In India, tea is always a welcome companion. Whether you're at bustling train stations or on street corners, the aroma of chai greets you at every turn.

In the vibrant green tea plantations that stretch across the country, from Darjeeling to Kerala, workers in straw hats carefully hand-pick the leaves, which are then processed in small family-run factories to create the nation’s beloved beverage.

Tea holds a special place across all walks of life – with an impressive 800,000 tonnes consumed annually – and India has risen to become the world’s second-largest exporter, following China.

The History of Tea in India

Herbal teas have long been a key part of India’s Ayurvedic tradition, made from native plants that grow wild in the country’s mountainous regions. However, the modern tea industry didn’t take shape until the British East India Company arrived in the 1830s. In search of an alternative to sourcing tea from China, the British planted the first Chinese tea bushes in Darjeeling and Assam. With further advancements in production techniques, India soon emerged as China’s primary competitor in the global tea market.

Though its origins are tied to British rule, India has cultivated a unique tea culture of its own. Tea estates have been passed down through generations, and following the Great Depression, when tea prices dropped, the drink became accessible to all segments of Indian society.

Infusing the beverage with their own creativity, locals began adding spices for their medicinal properties, along with generous amounts of milk and sugar. It’s traditionally served in small clay cups known as kulhars, adding to its charm and cultural significance.

India’s Top Tea Regions

Assam

Located in the northeast, Assam shares a similar tropical monsoon climate and soil type with China’s Yunnan tea region. It was here that the British first cleared jungles in the 19th century to plant Chinese tea bushes. Today, Assam produces about half of all the tea in India.

The region is home to numerous large estates that primarily grow robust black teas, often used in breakfast blends, with flavor notes like chocolate. While black tea is the most famous, Assam also produces indigenous herbal tea varieties, though they are less well-known.

Darjeeling

Nestled at the foot of the Himalayas, this former hill station is famed for its tea, grown in steep valleys and supplying about 25% of India’s tea. Darjeeling is known for producing with its black brews celebrated for their light, fruity, and floral flavors. With a distinct coppery hue, many describe its taste as muscatel, reminiscent of muscatel grapes.

Munnar

Known for its lush backwaters, Kerala is also home to some of the world’s highest-altitude tea estates, perched in the Western Ghats at over 5,000 feet above sea level. Munnar, a former town surrounded by sprawling plantations and tea factories, offers views of Meesapulimala, the second-highest peak in the region. The tea here has a golden hue with fruity, slightly sweet notes.

The Kangra Valley

Situated against the backdrop of the western snow-capped Himalayas, the Kangra Valley has been producing tea since the mid-19th century. The climate is ideal for growing Chinese tea plants, which yield a flavor similar to Darjeeling but with more intensity. One of the largest working plantations in the valley is the Lodge at Wah, a 500-acre estate dating back to 1857.

Whether you’re exploring historical tea estates, hiking through scenic hills, or participating in hands-on tea production, India’s tea regions invite you to sip, savor, and experience the country’s deep connection to this beloved beverage!

History of Tea in India

Video by About Our Time