Organic Indian Tea: Authentic Indian tea, from Kerala to Darjeeling

Indian tea

Tea cultivation in India is a relatively recent development, having been introduced during the British Empire in the 19th century, during the period of British colonial rule. Today, the country is the second-largest tea producer, just behind China. From the steep gardens of Darjeeling to the lowland plantations of Assam and the Dooars, through the Blue Mountains of the Nilgiris, every cup of Indian tea is an invitation to journey through a wide variety of terroirs, each producing teas with a unique character.

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Darjeeling tea
Organic black tea infusettes with bergamot - Earl Grey
Bergamot black tea - India, Darjeeling

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Organic green tea infusettes from India, Darjeeling - Himalaya
Green tea from India, Darjeeling

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Organic Indian black tea infusettes - English blend - Breakfast
Indian black tea - Classic English blend

Breakfast

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Organic black tea infusettes - Masala Tchaï
Black tea with spices - Traditional - India

Masala Tchaï

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The Diversity of Indian Tea-Growing Regions

Indian teas are grown in a wide variety of terroirs, each offering its own unique flavor characteristics.

Darjeeling, located in the state of West Bengal in the foothills of the Himalayas, is particularly renowned for its delicate and highly fragrant first flush black teas and its summer teas, some of which are characterized by highly sought-after muscat grape aromas.

The Dooars, traversed by the magnificent Teesta River, a tributary of the Brahmaputra, is known for its alluvial soils, exceptional biodiversity, and mild climate, which allow the region to produce high-quality teas, some of which are biodynamic.

Assam, the country’s leading tea-producing region, is known for its full-bodied teas, perfect for breakfast and which some enjoy softening with a splash of milk or cream.

Finally, the Nilgiri Mountains produce a diverse range of teas at high altitudes, characterized by great smoothness, a balanced profile, and moderate bitterness.

Darjeeling Teas

Darjeeling teas are perhaps the most iconic Indian teas and among the most famous in the world. The history of tea from this northeastern region of the country, nicknamed “the champagne of teas,” began in 1841 when Archibald Campbell, superintendent of Darjeeling for the British administration and a passionate botanist, successfully experimented with planting tea seeds brought from China.

With the region’s favorable conditions, nature did the rest. Located in the foothills of the Himalayas, with the majestic Mount Kangchenjunga as a backdrop, Darjeeling indeed benefits from a temperate climate, acidic soils, and an ideal altitude for tea cultivation. The tea plants, some of which are now over 150 years old, thrive at altitudes ranging from 400 to 2,000 meters in a region rich in biodiversity and well-preserved, bordering Bhutan and Nepal.

The Famous Chai: A Spicy and Legendary Recipe

Derived from a blend of five spices used in Ayurvedic medicine, “chai” is a traditional Indian beverage made with Indian black tea that is both mild and highly aromatic, available on every street corner. This tea, flavored with cinnamon, ginger, cardamom, black pepper, and cloves, and sweetened with milk and sugar, is a symbol of sharing and a feast for the taste buds.

From the far reaches of Rajasthan to the street stalls of Pondicherry, this national drink takes you to the heart of India and its traditions.

Darjeeling teas from India: a effectively protected geographical indication

To protect this designation—which encompasses 87 official tea gardens and whose popularity has attracted much envy—the Tea Board of India created a logo in 1983 that certifies to consumers the origin of the teas they consume. In 2011, Annex II of European Implementing Regulation No. 1050/2011 of October 20, 2011, established the Protected Geographical Indication (PGI) for Darjeeling teas. The European Union recognizes this logo as a mark of quality and specifies its use.

Teas protected by this PGI are harvested at different times of the year, but the three main and best-known harvests are known as:

“First flush”: the spring harvest, taking place between March and April, offering fresh and lively teas with fruity and floral notes of incomparable finesse;

“Second flush”: the summer harvest, taking place between May and June, offering rather full-bodied and spicy flavours often accompanied by notes typical of Muscat grapes;

“Third flush” or “Autumn flush”: the autumn harvest, which begins after the monsoon and takes place between October and November, offering black teas that are rather mild and balanced with rounded notes of ripe fruit.

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