India’s tea sector has transformed to keep up with the nation’s expanding economic needs. Like how the most well-known teas of Darjeeling and Assam are only grown in India, the regional distinctiveness has increased the fervour. Some of the most popular tea varieties in India are cultivated and made in various regions of our nation and have exquisite taste and flavour.
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Since Assam produces more than 500 million kg of tea annually, the industry is a vital source of income for the state. Black tea from Assam is made from Camellia Sinensis leaves and is grown at sea level in a warm, humid climate, which contributes to its distinctive malt taste. After being picked and allowed to wither, the leaves are put through an oxidising or fermenting process. Due to its high caffeine level, it is also known by various names including English breakfast tea and Irish breakfast tea. It gives energy and alertness to the body and mind. It supports improved immunity and heart health in addition to being high in antioxidants.
Nilgiri TeaThe tea produced in Tamil Nadu’s Nilgiri Hills, which are part of the Southern Western Ghats, is highly aromatic, has a smooth flavour, and has a light natural sweetness. Nilgiri tea leaves are used to create some of the best ice tea flavours. Since the 1850s, they have been created for commercial use. Since Nilgiri tea is produced in great quantities all year round, the plants go through two monsoon seasons annually. The leaves L-theanine content calms the mind and promotes stress-free concentration. The abundance of flavonoids strengthens the heart and aids in bettering blood flow.
Darjeeling TeaThe tea from the Darjeeling and Kalimpong districts, which is grown in the Darjeeling hill region between the Himalayas and the Bay of Bengal, is exposed to the chilly land air during the dry winter months, followed by the monsoon rains. The classic method of picking pairs of the plant’s top leaves and the bud during harvest is used to harvest the tea leaves, which are typically processed as black tea. From March through November, four flush periods make up the harvesting season. Darjeeling tea, which is high in antioxidants, has many health advantages, including the removal of toxins and improved digestion. It aids in controlling stress because the amount of caffeine it contains varies depending on the flush.
Masala Chai, a beverage made by combining a variety of spices, provides a cup full of nutrients and health advantages. Because the spices counteract the caffeine in the black leaves, it is a safe source of energy-boosting. Ginger aids in enhancing blood circulation and easing aches and pains, while cinnamon and clove serve to build immunity. To aid in better digestion, Tulsi Leaves and Elaichi are frequently included in the preparation. The most popular and straightforward way of making masala chai is decoction. The loose tea leaves are actively cooked in a mixture of milk and water, and the proper quantity of spices and sweets are added. The practice may change based on regional preferences or traditions.
Shir Chai, Kashmiri Tea, Pink Tea, or Gulabi Chai are some of the other names for Noon Chai. It is thought to have its roots in the Indian Kashmir Valley. To make this beverage, green tea leaves are steeped in baking soda or sodium bicarbonate to produce a thick, reddish-brown extract known as “tueth.” Then it is diluted with water, and finally, milk and salt are added. The tea is traditionally served in a huge metal utensil or samovar to keep it heated for a longer time. People adore sipping hot noon chai, especially in the winter when they want to stay warm. Due to the cardamom and baking soda, it has better digestive and stress-relieving qualities and also reduces heartburn and bloating.
Warm, humid conditions are ideal for the large-leaved Camellia Sinensis Assamica plants to flourish, especially in subtropical forests. The plant’s leaves are picked and heated as quickly as possible by steaming or pan-frying before being used to make green tea. Green tea, unlike oolong and black tea, does not go through withering and oxidation processes to keep the leaves from becoming brown and preserve their fresh flavour. The colour of the brewed tea can be green, yellow, or light brown, depending on how it was processed and how it was grown. The time of year it was harvested, the method used to prune the plant, the type of heat used to stop oxidation, and the way the leaves were shaped, rolled, or dried are a few of the variables to be taken into account. Green tea’s flavour, which can range from toasty vegetal to sweet and seaweed-like, depends on the “terroir”—the environment in which it was cultivated. It is advisable to drink green tea within six months or a year of purchase so that you can fully appreciate its flavour and health advantages. It offers a variety of health advantages due to its high antioxidant content, including increased brain function, stable weight, defence against cancer, and a decreased risk of heart disease.
Butter tea, often referred to as po cha and cha süma is a beverage popular among the Himalayan people of India. The ancient method of making butter tea provides individuals with energy and calories in the cold and thin montane air. It is typically made with butter that comes from Yak milk. The milk is heated by the makers, who then pour it into a solar-powered machine to separate the butter. The tea leaves are cooked in water for several hours until they reach a deep brown colour, and then they are placed into a bowl with salt and new yak butter. The resulting mixture is a thick liquid that is prepared for serving and is kept in teapots or jars. Tsampa, a high-calorie paste with additional ingredients including highland barley paste and curds, is also consumed with butter tea. According to Tibetan medicine, the combination of butter and tea promotes more mental and physical harmony than either substance alone. Butter tea improves the body’s blood flow and muscle and bone strength, both of which are necessary for a person to be able to handle the stress of working and farming at high elevations. Caffeine increases energy by stimulating the central nervous system.