The Story and Flavour of Indian Black Teas

Under the influence of the British Empire, India began producing tea in the 19th century. Today, it stands as the second-largest tea-producing country, just behind China. Plantations stretch across the land, particularly in Assam, Darjeeling and Nilgiri. A country shaped by black tea and Masala Chai, each region reveals a uniquely Indian tea. Come and discover them.

The black tea plantations of the Assam region

Assam remains the largest producer of black tea in India. With their full-bodied character, these teas have delighted enthusiasts for more than two centuries.

The history of Assam plantations

During the 19th century, tea became widely popular across the Western world. Growing demand pushed the British Empire to seek independence from Chinese trade. As a result, many plantations took root on Indian soil. In the 1820s, a tea plant variety unique to Assam was discovered: Camellia sinensis var. assamica. The infusion drawn from this Indian tea was an instant success, marking the start of the region's tea gardens and large-scale black tea production.

Assam black tea around the world

Today, Assam produces more than 50% of all Indian tea. Plantations spread across the entire region, which offers ideal conditions for cultivating the assamica tea plant:

• heavy rainfall;
• warm temperatures;
• low-altitude cultivation, close to sea level;
• fertile soil.

These conditions allow for a substantial yield, around 600 tonnes of loose-leaf tea each year. Assam black tea is enjoyed locally and widely exported. In France, it is found loose-leaf and within recipes or blends.

The taste of an Assam black tea infusion

An Assam infusion is invigorating and full-bodied, with a powerful aromatic presence and noticeable bitterness. This Indian tea is perfect to start the day, often enjoyed with a cloud of milk. It frequently appears in blend recipes, particularly breakfast tea. In India, it also forms the base of warming spiced beverages.

Darjeeling: the great Indian infusion

Still keen to reduce their reliance on Chinese tea trade, British colonists began planting the Darjeeling gardens around 1840. Today, Darjeeling is undoubtedly the best-known Indian tea in France.

Darjeeling: plantations unlike any other

It is not the Indian tea plant that is grown here, but rather the hardier Chinese Camellia sinensis. Due to the contrasting climate of northern India, the leaves grow slowly and in small quantities. This results in tender, deeply flavoured tea leaves. Darjeeling plantations also attract a particular insect: Edwardsiana flavescens. As it nibbles the leaves, it triggers a biochemical reaction that shifts the aromatic profile of Darjeeling black tea, giving it distinctive muscatel notes.

A recipe widely imitated, a great tea never equalled

The unique character of Darjeeling gardens produces one of the finest Indian teas, with a reputation worthy of a grand cru. It is even called the Champagne of teas. This fame has unfortunately given rise to counterfeit black teas. India responded by creating the Darjeeling PGI. Today, only around one hundred gardens hold certification to produce authentic Darjeeling black teas.

A muscatel infusion for tea time

Generally speaking, Darjeeling black tea is exceptionally delicate, highly aromatic, with dominant muscatel notes. A cup of Darjeeling is perfectly suited to tea time. This Indian tea is harvested four times a year, and each picking offers distinct flavours. The first flush yields a light infusion, gently bitter, with floral aromas. The second flush brings more fruity notes. Later harvests produce a more robust, woody character.

Nilgiri leaves for versatile tea preparations

Lesser-known in France, Nilgiri black teas are produced in large quantities and consumed mostly within India. The Nilgiris, or Blue Mountains, lie in the southern part of the country. High-altitude cultivation perfectly suits the needs of the tea plant, while mild winters allow for a year-round harvest.

The history of Nilgiri black tea production

In the 20th century, the strong demand for Indian tea pushed producers towards industrialisation. Mechanisation, known as CTC, had a negative impact on tea quality. However, a number of artisans have since reversed course and are working to rewrite the story of Nilgiri tea. Some have returned to more traditional methods and organic farming.

Beverages made with Nilgiri black tea: masala chai and blends

As for its flavour, this Indian tea is markedly astringent. It carries a powerful aromatic profile with spicy notes. Nilgiri black tea is ideal at breakfast and blends beautifully into breakfast-style recipes. In India, it is the main black tea used in the preparation of masala chai.

Preparing the Indian beverage: masala chai

It would be impossible to speak of Indian tea without mentioning its traditional Indian beverage. It goes by several names: chai latte, masala chai, chai tea or simply chai. The recipe includes:

• Indian black tea;
• milk in place of water;
• culinary spices;
• sugar.

For an indulgent cup, a full-bodied, bitter black tea such as Assam or Nilgiri is preferred. The leaves are infused directly in hot milk rather than boiling water. Sugar is then added, along with your chosen spices: cinnamon, cardamom, ginger, cloves, cumin seeds or other Indian spices. Treat yourself to a pouch of loose-leaf organic Indian tea or a traditional Indian Ayurvedic infusion. Explore our grands crus from Darjeeling and Assam to elevate your tea time.