Tea in India: A Story in Every Sip

Indian tea is globally acknowledged as among the finest in the world — and for good reason. With a long-standing tradition of cultivation, world-renowned geographical indications, heavy investments in processing infrastructure, and constant innovation, India continues to be a global leader in tea.

Tea is grown across many regions of the country, but most of the production comes from:

• Northeast India, especially Assam, Darjeeling, and the Dooars region of North Bengal

• South India, particularly in the Nilgiris, and parts of Kerala, Tamil Nadu, and Karnataka

India is also one of the largest consumers of tea, with about 75% of its total produce being enjoyed domestically.

Tea Producing Regions in India

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North India

Assam Tea — 507 million kg annually

The state of Assam, including the Brahmaputra valley in the north, the Karbi and Cachar hills in the middle, and the Barak valley in the south, is the largest contiguous tea-growing region in the world.

Key Highlights:

• The region experiences high humidity and 2,500–3,000 mm of rainfall from March to September.

• Fertile, alluvial soil contributes to teas with rich taste, bright liquor, and malty flavour.

• The tea plant grown here is Camellia sinensis var. assamica, native to the region — a distinction only shared with Southern China.

• The tea has a deep amber liquor and strong, full-bodied, malty flavour — perfect for morning blends.

• Second flush orthodox Assam teas are globally loved for their distinctive taste and liquor.

• Assam tea has a Geographical Indication (GI) tag and is symbolized by the iconic Indian rhinoceros from Kaziranga Forest.

Darjeeling Tea — 9.8 million kg annually

Tea has been cultivated in Darjeeling since 1841. Often referred to as the "Champagne of Teas", it is one of the most sought-after and premium teas in the world.

Key Highlights:

• Darjeeling produces only about 1% of India’s tea, yet it holds legendary status for its flavour, finesse, and aroma.

• Known for its golden or amber liquor and delicate, muscatel flavour (reminiscent of muscatel grapes).

• Typically consumed without milk or sugar to appreciate its nuanced taste.

• It was the first Indian tea to receive Geographical Indication (GI) protection.

• Only 87 tea estates are certified to produce authentic Darjeeling tea, with about 10,000 tonnes produced annually.

• Grown at 600–2,000 metres altitude, the steep terrain ensures excellent drainage despite 3,000–3,300 mm of annual rainfall.

• Tea is plucked entirely by hand due to the hilly terrain and precision required.

• Made from Camellia sinensis var. sinensis.

Dooars & Terai Tea — 226 million kg annually

Together, the Dooars and Terai regions in North Bengal contribute to around 25% of India’s total tea production.

Key Highlights:

• The name "Dooars" means “doors”, referencing the region’s historical role as a gateway to Northeast India and Bhutan.

• Tea is cultivated between 90 m and 1,750 m above sea level.

• The area receives 3,500 mm of rainfall from mid-May to September.

• Tea from Dooars: clear, black, and heavy-bodied.

• Tea from Terai: slightly spicy and sweet.

• The region grows the Assamica variety of the tea plant.

Kangra Tea — 0.8 million kg annually

The Kangra Valley in Himachal Pradesh, located at ~1,500 m elevation, has a unique ecosystem ideal for producing fine teas.

Key Highlights:

• Receives 230–250 cm of fairly uniform rainfall.

• Temperatures range from 13°C to 35°C during the March–October cropping season.

• The region is relatively pest-free, enabling organic tea farming.

• Produces both fine green teas (Hyson, Young Hyson, coarse grades) and black teas (Pekoe, Pekoe Suchong, Fannings).

• Though small in output, Kangra tea is highly reputed for its quality and has been produced for over 100 years.

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SOUTH INDIA

Nilgiri Tea — 135 million kg annually

Named after the Nilgiri or "Blue Mountains", this tea is grown at elevations between 1,000 and 2,500 metres.

Key Highlights:

• Receives 60–90 inches of rainfall annually.

• Known for its briskness, fragrance, and creamy mouthfeel.

• The liquor is golden yellow and often carries floral notes.

• Registered as a GI product, with 92 million kg being produced annually.

• Accounts for 10% of India’s tea production.

Annamalais Tea — 30 million kg annually

The Annamalai hills, rising between 900 and 1,600 metres, are located between Tamil Nadu and Kerala.

Key Highlights:

• Home to the Tea Research Association.

• Tea from the region produces a bright golden saffron liquor with a strong flavour and a biscuit-to-floral aroma.

Wayanad Tea — 16 million kg annually

Wayanad, located 75 km from the sea in Kerala, lies in a wildlife-rich forested zone along the Wayanad-Nilgiris range.

Key Highlights:

• Receives 2,000–2,500 mm of rainfall annually.

• The tea is medium-toned with an earthy fragrance.

• Produces a full-bodied, reddish liquor with mild briskness and biscuit notes.

Karnataka Tea — 6 million kg annually

Though Karnataka is better known for coffee, it also produces tea in the Baba Budan Hills near Chikmagalur.

Key Highlights:

• Has a clean, healthy climate ideal for tea cultivation.

• Produces a golden ochre liquor with moderate body and briskness.

• Flavour profile is simple, balanced, and medium-toned.

Munnar Tea — 27 million kg annually

Located in Kerala, Munnar’s plantations are at 1,000–2,500 metres elevation.

Key Highlights:

• Receives 1,300–2,700 mm of annual rainfall.

• Produces golden yellow liquor with refreshing briskness, strong body, and a hint of fruit.

• Fragrance is described as sweet biscuit dipped in malt.

Travancore Tea — 20 million kg annually

This diverse plantation area in Kerala is shared with coffee, cardamom, rubber, and coconut.

Key Highlights:

• Tea is grown between 750–1,350 metres.

• Rainfall ranges between 2,000–3,000 mm annually.

• Produces tea with medium fragrance, reddish liquor, and a balanced body and briskness.

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