Tea and Coffee Guide: Choosing the Right Chiya at Home

CTC or orthodox tea? Instant or ground coffee? A simple guide to buying tea and coffee in Nepal for milk tea, black tea, green tea and your morning cup of coffee.

In most Nepali offices, the chiya break is not optional, and everyone has an opinion about whose tea is best. Behind that debate are some real differences between kinds of tea and coffee, and knowing them helps you buy the right pack.

CTC tea: the one for milk tea

CTC stands for "crush, tear, curl". The leaves are processed into small hard granules that brew fast and strong, with a deep colour. That makes CTC the right tea for doodh chiya, masala tea and anything with milk and sugar. Nearly all of the everyday packs on supermarket shelves are CTC.

Tip: boil the water and tea first, then add milk, and let it come to the boil again. CTC needs a proper boil to give its full flavour.

Orthodox tea: the one to drink black

Orthodox tea is made from whole or broken leaves that are rolled rather than crushed. It gives a lighter, more fragrant cup, and is best drunk black or with just a little sugar or lemon. Nepal's tea gardens in Ilam and the eastern hills are known for orthodox tea, much of it exported. Brew it with water just off the boil for three to four minutes; don't boil the leaves.

Green and herbal tea

Green tea is unfermented, lighter and slightly grassy. Brew it with water that has cooled for a minute after boiling, for two to three minutes. Too hot or too long and it turns bitter. Herbal teas such as tulsi, chamomile and ginger-lemon contain no tea leaf at all. Browse green and herbal tea.

Tea bags or loose leaf?

Tea bags are convenient for the office and for one cup at a time. Loose leaf is better value and usually tastes better, especially for milk tea made in a pan. Many homes keep both. See all tea.

Coffee at home

Instant coffee

Quick and easy: one spoon in hot water or milk. Good for a fast morning cup or a cold coffee in summer. Look for "pure coffee" on the label if you don't want a blend with chicory.

Ground coffee

For a French press, moka pot or drip machine. It tastes noticeably richer than instant. Nepal grows good arabica in the mid-hills, and local roasters are worth trying.

Cold coffee and iced tea

For the hot months, ready-to-drink cold coffee and iced tea save time, or blend instant coffee with cold milk, sugar and ice.

Browse all coffee.

How to keep tea and coffee fresh

• Airtight container, away from the stove and from spices (tea absorbs smells)
• Buy coffee in quantities you will finish within a month of opening
• Don't keep coffee in the fridge; it picks up moisture and smells

The short version

For a big pot of milk tea for the family, buy a good CTC. For a quiet cup in the evening, try an orthodox Nepali tea. For the 8 AM rush, keep a jar of instant coffee. And keep biscuits nearby; a chiya break without one is only half a break.