India

Indian terroir varieties

Indian teas are grown in a wide variety of terroirs offering unique taste characteristics. Darjeeling, located in the state of Bengal in the foothills of the Himalayas, is particularly renowned for its delicate, highly-perfumed early-blooming black teas and its summer teas, some of which have pronounced muscat grape aromas.

Assam, the country's leading tea-growing region, is known for its full-bodied teas, ideal for breakfast and sweetened with a dash of milk or cream

Finally, the Nilgiris also produce a varied range of milder teas.

Darjeeling teas

Darjeeling teas are perhaps India's most emblematic teas, and among the most famous in the world. The story of tea from this northeastern region, dubbed the champagne of tea, began in 1847 when Dr Arthur D Campbell successfully experimented with planting tea seeds from China.

Nature did the rest... Set in the foothills of the Himalayas, with the majestic Mount Kangchenjunga as a backdrop, Darjeeling's climate, acidic soils and altitude are particularly favorable to tea growing. The tea bushes, some of which are over 150 years old, flourish at altitudes of between 400 and 2,000 metres, in an area of rich, unspoilt biodiversity bordering Bhutan and Nepal.

The famous Tchaï: a spicy, mythical recipe

Derived from a blend of five spices used in Ayurvedic medicine, Tchaï or Indian tea is a sweet and highly aromatic traditional beverage that can be enjoyed on any street corner in India. This black tea with cinnamon, ginger, cardamom, black pepper and cloves, topped up with milk and sugar, is a symbol of sharing and a feast for the senses.

From the confines of Rajasthan to the trading posts of Pondicherry, this national drink takes you to the heart of India and its customs.