Sushana Gurung.

A tea you can eat and sip?         

Count me in! Welcome to Chiya Chapau located near Prithvi Narayan Campus in Pokhara Metropolitan City–1, Bagaar.  A creative twist by four university friends juggling their final year in entrepreneurship and a full time business from 7am-7pm! With unique concepts that could blow your mind, tea served in edible cones varying flavours from Cardamom, Vanilla to Chocolate. 

“Each cup must be eaten within 30 minutes before it melts,” explains Tiwari. The cups are imported from India, while other ingredients are sourced locally. They sell between 50 to 130 cups a day, priced at 60–65 rupees each.               hMeet Manju Tiwari, Stuti Thapa, Namrata Paudel, and Yanika Bhattarai, the trail blazing female entrepreneurs who have not looked back since they took their first step.

What started from a 6 month research proposal and fueled by their own hard earned investment of 2 lakhs, these young girls had no idea the love and support awaiting them! According to Manju, they went viral on Tiktok after just a day of launching. Since then, crowds flock like birds from far and wide to take rest,relax and munch on this scrumptious snack.

This idea ended up being more than just a project to land good grades, but a dream that took flight right before their eyes.

What helped them thrive? “Trust, different perspectives, and sticking together.” Even after the course ended, they chose to keep going. “Even if only one of us continues the business in the future, that’d be enough for all of us.” They all answered. This shows that businesses aren’t just transactional, but they also require love and watering like a plant. That good things truly flourish with love and hope.

“Feeding the hungry is the greatest virtue.”

Ganesha Thapa, The woman behind 10 rupees tea

In a quiet corner of Pokhara Metropolitan City, near the Gandaki Pragya Pratishthan Office in Bagar, lies an ordinary hut that most would usually walk by or not take notice of. But as the clock strikes 3, this small tea stall comes alive every afternoon. Once in its vicinity, it wallops you in its aromas of tea, potato fritters and curry. For 3 decades, 78-year old Ganesha Thapa has been serving tea and homemade snacks to locals – charging a whopping 10 rupees for a cup of tea filled with love and hardwork. 

Although she is 78, don’t let looks deceive you, she is hardworking and active with an agile mind and heart with depths of the ocean. Although overwhelmed by crowds everyday racing to have a seat and taste of her snacks. As a snack set only costs 25 rupees, her place is always drawing crowds that can never seem to get enough.

“Tea is just 10 rupees,” says Thapa. Potato fritters cost 5 rupees, and curry is 10 rupees. According to her, her potato fritters have a unique taste that regular customers love. “I don’t keep track of how much profit or loss I make from selling tea. By God’s grace, I have enough to eat and survive. Even if someone can’t pay after eating, I don’t say anything. I just wish no one goes hungry,” says Thapa. She finds happiness in feeding others—especially those going through hard times. “I’ve been through struggles myself,” she says. “I want everyone to leave full and happy.”

She shared glimpses of her pasts, when taxis were only 1 rupees, when the streets she sits by now barely had any buildings, it was just a trail that trekkers took to ABC. Back in the day, you could have probably called her Robin Hood, as she fed students from other districts who weren’t allowed to live in the city/dorms openly. Her tea stall became a quiet act of rebellion and care.

 She started the stall in 2047 BS with a loan of just 400 rupees. Today, even with rising prices, she has kept her tea and snack prices low, saying, “Feeding others is the greatest virtue. You can’t take wealth with you after death.” When asked if she makes profit, she firmly answered that she doesn’t. In this day and age, it’s rare to find someone who has a business and doesn’t care about profits, but wholly for the purpose of serving others. This type of humility you absolutely can’t find anywhere in Pokhara, no matter how much you search.

Although Thapa was hesitant at first, she warmed up to us and told us her stories and hardships, I was touched and inspired by her wise perspectives and way of life, safe to say I’ve never met anyone who’s moved me as much as her with just a short conversation over tea. It’s safe to say not only did I enjoy my tea but I feel more hopeful about our society. Whenever I think of or sip chiya, her words and stories will come up and always stay in my heart.

14 Flavors in a Bamboo Tea House

Hidden between Srijana Chowk and Ratnachowk Pokhara Metropolitan City–3,  lies a uniquely built tea house that feels like a world of its own. Standing out with its bamboo walls and thatched roof is Chiya Sansar (Tea World), here you’ll be greeted by not just 1 but 14 different varieties of tea. Making it a favourite spot for local tea lovers and anyone looking to escape the noise of the city.

According to co-founder Hikmat Jung Karki, the name Chiya Sansar’s name symbolizes more than just a spot for tea tasting, but also a community for conversations and cultural connection.

“We wanted a space where people could not just drink tea but also talk, bond, and create memories,” Karki said.

“We—Sagar Khatri, Sandip Sharma Paudel, Sagar Karki, and I—started this together,” said Karki. “Initially, we wanted a place to meet, discuss, and enjoy good times. With full-time jobs—in banking and engineering, the team sees Chiya Sansar as a creative expression of their identity and visions. What began as a personal passion project has now become a thriving business aimed at promoting Nepali tea culture both locally and globally.

The traditional materials used to construct the tea house, mirrors the founder’s desire to highlight authenticity and heritage. Customers can enjoy a variety of teas including masala tea, ginger matka tea and other locally inspired blends.

Despite its success, Karki did speak about challenges, especially with the shortage of skilled manpower. But remains hopeful due to the unexpected interest shown by young people. We thought that young people weren’t into tea, but we were wrong, they just didn’t have spaces like this before.

With its mix of tradition, innovation, and emotional warmth, Chiya Sansar has become more than just a tea shop—it’s a growing cultural movement brewed from friendship and purpose.

Bhuteko chiya : Childhood memory turned into Roasted tea brand

Inspired by his memories of his grandmother’s tea, Shivaraj Adhikhari has turned a cherished memory into a growing tea brand.

Located in Nadipur,Bhuteko Chiya which is directly translated to Roasted tea, has been serving a unique blend of caramelized tea to Pokhara’s locals for the past year.

Adhikhari recalls how his grandma used to melt sugar and brew tea without any spices,creating a simple but unforgettable taste. But years later, no matter where he went, he could never find anything of those flavours in local tea shops, so instead he decided to recreate the experience for others and revisit his own sweet memories of nostalgia.

A long-time tea enthusiast, Adhikari visited numerous tea shops in Butwal. But most only offered the usual spicy cutting tea, leaving him longing for something different. Eventually, inspired by his grandmother’s method, he gave a modern twist to the traditional taste and launched Caramelized Tea, locally known as Bhuteko Chiya (Roasted Tea).

“Most places only sold spicy cutting tea” Adhikhari said. Adhikari wanted to offer something different, something rooted in memory.

What started off as an idea and visit to the past has now developed into a local brand. Bhuteko Chiya offers not just roasted tea, but also other options like ginger-cardamom tea, tulsi tea and more. Each cup of roasted tea is only priced at Rs 25, and light snacks are also available.

Initially Adhikhari considered the name Caramalized tea, but chose Bhuteko Chiya for it’s simplicity and cultural relevance making it more local and relatable.

Although the business is growing, Adhikhari is still on his feet being mindful of trends. Tea businesses are expanding rapidly, but after a few years, interest may fade. Trend-based ideas don’t last long as the times keep changing and moving. Sustainable ideas and continuous innovation are essential. If we move forward considering customer preferences, success is possible.”