Indian tea name. Excellent Indian tea

02.04.2022

Tea is one of the most common drinks in the world. According to statistics, almost two billion people consider it the main one for themselves. In addition, tea is a very ancient drink. Its use is inextricably linked with the historical traditions, economy and culture of many peoples. Tea is not just one of the varieties of existing drinks. Some peoples consider it to be essential products.

The word "tea" has several meanings for us. This is a drink, dry raw materials for tea leaves and the plant itself.

History of product manufacturing in India

The tea plant was discovered by the Chinese. This is evidenced by the oldest manuscripts, in which a bush with fragrant leaves was mentioned 4700 years ago.

Tea production began in India in the middle of the 19th century. It was during this period that the bushes, which provide raw materials for a fragrant drink, were brought from China to the state of Assam. First-class Indian tea was obtained ten years later.

By the beginning of the twentieth century, India had become the world's leading supplier of tea. And today this country remains in the status of the largest producer of this product. However, the volume of high-quality tea produced in the traditional way is now declining. Today it is only 15% of the total. Indian tea is produced in large quantities in granular form. Today it is already 80% of the total production.

Types of tea produced

Buying tea, consumers, as a rule, distinguish it by the area of growth. These are Indian and Ceylon, Krasnodar and Georgian, etc. Many consider the geographical feature to be the main one for a certain type of product, believing that a particular type of tea plant grows in a particular area. However, this opinion is erroneous. There are a huge number of commercial varieties that are obtained with various factory processing.

The aromatic drink brewing product is divided into four types. These include:

Red;

Green;

This division is not at all determined by the coloring of the sheets in dry form and in infusion. Assigning a product to one type or another indicates differences in the technological processing of the sheet. This ultimately affects the aromatic and taste qualities of the finished drink. Thus, the production of black teas involves withering, rolling, fermentation and drying of the leaf. Getting green involves only two processes. These include drying and curling.

Yellow and red teas occupy an intermediate position between black and green. In their production, fermentation is used, but only in an incomplete form.

Bayh varieties

Almost ninety-eight percent of the global consumer market is represented by black teas. Basically they are baykhovy. There is a greater variety of existing commercial varieties, as evidenced by the richest range of aromas and flavors within a given type.

Tea production in southern India is carried out in two districts. These are Madras and Kerala. In the first of them, where the Assam variety of plants is bred, the raw materials are of better quality. However, Indian tea from the southern regions is very sharp in taste. This gives the drink some rigidity. Most often, these teas are consumed with milk. The quality of this product is considered average.

The exception is Indian tea produced in the state of Madras (Nilgiris region). Here, valuable bushes are grown near the Blue Mountains at an altitude of more than 1800 meters above sea level. The best varieties are made from leaves harvested during the winter months.

Among the aromatic products offered by the manufacturer, which tea is better? This is Darjeeling. It is loose leaf tea. Its price is so high that it is simply impossible to find this product in retail chains. "Darjeeling" is sold only at auctions. If you still meet a package with this name on the counter of a store, then you should know that this is either a third-rate fake or a low-quality blend.

The rest of Indian teas are small and cut. Crushed by 30% are labeled BP, 50 - Fngs, and 20 - D. For their greater standardization, companies add fifteen to twenty percent of the components to the trade mixture, among which sometimes two-thirds are low or medium grades.

Despite this state of affairs, India has conquered the world market over the past three or four decades. It attracted the buyer by the ease of use of the product, guaranteeing a tea taste and a dark color of the infusion even in the case of not particularly thorough brewing.

Determining the quality of a drink

Which tea is better can be determined by some external signs. These indicators include the color of the leaves, their shade, as well as the quality and degree of their twisting. True Indian black tea should be black in color. Such a drink can have various tints of bluish, reddish, orange hues, or simply shine. Brewed Indian black tea with gray tea leaves is clearly of poor quality. This indicator indicates the loss of part of the soluble components in the leaf during processing, and, consequently, the loss of aroma and taste.

The light brown color of the infusion can also indicate a violation of technology. Hardened leaves were taken as raw materials for such tea.

Green varieties

These teas differ from black teas in the absence of a specific aroma. In addition, green varieties have a tart and sharply astringent taste. Drinks made from them have a delicate aroma, giving off a combination of the smell of withered strawberry leaves and freshly dried hay.

In relatively small volumes, Indian green tea is produced in the north of the country. The plantations are located in Kangra and Ranchi, Kumaon and Dehra Dui, and Garhwal. In India itself, this tea is not consumed. The product is produced from a rigid and small sheet. When it is brewed, a light, weak infusion is obtained, which is of poor quality. As a rule, this tea is exported to Nepal, Tibet, Sikkim, Bhutan and Kumir. These are countries where the bulk of the population lives in poverty and is happy to buy a product at a low price.

Green teas, which are grown in the Kangra Valley, are closer in quality to Chinese ones. They have a subtle pleasant aroma. Such teas are exported to Pakistan, Afghanistan and Balochistan. The population of these countries is accustomed to drinking rice with this drink.

From the tea grown in the Ranchi region, a strong, thick and tart drink is obtained, which has a pronounced taste. However, in terms of quality, this product is still inferior to the Chinese one. It is mainly exported to the Arab states of North Africa, as well as to Pakistan. In general, green Indian teas are low-priced in the world market. They are inferior to Chinese, Japanese and even Georgian.

Brewing rules

Several methods are used to prepare a fragrant drink. How to brew tea? To do this, you need to follow certain rules:

Warm an empty porcelain teapot before brewing. This can be done by rinsing it three or four times with boiling water.
Lay a portion of dry tea. Pour boiling water over everything.
First, you should pour water only up to half of the porcelain teapot, and if the tea is green, then up to one fourth.
Cover the container with a linen napkin, which will retain aromatic volatile essential oils.
After 3-4 minutes, pour boiling water into the kettle.

The appearance of foam will indicate the proper implementation of all the rules. Its presence will confirm that the tea has not stood still, and the aroma has not evaporated from it.

How to brew tea correctly? The concentration of the prepared drink should be optimal. It is not recommended to dilute the resulting infusion with boiling water. Only in this case, the drink will turn out to be of high quality and pleasant to the taste. It should be borne in mind that it should be consumed within fifteen minutes after preparation.

Brewing mode

Good quality loose leaf black teas should not be aged after adding boiling water for more than five minutes. 4 minutes is enough for the crushed product. Black teas of coarse quality withstand a tougher regimen. The total brewing time for such a product can be from seven to nine minutes. And if the preparation of the drink takes place in a cold room, then the exposure time should be 10-12 minutes.

As for flavored green tea, it can be brewed twice. The first time the drink is aged for 4 minutes. The infusion is drunk, leaving at least a third in the teapot. The second time, pour boiling water over the product for 6-7 minutes.

Application of Chinese way

This delicate method is more suitable for high quality Darjeeling tea. A small amount of the product is placed in a preheated dish and pour 100-120 ml of water brought to 80 degrees. The exposure time should be no more than 1-1.5 minutes.

Application of the English way

It differs from the rest in that the tea leaves should be taken in a fairly large volume (1 tsp per cup). In a well-heated kettle, a drink filled with water at a temperature of 95 degrees should be infused for three to four minutes. The result is a fairly strong Indian tea. The recipe for a drink prepared in this way involves the addition of milk or cream to it.

In addition, black Indian tea can be drunk with various additives. Recipes for the preparation of this drink involve the use of various spices. It can be cardamom and cloves, cinnamon and allspice, ginger or nutmeg. It all depends on your personal preferences.

In terms of area of tea plantations, India ranks second in the world after China and is one of the largest exporters of tea.

History of Indian tea

Although tea bushes have grown in the foothills of the Himalayas for centuries and were used by the local population, it is generally accepted that the history of Indian tea began relatively recently, from the middle of the 19th century. The appearance of tea on the Indian mainland is associated with the activities of the British colonialists. In the 30s of the 19th century, they brought several tea bushes from China, from which the formation of tea plantations began. Having received a positive experience in growing tea, and convinced of the prospects of the business, the British brought a large batch of tea sprouts to the country, which after 10 years began to produce an excellent harvest.

Several large tea companies arose at once, successfully existing to this day. True, the volume of high-quality teas produced in the traditional way is steadily declining and has already reached 15% of the total. The production of CTC tea (granulated Indian black tea), on the contrary, is increasing and, on average, already exceeds 80%. There are several reasons for this: firstly, industrial production in large quantities is more economical than manual production, and secondly, there are a huge number of unpretentious buyers for cheap teas, both in India and neighboring countries, and in Western countries.

Indian black tea

Areas of tea cultivation

The main tea production in India is concentrated in three areas: Assam, Bengal, Darjeeling, Nilgiris.

Indian Assam tea, depending on the region of growth, is heterogeneous in quality. In Upper Assan, elite varieties are grown, in Middle Assan, tea of medium quality is produced, and in Lower Assan, of low quality. Assamese tea plantations are located on the plains. The largest ones are located in the Brahmapura valley, whose soils are plentifully irrigated by rains and are very favorable for growing tea.

Approximately, the situation is the same in Bengal, where teas of different quality are produced. But at an altitude of 2000 m in Darjeeling, the best variety of black tea in the whole country is grown - Darjeeling. It differs in flavoring shades of honey and rose, velvety and bright aroma, intense and deep color of tea leaves. Darjeeling is always loose leaf tea. But it can also be of different quality, depending on the time of collection of the tea leaf. The highest quality Darjeeling is obtained from the March collection.

Nilgiri is the southern region of India. It must be said that teas from southern plantations do not have the taste characteristics of elite teas. They are somewhat harsh and harsh. Drink this Indian tea with milk. Milk softens the harshness of this tea.

But in Nilgiris, in the Blue Mountains, at an altitude of 1800 m above sea level, they grow the same quality, real Indian tea. It is harvested all year round, however, the best varieties are produced from the leaves of the December, January and February collections.

In other parts of India, there are also tea growing and processing enterprises, the production volumes of which are not so significant. These are Duaras, Terai, Sikkim, Travancore, Anaimallay and others.

The quality of Indian teas

Only one variety of Indian tea is produced in large leaves, i.e. whole sheet. This is Darjeeling. All other teas are cut, chopped (30% BP, 50% Fngs and 20% D). Industrial varieties of tea are necessarily blended. Sometimes they contain up to 20 ingredients, most of which are low grades of tea.

But, despite this, the popularity of Indian tea does not fall. It captivates with the brightness of taste indicators, ease of brewing, rich color, convincing aroma. Its more precise and subtle characteristics are of little interest to the mass consumer, which is exactly what Indian tea manufacturers are counting on. Manufacturers, literally, adapt their teas to the tastes of the European consumer.

How to brew Indian tea

Indian tea is unpretentious to the method of brewing. Most often, two methods are used:

Chinese way of brewing: a small amount of tea is brewed with 100-120 ml of water at a temperature of up to 80? The dishes must be warm. The holding time of welding is 1-1.5 minutes. This method is more suitable for high quality Darjeeling. Its properties are better revealed with the "Chinese" delicate approach.

English way of brewing: consists in the fact that a large amount of tea leaves (at the rate of one teaspoon per cup) is placed in a well-heated teapot and infused for longer - 3-4 minutes (water temperature up to 95? C). Due to the fact that this tea is very strong, it is drunk with milk or cream.

Indian black tea refers to "heavy" morning teas. It impresses, awakens, but there is little benefit. Perhaps that is why black Indian tea is drunk with different additives. No wonder there is the concept of not brewing, but the preparation of Indian tea.

There are many recipes for making black tea: Indian tea with ginger, Indian tea with milk, Indian tea with spices, etc.

For example, the composition of masala tea includes - cloves, cardamom, allspice, cinnamon, ginger, nutmeg, salt or sugar (optional), black leaf tea, milk. The bouquet is beautiful and impressive. But this is no longer tea, this is a hearty, delicious morning drink.

Varieties of Indian tea

	Darjeeling Tea- expensive leaf tea, which is practically not available for sale. It is sold at auctions. Tea under this name on store shelves is either a fake, third-grade tea, or a low-quality blend.
	Assam Tea- high-quality tea, which in its pure and authentic form is rarely found on sale. It is tart, with a bright, almost orange infusion color. Used in morning tea blends such as Irish Breakfast.
	Nilgiri Tea- South Indian tea, more often used in blends than in its pure form. Reminds me of Ceylon in taste.
	Sikkim Tea- a new variety of tea, which, in terms of its characteristics, occupies a middle position between Darjeeling and Assam tea.

Indian green tea

Indian green tea is produced in small batches in Northern India. Green tea is not popular in the country, it is grown exclusively for export to other countries and for tourists within the country.

Tea from the Garhwal, Dehra Dun, Almor regions has a small and hard leaf, taste qualities are average and lower. It is grown for export to neighboring poor countries - Tibet, Bhutan, Nepal.

Green tea, which is grown in the Kagra valley, is better in terms of quality, more like Chinese tea. He finds sales in Afghanistan, Balochistan, Pakistan.

In the Ranchi region, tea of Chinese varieties is grown. And although it is lower in quality than Chinese, it has a pronounced taste and strength in tea leaves.

Only in Darjeeling small batches of excellent green tea are produced.

How to distinguish real Indian tea when buying

The inscription "Made in India" is present only on the packaging of fake tea.
There are well-known Indian firms whose brand name is a guarantee of quality. A.Toch, Davenport, C.T.C. owns 70% of Indian tea exports. The labels of their teas indicate the name of the variety. For example, Davenport's Indian Tea, Tosh's Indian Tea.
The tea packages of leading Indian companies often feature compasses as a measure of precision and a ram's head as a symbol of strength.
On the packaging of Ceylon tea, a lion, the symbol of the Republic of Sri Lanka, will definitely be depicted.
On genuine Indian tea, the name of the firm is always printed in smaller print than the name of the tea.
Russian factories buy medium and low quality Indian tea and pack it themselves. This is already a low-grade tea, but if the package indicates that the tea is packaged at a food concentrate plant, then it has absorbed all kinds of concentrate odors and lost its own.

Black and green teas, Darjeeling, Assam and Masala are varieties of Indian teas known all over the world. India is one of the world's major producers and suppliers of tea. There are about 13 thousand tea plantations in the country.

India accounts for more than 30% of all tea produced in the world. And it may seem strange that they began to grow it in India relatively recently - in the middle of the 19th century. Cultivating tea in India was the idea of the British, whose East India Company brought tea bushes from China and started growing tea in the state of Assam. And already in 1900, India became the leading supplier of tea to the world market.

In Russia, the excellent taste qualities of Indian tea were known only in the early 70s of the XX century. The Soviet Union received tea from India in huge volumes, not buying it, but exchanging it for products of the engineering industries. Gradually, Indian tea came to the Soviet consumer in a well-deserved first place, while pushing Georgian and Chinese teas aside. I think many people remember the famous Indian " elephant tea”, about the amazing taste of which legends still circulate to this day. With the collapse of the USSR, the import of tea from India to our country also practically ceased. Later, some companies, taking advantage of the impeccable reputation of Indian tea formed in Soviet times, began to import tea of rather low quality from other countries (Indonesia, Vietnam, etc.), passing it off as Indian.

Nowadays, it can be quite difficult to find high-quality Indian tea in Russia, but there is still such an opportunity. For example, buy quality indian tea you can here.

Indian black tea

Black teas in India are classified primarily by the place of production. So, there are two groups - South Indian and North Indian.

On the southern India The main regions of tea production are the states of Kerala and Tamil Nadu. Very often, teas from the southern states are collectively referred to as "Travancore". South Indian teas are dark infusion and have a slightly harsh taste, so they are most suitable for drinking with milk. An exception in this case can be considered tea from the region Nilgiris(Nilgiri) of the state of Tamil Nadu, where tea plantations are located above 1800 m above sea level.

Main tea growing region northern India This is the state of Assam. The second largest region of North Indian tea production is Bengal. It is in West Bengal that Darjeeling tea is grown, which is considered the best in India.

Tea Assam

Assam black tea - this is classic indian tea. Assam tea is named after the area where it is grown. The Indian state of Assam is the largest black tea producing region in the world. This place is located in the northeast of India, between the Eastern Himalayas and Shillong, in the valley of the river Brahmaputra. The climate in Assam is humid and hot, which creates favorable conditions for the growth of tea. The Assam tea tree in the wild can reach a height of 20 meters, but for the convenience of harvesting on tea plantations, it is allowed to grow only up to 2 meters.

Assamese teas are among the richest varieties of black tea, they can be used to make a drink even with hard water. Assam tea goes well with milk. This tea is most suitable for morning tea drinking.

The color of brewed Assam tea is called "biscuit crust color", it is a bright reddish brown color. When brewed, Assam tea has a tart, spicy taste and a slightly floral aroma. The drink is strong and full-bodied, with unusual honey notes and a light malt tint.

Darjeeling tea

Darjeeling is, without exaggeration, considered the finest black tea in the world. It is especially valued in the UK, where it is called " tea champagne».

Darjeeling tea is grown in the vicinity of the city of the same name in the northern part of the state of West Bengal. Unlike the lowland tea plantations of Assam, the Darjeeling plantations are located at an altitude of 750-2000 meters above sea level, in the Himalayas. This is a unique mountainous area where the cool and humid climate, soil and air are ideal for the tea leaf to produce rare varieties of fragrant black tea. In the Darjeeling region, a frost-resistant Chinese variety of tea is grown, while in other parts of the country, Assamese varieties are grown. Darjeeling tea, unlike other varieties of black tea, is not fully fermented, which is why it is often compared with oolongs.

It is believed that Darjeeling tea is most suitable for afternoon tea drinking. without milk.

Darjeeling is always loose leaf tea. When brewed, the drink has a light brown color with a dark burgundy tint of tea leaves. It gives an intense, velvety infusion. Due to the unique climatic conditions of the highlands, tea acquires completely unusual and pleasant flavor and aroma properties. Darjeeling tea has a delicate nutmeg taste and floral aroma with a slight honey-rose tint.

Indian green tea

Green tea is produced in India in much smaller volumes than black varieties. The tea of the Kumaon, Dehra Dun, Almora and Garhwal regions has a small hard leaf and gives a weak light infusion. A small amount of green tea is grown in Assam and has a slightly sweet taste. Tea from the Kangra region is very similar to Chinese varieties, and in the Ranchi Valley, teas of an exclusively Chinese variety grow. When brewed, they give a strong thick drink with a pronounced tart taste. However, all these teas are not of high quality and are not consumed in India itself, but are exported. The exception in this case is the Darjeeling region, which produces the highest quality green tea - green Darjeeling.

Masala tea

Masala chai is a very popular drink in India, literally meaning " tea with spices". This drink is obtained by brewing tea with a mixture of spices and spices.

There is no single recipe for making masala chai, there are a very large number of variations. Each chef uses different ingredients and adds them in different proportions, but four ingredients are always used in the preparation of masala tea - tea, spices, milk and sweetener.

For the base, black tea is usually taken, the variety of tea can be any. Sugar or honey can act as a sweetener. The amount of milk is determined by taste, very often milk and water are taken in equal proportions, or a little less milk is added than water. The choice of spices for making masala chai is huge, as a rule, the so-called "warm spices" are used. Most Indian masala chai recipes are dominated by cardamom, cloves, ginger and black pepper. Cinnamon, fennel, nutmeg, saffron and anise are added to them. Often rose petals, licorice root and almonds are also used.

Generally, masala chai recipe simple enough. Water is mixed with milk and spices. The resulting mixture is boiled over low heat for 2-3 minutes. Tea and sweetener are added, after which the mixture must be boiled for another 4-5 minutes. Next, you need to remove the drink from the fire and let it brew a little. That's all, masala chai can be poured into cups and served.

Masala tea has an unusual spicy taste and has a stimulating effect due to the presence of spices in it. Such a drink is used everywhere in India, masala tea is an integral part of Indian cuisine and one of the most amazing gastronomic features of Hindustan.

India ranks second in the world in terms of tea plantation area (after China). The volumes of production and export of black tea from this country are amazing - they amount to several hundred tons per year! However, it is not so easy to buy really good Indian tea, quality often suffers in pursuit of volumes.

Traditional Indian tea - how to choose a quality one?

Active cultivation of tea in India began only in the middle of the 19th century. The British colonizers brought several samples of tea bushes from China, from which Indian tea traces its history. After the first trees gave a good harvest, a large batch of tea seedlings was brought into the country, which subsequently grew into large-scale plantations - in terms of their area, India is in second place in the world (after China). Now India is one of the leaders in the export of tea leaves.

Several large and many small tea companies operate in the country. The production of high quality raw materials is steadily declining and accounts for only 15% of the total. At the same time, the production of granulated tea increases - it exceeds 80%. This is due to the fact that industrial production is more economical than manual production - but you can only collect delicate tea leaves without scrap and branches with your hands. Mechanized cutting speeds up and reduces the cost of the collection process, but negatively affects the quality of raw materials.

Varieties of black tea in India

Mostly black tea is produced in India, the share of green tea is insignificant - and it is inferior in quality to Chinese tea. The main plantations in India are located in 4 districts, in each district a special variety is grown and produced.

Assam. Most tea is produced in India in the state of Assam - it is located in the northeast of the country, in the Brahmaputra valley. Assam is the largest black tea producing region in the world. The climate here is hot, with heavy rains - very favorable for the growth of tea trees. A drink from the state of Assam - rich and invigorating, rich red-brown color, thick tart taste and floral aroma. Combines with milk and sugar.
Darjeeling. This Indian black tea is one of the finest black teas in the world. An elite variety grows at an altitude of 2000 m above sea level, in the Himalayas. In the mountains, the climate is humid and cool, and frost-resistant Chinese tea bushes are planted there. Darjeeling is always large-leaf, not fully fermented, which is why it is compared to oolong. The infusion is light brown in color, the taste is delicate with honey tones, the aroma is floral with fruity notes. The most expensive variety.
Nilgiri. Varieties from the southern tea plantations are tougher and richer. Infusion with a sharp taste, raw materials are usually used in blends.
Sikkim. A region in the eastern Himalayas where a new variety of black Indian tea is grown (in mass sales since 1980). By taste and smell, it combines the best shades of Assam and Darjeeling.

Indian green tea

Green tea in India is produced in small quantities. From the fine raw materials of the states of Kumaon, Garhwa and Dehra Dun, a weak infusion of a light shade is obtained. Green raw materials from Assam give the drink a sweetish taste. In the states of Kangra and Ranchi, Chinese varieties are grown, from which a thick, tart infusion is obtained. The quality of these green teas is not very high, they are sent for export. The only exception is the green Darjeeling, which does not lag behind the black of the same name in quality.

Feature of Indian teas

The only large-leaf tea from India is the Darjeeling variety. The remaining varieties are produced in cut and crushed form. Industrial varieties are blended, they can contain up to 20 varieties of leaves, some of which are of poor quality.

At the same time, black Indian tea is bright and rich, with a constant aroma, it is easy to brew. Therefore, he is loved by the mass European consumer. What tea is better to buy from Indian? When choosing, pay attention to the place of packaging of tea - it is best if it is packed in foil or film right at the place of production, in India. When packing Indian raw materials in other countries, tea leaves lose some of their aroma, absorb foreign odors, which negatively affects their quality.

Beneficial features

Indian black tea in its composition contains vitamins and minerals, amino acids and essential oils. It normalizes the functioning of the cardiac system, dilates blood vessels and relieves spasms. Raises low blood pressure. Normalizes digestion, strong infusion has a fixing and disinfecting effect. Thanks to its antibacterial action, it neutralizes skin, eye and intestinal pathogenic bacteria.

How to brew

Various recipes for brewing tea leaves are known. In addition to traditional European and Chinese methods, you can make Indian tea with milk and spices.

European style: take 1 tsp. tea leaves and fill with a glass of water at a temperature of 95 degrees. The drink is kept for 3-4 minutes, drunk with milk and sugar.
In Chinese: Pour a small amount of tea leaves with 100 ml of water at a temperature of 80 degrees. Insist 1-1.5 minutes. This method is commonly used to prepare the Darjeeling variety.
Indian tea with milk and spices: known as masala. To prepare, you will need black tea leaves, milk, a sweetener and a mixture of spices - it most often includes ginger, cardamom, allspice and nutmeg. The taste of Indian tea with milk and spices is hot and spicy, it deeply warms and tones.

Favorite by many Indian tea is known all over the world. There is hardly a person who has not tried this rich taste. "Russian Tea Company" specializes in the sale of natural plantation tea at competitive prices. We offer to buy real Indian tea in the online store, and will be a pleasant addition to the purchase of a unique drink.

The best varieties of Indian tea

The most popular Indian varieties are Assam and Darjeeling. They are consonant with the highlands of India, in which they grow. Leaves on plantations are harvested by hand, pre-sorted and then processed.

Assam tea. Harvesting on Assam plantations takes place from March to early October. This elite Indian tea has a rich maroon color and a sweet tart aftertaste. Large leaves have a spicy aroma with floral and honey notes.

Darjeeling tea. Due to the favorable climate, Darjeeling has a bright and rich taste, in which delicate fruity-floral notes are heard and there is a nutmeg flavor. The drink has a golden, transparent hue.

The collection of Darjeeling is carried out in several periods. The best is the collection of the earliest harvests. The early collection of Indian Darjeeling leaves occurs in February - March. This tea is exquisitely light, with astringency in taste. Harvest, harvested in the summer, is more intense and bright. After the autumn harvest, the tea has a simple and pleasant taste.

In addition to the Assam and Darjeeling regions, elite Indian tea and its unique varieties are grown and collected in strictly defined Gardens: Indian tea Meleng, Koylamari, Rishihat, Harmutti. Depending on the location of the Garden, drinks have significant taste differences.

In our online store you can buy tea from India of all the above varieties at attractive prices. We sell only high-quality products that pass 4 stages of quality control. We sell wholesale and retail.

About the benefits of natural Indian tea

Moderate consumption of Indian tea, you can significantly improve your health. It is rich in vitamins, minerals, essential oils and other useful elements. Tea is used to strengthen the circulatory system, in addition, it has a beneficial effect on the functioning of the heart.

Moderate consumption of the drink (2-3 cups a day) reduces the risk of diabetes, prevents stroke attacks. We offer you to choose your favorite tea and enjoy your favorite drink.

To your attention, in the assortment of the Indian tea shop you can also find Ceylon, Kenyan, African. For you, one-component black and green tea, as well as flavored blends with the addition of pieces of fruit, berries, zest, petals, medicinal herbs. Everyone will find tea to their taste and liking.

How to choose Indian tea

You can buy high-quality tea from India in our online store. A detailed description will help determine the purchase. It is worth choosing tea, taking into account taste preferences and characteristics.

High-quality black tea leaves are well twisted. The Assam drink is rich with amber red and orange hues. Darjeeling is a lighter amber with a yellow tint. The packaging with tea does not have foreign branching impurities - this indicates quality.

In our online store you can buy a pure plantation type of tea, because it is in it that the maximum amount of nutrients prevails, it has the most intense taste and retains its aroma longer.

You can also purchase Indian. This convenient type of packaged tea allows you to appreciate the high quality of the drink, since the same large-leaf tea is located in the pyramids, which fully opens and gives all its taste and useful properties to the drink.

Among the whole-leaf teas, tea with the designation OP, FOP, TGFOP, SFTGFOP is the most highly valued. Chopped tea has a BOP, GBOP grade, but is in no way inferior in taste to whole-leaf tea. Many Indians prefer sliced tea for its peculiarity of quickly brewing and giving the infusion a maximum of taste in a short time.

Russian Tea Company has been a reliable supplier of high quality Indian tea in Moscow and throughout Russia for many years. Our assortment also includes a beautiful one that will make your tea party a real ceremony.

Online store of Indian tea "Russian Tea Company" offers a wide range of teas and coffees from the best plantations in the world. Wholesale of Indian tea is carried out on the most favorable terms. We deliver products in Moscow and regions of Russia.

Tea in India began to grow relatively recently - in the second half of the 19th century. However, in the foothills of the Himalayas in the north and northeast of the country, tea trees grew before the arrival of the British. For many centuries, tea has not been cultivated there, but only collected from wild trees. There is a legend how some English merchants stole several tea bushes in China and planted them in the flat part of India, by that time captured and colonized by England. From those few bushes, tea cultivation began in India and Ceylon. It was in the 30s of the 19th century. After the first successful experience in 1863, the East India Company brought a large batch of sprouts to India, and after 10 years of hard work, the tea plantations gave the first harvest. The success spawned several companies at once, many of which still sell tea and are known all over the world.

High-grade tea in India grows on the slopes of the mountains, which are very steep (up to 70 degrees). The plantations are located on terraces that encircle the mountain slopes in rings. Tea is collected exclusively by women and only by hand. This usually happens at dawn. Manufacturers try to make tea of the highest grade, that is, leaf twisted tea, without broken leaves.

There are three main high-grade tea growing areas in India: Darjeeling, Nilgiri and Assam. To date, India is the second producer of quality red tea and the first - medium and low-grade "mass" CTC class teas, but quite a large part of this "plain" tea remains in the country - Indians are very fond of drinking tea. Sri Lanka (Ceylon) is a completely different matter. Although these countries are close neighbors, the locals practically do not drink tea, and the entire Ceylon crop is exported. The division of tea into South Indian and North Indian still exists, and has recently become clearer. This applies to "pure", unblended teas. However, these criteria are usually applied to ordinary teas or their blends within the same region.

Ceylon tea can also be classified as "Indian". This island, close to India, produces as much tea as mainland plantations, if not more. Tea cultivation in Ceylon began by accident. Until the 60s of the 19th century, there were only coffee plantations in Ceylon, but due to a sudden illness, most of the coffee trees died, and the era of tea began. In 1867, the first tea plantation in Ceylon was established. And in 1890, Sir Thomas Lipton ended up in Ceylon, who founded his own tea plantations and factories for its processing, focused on the needs of English consumers. Tea in Ceylon is divided into three main types: high-mountain (1200 meters and higher above sea level), medium-altitude (600-1200 m) and low-mountain (up to 600 m). The share of high-quality high-altitude tea is relatively small, these are exquisite varieties from the Nuwara Elya plantation. Good tea is also obtained from two other plantations: Dimbula and Alas.

Nuwara Eliya is the highest tea growing region in the world. It is located at an altitude of 2400-2800 meters above sea level. Tea is harvested all year round, but the best harvests are in January-March. Tea in this region is usually picked at dawn - it is at this time that the leaf retains its freshness and then manifests it in the brewed drink. Nuwara Eliya tea is sometimes referred to as "champagne tea", as are some teas from the Darjeeling province of northern India. This tea gives an infusion of golden color, delicate and refined aroma, slightly astringent taste.

The Uva region lies in the southeastern part of Sri Lanka in the mountains, on the slopes of which there are plantations that grow excellent tea. A distinctive feature of tea from Uva is the golden-reddish hue of the infusion, a great aroma and a wonderful full taste.

The Dimbula region is located at an altitude of 2000 meters above sea level. Most of the tea plantations are located on the southeastern mountain slopes. The best tea is obtained in January-March, when the weather is dry and cold (for these latitudes). At this time, the aroma of the tea leaf is most complete. The main advantage of the local tea is the aroma with barely noticeable lemon notes. The taste of tea is full, with a slight astringency, the infusion is light, reddish in color.

Nilgiri is one of the largest tea regions in India, located in the south of the country at the foot of the Blue Mountains. Foothills with tea plantations start quite high (1500-1800 meters). They are surrounded by snow-capped mountains and lush jungles. Already in 1840, the first tea seedlings were planted here, which, thanks to the good climatic conditions for them, perfectly took root and became the basis for future plantations. Nilgiri ranks third in India in terms of red tea production. This is due to the peculiarities of the climate - frequent monsoon rains, high average annual temperature allow tea to grow all year round. Tea is harvested in the Nilgiri twice a year: in spring (April-May) and autumn (September-December). The spring harvest is considered the best. Nilgiri tea gives a bright infusion, mild taste and fresh lemon aroma. It does not tolerate storage well, so it is better to drink freshly picked tea.

The main tea region of India is Assam, which produces more than half of all Indian tea. There are high-mountain plantations that grow elite, "pure" tea, there are also simple lowland ones, tea from which is included in many blends (blends). Assam borders China, Bhutan, Burma and Bangladesh. It is located in one of the most beautiful places in the world and in all respects is one of the best places to grow red tea. Conventionally, Assam is divided into Upper (Northern) and Lower. The main elite "pure" varieties of tea are produced in Upper Assam. The local climatic conditions and especially the amount of precipitation create a greenhouse effect, which has a beneficial effect on the quality of the tea leaf. The first spring harvest produces medium quality tea, the main tea harvest takes place in July-September. The most numerous plantations in Assam are flat. It produces the main, mass tea of the CTC variety (medium and small leaf). Tea from Assam has a significant strength, dark infusion, thick and full aroma and tart taste.

To the west of Assam lies the Darjeeling region, India's most famous tea region, which produces elite varieties of red tea. Darjeeling borders China and Bhutan. This area is located in a mountainous area near the Himalayas. Tea plantations are located at an altitude of 2000 meters above sea level on an area of 20 thousand hectares. The special microclimate of the region is ideal for growing delicate and fragrant teas. Darjeeling red teas (Indians pronounce this name with the accent on the second syllable) are considered to be some of the most delicate and fragrant teas in the world, rivaling and in some cases surpassing the best Chinese varieties. The unique taste of Darjeeling tea cannot be reproduced on any tea plantation in the world, which is why it is so highly valued by tea lovers for its unique taste. The best tea grows in the coldest part of the area at an altitude of 2600 meters. It is here that Chinese varieties of the tea bush grow, resistant to cold. The color of the tea leaves in this tea is maroon with a green tint. The highest quality and, accordingly, the most expensive collection is April. It has a delicate honey taste with a rose scent - an intoxicating combination. This tea is sold at auctions, and its prices are several times higher than subsequent collections from the same plantations. The second collection is no less interesting and is sometimes valued by connoisseurs above the first. It has a richer, but fresh and light aroma and fruity taste. The third (autumn) collection gives a richer infusion and a less refined aroma.

Most Indian teas are blends (or blends). Various firms make a blend for one large batch of tea, which is then packaged and sent to consumers. Naturally, the composition of blends changes from time to time, so there is such a practice as tea sampling. Here, as in the choice of wine, a tasting is necessary, and then the purchase of the required amount of exactly the batch, the taste of which is most liked. There are firms (mainly English) that have their own tea-testers in tea factories in India, whose task is to monitor the quality and stable taste of tea, regardless of the harvest. To do this, tea is selected from several plantations and trial blends are made, the best of which becomes a model for the party. Only four varieties of Indian tea are sold "clean", that is, without the addition of tea of other varieties.

Darjeeling Tea. It is the most expensive tea in the world (tea of the first collection). It is almost impossible to find such tea in free sale, as it is produced in small batches and sold at auctions. If someone is trying to sell tea under this name, indicating that it is Darjeeling without impurities, then most likely it is a scammer. Most of the Darjeelings that come to Russia are just blends of the third collection with a smaller share of the famous tea. Sometimes you can meet the second collection Darjeeling. These can be packages of well-known "expensive" English brands. The price for 100 grams of such tea will be from 1000 rubles. for a 100 gram jar. A real Darjeeling has bright and light tones of the infusion, an almond-floral aroma with a touch of honey, without the specific strength or astringency of neighboring Assam. Darjeeling tea belongs to the "daytime" varieties and is drunk throughout the day without the addition of milk and sugar.

Assam Tea is full-bodied, with a full rich flavor, darker brew and some "malty" flavor on the palate. Assam teas are more tart than Darjeelings and have a bright, almost orange or reddish infusion. Pure, unmixed assam is quite rare; mainly, this tea is used in blends (Irish Breakfast and similar "morning" teas).

Nilgiri Tea is a South Indian tea that resembles high quality Ceylon tea rather than North Indian tea. It can also be sold as "pure nilgiri", but is mainly used in blends or as a base for better "mixes".

Sikkim Tea is a new variety that appeared in the late 1980s, but has already gained ground in the tea market. This is a delicious and delicate tea, reminiscent of Darjeelings in taste, and Assamese teas in aroma. We can say that it occupies an intermediate position between these two titans and is worthy of attention, if only because the name has not been promoted yet, and the prices for this tea are low.

The main types of Indian tea are: leaf (large and medium leaf), powder (in bags), granular (CTC) and pressed. Loose tea is grown mainly in Darjeeling and Assam. Granulated teas are popular in India itself, where the transformed English way of drinking tea with milk has spread.

The method of brewing tea depends on its type and variety. Indian tea can be brewed in several ways. In Chinese: more brewing and less brewing time; in English: 1 teaspoon of tea leaves for one cup (250 ml) + one spoon “per teapot” and long (3-5 minutes) brewing; or in Indian style: very strong tea, hot milk and a lot of sugar. All three methods have their own unique characteristics, and each method is good for its type of tea.

The Chinese way is suitable for any Indian tea, but it best brings out the aromas of delicate highland whole leaf varieties, such as Darjeeling teas. For a teapot volume of 250-350 ml, you need to take about 2 tablespoons of tea. Pour dry tea leaves into a pre-heated teapot (preferably porcelain) and let it warm for a couple of minutes. You can shake the teapot a little so that the tea leaves can stick to the walls and warm up. The ideal water temperature for tender Darjeelings should be between 75-85C. To fix the temperature, use a thermos with a glass flask. A liter of water should be enough for a teapot with a volume of 250 ml. Pour water into the teapot, and almost immediately, slowly, start pouring tea into a separate jug (the Chinese call it cha-hai). This is done so that the weakly brewed tea at the beginning and the tart tea at the end of brewing are mixed, and in the cup of each of the drinkers there is a drink of the same strength. After the first portion, repeat the brewing and immediately pour the tea again without insisting. The third time you can wait 20-40 seconds, the fourth - a minute and a half, the fifth - two minutes or more. More than five brews Indian teas do not stand. Inexpensive varieties can withstand a maximum of three tea leaves, or even two.

The English way is that a small amount of tea is infused for a long time. Take a suitable teapot in terms of volume: 200 ml. for each participant in the tea party. That is, if four people drink tea, then you need to take a teapot with a volume of 700-1000 ml. Warm it up well - it should be hot from the bottom to the lid. Pour tea at the rate of one teaspoon per cup and add another spoon for the total volume of the teapot if it is more than 500 ml. Brew with water not hotter than 85 degrees for tender leaf teas or 90-95 degrees for medium leaf or broken teas. Steep for 3-4 minutes if it is a Darjeeling or other highland variety, or 4-5 minutes if it is a flat or lower grade broken tea, or if you want a more tart tea. Pour the drink into cups without diluting it with water. Immediately after the first portion of tea is poured, add more hot water to the teapot. After another 5 minutes, you can pour the second portion. In this method, it is not customary to brew tea more than twice. If you wish to drink tea, as they like in England, with milk or cream, then pour the cream into cups before tea, after slightly warming up.

Indian-style brewing consists in very intensive brewing (usually small-leaf or granulated tea is taken). Ready tea is mixed with milk, a lot of sugar is added and poured from glass to glass from a great height for the appearance of abundant foam. This very thick drink of a pleasant color can hardly be called tea, however, the Indians love it very much and drink it in large quantities. This method vaguely resembles the preparation of the famous masala - strong tea with milk and spices. But masala is more of a dish with tea in it than just tea.

In terms of area of tea plantations, India ranks second in the world after China and is one of the largest exporters of tea.

History of Indian tea