India is one of the main tea growers, exporting more than 12% of the world's tea and with 523,000 hectares under cultivation. Although indigenous to the Assam region, the first commercially produced teas were raised from seeds brought from China.
Assam
Darjeeling
Assam is a major growing area covering the Brahmaputra valley, stretching from the Himalayas down to the Bay of Bengal. There are 655 estates covering some 407,000 hectares. Assam tea has distinctive flecked brown and gold leaves known as "orange" when dried. In flavour it is robust, bright with a smooth, malt pungency and is perfect as the first cup of tea of the day. Such teas are used in everyday popular blends because of the full-bodied richness. There is also an Assam Green tea with an unusual light, almost sweet liquor.
Darjeeling is grown on 100 estates on the foothills of
the Himalayas, on over 18,000 hectares at about 7000 ft.
Light and delicate in flavour and aroma, and with
undertones of muscatel, Darjeeling is an ideal
complement to dinner or afternoon tea. The first
"flushes" (pluckings) are thought to produce the best
Darjeeling vintage but all crops are of very high
quality. Darjeeling Green is rare tea similar to
Japanese Sencha with an exquisite aroma and delicate
taste.
Nilgiri
The Nilgiri region, situated in Southern India, forms a high
hilly plateau at the conjunction of the Eastern and Western Ghat mountains.
More than 20,000 smallholders grow and pluck tea with some 90,000 hectares
under cultivation. Most Nilgiri teas are used for
blending, but there is a rapidly growing demand for the speciality tea of
the area. Nilgiri has a bright amber colour and a refreshing, bright and
delicate taste. Nunsch is a typical Nilgiri tea, large-leafed, which gives a
fruity, bright and flavourful brew.
