Nepal black tea, also called himalayan high mountain tea, a kind of organic tea, comes from the southern foothills of the Himalayas and is known as the "Queen of Champagne". It is as famous as the Indian Darjeeling black tea called "Champagne in Black Tea". For a long time, Nepal black tea has not been well-known to the world, but it still cannot conceal its high fragrance. After hearing it from afar, Europeans followed the fragrance and invited it back to Europe as the queen of black tea.

Nepal black tea is rich in carotene, vitamin A, calcium, phosphorus, magnesium, potassium, caffeine, isoleucine, leucine, lysine, glutamic acid, alanine, aspartic acid and other nutrients. During the fermentation process of black tea, the chemical reaction of polyphenols changes the chemical composition of fresh leaves greatly, and produces theaflavins, thearubicins and other components. Its aroma is significantly increased compared with that of fresh leaves, forming red the unique color, aroma and taste of tea.

Modern life is inseparable from quality. Nepal black tea is not only tasteful and unique, but its quality is unmatched by other similar products. The main tea-producing areas in Nepal have an average elevation of 2,400 meters high in the mountains. The mountains are full of mist all year round. Due to the large temperature difference between day and night, the tea production period is slow, disease and insects cannot survive, and there is no pollution of pesticides and fertilizers. It is pure organic tea.

In addition, in the eastern plains of Nepal, there are many tea planting areas and processing CTC tea (a kind of black tea ground into powder), which is mainly supplied to foreign infields. Traditional green tea and black tea are grown in hilly areas, and the products are mainly for export.