated and monitored to ensure even exposure to the air. Before withering, some teas go through the sun, wilting out in the open.<img src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/20221114101148/63720ed09c7e80680e0b793djpeg.jpg" alt="" width="1500" height="1001">Rolling: The leaves after they become limp are rolled either by hand or a machine. This is to break cells and mix together a variety of organic compounds found naturally within the leaves to bring out its flavour.<img src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/20221114101148/63720ed49c7e80680e0b793ejpeg.jpg" alt="" width="800" height="534">Oxidisation: The clumped leaves are broken up and set to oxidise, laid out to rest for several hours depending on the style of tea being produced. Oxidisation greatly influences flavours.<img src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/20221114101148/63720ed79c7e80680e0b793fjpeg.jpg" alt="" width="800" height="534">Firing/drying: Finally, the leaves are heated or fired quickly to dry them to below 3% moisture content and stop the oxidation process. The leaves can then be stored safely.<img src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/20221114101148/63720eda9c7e80680e0b7940jpeg.jpg" alt="" width="1203" height="803"><h2>Tea Types</h2>Broadly speaking, there are five main varieties of tea in the market:Black: The most common type of tea, this is fully oxidised, is darker in appearance and has higher caffeine content. It is characterised by a strong flavour and is typically consumed with milk and sugar. Think Darjeeling and English Breakfast.White: Simply withered and dried, this is the least processed of all teas. Has a high level of antioxidants but the lowest caffeine content. Best consumed without any additives. The infusion is very light-coloured and has a mild flavour. Originally from China.<img src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/20221114101148/63720ede9c7e80680e0b7941jpeg.jpg" alt="" width="1500" height="1026">Green: The unoxidised tea that has retained its natural green colour with a high level of antioxidants, vitamins, and minerals. It produces a pale greenish-yellow infusion with a light and grassy taste. Popularised as a healthy tea, it can be taken with lemon, but not milk.Oolong: Semi-oxidised tea mainly produced in China and Taiwan with flavour resembling neither black nor green. The aroma depends on how long the leaves are allowed to sit before halting oxidisation. Produces golden or light brown infusion.Pu-erh: Exclusively from Yunnan province of China known for its distinctively earthy flavour. Made from wild tea leaves rather than cultivated ones, it is fermented by pressing raw leaves together, often stored underground for several years for maturity. Can be either black or green depending on the level of oxidation allowed.

Sonia Awale

Getting high on High Mountain Tea

The delicate and refreshing flavour of high mountain tea from Nepal gets a cult following abroad<figure><img src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/2022110710110/6368c9849c7e80680e02f2b9jpeg.jpg" alt="" width="1500" height="1231"/><figcaption>Photos: Gopen Rai</figcaption></figure>The subtle aroma and lingering taste of <a href="http://archive.nepalitimes.com/news.php?id=12018#.WsYbMy5ubIU">Himalayan tea</a> has created a new international market with <a href="http://archive.nepalitimes.com/news.php?id=8633#.WsYbMS5ubIU">big potential for exporting high value</a> leaves from Nepal. Several Nepali growers are exporting this sophisticated product range that needs much greater quality control and care than normal teas.More than 80% of the tea Nepal exports is still the traditional CTC variety with brands like Tokla and Muna, or mediocre teas sold in India to be re-exported as <a href="http://archive.nepalitimes.com/news.php?id=14781#.WsYbOS5ubIU">Darjeeling</a>. However, a growing segment of the market is now dominated by specialty or orthodox teas.This coincides with the lenghty effort to brand Nepali tea, and put it on the map of the tea world like Sri Lanka did with Ceylon and India with Darjeeling. Nepal’s Rakura is trying to establish the Nepal brand with sustainability, longterm strategic planning and a mission to make tea from Nepal famous worldwide.<figure><img src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/2022110710110/6368c9879c7e80680e02f2bajpeg.jpg" alt="" width="640" height="427"><figcaption> </figcaption></figure>“Through Rakura, we are pushing the market with a similar approach to international tea brands,” says Neeraj Rathi, one of two brothers who own and run Rakura.Nepal was not making use of its potential and capacity to produce a lot of high quality tea, and even within Nepal, very few consumers knew about the origin of the quality tea being produced.Nepal Tea and Coffee Development Board (NTCDB) has finally put out a licensed logo (below) for Nepali tea with the tagline ‘Nepal Tea, Quality from the Himalayas’ which can be used by Nepali companies exporting quality tea to the international market.“The logo marks a symbol of standard for our tea”, explains NTCDB Executive Director, Sheshkanta Gautam. “It means that the product with the logo on the pack has undergone thorough inspection, is certified organic and the quality is supreme.”<img src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/2022110710110/6368c98b9c7e80680e02f2bbjpeg.jpg" alt="" width="467" height="700">Internationally, however, customers are getting more familiar with High Mountain teas from Nepal with brands like <a href="http://junchiyabari.com/">Jun Chiyabari</a> which produce up to 20 types of tea with unique flavours found nowhere else. Nepali tea is finally carving out its own identity and distinguishing itself in production methods and quality from British and Indian influences.“General consumers worldwide do not know much about Nepal, unless we use the term Himalaya, and besides our teas get mixed up with Darjeeling because of similar taste,” explains Lochan Gyawali of Jun Chiyabari. “That is why we have created a distinct and exclusive taste, so that our tea stands out among the other better known ones.”Jun Chiyabari tea plantation is situated in the mountain slopes near Hile of Dhankuta. Their tea varieties are now exported to Japan, USA, Canada and Europe, where it has been very favourably reviewed. As a pioneer in exclusive Nepali teas, Jun Chiyabari is popularising teas like Himalayan Pine, Himalayan Evergreen, Himalayan Shiiba and Himalayan Spring.https://youtu.be/oO_zeel0fW4Drinking its brews is different from traditional tea, there is an elaborate process of growing, picking, making, sorting and drinking it chilled like champagne in tea ceremonies.Gyawali says his tea garden tries to get away from being a poor copy of Darjeeling varieties to be sold by the case-loads and blended with other teas. For this, Jun Chiyabari uses new Nepali cultivars, Taiwanese machines, specially trained pickers and has found a new cult following among the health-conscious in Europe and East Asia who are disillusioned with coffee.With the success of these specialty Nepali teas in the international market, branding standard Nepali tea may have come too late.“Despite it being a good branding exercise, very little of the tea produced in Nepal is of high enough quality and there is a danger that the new brand will be eroded if we do not implement proper food safety measures and quality control,” says Uday Chapagain of Gorkha Tea Estate and Nature Himalayan Tea.With so much happening in Nepal’s tea industry, championing the international market will no longer become an unachievable mission.Read also:<a href="http://archive.nepalitimes.com/news.php?id=8633#.WsYbMS5ubIU">Our cup of tea</a>,  Kiran Nepal<a href="http://archive.nepalitimes.com/news.php?id=767#.WsYbNy5ubIU">A new leaf</a>,  Mallika Aryal<a href="http://archive.nepalitimes.com/news.php?id=14781#.WsYbOS5ubIU">Ilam tea goes green</a>,  Pranaya SJB Rana<h2>Mountain to cup</h2>How Nepal's sophisticated new teas are grown and produced for export.<figure><img src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/2022110710110/6368c98d9c7e80680e02f2bcjpeg.jpg" alt="" width="1400" height="934"><figcaption> </figcaption></figure><figure><img src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/2022110710110/6368c9919c7e80680e02f2bdjpeg.jpg" alt="" width="1400" height="935"><figcaption> </figcaption></figure><figure><img src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/2022110710110/6368c9949c7e80680e02f2bejpeg.jpg" alt="" width="1400" height="935"><figcaption> </figcaption></figure><figure><img src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/2022110710110/6368c9979c7e80680e02f2bfjpeg.jpg" alt="" width="1400" height="1050"><figcaption> </figcaption></figure><figure><img src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/2022110710110/6368c99b9c7e80680e02f2c0jpeg.jpg" alt="" width="1400" height="934"><figcaption> </figcaption></figure><figure><img src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/2022110710110/6368c99f9c7e80680e02f2c1jpeg.jpg" alt="" width="1400" height="934"><figcaption> </figcaption></figure><figure><img src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/2022110710110/6368c9a39c7e80680e02f2c2jpeg.jpg" alt="" width="1400" height="934"><figcaption> </figcaption></figure><figure><img src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/2022110710110/6368c9a69c7e80680e02f2c3jpeg.jpg" alt="" width="1400" height="931"><figcaption> </figcaption></figure><figure><img src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/2022110710110/6368c9aa9c7e80680e02f2c4jpeg.jpg" alt="" width="1400" height="937"><figcaption> </figcaption></figure>

Chiampagne

International Mountain Day on 11 December should inspire celebration, not cynicism. It follows &nbsp;a small but rare diplomatic win: the agreement at COP30 in Belém to hold a dedicated global dialogue on mountains in 2026, and to include mountain-specific indicators in the new climate adaptation framework.&nbsp;
A welcome shift, certainly. But the old narrative lingers — mountains are fragile, disaster-prone, eternally vulnerable. But the uncomfortable truth is that safe and environment-friendly development in the mountains is simply too expensive than anyone wants to admit.
To build a kilometre of two-lane highway in the Tarai costs Rs200 million. That same kilometre on a Himalayan slope with retaining walls, drainage, bioengineering, and landslide protection costs more than Rs1 billion. Add tunnels, viaducts or highways designed for minimum 80km/h speeds and that figure can easily triple.
This pattern repeats across all sectors. A 50MW run-of-river hydropower plant that costs $80 million in low-ling valleys costs four times more in the mountains. The headrace tunnels have to be longer, desanding basins must trap the silt, the access roads cost more than the entire project. And there is no way to prevent the scheme from being washed away by a glacial collapse flood.
Nepal's annual road budget is only Rs150 billion. It is scattered thinly across 753 municipalities, most of them perched on steep, unstable slopes. When resources are inadequate and political cycles are short, the incentives for corruption are predictable &nbsp;— shaving a mountain flank at 70 degrees instead of 45, taking a shortcut on drainage canals, skimping on asphalt thickness, or skipping the Gabion.
In high Nepal, the bulldozer is the engineer. We hang on the prayer that the monsoon will be merciful. July arrives, and reality returns. Mountains fall on roads, flash floods wash away swathes of expensive highways.
The entrance to the Siddhababa Tunnel in Palpa collapses yet again. The Nagdhunga Tunnel faces another landslide delay. The Melamchi headworks go under — again. Each failure costs more to repair than proper engineering would have cost when that infrastructure was built.
We are not just paying once. We the taxpayers are signing up for a subscription to disaster. The real fragility of Nepal’s mountains is of governance, not geology.
This is what the international climate conversation habitually misses. Mountain communities are repeatedly told to ‘respect nature’ and avoid linear infrastructure, often by the same countries proudly announcing new expressways and airports in their own countries.
Mountain people are not anti-development. They want what everyone else wants: electricity that does not flicker, roads that survive the monsoon, schools their children can reach in winter. What they lack is not aspiration, it is the budget required to build things safely that is not stolen by politicians and their crony contractors.
If the world truly wants to protect the Himalaya, Andes or Alps, and the billions who rely on them for water, the answer is not more romantic slogans about fragility of the mountains. It is concessional, patient financing that narrows the gap between cheap and dangerous versus expensive and resilient. And it is transparent government that spends that money wisely.
This means money for tunnels instead of unstable surface cuts. Money for bioengineered slopes instead of naked bulldozer scars. Money for hydropower built for 1-in-100-year floods, not 1-in-25-year budgets.&nbsp;
This is not charity. Mountain infrastructure safeguards global water, carbon, energy and biodiversity systems. It is a global public good, and should be financed as such.&nbsp;
In Syangja, small investments under the Climate Adaptive Equitable Water Management Practices have restored nine community ponds, protected recharge zones and increased dry-season spring flow by about a third. All of this for less than the cost of repairing a single kilometre of poorly built hillside road after the next landslide.
Our experience from the Subnational Governance Programme (SNGP) in some districts of mountains and plains show that when municipalities receive practical guidance backed by scientific research, they can scale these solutions with modest, targeted budgets. Local governments are not the problem — they are the missing link. &nbsp;
The tragedy is not technical incapacity; it is chronic under-financing of the most cost-intensive terrain on earth. Lets stop romanticising mountain poverty on 11 December, International Mountain Day. Let us retire the language of fragility that excuses inaction.
Mountains are not pleading for sympathy. They are demanding fairness: that the true cost of safe development in the world’s steepest geographies be acknowledged and shared. Until that bill is paid, the monsoon will continue to do the accounting, one landslide, one road, one abandoned promise at a time.
Ngamindra Dahal is a water and climate adaptation practitioner based at the Nepal Water Conservation Foundation, Kathmandu.

The Himalaya is not fragile

This is the 76th episode of Diaspora Diaries, a Nepali Times series in collaboration with Migration Lab providing a platform to share experiences of living, working and studying abroad. We did not have a whole lot, but did not grow up in scarcity either. When I was in Grade 7, my father migrated to Malaysia but returned just after 18 days and was heavily in debt. It is the interest and not the principal from loan sharks that ruins borrowers. As we grew up, family expenses rose and my father migrated again to Qatar, determined to make it work this time. I used to watch him via IMO in buildings under construction eating rice out of plastic bags. There was no AC, no oven, no shade. Those images are etched into my memory.  <figure> <img src="https://publisher-publish.s3.eu-central-1.amazonaws.com/pb-nepalitimes/swp/asv65r/media/20251208081244_3f46ccdd1fab8f85ccce9fc8bec677cb7466a1b9556f36d0f92d19c6478369b6.jpg" data-media-id="editor_0" data-image-id="20251208081244_3f46ccdd1fab8f85ccce9fc8bec677cb7466a1b9556f36d0f92d19c6478369b6" data-rendition-name="original" width="600" height="800" loading="lazy" alt="Diaspora Diaries 76"> <figcaption>Family picture from 2014 sent to Anil's father who was working in Qatar.</figcaption> </figure>  After Grade 10, I was encouraged to take up computers in +2 as I was a bright student. I did not have access to a computer, and the 30 minutes we got weekly at the computer lab was just not enough. My parents could not afford to buy a computer, but a friend had both a desktop and laptop at home.&nbsp; I did his homework in exchange for using his computer. When my father in Qatar, found out he bought me a laptop. Today, a decade later, I am still using it. Maybe I valued the computer more because it was bought with my father’s sweat. The laptop reminds me of how he toiled overseas.  <figure> <img src="https://publisher-publish.s3.eu-central-1.amazonaws.com/pb-nepalitimes/swp/asv65r/media/20251208081240_2b3dc0b903d0b01caf875b5f50c22053aa28097b405cf14f36c6324a93f5dfef.jpg" data-media-id="editor_1" data-image-id="20251208081240_2b3dc0b903d0b01caf875b5f50c22053aa28097b405cf14f36c6324a93f5dfef" data-rendition-name="original" width="1200" height="1600" loading="lazy" alt="Diaspora Diaries 76"> <figcaption>Anil still uses the laptop his father bought him ten years ago.</figcaption> </figure>  The money he sent home did help with household expenses. My mother did tailoring, although the income was not stable. After my father returned from Qatar, we he bought a three-wheeler which he still uses in Makwanpur. After completing Grade 12, I came to college in Kathmandu to study IT. It cost Rs20,000 a month in tuition, rent and food just to survive. I could not complete my bachelor’s. Although my father kept saying, “Don’t worry, I am here,” he just did not have the money to pay for me. So, I took up a data entry job which helped cover living expenses. The pandemic meant my father could not earn money from his auto-rickshaw. We had no savings and had outstanding loans. Migration was the only way to get us out of the rut. I told my father that both of us should go abroad to earn some money. He could return earlier and I would stay on.&nbsp; My father agreed, and I visited recruiting agencies with both our passports. After reviewing our CVs, they said it was easy to find jobs for my father but not for me, given my educational background and my experience in software. “How can we send you for jobs as a cleaner or security guard?” they asked. I finally found a job in Romania, and decided to have my father stay back because going to Europe would have doubled the cost. My mother and sister came to see me off at Kathmandu airport. It felt just like my father leaving for Qatar many years ago. Perhaps some day, my brother would also leave in a similar manner, I thought.  <figure> <img src="https://publisher-publish.s3.eu-central-1.amazonaws.com/pb-nepalitimes/swp/asv65r/media/20251208081240_c1a00b70223f048e994e1cab7c0e6cd6944c4a2f3f7740b0a8e76921da9d23f0.jpg" data-media-id="editor_2" data-image-id="20251208081240_c1a00b70223f048e994e1cab7c0e6cd6944c4a2f3f7740b0a8e76921da9d23f0" data-rendition-name="original" width="1200" height="1600" loading="lazy" alt="Diaspora Diaries 76"> <figcaption>Anil's sister hugging him at the airport before he left for Romania.</figcaption> </figure>  In Romania, I work in a factory making car seat belts. It is not physically demanding and it is indoors. Even though I did not share it with my family, the initial period was difficult as I had no experience standing and working for so many hours at a time. Once, when I was tired at work, I wondered how my father managed in Qatar in a much more physically taxing job. Here I was not carrying heavy loads, my work was not outdoors. I was so emotional, I wrote a ghazal in my head. The words “खाडीको तातो घाम” kept repeating in my head. After work, I jotted down the verse in my diary:&nbsp; बुवा, तपाई जस्तो बन्न म सक्दै सक्दिनँ Father, I cannot become like you कति गाह्रो छ, म भन्नै सक्दिनँ I cannot imagine how hard it is म मान्छे हेर्दा मात्रै ठूलो I only look like a grown man बानी अझै बच्चै छ But I am still childish किनकि जता त्यतै जान मन लाग्छ I feel like roaming around जे देख्यो त्यो खान मन लाग्छ Eat whatever I see. न पैसा बच्छ I cannot save. न खाएको कुरा सबै पच्छ The food doesn’t agree with me&nbsp; कहिले काहीँ त मलाई म्याकडोनाल्डको बर्गर पनि पच्दैन Not even a burger at McDonalds तर प्लास्टिकमा पोको परेको त्यो चिसो भात But how did my father eat that cold rice खाडीको त्यो तातो घाममा सेक्दै खाँदा मेरो बुवालाई कसरी पच्छ? Under the hot Gulf sun? मेरो पेटले यस्तो पचाउन सक्दै सक्दैन I would not be able to eat that. बुवा, तपाई जस्तो बन्न म सक्दै सक्दिनँ Father, I cannot be like you. कति गाह्रो छ, म भन्नै सक्दिनँ I cannot say how difficult it is.  <figure> <img src="https://publisher-publish.s3.eu-central-1.amazonaws.com/pb-nepalitimes/swp/asv65r/media/20251208081240_51eb68a130750f1c79ab1046406a5b940c780ebd87cfff5ff6861d3287bd69c0.jpg" data-media-id="editor_3" data-image-id="20251208081240_51eb68a130750f1c79ab1046406a5b940c780ebd87cfff5ff6861d3287bd69c0" data-rendition-name="original" width="1200" height="1600" loading="lazy" alt="Diaspora Diaries 76"> <figcaption>Anil Gole's diary entry of his ghazal compares his migration with his father’s journey.</figcaption> </figure>  I posted it online, and it went viral. But more importantly, people found the words relatable and engaging. My sister first saw it on Tiktok and shared it with my mother. It moved them to tears while my father kept watching it on repeat, deep in thought. Even though my birth father decided to leave my mother when I was less than a year old, my step father never made me feel the absence of anything. My friend from Grade 6 in Makwanpur, Sharan, introduced me to ghazal. He was six years older because he had to pause his studies during the Maoist conflict. He worked in a brick factory in Kathmandu, saved money, and returned to school. He was very talented and we became friends through the school children’s club.&nbsp; Sharan and I spent most of our time together, sharing meals to save money and even skipping classes. One day, in Grade 9 when our teacher was absent, he wrote a ghazal on the spot and explained the form, the rhyme, the meter. I listened half-heartedly as it was not of interest. We left it at that. Shortly after, Sharan was diagnosed with leukemia and he could not finish exam. Because he was a sharp student, the teachers decided to not hold him back. He died just before Grade 10. I cried. I do not have any pictures of Sharan. He had small ears, and I used to tease him that people with small ears do not live long. That still haunts me. <div class="embed-block"><div style="max-width: 56vh;"><div style="left: 0; width: 100%; height: 0; position: relative; padding-bottom: 177.7778%;"><iframe src="https://cdn.iframe.ly/api/iframe?url=https%3A%2F%2Fyoutube.com%2Fshorts%2FLpizGQWTbMs%3Ffeature%3Dshare&key=87ca3314a9fa775b5c3a7726100694b0" style="top: 0; left: 0; width: 100%; height: 100%; position: absolute; border: 0;" allowfullscreen scrolling="no" allow="accelerometer *; clipboard-write *; encrypted-media *; gyroscope *; picture-in-picture *; web-share *;"></iframe></div></div></div> At the school assembly at the start of the new year, we were asked to share a talent. I did not know what to do, but I wrote a ghazal just as Sharan had taught me and dedicated it to him. Halfway through, I started crying and the principal took me to his office and calmed me down.&nbsp; I do not write much poetry except a few posts on social media here and there. But a video of me reciting went viral on TikTok and that encouraged me to write more. That made me feel validated, and I began writing more about real life experiences. It has been three years in Romania. My brother will also be joining me soon. Things have improved for us financially, but we are not where we want to be. We will get there. When we do, I will resume my studies. I’m interested in programming, especially back-end development and working with databases. It is on hold right now.&nbsp; I do not have big dreams, I just want to make sure my parents get what they deserve. It is okay if I get delayed if my parents are able to access what they had scarified for us when they were of my age. For now, my family is my priority.  <figure> <img src="https://publisher-publish.s3.eu-central-1.amazonaws.com/pb-nepalitimes/swp/asv65r/media/20251208081240_9e8d3cad3b505d3ec5adcea94ed05b2ea9de1d2cd8507335eec86c2659a11b34.jpg" data-media-id="editor_5" data-image-id="20251208081240_9e8d3cad3b505d3ec5adcea94ed05b2ea9de1d2cd8507335eec86c2659a11b34" data-rendition-name="original" width="2016" height="1512" loading="lazy" alt="Diaspora Diaries 76"> <figcaption>Anil's family.</figcaption> </figure>

My father’s son

Nepal’s month-long cricket carnival ended on a sunny Saturday in Kathmandu with a final game in which the Lumbini Lions dominated the Sudurpaschim Royals with both bat and ball.&nbsp; The Royals were bowled out for an embarrassing 85, thanks to Namibian Ruben Trumplemann’s three wickets for three runs, and captain Rohit Paudel’s hat-trick in the eleventh over. Only opener Ishan Pandey’s 33 run-innings was of any note.&nbsp;  <figure> <img src="https://publisher-publish.s3.eu-central-1.amazonaws.com/pb-nepalitimes/swp/asv65r/media/2025121315120_ced9258f9503a03fe53760d5ff420136ea9cfbaf3001512399ec5cafeef25364.jpg" data-media-id="editor_0" data-image-id="2025121315120_ced9258f9503a03fe53760d5ff420136ea9cfbaf3001512399ec5cafeef25364" data-rendition-name="original" width="1366" height="909" loading="lazy" alt="NPL 2"> </figure>   <figure> <img src="https://publisher-publish.s3.eu-central-1.amazonaws.com/pb-nepalitimes/swp/asv65r/media/20251213141232_0b712b438a97b49747029e4b3884b0eeba8ec0ff0bfbc5fd3d61cbb2002a16c2.jpg" data-media-id="editor_1" data-image-id="20251213141232_0b712b438a97b49747029e4b3884b0eeba8ec0ff0bfbc5fd3d61cbb2002a16c2" data-rendition-name="original" width="1345" height="1000" loading="lazy" alt="NPL 2"> </figure>  The Lions came out with virtually no pressure on them, and Dinesh Adhikari’s 42 off 13 including 27 off the first over bowled by Dipendra Singh Airee won the match. Rohit Paudel came in to finish the match calmly, with 11 overs to spare, scoring two stylish fours and a six before holing out with the Lions on 83.&nbsp; The Lions took comically long to get the final two runs to win the game, losing one more wicket. But it was merely a matter of time, and a single ended the Royal’s misery.&nbsp; As dusk fell, the big fluffy lion mascot was on the field dapping up the Lions as red fireworks went off and Lumbini fans leaped from their seats in the packed stands.&nbsp;  <figure> <img src="https://publisher-publish.s3.eu-central-1.amazonaws.com/pb-nepalitimes/swp/asv65r/media/20251213141232_ba4c4fde1865c583cf324d253563a0fc96002c31e8381ee85850f71c67515ea9.jpg" data-media-id="editor_2" data-image-id="20251213141232_ba4c4fde1865c583cf324d253563a0fc96002c31e8381ee85850f71c67515ea9" data-rendition-name="original" width="2048" height="1365" loading="lazy" alt="NPL 2"> </figure>  This capped off an incredible run from the Lions who had finished dead last in NPL Season 1, and had only one win and three losses after four games. They won the remaining three, finishing fourth, barely qualifying.&nbsp; This meant that they had to play an eliminator last week against the Kathmandu Gorkhas and then a qualifier against the popular Biratnagar Kings, whose squad included Sandeep Lamichhane, Faf du Plessis, and Martin Guptill. They won both in style. For the Royals, however, this was the second disappointing final in a row after being the best team in the group stage in both seasons of the NPL. National team batsman Binod Bhandari had had an excellent tournament for the Royals, but was in tears at having come this far again and fallen short.&nbsp;  <figure> <img src="https://publisher-publish.s3.eu-central-1.amazonaws.com/pb-nepalitimes/swp/asv65r/media/20251213141228_a90fd0afaeec366416efe314464d6b1152bd9cca011346b77914c2037b6b156e.jpg" data-media-id="editor_3" data-image-id="20251213141228_a90fd0afaeec366416efe314464d6b1152bd9cca011346b77914c2037b6b156e" data-rendition-name="original" width="2048" height="1366" loading="lazy" alt="NPL 2"> </figure>  Despite the final being disappointingly less action-packed for the neutral viewer, the final marked the second successful execution of the NPL. The addition of seats and floodlights at the TU Cricket Stadium overlooking Kathmandu made evening games possible and improved the experience for fans.&nbsp; The floodlights also made for some gorgeous photography as the sun set behind Chandragiri, illuminating the Himalaya to the north in gradually fading shades of orange.  <figure> <img src="https://publisher-publish.s3.eu-central-1.amazonaws.com/pb-nepalitimes/swp/asv65r/media/20251205041256_280bea0db1d097c88d478f5ba7197b5e2faa05623ebf9c0438af46d85bdb891e.jpg" data-media-id="editor_4" data-image-id="20251205041256_280bea0db1d097c88d478f5ba7197b5e2faa05623ebf9c0438af46d85bdb891e" data-rendition-name="original" width="1366" height="911" loading="lazy" alt="Cricket carnival NT"> <figcaption>Photo: SUMAN NEPALI</figcaption> </figure>  Adam Rossington’s 323 runs, including a century, and Sandeep Lamichhane’s 17 wickets were the standout individual performances across the tournament in the past month.&nbsp; The tournament brought out characters much loved by the vociferous crowd, including ‘Taklu’ Irish commentator Andrew Leonard who worked in a Dhaka Topi, British presenter Jess Crowe who donned a Sari for the final, and Chitwan Rhinos’ charismatic mascot Mr Gaida who entertained the crowd with enthusiastic nonstop dancing.&nbsp; The tournament was such a draw that the university grounds looked like a carnival with food and merchandise stalls. The capacity 10,000 stadium drew such a crowd that Kathmandu streets were relatively quiet on Saturday with people also watching the game live on tv at home.&nbsp; Kathmandu’s residents were genuinely delighted at being able to talk about <a href="https://nepalitimes.com/here-now/cricket-carnival">a Nepali cricket tournament</a>, and not about the Indian or English Premier Leagues. And while everyone appreciated the cricket no matter who was playing, fans showed up for their provinces in loud numbers.&nbsp;  <figure> <img src="https://publisher-publish.s3.eu-central-1.amazonaws.com/pb-nepalitimes/swp/asv65r/media/20251205041256_e96211da042ec3043940f2feca4cd59dd00351af41a4ca029169871f69f51957.jpg" data-media-id="editor_6" data-image-id="20251205041256_e96211da042ec3043940f2feca4cd59dd00351af41a4ca029169871f69f51957" data-rendition-name="original" width="1366" height="911" loading="lazy" alt="Cricket carnival NT"> <figcaption>Photo: SUMAN NEPALI</figcaption> </figure>  The organisers having proven themselves, future NPLs may need more stadiums in other provinces, even better overseas players.&nbsp; Sambhav Sirohiya of the Kathmandu Media Group ambitiously tweeted that he believes that the league could already become the second most valuable franchise cricket league NEXT SEASON, especially if the government would loosen up its regulations of advertising, especially that of alcohol. Nepali cricketers and fans are now better prepared for the T20 World Cup in India and Sri Lanka in February, with the experience of playing in the NPL and with the access to world-class cricket talent and seeing how they go about excelling at the sport.&nbsp;

Lumbini gets the lion’s share

Singha Bahadur Lama worked for six years in Malaysia, but back home in Nepal he is now earning more than he ever did overseas. Here in his village 60km east of Kathmandu, Lama now harvests Buddhachitta seeds from sacred trees that grow in the mountains, and turns them into prayer bead necklaces revered in Tibetan Buddhism. The Buddhachitta tree (Ziziphus budhensis) is indigenous to Nepal and grows in the mountains of Kavre district, and demand boomed after the Dalai Lama proclaimed that the seeds found in Nepal were the best. People from Kavre had gone to Bodh Gaya 12 years ago and presented the Dalai Lama with Buddhachitta prayer beads. Not long after, while speaking in Taiwan the Dalai Lama told followers that the seeds from Nepal had special powers.  <figure> <img src="https://publisher-publish.s3.eu-central-1.amazonaws.com/pb-nepalitimes/swp/asv65r/media/20251209141220_dd1fddffc2f22652f57b0fdebe5d0612aa48c79c1e5c1a82da10b1d0a0af69b8.jpg" data-media-id="editor_0" data-image-id="20251209141220_dd1fddffc2f22652f57b0fdebe5d0612aa48c79c1e5c1a82da10b1d0a0af69b8" data-rendition-name="original" width="737" height="536" loading="lazy" alt="Buddhachitta NT"> </figure>  Lama shows a visiting journalist different types of Buddhachitta seeds. Single-faced beads are the rarest and most valuable, as are the smallest 8mm beads. A prayer necklace made of 108 beads would easily cost Rs1.5 million (over $10,630). “We cannot say if our trees will give smaller beads or even how many faces or clear eyes, it’s all natural,” says Lama, who now works as a consultant, advising people all over Nepal about planting the tree, and has since spread it across the country. Four years ago, a Chinese middleman made 7mm plastic cups to cover the seeds, hoping the trees would produce smaller pods. It did not work, and the trees died. Such is the demand for high-quality Buddhachitta beads that a group of 20 men employed by a Chinese dealer cut down a tree along the Rosi River last year. The harvest from that tree had made $212,600 the year before. With that kind of price, the trees are in danger of being chopped down. &nbsp; Lama himself used to make Rs10 million ($70,880) from the seeds of each tree. With this money, he built new houses and sent his daughter to Japan, all with Buddhachitta income. But the market for the seeds is volatile.  <figure> <img src="https://publisher-publish.s3.eu-central-1.amazonaws.com/pb-nepalitimes/swp/asv65r/media/20251209141224_0fd29cdc36db0c3ad5f5add513b8b220d0101760e1c42d5c54266eac7c2dfe75.jpg" data-media-id="editor_1" data-image-id="20251209141224_0fd29cdc36db0c3ad5f5add513b8b220d0101760e1c42d5c54266eac7c2dfe75" data-rendition-name="original" width="1500" height="1125" loading="lazy" alt="Buddhachitta NT"> </figure>  Lama invested Rs10 million when prices were high ten years ago, but he lost most of that when the prices collapsed for bigger seeds.&nbsp; He adds: “That year the demand was only for small seeds, and it has only been three years since the prices have risen again for seeds that make no sound when you shake them.”&nbsp; HISTORY Legend has it that Guru Rinpoche left seeds of Buddhachitta while meditating in the Temal region of Kavre district in the 8th century as a blessing. He is known in the Himalaya as the ‘Second Buddha’ whose birth was foretold by the Buddha himself, and spread Buddhism in Tibet. Now, almost every household from the Tamang community here has on average 50 trees. The tree thrives on gravel and sandy soil, needs to be protected from excess water, and can grow up to 10 meters high. It starts bearing fruit annually from its third year and one tree lives for 90 years. The fruits are handpicked every June and July, and then have to be processed by boiling the seeds to remove their hard outer skin. The seeds are then dried in the sun for a few days.&nbsp; “Our families have been growing Buddhachitta for generations, but it started becoming hugely profitable only about 12 years ago, it has become a cash crop and has even replaced staples like maize,” says Dev Lama, 55.  <figure> <img src="https://publisher-publish.s3.eu-central-1.amazonaws.com/pb-nepalitimes/swp/asv65r/media/20251209141224_7820e90f918489045c0668465190df37120167cc7d4401bb128adf931e156bc3.jpg" data-media-id="editor_2" data-image-id="20251209141224_7820e90f918489045c0668465190df37120167cc7d4401bb128adf931e156bc3" data-rendition-name="original" width="1500" height="1125" loading="lazy" alt="Buddhachitta NT"> <figcaption>Dev Lama</figcaption> </figure>  What helps is that Buddhachitta is not a high-maintenance crop, it just needs some weeding, watering, and protection from hailstorms and pesticides. Once it matures, it does not need much care, and farmers intercrop it with other grain.&nbsp; “You don’t have to work on it every year like maize, which needs to be planted year after year,” explains Shova Shrestha, 33. “We also continue to grow other vegetables and spices, all of which help to preserve soil nutrients.” Generally, farmers do not sell directly to Chinese traders but deal with local middlemen who take a cut before they take it to the Chinese traders who lodge in Kathmandu during the harvest season. But the bulk of the profit is made by Chinese wholesalers across the border. &nbsp; And now with the proliferation of the plant, and with nearly every family growing several trees, farmers sometimes struggle to find buyers and are often severely short-changed, as was the case with Maiya Tamang’s family.  <figure> <img src="https://publisher-publish.s3.eu-central-1.amazonaws.com/pb-nepalitimes/swp/asv65r/media/20251209141220_2d82949a8a32b272216e4f288e976c5af68abf65f52500947ba366526a9b2a2c.jpg" data-media-id="editor_3" data-image-id="20251209141220_2d82949a8a32b272216e4f288e976c5af68abf65f52500947ba366526a9b2a2c" data-rendition-name="original" width="1500" height="1125" loading="lazy" alt="Buddhachitta NT"> <figcaption>Maiya Tamang</figcaption> </figure>  “I wasn’t home that day two years ago, but my sons later told me that my husband sold an entire tree for just Rs1,500,” recalls Tamang, 60. “We asked him why he sold it for a price that wouldn’t even buy a sack of rice, and he just shrugged.” Tamang did make a profit two years ago, but last year’s crop was destroyed by a hailstorm. Despite this, the bead business has augmented the income of a family dependent on subsistence agriculture. &nbsp; A neighbour, Sonam Tamang, had a few Buddhachitta trees in his backyard and has bought saplings from a nursery to expand. Saplings cost Rs500, but it is double that for plants that give high value seeds. Says Sonam Tamang: “The middlemen sometimes cheat us by offering much less than the seeds are worth, and they don’t allow us to speak directly with the Chinese buyers. But even if we did, there would be a language barrier.” Meanwhile, Singha Bahadur Lama who started out as a Buddhachitta farmer now owns a nursery and is a dealer in saplings himself. Some Nepalis have tried to sell directly in China, but face added costs of travel and hotel while there. &nbsp; With contributions from Qian Sun, Global Voices.