Our people · Small farms
Much of Nepal’s finest tea does not come from large plantations, but from small family gardens scattered across the hills of the east. Many families farm just a few hectares, alongside their maize, cardamom and vegetables.
Hands, not machines
On steep Himalayan slopes, machines cannot do the work. Every leaf is plucked by hand, usually just the bud and top two leaves. It takes skill and patience, and it is the reason these teas taste so fine.
A fairer share
Small farmers often sell their green leaf to local factories. When buyers pay a fair price for quality leaf, more of the value reaches the families who grow it — money that goes into schools, homes and the next harvest.
Keeping knowledge alive
Plucking, withering and rolling skills pass from one generation to the next. Choosing small-farm tea helps keep that knowledge, and these communities, thriving.