Indian Tea
Originally cultivated by the British in the early 1800's tea is commercially grown in three primary areas of India, Darjeeling in the north, Assam in the north-east, and Nilgiri in the south.
Darjeeling
Darjeeling is one of the world's most revered tea growing regions. This relatively small area lies high in the foothills of the Himalayas at elevations of 3,000 to 6,500 feet. Today there are 87 Darjeeling tea gardens in an area of less than 70 square miles. Here, the "Champagne of teas" is grown. To give you a sense for the value of this origin, it is widely estimated that 70% of the tea sold around the world as "Darjeeling Tea" was not actually grown in Darjeeling. Among black tea drinkers, Darjeelings are prized for their unique characteristics and exceptional quality.
The notable difference between Darjeeling teas and almost any other is the characteristic "Muscatel" flavor. The muscat grape is prized for its sweet, floral flavors and is used to make dessert and sparkling wines. Teas from Darjeeling often exhibit this bright, sometimes sharp characteristic. Because of differences in varietal and processing, Darjeeling black teas also often appear physically greener and taste "greener" than most black teas.
The growing season in Darjeeling is divided into four periods:
First Flush lasts from March through April and produces the first, tender shoots of the season. Because the plants have been storing nutrients all winter and the cool weather prevents rapid growth, they offer a very high concentration of the polyphenols that give tea its characteristic astringency. This also means they are equally high in caffeine and health benefits. First Flush Darjeelings are generally less oxidized during processing and appear much greener than most Black teas. Example: Darjeeling #1.
Second Flush runs from May through June and the increased warmth and sunshine result in more rapid growth. During the second flush the bold muscatel flavors come to the forefront and the finished teas take on a stronger, smoother character. Example: Darjeeling #2.
Monsoon season lasts from July to early October. The heavy rains and heat drive rapid leaf growth. But this same speed and "easy growing conditions" result in much more muted flavors. Monsoon Darjeelings are usually used for iced or bagged teas.
Autumnal Flush lasts from early October to mid-November. As the temperatures cool and the soil dries out, the plants are again stressed and forced to put all of their efforts into the final few leaves before their winter hibernation. Autumnal teas are often rich and smooth with a nutty, sometimes woody characteristic that is remarkably different from the briskness of the First Flush.
Assam
The Indian state of Assam lies in the northeast corner of the country. Annexed by the British in 1838, the climate and culture of this region shares more in common with South East Asia than with India. Assam's warm climate, intense rainfall and loamy soil combine to make this area the world's most prolific tea producer.
Whereas the Darjeeling gardens grow mainly the smaller leaf, elevation loving Camellia Sinensis Sinensis varietal from China, Assam is the home of the appropriately named Assamica varietal. Nearly all of the tea in Assam is grown at or near sea level and the Assamica plants thrive in the warm, wet, sunny conditions. The highest quality leaves are produced in the spring, but Assam churns out tea all but a few months of the year.
Assam teas are bold, rich and astringent. Depending on the tea, you can expect notes ranging from malt and caramel to honey and butternut squash. Most Assam teas share a slight nuttiness and earthiness. These bold teas stand up very well to cream and sugar. Example: Example: Assam Harmony
Nilgiri
The Nilgiris, or Blue Mountains, lie at the southwestern tip of India. This is an area of sweeping grasslands and dense jungles and is the home to herds of elephants and one of the few remaining natural habitats for Bengal tigers. The Nilgiri mountains rise to a height of 6,500 feet and receive an incredible 80 inches of rain each year.
Tea production began in Nilgiri in 1840 and today there are more than 60,000 acres under cultivation. Because of the low latitude and warm, moist conditions, the tea plants flush year round. In fact, this is one of the few regions that gets two monsoons every year. Nilgiri teas are strong with a smooth, round flavor and are often used as the basis for tea blends.