India is the world’s second-largest tea producer, and almost all of its finest teas come from three regions.
Assam — the strong, malty giant
Grown in the humid Brahmaputra valley at low elevation, Assam teas are bold, brisk and malty. Assam CTC (crush-tear-curl) is the backbone of Indian chai. Second-flush Assams (harvested in May–June) command premium prices for their honeyed depth.
Darjeeling — the champagne of teas
High-altitude gardens (1,000–2,500 metres) in West Bengal produce delicate, floral and muscatel teas. Darjeeling has a Geographical Indication (GI) tag — only tea grown in the region’s 87 gardens can bear the name. First flush (spring) is bright and floral; second flush is fruity and full-bodied.
Nilgiri — the Blue Mountains
Grown in Tamil Nadu’s misty hill ranges. Nilgiri teas are famously brisk, aromatic and remain clear when iced — which is why they are prized for iced-tea blends worldwide. Frost teas (winter harvests) are the region’s prized speciality.
Beyond the big three
Small but excellent teas also come from Kangra (Himachal Pradesh), Sikkim (Temi), Manipur, and increasingly Kerala’s Munnar highlands. Each region’s soil and weather leave a distinctive fingerprint in the cup.
