Wondering how many types of tea in India are there? India can produce as much as 1 billion kg of tea every year. India is now the largest tea producer and fourth-largest tea exporter worldwide. Three of the best exporters include Kenya, China, and Sri Lanka. In India, tea is a major industry established by a government body to oversee it.
The regulation, study, and even advertising of India’s tea are all under the Tea Board’s monopolistic thumb. The Board keeps tabs on the quality of Indian tea and works with farmers to find ways to boost it. In addition, the Board aids manufacturers of all sizes.
India not only produces a lot of tea, but Indians also drink it daily. Indians consume at least 19% of the world’s tea. Around seventy-six percent of India’s tea consumption occurs within the country.
How Many Types of Tea Are in India?
Darjeeling tea is a black tea cultivated in the Darjeeling or Kalimpong area of West Bengal. Darjeeling teas are referred to as the “Champagne of teas,” which lowers stress, promotes cardiovascular health, and aids in weight loss. Since 2004, it has been one of the greatest teas in the country and one of the most sought-after globally.
Grown in Assam, it is also considered a breakfast tea. It is a type of black tea well-known for its briskness, body, flavor reminiscent of malt, and vivid, vibrant color. It also helps regulate high blood pressure and diabetes, which are all benefits of keeping a healthy weight. It has a sour scent.
Nilgiri tea is grown in the Nilgiri district in Tamil Nadu. The leaves are fermented and dried to produce black tea. It is fragrant, sharp, and full-bodied tea. It prevents aging, promotes bone density, decreases cholesterol, and boosts general immunological health.
The region of Jammu and Kashmir that is home to Noon Chai is known as Kashmir valley. It is also called Gulab chai, sheer Chai, and pink tea. It is a classic tea beverage with gunpowder tea, baking soda, and milk. It prevents bloating and heartburn and decreases stress and anxiety. In Kashmir, breakfast typically consists of servings of this dish.
Another one of the well-liked “spice teas” consumed in India. The preparation is quite similar to that of Ginger Chai, except we use Cardamom instead of Ginger. To make the cardamom more easily incorporated into the black tea, you can grind it into powder. Cardamom is very present in both the taste and the scent of this.
This particular one calls for cloves, and after being combined with black tea, it will have a flavor that is intense and assertive, having a powerful aroma.
As you probably already guessed, spices used as an ingredient in tea is popular in India. One such spice is cinnamon. One such product is known as cinnamon tea. Cinnamon powder, combined with black tea, creates a beverage that is not only sweet tasting but also soothing to the throat and smells extremely scrumptious.
Black Pepper Tea
The key ingredients in this particular spice tea are black tea and black pepper, along with various other spices. Depending on the additional herbs utilized in the preparation, this tea can either have a robust aroma or a sharp flavor that gives the impression that it is fairly spicy.
Green tea with a spicy flavor known as Kashmiri Kahwa is a variety of tea. Made with numerous herbs like cinnamon, ginger, cardamom, and saffron, it is a warm, fragrant tea served hot. It is well known for purging toxins from the stomach while enhancing digestion and metabolism. It is a refreshing drink served after the meal.
Lemon Tea (With Honey)
The infusion known as “Lemon Tea” is a one-of-a-kind combination of black tea, lemon, herbs, and spices. The citrus flavor is not overpowering but detectable even after tasting the other components. This drink is not only fantastic for your health and can aid with digestion, but it also has a wonderful flavor. The aroma is of lemon and complemented by various spices.
Amrut Tulya Tea
Amrut Tulya is an intriguing concoction that combines tea leaves, crushed cardamom, fresh ginger, and fresh water, baked in a container made of brass. After it has been prepared and served, this tea has a robust flavor calming to the mouth. The scent gives a warm and reassuring impression due to its spices.
It is a traditional drink of the people of Sikkim, Arunachal Pradesh, and Ladakh, with water, salt, yak butter, and tea leaves. It is manufactured with tea leaves called Pu-erh tea and is well renowned for its ability to moisturize the skin, enhance energy levels, and improve the condition of the heart. In the Ladakhi language, we write this phrase as “gur our cha.”
Himachal Pradesh’s Kangra district is home to the tea industry that gives the region its name. It includes both black and green teas in its composition. We note it for its color, flavor, and scent. It gets shipped to Kabul and other locations in Central Asia. It is a deliciously energizing tea drink.
We can trace the consumption of green tea back to China. The region of West Bengal, known as Darjeeling, is India’s most important crop producer. It has several positive effects on one’s health, including increased blood flow and a reduction in cholesterol levels. It is good for the mind and the heart and helps keep the body’s temperature in check. It comes in many flavors like Mint, Tulsi, and Chamomile. It has a superior flavor and is better for your health.
Masala Tea is thought to have originated in India but has since garnered appeal all over the world. We prepare it by boiling black tea in water and milk with herbs, spices, ginger, and cardamom. Consumers have given it the name “karha” due to the spice mixture. It is beneficial to one’s health. We can achieve sweetness by adding sugar or jaggery. This tea contains powerful antioxidant effects, is effective in treating dementia and Alzheimer’s disease, strengthens the immune system, and makes digestion easier.
Irani chai is a special kind of tea we cannot compare to any other. Adding mawa or khoya to black tea results in a velvety and syrupy sweet beverage. Following the recipe, we also add herbs and spices. Some researchers reported that migrants from Iran arrived in Mumbai, then proceeded to Pune and Hyderabad, taking the Irani Chai with them. Well-known establishments in Pune, Hyderabad, and Mumbai serve Irani Chai.
The regions of Assam and Darjeeling are the most important for the production of oolong tea in India. The producers make it from the same plant used to make black and green tea. We typically describe the flavor of this tea as fruity and floral, and it has a light body. It is good for burning calories and is beneficial for lowering tension and anxiety, as well as for improving sleep.
We prepare this tandoori chai by pouring partially cooked chai into a Kulhad (earthen cup) heated in a Tandoor. The brewing process is complete when the tea gets poured into the hot Kulhad. It has an earthy and smokey flavor, which adds to the overall complexity of the tea. It also regulates blood sugar levels and benefits the heart and digestive systems.
We use the leaves of the lemongrass plant to make this herbal tea. It has a flavor that is energizing and invigorating. It has a citrusy flavor with little sweetness, finishing with a kick. It lowers cholesterol levels, increases menstruation flow, improves blood sugar levels, and has antioxidant characteristics. In India, it is mostly consumed in Kerala, Karnataka, Tamil Nadu, and Uttar Pradesh.
White tea is a type of tea distinguished by having young leaves or leaves that have undergone only a small amount of processing. The flavor has a floral aroma and a fruity undertone; research has proven it reduces cardiovascular disease and cancer risk when consumed regularly.
The tea gets scented with the aroma of jasmine, so we refer to it as jasmine tea. The primary ingredient is green tea, but we may add white and black teas depending on the recipe. Compared to other types of green tea, this one has a flowery flavor and is slightly sweeter. The aroma of jasmine tea is exquisitely heady, and researchers have proven it to improve brain function and reduce the risk of cancer and heart disease.
Three regions in India are known for producing black tea: Darjeeling, Assam, and Nilgiri. Compared to other tea types, it has a more robust flavor. It has a flavor that is strong and slightly sweet. Antioxidants in black tea lower the chance of chronic diseases and promote general health. China first developed it and referred to it by its Chinese name, “Hong cha.”
Ginger root is the main ingredient in making ginger tea, a herbal beverage, first mixed with water and then brought to a boil. To give it a sweet taste, we typically serve it with a slice of orange or lemon, and we may also add maple syrup or honey to the dish. It is also referred to as “masala chai” in India, where it gets traditionally made by combining tea leaves and milk.
Spices, flowers, fruits, and herbs are the components that make herbal teas. To develop the flavor, these components get added to boiling water. For millennia, people have turned to herbal teas as natural medicine. They provide a selection of flavors, ranging from lemongrass to chamomile tea. Research has proven it strengthens the immune system, protects against chronic diseases, and stimulates cognitive function.
Iced tea is a cold tea that obtains its flavor from steeping loose tea leaves in water. Either sugar or syrup gets used to sweeten it. It is available in various flavors, including raspberry, strawberry, cherry, peach, and lemon. Apple slices are sometimes included in the recipe to give it flavor. It lowers the chance of developing cardiovascular disease, cancer, muscle degeneration, and cataracts due to the presence of antioxidants.
Yellow tea is an extremely rare and delicate variety of tea. It tastes deliciously sweet and fruity, and it exudes a pleasant perfume. The sweetness comes from the addition of honey. It is a light substance overall. As a result of the antioxidants that are present in it, it is known to improve one’s general health. Additionally, it speeds up the metabolism and lessens the accumulation of fat.
What Kind of Tea is Popular in India?
The renowned Kangra tea is either green or black tea produced in relatively small amounts and is used primarily in blends, very often for the so-called Kashmiri chai. It has been grown and cultivated at the foot of the Himalayas for centuries, in small family-owned tea gardens at the border between India, Kashmir, and China, where it seems as though time has stopped.
Kangra green tea is light and refreshing with earthiness and nuts. Kangra black tea from the early spring crop provides a bright, acidic cup of tea. The flavor of Kangra teas is floral and bright, with undertones of earthiness, a touch of bitterness, and a powerful finish that lingers for a long time.
The leaves of Camellia sinensis get used to making Assam tea, a variety of black tea native to India. Assam, located in northeastern India, is the only state where this tea is grown and harvested. In the past, we generally accepted that Assam tea was a type of mass-produced black tea. Still, in recent years, there has been a rise in the popularity of high-quality teas created using artisanal methods.
The harvesting cycle significantly impacts the ultimate flavor profile of Assam tea, which is known for having a robust flavor that we describe as earthy and malty. The initial harvests result in teas that are lighter in body and more fruit-forward, but the second harvests typically provide brews that are fuller-bodied and maltier in flavor.
People gave this esteemed beverage its name after the city of Darjeeling, which is in India. Darjeeling is the epicenter of Bengali tea farming and was formerly the beginning point of a caravan route that led to Tibet. Even in modern times, this old city is still best recognized for producing tea of the same name of the highest possible quality.
Arthur Campbell, an Englishman who lived from 1805 until 1874, was the first person to cultivate tea in the Darjeeling district of West Bengal. Campbell did so in his private garden in the larger Darjeeling area, where he experimented with various teas. This led to the development of the tea industry in the region. This resulted in the founding of the Darjeeling Company in 1864, rebranded by creators as the Darjeeling Consolidated Tea Company in 1896.
Best Way to Make Indian “Chai”
We can commonly drink tea in either of two distinct ways in India. Either with milk or without it. Your choice. The blended variations combined with milk, such as the Indian chai tea mixes, are popular choices among consumers.
Before adding the tea leaves, the traditional process for making Indian tea entails first bringing a mixture of water, milk, and sugar to a boil. After that, the tea leaves get added. Then, after two minutes, place the lid on the pot and pour the tea into individual glasses.
To prepare tea without milk:
- Bring a cup of water to a boil and then pour it in.
- After two minutes, uncover the pot and stir in a half teaspoon of loose-leaf tea.
- Serve it up and savor it.
Final Words – Types of Tea in India
The quality of tea grown in India is the highest in the world. Because tea estates are spread out around the country and produce such a high volume of tea, you can sample a new variety of tea every week while drinking the same tea just about once or twice a year.
Indian teas are considered the gold standard in tea, and every other variety gets judged against them. So why don’t you give any of the Indian teas discussed above a go today, if you haven’t already, and find out for yourself what makes them so good?