Assam

Total area under tea : 312,210ha

Production : 507 million kg

Elevation : 45-60 metres

Rainfall: 2.500-3,000 mm

Assam, the land of the one-horned Rhino...the land through which the mighty Brahmaputra winds its majestic course. Assam is rich in nature's bounty and a rainfall ranging from 100 to 150 inches per year - a bounty that ensures a very special place for the teas grown here. These teas are referred to simply as "Assam" and offer rich, full-bodied, bright tea liquor. For those who favoura bright, strong cup of tea, Assam is "your cup of tea."

Asom means 'one without equal' and that is considered by some to be the status of its teas. The ancient name of Assam was Pragjyotispura - the city of eastern light. Chang Kien, a Chinese explorer, traced his country's trade links with Assam as far back as 100BC The state consists of the northern Brahmaputra valley, the middle Karbi and Cachar hills and the southern Barak Valley. It experiences heavy rainfall between March and September, with very high humidity in the summer months. Assam is rich in vegetation, forests and wildlife. The region also has a number of reserved forests, and one of them, Kaziranga, is the home of the rare Indian Rhinoceros. Assam's soil been classified into three types -red loam soil, lateriticsoil and alluvial soil.

India's largest tea research centre managed by the Tea Research Association is located in Jorhat. This centre, which was started in 1911 at Tocklai (Jorhat), has made significant contributions towardsTea Attributes Assam Tea has a rich, deep-amber colour 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. Assam Orthodox tea has recently been registered as a Geographical Indication in India.

Assam is the single largest tea-growing region in the world. The low altitude, rich loamy soil conditions, ample rainfall and a unique climate help it to produce some of the finest orthodox leaf teas. It is these unique environmental conditions that give the teas their special quality, reputation and character and helps orthodox Assam Teas to qualify as a Geographical Indication (G1). Assam Orthodox teas are defined as 'teas grown and manufactured out of the basic Camellia Sinenses var. Assamica and other variants in tea estates located in the Brahmaputra or Assam Valley in North East India'.

Darjeeling

Total area under tea : 17,820 ha

Production : 9.8 million kg

Elevation : 90-1,750 metres

Rainfall: 3,000 -3,300 mm

Nestling in the foothills of the snow-covered Himalayan range, Darjeeling grows one of the world's most exclusive teas at altitudes ranging from 600 to 2,000 meters. A cup of Darjeeling is golden or amber in colour and has a unique, delicate flavour that is referred to as "muscatel," or, having the flavour of muscatel grapes, the typical flavour can also be described as "flowery," and sometimes, "peachy." So delicate and tasty is the flavour that drinkers usually skip the milk and sugar often added to the more bitter, heavier black teas. Darjeeling connoisseurs literally cringe at the thought of adulteration.

Way back in 1841, the Chinese tea bush was found suitable for Darjeeling. Dr A. Campbell brought Chinese tea seeds from Kumaon and planted them in his garden in Darjeeling town. Commercial cultivation began around 1853. By 1874, there were 113 tea gardens in the Darjeeling district alone.ATea Like No Other To this day, the China variety of tea is planted in Darjeeling. and it has been discovered that, when planted anywhere else in the world, the Darjeeling taste cannot be reproduced. It is just something about the hills of Darjeeling that makes this tea 'Darjeeling'. Tea gardens are situated at up to 7,000-ft-high elevations on steep slopes, which provide ideal drainage for the generous rainfall the district receives. The altitude, the soil, the intermittent cloud and sunshine - and a dash of something unexplained and wondrous - all seem to work together to orchestrate a masterpiece. Today. Darjeeling produces almost 10 million kg of tea a year - only 1 % of all of India's tea. The gardens are called by English, Indian or Nepalese names, many of whose origins tell parts of the story of Darjeeling: Marybong, Ging, Tumsong, and Chamong. Lingia, Sungma, Nagri... each is situated in its own special place in the mountains that grants each garden's tea its own distinctive flavour.

Like a fine wine, Darjeeling also commands among the highest prices for tea in the world. Aside from its unique taste, there are several reasons for this. First of all, there is less of it than other teas. The hilly terrain here is more difficult for pluckers to navigate, making the plucking a slower process, and Darjeeling leaves weigh less than other varieties, due to a more severe withering process and the leaves being smaller. The processing Darjeeling goes through is also the very exacting, time-consuming Traditional' or 'Orthodox' method, which costs about five times as much to execute compared with the 'Unorthodox' method used to process other teas. .All of these contribute to its exclusivity. Darjeeling tea has been registered as a Geographical Indication in India and is protected internationally.

Dooars and Terai

Total area under tea : 97,280 ha

Production : 216 million kg

Elevation : 90 -1,750 metres

Rainfall: 3,500 mm

By 1874. there were 113tea gardens in Darjeeling district alone. This inspired planters to try out tea cultivation in the Terai region. James White set up the first Terai plantation called Champta in 1862. Planting was then extended to the Dooars. but the Assamese tea bush proved more suited to this region, Gazeldubi was the first Dooars garden, and by 1876 the area boasted 13 plantations, which in 1877 led the British to set up the Dooar.s Tea Planters'Association. The Dooars and Terai gardens account for an annual production of 226 million kg, or over a quarter of India's total tea crop, with September considered an important month. The TAI has 48 member gardens in the bell.

Lying in the Himalayan foothills, the Dooars have great natural beauty. Wildlife-rich tropical forests, innumerable hill streams cutting across the green carpet of tea gardens, undulating plains and low hills rising up from the rivers. The name Dooars is derived from 'doors' as the region is the gateway to the northeast of India and Bhutan. Dooars is also the gateway to the hill station of Darjeeling and the Sikkim region and is famous for its tea gardens, planted by the British. The elevation of the Dooars area ranges from 90 m to 1750 m. There are innumerable streams and rivers flowing through these fertile plains from the mountains of Bhutan. Average rainfall of the area is about 3,500 mm. Monsoon generally starts from the middle of May and continues until the end of September. Winters are cold with Foggy mornings and nights. Summer is mild and constitutes a very short period of the year. The economy of Dooars is based on the three Ts Tea, Tourism and Timber. Thousands of people arc engaged as labourers in the tea estates and factories.

Kangra

Total area under tea : 2.348 ha

Production : 0.8 million kg

Elevation : 700-1,000 metres

Rainfall: 2,300-2,500 mm

In Himachal Pradesh, tea is grown in the Mandi and Kangra distncts over an area of 2,063 hectares. Kangra, known as "the valley of gods," is famous lor its distinct flavoured tea. Below the towering and exquisitely beautiful snow-clad Dhauladhar Mountain, tea has been grown on the gentle slopes of the outer Himalayas since 1949.

In 1849, Dr. Jameson conducted a feasibility survey of the valley of Kangra in Himachal Pradesh and found it suitable for tea cultivation. He brought China tea plants from the nurseries at Almora and Dehradun and planted them in Government gardens at Kangra, Nagrota and Bhawama. Despite having suffered a good deal during transit, the plants grew well indeed. This encouraged the government to go ahead and establish the tea industry in the valley. The Kangra tea industry occupied prime position with respect to its quality from the last quarter of the 19th century until date. Both black and green teas are manufactured in the Kangra valley. The predominating black leas were Pekoe, Pekoe Suchong, Coarse teas and Fannings, while among green teas, Hyson, Young Hyson and Coarse grades were the most popular ones.

Nilgiri

Total area under tea : 66,175 ha

Production : 135 million kg

Elevation : 1,000-2,634 metres

Rainfall: 1,000-1,500 mm

Nilgiri Tea, one of India's most distinctive teas, has been named after the Nilgiris or Blue Mountains where it is grown. The range is called the Blue Mountains because of the saxe-blue Kutinji flower which covers the hills when it blooms once in 12 years. Situated in South India, this picturesque range of undulating hills has tea growing at elevations ranging from 1,000 meters to 2,500 meters. Rainfall varies from 60 inches to 90 inches annually. These conditions favour the fine, elegant flavour and brisk liquor of Nilgiri teas. The combination of fragrance and briskness makes Nilgiri a truly unique tea, the likes of which cannot be found anyhere else in the world. If you like a fragrant tea with good body and superlative flavour. Nilgiri should be the one for you

The Nilgiris was originally a summer retreat for the Europeans. John Sullivan, who built Stone House, his home in Ooty in 1823, was followed by several other Europeans. Later, when the Duke of Buckingham was Governor of Madras he started the practice of moving the government to the hills for the summer. Tea was planted on an experimental farm in the Ketti Valley in 1853, but the first full scale efforts to plant tea in the Nilgiris were on Thiashola and Dunsandle Estates in 1859. In 1969, Glenmorgan became the first estate in South India to produce Green tea.

Nilgiri tea now accounts for about 92 million kg per year, which is about 10% of the total tea production of India. Afull-Hedged training centre set up with support from the Tea Board of India has been conducting regular training courses for planters with large gardens as well as small growers, on the modern aspects of crop husbandry and tea manufacture.

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 flavourful tea for a stressful day. Nilgiri Orthodox tea has recently been registered as a Geographical Indication in India.