During the early eighteenth century, success of tea cultivation experiments in
Darjeeling and Assam; endeavors in other parts of India with similar conditions
were undertaken. These efforts led to a thriving industry in at least ten
distinct tea producing regions of North-East and south India.
DARJEELING
TEA:
Darjeeling
has been growing the Chinese variety of the tea plant since 1841. But unlike
other regions that grow this variety, the environment of Darjeeling has a unique and magical effect on the tea bush.
Part of this magic can be explained by science, and part of it remains an
endearing mystery.
Darjeeling
tea is sold at very high premiums in the international market due to its Muscatel flavor (or a musky
spiciness). This flavor cannot be
replicated in any other market because Darjeeling tea has a geographical indication (GI) status that is
protected worldwide. The GI status has been provided to only 87 tea
gardens in the region that produce around 10,000 tonnes of tea annually.
DOOARS
AND TERAI TEA:
The
first plantation in Terai was named Champta, and it was set up by James
White in 1862. Subsequently, the Dooars region saw its first tea plantation
in the form of Gazeldubi. In Dooars, the Assamese tea plant was found to be
more suitable.
Today,
Dooars and Terai have a combined annual production of 226 million kg of tea,
which accounts for around 25% of
India's total tea crop. Tea
from Dooars is described as clear,
black, heavy with good volumetric count. The first flush has a fresh
virgin flavor, good brightness and fragrance while the second flush is more
brisk. This tea variety also plays a reducer role in very strong blends. Terai tea, on the other
hand, is known for its spicy and
slightly sweet taste.
ASSAM
TEA:
Tea
plantations in Assam grow the Camelia Sinensis var Assamica variety of the tea
plant. Assam is the only region
globally where tea is grown in plains, and also the only other region
apart from Southern China, which grows
its own native tea plant.
Tea
from Assam has rich, full bodied, deep-amber
liquor with a brisk,
strong and malty taste, making it ideal for the early morning cup.
Second flush orthodox Assam teas are extremely popular for their distinctive
taste and bright liquor.
ANNAMALAIS
TEA:
The
Annamalais, a range of hills with altitudes from 900 to 1,600 metres between
Kerala and Tamil Nadu, have around 12,000 hectares under tea
cultivation. The tea from Annamallais generates brisk and bright golden saffron liquor in
the cup. It has a strong flavor
and a medium to high tone fragrance with biscuit to floral notes. Annamalais
tea is regarded as the ideal refresher early in the morning.
TRAVANCORE
TEA:
Coffee
production was started by JD Monro in 1862, and tea production started two
years later. After the dreaded leaf disease began to hit coffee plants in 1875,
the focus shifted rapidly towards tea cultivation.
By
1906, tea plantations covered 8,000 acres, while coffee farms were reduced to
just around 500 acres. The tea has medium fragrance with reddish liquor and
yellow tinge. It has a balanced body and briskness - ideal for the elevenses
(the British urge for tea and a light snack at around 11 am) and also for
evening time.
MUNNAR
TEA:
Tea was first grown in Munnar by AH
sharp at the Sevenmalley estate. Tea from Munnar produces golden yellow liquor with strong body, refreshing
briskness and a hint of fruit. It has a clean, medium toned fragrance, which is described as being akin to
that of sweet biscuit in a dip of
malt.
NILGIRI
TEA:
Nilgiri
tea is named after the Nilgiris, or Blue Mountains, where it is grown at
elevations ranging from 1,000 metres to 2,500 metres. The mountains get their
name from the saxe-blue kurinji flower, which blooms once every 12 years. The
region receives an annual rainfall of 60 to 90 inches. The weather conditions
provide Nilgiri teas with a characteristic
briskness, exceptional fragrance and exquisite flavor. The tea is golden yellow in color, provides
a creamy taste in the mouth and
has notes of dusk flowers.
Nilgiri
tea has also been registered as a GI in India, and around 92 million kg of this
tea are produced every year - around 10% of India's total tea production.
WAYANAAD
TEA:
Like
Annamalais, planters started with coffee cultivation in Wayanad in 1845. The
first tea plantation was set up over a few acres at the New Hope estate in
Ouchterlony Valley in 1874.Tea
from Wayanad is medium toned with
a clean fragrance and produces earthy reddish, full bodied liquor in the cup.
The beverage is light on briskness
and mild and mellow with biscuit notes.
KARNATAKA
TEA:
Karnataka
is the coffee hub of India, but also produces around 5 million kg of tea every
year. Tea plantations are mostly located around Chikmagalur, which is located in the Baba Budan Hills of the Sahyadris range. This area has a
clean and healthy climate that's ideal for tea plantations. Teas from Karnataka
produce golden ochre liquor with
a fair amount of briskness and
body. They have a simple,
balanced character and are medium toned. It can be consumed twice or
thrice daily.
KANGRA
TEA:
Kangra
tea is now cultivated across an area of 2,063 hectares in Kangra and Mandi districts.
The Kangra valley is located on the foothills of the snow-capped Dhauladhar
Mountains, at an altitude of around 1,500 m above sea level and an average
rainfall of 230-250 cm.
The
Kangra region is famous for its range of green teas (Hyson, Young Hyson and coarse grades) and black teas (Pekoe, Pekoe Suchong,
Coarse teas and Fannings) and are globally renowned for their exquisite flavor.
Reference Source: https://www.teacoffeespiceofindia.com/tea/tea-varieties
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