INDIA

The Indian subcontinent is home to many major tea-producing regions, notably Assam, Cachar, Darjeeling, Dehra Dun, Dooars, Kangra, Kerala, Manispur, Nilgiri, Terai, and Travancore. The most popular of these are Assam and Darjeeling.

Tea production has expanded only since the English first made it a major crop in the early part of the nineteenth century. Today, the country ranks as one of the largest producers of tea in the world--if not the largest--with annual harvest exceeding 800,000 tons. Half of India's tea is produced in Assam alone. Indian tea growers are known for progressive and modern ideas as well as for producing some of the finest teas the world knows. Indian teas are almost universally black teas, or fermented, teas. These are developed to accomodate western taste ideals--but some Indian oolong, pouchong, and white teas are as mellow as any coming from China and Taiwan.

BLACK TEAS

Darjeeling: Grown in the foothills of the Himalayas at altitudes of six thousand feet, Darjeeling tea is one of the most famous in the world and considered by many to be the best, which is why it is referred to as the Champagne of teas. It has a nutty note, pronounced greenness, strong character, and a gentle disposition, ready to satisfy any time of the day or the year. Top Darjeeling teas command high prices, in part because of their superior quality and in part because their season is limited to the months between March and September. The first flush of tea is picked after the spring rains arrive in March and April, the second flush in May and June, and then the final, autumnal harvest in September.

Assam: Assam is the original Indian tea and is grown in northeast India, which is the largest tea-producing region in the world. It is a hearty, malty tea that is the traditional breakfast tea and as such can stand up to milk. Assam is the base for standard blends such as Irish and English Breakfast teas. The fullness of a great, mellow, golden tippy Assam is immeasurably pleasurable.

Darjeeling is the serendipitous result of an early attempt by the English to grow the Chinese jat, or tea plant, in the Assam region. Chinese jat weather the cold extremely well and so are often found at high elevations. The eventual hybrid of Chinese and Assam tea plants became one plant in the triumvirate that is now the source of excellent Darjeeling tea.

Kondoli Organic GFOP: This is a lovely tea with lots of buds that infuses into a red-colored beverage with full, robust body and flavor. It is superb as a morning tea with a hearty English breakfast of eggs and sausage or later in the day with high tea, a simple meal sometimes called meat tea.

Tigerhill OP : The long, beautiful black tea leaves brew into a brisk, clear tea that is best taken as an afternoon tea with sandwiches and simple pastries.

Makaibari FTGOP1S (Bio Dynamic): This tea combines strong character and a delicate nutty disposition and as such makes a very good breakfast tea. Its nutty notes also make it delicious with Indian samosas, pakoras, or potato vadas at lunchtime.

Margaret's Hope FTGFOP: This aromatic, sweet tea made on a Darjeeling estate is noted for its subtle flavor and smooth palate and is a very good choice indeed to serve with a classic afternoon tea service.

Namring Upper SFGFOP1 Second Flush: A tea with a strong, defined character with hints of the greenness of the first flush, this is a great sipping tea with afternoon sweets.

Travancore (region) : For a morning tea that combines the best of Darjeeling-style and Ceylon-style teas, this dark red, full flavored tea is great in the morning and tolerates a little cold milk very nicely.

Nilgiri (region) : The Nilgiris, or Blue Mountains, spread across the southwestern tip of India at an altitude of forty-five hundred feet. Nilgiri teas are often used in blends, although the region is moving into producing finer single-estate teas, too.

Dooar (region) : A strong, full-bodied tea, this tea, grown at relatively low altitudes, nevertheless is milder than Assam. Like Assam, it stands up to a little milk any time during the day.

Terai (region) : Grown to the south of Darjeeling. This tea is spicy and deeply hued. The tea can be drunk all day and is often found in blended teas.

Tigerhill OP : The long, beautiful black tea leaves brew into a brisk, clear tea that is best taken as an afternoon tea with sandwiches and simple pastries.

Castleton SFTGOP First Flush: This is a popular Darjeeling with a superb aroma, sharp green notes, and a muscatel flavor that combines with an entrancing aftertaste. This is an excellent afternoon tea to be served with savory tea sandwiches.

OOLONG TEAS

Makaibari Oolong: This tea is produced with an alternate processing technique to make a unique cup that is unmistakably Darjeeling. The light roundness of the oolong, which is not as fully fermented as black teas, is evidenced by the tea's fresh palate, a Darjeeling trademark. This tea is to savor on its own.