_ ASIA

India

All Producing Regions

Assam Tea

Region: Assam, Northeastern India.
Flavor: Bold, malty, and robust with a rich, full-bodied taste. It often has a slightly brisk and astringent character.
Notable Varieties: Assam black tea is commonly used in blends like English Breakfast Tea.
Appearance: Dark amber or reddish-brown liquor.
Best For: Milk-based teas like chai due to its strong flavor.

Darjeeling Tea

Region: Darjeeling, West Bengal (Himalayan foothills).
Flavor: Often described as having a "muscatel" flavor, a delicate and floral aroma with a fruity, sometimes nutty taste. Light and nuanced compared to Assam.
Notable Varieties: First flush (light and fresh), second flush (more muscatel flavor), and autumn flush (richer and darker).
Appearance: Pale gold or light amber liquor.
Best For: Enjoyed without milk to appreciate its delicate flavor, sometimes referred to as the "Champagne of Teas."

Nilgiri Tea

Region: Nilgiri Hills, Southern India (Tamil Nadu, Kerala).
Flavor: Bright, aromatic, and fragrant with a smooth, slightly fruity flavor. More rounded and less astringent than Assam.
Notable Varieties: Both black and green teas are produced in the region, though black tea is more common.
Appearance: Dark amber liquor with a smooth mouthfeel.
Best For: Blending in iced teas due to its refreshing and clean flavor, but also great as a standalone hot tea.

Kangra Tea

Region: Kangra Valley, Himachal Pradesh.
Flavor: A subtle and aromatic tea with fruity and floral notes. Less bold compared to Assam and more delicate like Darjeeling.
Notable Varieties: Green and black teas are produced, with Kangra green tea being more floral.
Appearance: Lighter in color, with a golden or light amber hue.
Best For: Sipping without milk to appreciate the natural, delicate flavors.

Sikkim Tea (Temi Tea)

Region: Sikkim (Temi Tea Garden).
Flavor: Similar to Darjeeling tea but with a more rounded flavor. It offers floral and muscatel notes with a slight astringency.
Notable Varieties: Temi black tea is the most popular, grown in the only tea estate in Sikkim.
Appearance: Light golden or amber liquor.
Best For: Light sipping tea without milk.

Masala Chai

Type: A popular Indian blend made from black tea (often Assam) mixed with spices such as cardamom, cinnamon, ginger, cloves, and black pepper.
Flavor: Rich, spicy, and warming with strong flavors from both the tea and the added spices.
Appearance: Milky and creamy when brewed traditionally with milk and sugar.
Best For: A traditional Indian spiced tea, often enjoyed with milk and sweeteners.

Dooars Tea

Region: Dooars region, West Bengal (near Bhutan).
Flavor: Slightly lighter than Assam tea, it has a smooth, mellow taste with a hint of briskness and mild astringency.
Notable Varieties: Mostly black tea, which is strong and flavorful, often used in blends.
Appearance: Golden brown or reddish-brown liquor.
Best For: Blends and milk teas due to its balanced, strong flavor.

Green Tea

Regions: Assam, Darjeeling, and Nilgiri produce green tea.
Flavor: Grassy, fresh, and vegetal flavors with varying levels of astringency depending on the region.
Appearance: Pale yellow or greenish liquor.
Best For: Sipped without milk, often for health benefits.

White Tea

Region: Assam and Darjeeling primarily.
Flavor: Delicate, smooth, and floral with subtle fruity notes. White tea is lightly processed, retaining more natural flavors.
Appearance: Very pale, light-colored liquor.
Best For: Light, soothing cups enjoyed without milk to appreciate the natural flavors.

Herbal Teas

While not "true" tea, India also offers a wide range of herbal teas made from ingredients like tulsi (holy basil), ginger, turmeric, and lemongrass. These herbal infusions are known for their health benefits and are caffeine-free.