Regions
Assam tea is a black tea named after the region of its production, Assam, India. It is manufactured specifically from the plant Camellia sinensis var. assamica (Masters). The Assam tea plant is indigenous to Assam-initial efforts to plant the Chinese varieties in Assam soil did not succeed. Assam tea is now mostly grown at or near sea level and is known for its body, briskness, malty flavour, and strong, bright colour. Assam teas, or blends containing Assam tea, are often sold as “breakfast” teas. For instance, Irish breakfast tea, a maltier and stronger breakfast tea, consists of small-sized Assam tea leaves.
The state of Assam is the world’s largest tea-growing region by production, lying on either side of the Brahmaputra River, and bordering Bhutan, Bangladesh, Myanmar and very close to China. This part of India experiences high rainfall; during the monsoon period, as much as 250 to 300 mm (10 to 12 in) of rain per day. The daytime temperature rises to about 36 °C (96.8 °F), creating greenhouse-like conditions of extreme humidity and heat. This tropical climate contributes to Assam tea’s unique malty taste, a feature for which this tea is well known.
Tea Attributes: Assam Tea has a rich, deep-amber color and is famous for its rich, full-bodied cup. It is known for its brisk, strong and malty character, making it a perfect tea to wake up to. The distinctive second flush orthodox Assam teas are valued for their rich taste, bright liquors and are considered to be one of the choicest teas in the world.
Darjeeling tea is a tea made from Camellia sinensis var. sinensis that is grown and processed in Darjeeling district or Kalimpong district in West Bengal, India. Since 2004, the term Darjeeling tea has been a registered geographical indication referring to products produced on certain estates within Darjeeling and Kalimpong. The tea leaves are processed as black tea, though some estates have expanded their product offerings to include leaves suitable for making green, white, and oolong teas.
The tea leaves are harvested by plucking the plant’s top two leaves and the bud, from March to November, a time span that is divided into four flushes. The first flush consists of the first few leaves grown after the plant’s winter dormancy and produce a light floral tea with a slight astringency; this flush is also suitable for producing a white tea. Second flush leaves are harvested after the plant has been attacked by a leafhopper and the camellia tortrix so that the leaves create a tea with a distinctive muscatel aroma. The warm and wet weather of monsoon flush rapidly produces leaves but they are less flavorful and often used for blending. The autumn flush produces teas similar to, but more muted than, the second flush.
Tea Attributes: The Darjeeling tea when brewed gives a colour of pale lemon to rich amber. The brew is said to have remarkable varying degrees of visual brightness, depth and body. The flavor emanating from the brew is a fragrance with a complex and pleasing taste and aftertaste with attributes of aroma, bouquet and point. The organoleptic characteristics of the Darjeeling tea brew are commonly referred to as mellow, smooth, round, delicate, mature, sweet, lively, dry and brisk.
Nestling just below Darjeeling, at the Himalayan foothills, is a land shared by jumbos, rhinos, deciduous forests, gurgling streams and tea. The tea-growing areas in the district of Jalpaiguri, West Bengal, along with a small part of Coochbehar District, is popularly known as Dooars, which is bound by Bhutan and Darjeeling district in the northwest, Coochbehar district and Bangladesh in the south and Assam in the east. Dooars (which means doors in Bengali, Assamese and Nepali) is the gateway to the North East and Bhutan. Although tea cultivation in Dooars was primarily engineered by the British planters through their agency enterprises, there was significant contribution of Indian entrepreneurs who set up considerable number of new plantations with the issuance of grants of lands in a phased manner.
Tea Attributes: The Dooars-Terai tea is characterized by a bright, smooth and full-bodied liquor that’s a wee bit lighter than Assam tea.
The beautiful Nilgiri Hills, sprawling through the states of Tamil Nadu, Karnataka and Kerala, are home to the pastoral Toda tribe and tea gardens that create the fragrant cup of tea. Nilgiri tea has a slightly fruity, minty flavor, probably because trees like the Blue Gum and Eucalyptus dot the region. And perhaps the spices produced in close proximity to the tea gardens lend the light brew its briskness. The balanced blend of flavor and body makes Nilgiri tea a ‘blender’s dream’. The Nilgiri Hills aka the ‘Blue Mountains’ come under the influence of both south-west and north-east monsoons; a reason why the tea leaves grown here are plucked around the year. Nilgiri Orthodox tea is a registered Geographical Indication (GI). Both Orthodox and CTC varieties of tea are manufactured in this region.
Tea Attributes: Tea Attributes: A deliciously fragrant and exquisitely aromatic tea, with high tones of delicate floral notes and a golden yellow liquor. Crisply brisk and bright. Lingering notes of dusk flowers with an undercurrent of briskness. Creamy mouth feel. A truly flavored tea for a stressful day.
Kangra tea is the region in the North of India and Kangra, the ‘Valley of Gods’, nothing less than the majestic Dhauladhar mountain range could have served as a backdrop. And to toast its beauty, there is nothing finer than Kangra tea. The climate, the characteristic terrain and soil conditions, and the coolness of the snow clad mountains in Himachal’s famous Kangra region; all play a role in crafting a delightfully distinct cup of quality tea. Particularly the first flush with an aroma and flavor that has an unmistakable tinge of fruitiness. The history of Kangra tea dates back to 1849 when Dr. Jameson, then superintendent of the Botanical Tea Gardens, pronounced the region ideal for tea cultivation. Being one of India’s smallest tea regions makes Kangra green and black tea all the more exclusive. While the black tea has a sweet lingering after taste, the green tea has a delicate woody aroma. The demand for Kangra tea has been increasing steadily and much of it is bought by natives and exported to Kabul and Central Asia via Peshawar. Kangra tea is a registered Geographical Indication (GI).
Tea Attributes: The first flush of Kangra tea is known for quality, unique aroma and tinge of fruity flavor. A little milder than Darjeeling tea in terms of flavor, Kangra tea has more body and liquor.
Assam tea
Darjeeling tea
Dooars tea
Nilgiri tea
Kangra tea
Assam tea
Assam tea is a black tea named after the region of its production, Assam, India. It is manufactured specifically from the plant Camellia sinensis var. assamica (Masters). The Assam tea plant is indigenous to Assam-initial efforts to plant the Chinese varieties in Assam soil did not succeed. Assam tea is now mostly grown at or near sea level and is known for its body, briskness, malty flavour, and strong, bright colour. Assam teas, or blends containing Assam tea, are often sold as “breakfast” teas. For instance, Irish breakfast tea, a maltier and stronger breakfast tea, consists of small-sized Assam tea leaves.
The state of Assam is the world’s largest tea-growing region by production, lying on either side of the Brahmaputra River, and bordering Bhutan, Bangladesh, Myanmar and very close to China. This part of India experiences high rainfall; during the monsoon period, as much as 250 to 300 mm (10 to 12 in) of rain per day. The daytime temperature rises to about 36 °C (96.8 °F), creating greenhouse-like conditions of extreme humidity and heat. This tropical climate contributes to Assam tea’s unique malty taste, a feature for which this tea is well known.
Tea Attributes: Assam Tea has a rich, deep-amber color and is famous for its rich, full-bodied cup. It is known for its brisk, strong and malty character, making it a perfect tea to wake up to. The distinctive second flush orthodox Assam teas are valued for their rich taste, bright liquors and are considered to be one of the choicest teas in the world.
Darjeeling tea
Darjeeling tea is a tea made from Camellia sinensis var. sinensis that is grown and processed in Darjeeling district or Kalimpong district in West Bengal, India. Since 2004, the term Darjeeling tea has been a registered geographical indication referring to products produced on certain estates within Darjeeling and Kalimpong. The tea leaves are processed as black tea, though some estates have expanded their product offerings to include leaves suitable for making green, white, and oolong teas.
The tea leaves are harvested by plucking the plant’s top two leaves and the bud, from March to November, a time span that is divided into four flushes. The first flush consists of the first few leaves grown after the plant’s winter dormancy and produce a light floral tea with a slight astringency; this flush is also suitable for producing a white tea. Second flush leaves are harvested after the plant has been attacked by a leafhopper and the camellia tortrix so that the leaves create a tea with a distinctive muscatel aroma. The warm and wet weather of monsoon flush rapidly produces leaves but they are less flavorful and often used for blending. The autumn flush produces teas similar to, but more muted than, the second flush.
Tea Attributes: The Darjeeling tea when brewed gives a colour of pale lemon to rich amber. The brew is said to have remarkable varying degrees of visual brightness, depth and body. The flavor emanating from the brew is a fragrance with a complex and pleasing taste and aftertaste with attributes of aroma, bouquet and point. The organoleptic characteristics of the Darjeeling tea brew are commonly referred to as mellow, smooth, round, delicate, mature, sweet, lively, dry and brisk.
Dooars tea
Nestling just below Darjeeling, at the Himalayan foothills, is a land shared by jumbos, rhinos, deciduous forests, gurgling streams and tea. The tea-growing areas in the district of Jalpaiguri, West Bengal, along with a small part of Coochbehar District, is popularly known as Dooars, which is bound by Bhutan and Darjeeling district in the northwest, Coochbehar district and Bangladesh in the south and Assam in the east. Dooars (which means doors in Bengali, Assamese and Nepali) is the gateway to the North East and Bhutan. Although tea cultivation in Dooars was primarily engineered by the British planters through their agency enterprises, there was significant contribution of Indian entrepreneurs who set up considerable number of new plantations with the issuance of grants of lands in a phased manner.
Tea Attributes: The Dooars-Terai tea is characterized by a bright, smooth and full-bodied liquor that’s a wee bit lighter than Assam tea.
Nilgiri tea
The beautiful Nilgiri Hills, sprawling through the states of Tamil Nadu, Karnataka and Kerala, are home to the pastoral Toda tribe and tea gardens that create the fragrant cup of tea. Nilgiri tea has a slightly fruity, minty flavor, probably because trees like the Blue Gum and Eucalyptus dot the region. And perhaps the spices produced in close proximity to the tea gardens lend the light brew its briskness. The balanced blend of flavor and body makes Nilgiri tea a ‘blender’s dream’. The Nilgiri Hills aka the ‘Blue Mountains’ come under the influence of both south-west and north-east monsoons; a reason why the tea leaves grown here are plucked around the year. Nilgiri Orthodox tea is a registered Geographical Indication (GI). Both Orthodox and CTC varieties of tea are manufactured in this region.
Tea Attributes: Tea Attributes: A deliciously fragrant and exquisitely aromatic tea, with high tones of delicate floral notes and a golden yellow liquor. Crisply brisk and bright. Lingering notes of dusk flowers with an undercurrent of briskness. Creamy mouth feel. A truly flavored tea for a stressful day.
Kangra tea
Kangra tea is the region in the North of India and Kangra, the ‘Valley of Gods’, nothing less than the majestic Dhauladhar mountain range could have served as a backdrop. And to toast its beauty, there is nothing finer than Kangra tea. The climate, the characteristic terrain and soil conditions, and the coolness of the snow clad mountains in Himachal’s famous Kangra region; all play a role in crafting a delightfully distinct cup of quality tea. Particularly the first flush with an aroma and flavor that has an unmistakable tinge of fruitiness. The history of Kangra tea dates back to 1849 when Dr. Jameson, then superintendent of the Botanical Tea Gardens, pronounced the region ideal for tea cultivation. Being one of India’s smallest tea regions makes Kangra green and black tea all the more exclusive. While the black tea has a sweet lingering after taste, the green tea has a delicate woody aroma. The demand for Kangra tea has been increasing steadily and much of it is bought by natives and exported to Kabul and Central Asia via Peshawar. Kangra tea is a registered Geographical Indication (GI).
Tea Attributes: The first flush of Kangra tea is known for quality, unique aroma and tinge of fruity flavor. A little milder than Darjeeling tea in terms of flavor, Kangra tea has more body and liquor.