The History and Flavour of Indian Black Teas

Under the influence of the British Empire, India began producing tea in the 19th century. Today, it is the world's second-largest tea producer after China, with plantations spread across Assam, Darjeeling and the Nilgiris. A land of black tea and Masala Chai, each region yields a distinctly Indian tea.

Black Tea Plantations in the Assam Region

Assam remains the largest producer of black tea in India. Full-bodied and rich, its teas have delighted enthusiasts for more than two centuries.

The History of Assam's Plantations

In the 19th century, tea became increasingly popular across the Western world. Growing demand pushed the British Empire to free itself from reliance on Chinese trade. Plantations began to take root across India, and in the 1820s, a tea plant variety native to Assam was discovered: Camellia sinensis var. assamica. This Indian tea found immediate success, marking the beginning of large-scale black tea production in the region.

Assam Black Tea Around the World

Today, Assam accounts for more than 50% of India's tea production. Plantations extend across the entire region, which is particularly well suited to growing the assamica cultivar:

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

This enables substantial yields, around 600 tonnes of loose-leaf per year. Assam black tea is consumed locally and exported worldwide. In France, it is found loose-leaf and in blends.

The Taste of an Assam Black Tea Infusion

An Assam infusion is invigorating and full-bodied, with strong aromatic intensity and a noticeable bitterness. This Indian tea is ideal first thing in the morning, with a splash of milk. It is a regular component of tea blends, including breakfast tea. In India, it also forms the base of spiced hot drinks.

Darjeeling: India's Great Infusion

Still keen to reduce their dependence on Chinese tea, British settlers began planting the Darjeeling gardens around 1840. Today, Darjeeling is arguably the best-known Indian tea in France.

Darjeeling: Plantations Like No Other

It is not the Indian tea plant used here, but the more resilient Chinese Camellia sinensis. The contrasting climate of northern India slows growth and reduces yield, resulting in leaves that are tender and deeply flavourful. Darjeeling plantations are also home to a particular pest: Edwardsiana flavescens. As the insect nibbles the leaves, it triggers a biochemical reaction that transforms the aromatic profile of Darjeeling black tea, imparting its characteristic muscatel notes.

A Copied Recipe, an Unrivalled Black Tea

The unique conditions of the Darjeeling gardens yield one of the finest Indian teas, celebrated as a grand cru. It has even been called the "Champagne of teas". This fame has inevitably led to counterfeits, prompting India to establish the Darjeeling GI (Geographical Indication). Today, barely a hundred certified gardens are authorised to produce Darjeeling black tea.

A Muscatel Infusion for Tea Time

Darjeeling black tea is generally delicate and highly aromatic, with dominant muscatel notes, making it a natural choice for afternoon tea. Yet this Indian tea has four annual harvests, each with its own distinct character. The first flush is light and barely bitter, with floral aromas. The second flush brings more fruited notes. The later harvests yield a fuller, woodier cup.

Nilgiri Leaves: Versatile Teas for Every Occasion

Little known outside India, Nilgiri black teas are produced in large quantities and consumed primarily on home soil. The Nilgiris, or Blue Mountains, lie in the south of India. High-altitude cultivation suits the tea plant perfectly, and the mild winter climate allows year-round leaf harvesting.

The History of Nilgiri Black Tea Production

In the 20th century, surging demand for Indian tea drove producers towards industrialisation. The CTC (Crush, Tear, Curl) mechanisation process took a toll on quality. However, a number of artisan producers have since reversed course, returning to more traditional methods and organic cultivation.

Nilgiri Black Tea in Drinks: Masala Chai and Blends

In the cup, this Indian tea delivers strong astringency and a bold aromatic profile with spicy notes. Nilgiri black tea is a natural fit for breakfast and blends seamlessly into breakfast tea blends. In India, it is the go-to black tea for masala chai.

How to Make Masala Chai, India's Iconic Drink

No conversation about Indian tea is complete without its most beloved traditional drink. It goes by many names: chai latte, masala chai, chai tea or simply chai. The recipe calls for:

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

For a rich, indulgent cup, a bold, bitter black tea such as Assam or Nilgiri works best. The leaves are steeped in warm milk rather than boiling water, then sweetened and spiced to taste: cinnamon, cardamom, ginger, cloves, cumin seeds or any combination of Indian spices you fancy. Try an organic loose-leaf Indian tea or an authentically Indian ayurvedic herbal infusion. Explore our grand crus from Darjeeling and Assam for your next tea time.