Since the British colonial era, India has grown and consumed organic black tea. The country's specialities include several celebrated varieties, most notably Darjeeling and Assam. Ceylon tea, by contrast, has a slightly different origin story. An introduction to Indian black tea, a drink steeped in tradition.
- Darjeeling black tea, the most celebrated of Indian teas
- Assam black tea, the boldest in flavour
- Nilgiri black tea, a forgotten Indian infusion
- Ceylon black tea, a brew that isn't quite Indian
Darjeeling black tea, the most celebrated of Indian teas
Darjeeling black tea is the most sought-after of all Indian teas. Often called the "champagne of teas", it has long graced the classic English tea caddy. Its exceptional leaves owe their flavour to a carefully crafted production. Here's what makes it special.
The flavours of Darjeeling black tea
Grown at 1,300 metres above sea level, Darjeeling tea leaves have a truly exceptional character. Perfect for starting the day, this tea has a beautiful amber hue. Its gently bitter taste carries a woody note, with hints of spice. It is the most widely consumed Indian black tea in the world.
How to brew Darjeeling black tea
Darjeeling black tea is at the heart of the classic British cup of tea. It calls for an infusion of 2 to 4 minutes in water at 95°C. The recommended amount is 2 teaspoons per litre of water.
Assam black tea, the boldest in flavour
On the foothills of the Himalayas, the leaves of Assam black tea stretch across vast garden estates. After harvest, they yield an Indian brew with a character all its own. A closer look at Assam black tea.
The aromas of Assam black tea
The aromatic profile of Assam black tea is truly distinctive. Known for being full-bodied, it carries spiced, lightly nutmeg-tinged notes. Smooth on the finish, it lingers with a subtly woody fragrance. It is also one of the teas that gives Earl Grey its character.
Brewing organic Assam black tea
Organic Assam black tea is best enjoyed loose-leaf. Larger leaves deliver a deeper flavour than the dust found in a tea bag. To draw out its aromatic notes, steep for 5 to 8 minutes in water at 95°C. Two teaspoons (around 10 g) per litre of water is the ideal measure.
Nilgiri black tea, a forgotten Indian infusion
First cultivated in 1830 on the slopes of the Blue Mountains, aromatic Nilgiri black tea is the product of a traditional harvest. Much like oolong in China, its large, hand-sorted leaves make it a highly prized variety. It also benefits from a protected designation as an organic Indian tea.
Beneath its copper-toned liquor, organic Nilgiri black tea develops intense flavours with a spiced edge. Specialists regard it as more refined than its celebrated cousins from Darjeeling or Assam. With its smooth, mellow taste and occasional fruity notes, organic Nilgiri black tea holds a place of honour in the beloved masala chai, a classic Indian spiced tea blend.
Ceylon black tea, a brew that isn't quite Indian
Ceylon tea is often thought of as an Indian black tea. Yet it comes from another country entirely: Sri Lanka. Interestingly, the very first tea plant cultivated in the region originated in China.
Like the Indian black teas of Darjeeling and Assam, organic Ceylon black tea makes a wonderful breakfast cup. Its chocolatey note pairs beautifully with fruit, as well as the classic splash of milk. It also takes well to spices such as cinnamon.
