Tea is one of the most popular beverages in the world and has been around for centuries. It is enjoyed by millions of people around the globe for its unique flavor and health benefits.
Its origins can be traced back to ancient China, where it was first discovered as a medicinal drink. Tea was first discovered by Chinese Emperor Shen Nung in 2737 BC, and it quickly became a popular beverage among the Chinese people.
Tea has since spread all over the world, becoming a beloved beverage for many cultures. From its early beginnings as a medicinal drink to its current status as a staple beverage, tea has come a long way and continues to evolve with new flavors and varieties being created every day.
Tea has been an integral part of Indian culture for centuries. In India, it is believed that tea originated from the ancient Chinese medicinal herb Camellia Sinensis.
According to legend, a Buddhist monk named Bodhidharma brought the tea plant from China to India in the 5th century AD. Since then, tea has become an integral part of Indian culture and its people.
Tea is consumed not just for its health benefits but also for its taste and aroma. It is a popular beverage in India and can be found in almost every household across the country. From street-side stalls to high-end restaurants, you can find tea being served everywhere in India.
The act of making tea has been elevated to an art by India – and there’s nothing quite like an Indian cup of hot masala chai to brighten any dull afternoon.
India produces some of the finest teas in the world, grown here from plantations from Darjeeling to Assam and all over between. Tea cultivation was introduced to India in 1823 by East India Company officials.
What is Indian native tea?
Teas growing on bushes, or shrubs, like Camellia sinensis. They are not hybrids at all, but actually the species that have evolved in the wild without human intervention. The aim of this article is to discuss the differences between different types of Indian native teas from both a biological point of view and also from a social and economic point of view.
Indian Native Tea Varieties
Darjeeling First Flush
The region’s most famous tea. It’s both known for its distinctive flavor and for being one of India’s best teas from first flush to second flush. The true Darjeeling is known for its smooth and mellow taste with hints of muscatel, and a lingering finish of cardamom.
Mysore Second Flush
An exquisite tea with the most delicate sweetness and finest color. This is among the finest black teas produced in India.
Sikkim Golden Tips
A venerable tea that has been around for generations. In Sikkim, it’s grown almost exclusively in the Gamphaling Tea Estate.
Assam Black Tea
A full-bodied robust tea, with a distinctive muscatel flavor and a long finish. This tea is grown throughout the region, but it’s best when grown in Upper Assam, where the soil and climate are particularly fertile for growing high-quality teas.
Sulawesi Black Tea
A wild African tea that was brought to India by Portuguese traders during the 16th century. The leaves of the tea plant resemble a camellia flower, which blooms red at certain times of year – making it one of India’s most beautiful teas. Although this tea is relatively new to India, it’s been around for generations in Indonesia and Sri Lanka.
Nilgiri Tea
This is one of the most elegant teas grown in India. It has a mellow flavor, with soft hints of fruit and a lingering finish.
Darjeeling Green Tea
A smooth and full-bodied tea with a soft, mellow flavor.
Assam Green Tea
A brisk green tea with a hint of muscatel and a crisp finish.
Modern Indian Tea Production
The tea produced in India is very much like the Chinese Cha but in one important way, the varieties are different. These teas are not hybrids and instead have evolved naturally in the wild.
In India, there is a wide variety of plants currently being cultivated and they can be divided into three different types.
Kopi Luwak, or Civet tea, also known as Civet Coffee, is made from the droppings of a wild cat (Civet) that eats the leaves of a small tree called the “Lani.” The plant is small and bushy and grows in the highlands of Sri Lanka. The wild cat eats the leaves and passes them through their digestive system. The civets pass the nutrients on to the plant where they are absorbed by the leaves. This unique tea is very expensive and as such is only sold in small quantities.
The other two types of Indian native teas include:
- Black Tea, also known as Chai or Chaulchai (rhymes with “which”) in India, Sri Lanka and Nepal. Black teas are made from camellia sinensis green leaves that have been heated to stop them from going brown. The tea is then fermented, dried and rolled into balls.
- Green Tea, also known as Green Tea (not to be confused with the name “Green”, meaning “green” in English!) or Huo Yin in China, Japan, Korea, Vietnam and India, is an infusion of tea leaves that have not been heat-treated or fermented.
For most Indian teas, two classes of production are used, although smaller artisan farmers do use specialist methods for more specialist teas. The production classes are:
CTC
“Crushing, Tearing and Curling” is an industrial teatime tea that is produced from the leaves of the tea plant and then rolled into small balls. Due to its low labor costs, it is the most commonly used technique for mass-market teas in India. CTC is also a popular form of leaf blending for English Breakfast blends as well as for some black teas.
Orthodox
The orthodox production methods retain more of the tea leaf’s character compared to CTC production methods but require more labor and skill to produce due to smaller yields (due to lack of rolling). Orthodox teas are often sold under a variety name e.g. Darjeeling, Assam.
India’s Famous Tea Regions
Darjeeling
High in the foothills of the Himalayas, this region is one of the most unusual in the world. It’s arguably the most famous tea region in India, with its unique tea plant, flavor and brewing method.
Darjeeling is a “silk purse” of a place – small and valuable. The name means “the land of virgins” and it has long been associated with innocence and purity. Darjeeling tea is a “pure” tea, with no artificial flavoring or coloring.
Assam
The second largest tea-producing area in the world, Assam comes in first among Indian teas. The region is divided into three main areas: Upper Assam, Middle Assam and Lower Assam. The tea here is best thought of as a day’s work on a tea plantation, from sunrise to sunset. This is serious, hardworking tea – big leaves and hearty flavor – grown in the midst of vibrant local communities.
It’s the region that really gave India an edge in its competition with China for domination of the tea market. During the 19th century, when Chinese teas were becoming more expensive, India was able to step up production enough to meet demand while the price was still affordable.
Sikkim
The westernmost region of India, Sikkim lies between the mighty Himalayas and the fragrant tea-producing areas of Darjeeling and Assam. The small region produces almost as much tea as Darjeeling, with a unique style all its own.
Sikkim teas are characterized by their subtle essence of muscatel – a gentle sweetness that can only really be matched by Darjeeling.
Nilgiri
Nestled in the southernmost tip of India, this is the smallest tea-producing region in India. Known for its mysterious scent, it’s one of the most elegant and well-balanced Indian teas.
Trivandrum
This area produces more black tea than any other in India’s regions. The tea here is robust and full-bodied, with a distinct fragrance of cardamom spice. In many ways, it embodies all that India is – rich and diverse, with a touch of magic woven into the fabric of everyday life.
This region also has another unique distinction: It’s home to one of the largest tea factories in Asia.
Khasi
The first tea garden in India was planted in 1826, in Khasi. This is a very small tea region, but an important one – the land of the Khasia people, descendants of Mongol warriors. The people here are unique and colorful and their tea is special too, with a distinctive flavor no one else can match.
Kangra
The Kangra Valley is one of the largest tea-growing regions in India. It’s also home to some of the finest tea plants in the world, which give it a unique character.
This region produces some of the highest-quality black tea in India. It offers a robust, full-bodied flavor with a magical finish.
Mysore
A lower-elevation tea district, Mysore is located on the western slopes of the Western Ghats mountain range. This area is known for its rich golden color and sweet taste.
Mysore is a beautiful tea, with a sweet flavor and light briskness. It’s ideal in the afternoon or as an evening treat.
Many teas have health benefits when consumed regularly, but green teas aren’t as popular in India as they are in other countries. Paying attention to the health benefits of teas can be difficult due to the marketing and branding around them.
It is important to read labels and do your research. Because of this complexity, it can be difficult to know which brands to trust. Hence, it’s best to choose brands that have been around for a while and are widely respected.
