Indian Teas

Indigenous to the northeastern regions of India, the tea plant has been produced and consumed in this area for thousands of years. While it started off as a medicinal plant, tea only gained in popularity in the 1800's when the British introduced it from China. The climate and altitudes of Northern India made it a promising location for tea cultivation. While the British colonials discovered the indigenous plants growing in Assam, it wasn't until the methods from the East arrived that they were able to process it.

In the 1820's The British East India Company began to invest heavily in tea production and the introduction of tea plantations throughout Assam. Beginning in the 1840s, the tea industry rapidly expanded, consuming vast tracts of land for tea plantations. By the turn of the century, Assam became the leading tea-producing region in the world.

Historically, India was known only for black tea. In recent years, however, there has been a growth of green, white, and even oolong Indian teas, although the vast majority of teas produced in India are still black teas. The most famous tea-producing regions of India are Darjeeling and Assam, although Nilgiri and Sikkim also produce notable teas.

Most of the tea produced in India is consumed there, around 70 percent. Although, India does export substantial amounts of both mass-produced bulk tea and high-quality specialty or artisan tea.


balasun first flush
Bandana Pradhan's
balasun first flush
Light body with floral layers, a hint of fruity notes, and a crisp clean finish.
rohini first flush
Jhapan Thapa's
rohini first flush
Tea of the spring in Darjeeling is famous for its lively bite and fresh flavor.
rohini first white
rohini first white
coming soon
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