From Assam To Nagaland: A Journey Through North-Eastern Tea

Tea is a ubiquitous beverage that is enjoyed by people all over the world, and the North-East region of India is no exception. Known for its unique tea culture, the region boasts a variety of teas that are revered for their distinct flavours and health benefits. From the famous Assam tea to the lesser-known Nagaland tea, the Northeast is home to a plethora of tea varieties that are enjoyed by locals and tourists alike. In this article, we will explore the rich tea culture of the Northeast and delve into some of the most popular types of tea that are found in the region. Whether you are a tea connoisseur or simply a curious traveller, this article is sure to pique your interest in the world of North-Eastern tea. 

The tea culture of North-East India is deeply ingrained in the region's history and traditions. Tea is not just a beverage but an integral part of the daily life and social customs of the people in this region. Tea drinking in the Northeast is not limited to a simple cup of tea but involves a ceremonial process that is unique to each community. Tea is often offered as a gesture of hospitality and respect to guests and visitors. Moreover, the tea gardens in North-East India are a source of livelihood for thousands of families, and the tea industry is an important contributor to the region's economy. The Northeast is also known for producing some of the best quality tea in the world, including the famous Assam tea, which is renowned for its rich and robust flavour. In short, the tea culture of North-East India reflects the region's history, tradition, and way of life, and it continues to play an important role in shaping the social fabric and economy of the region. 

The Different Types Of North-Eastern Teas 

Assam Tea

Assam tea is a variety of black tea that is grown in the Brahmaputra Valley in the North-East region of India, primarily in the state of Assam. It is one of the most famous and widely consumed teas in the world, known for its strong and malty flavour, dark reddish-brown colour, and robust body. 

Assam tea is made from the leaves of the Camellia sinensis var. assamica plant, which is native to the region. The plant thrives in the warm and humid climate of Assam and grows best in low-lying areas with fertile soil and plenty of rainfall. 

The tea is processed using a method called "orthodox processing," which involves withering, rolling, oxidation, and drying the tea leaves to produce a distinctive taste and aroma. The result is a tea that is bold and full-bodied, with a smooth and slightly astringent finish. 

Assam tea is commonly used to make chai, a popular Indian beverage made by brewing black tea with spices such as cinnamon, cardamom, ginger, and cloves. It is also enjoyed on its own, often with a splash of milk and sugar to balance out the strong flavour. 

Assam tea is not only delicious but also packed with health benefits. It is rich in antioxidants, which can help boost the immune system, improve heart health, and reduce the risk of chronic diseases. It is also known to have anti-inflammatory properties, which can help reduce inflammation and swelling in the body. 

Darjeeling Tea 

Darjeeling tea is a type of black tea that is grown in the Darjeeling district of West Bengal in the North-East region of India. It is known for its delicate and unique flavour, with a light body, floral aroma, and musky spiciness. 

Darjeeling tea is made from the leaves of the Camellia sinensis plant, but it is grown at a much higher altitude than in other tea-growing regions in India, which gives it its distinctive flavour. The tea is produced using a traditional method of processing called "orthodox processing," which involves withering, rolling, oxidation, and drying the tea leaves. 

The unique taste of Darjeeling tea comes from the terroir of the region, which includes altitude, climate, soil, and other environmental factors. The cool and misty climate of the Darjeeling region, along with the high altitude and rich soil, produces tea that is delicate and flavourful. 

Darjeeling tea is often described as having a musky, almost spicy taste, with floral notes and a hint of astringency. It is a light and refreshing tea that is often enjoyed in the afternoon or with light snacks such as sandwiches or scones. 

Nagaland Tea 

Nagaland tea is a type of black tea that is grown in the North-Eastern state of Nagaland in India. It is a lesser-known tea compared to Assam and Darjeeling teas, but it has been gaining popularity in recent years due to its unique flavour profile and growing demand for artisanal teas. 

Nagaland tea is made from the leaves of the Camellia sinensis plant, which is grown in the hilly and mountainous regions of Nagaland. The tea is processed using the orthodox method, which involves withering, rolling, oxidation, and drying the tea leaves. 

What makes Nagaland tea unique is the terroir of the region, which includes the high altitude, cool climate, and rich and fertile soil of the region. This gives the tea a distinct taste profile that is often described as floral, with a slightly fruity and spicy note. The tea has a smooth and mellow flavour with a pleasant aroma and a hint of sweetness. 

In recent years, the Nagaland government has been working to promote the tea industry in the state, offering support to small-scale tea farmers and encouraging the production of high-quality teas. This has led to an increase in the availability of Nagaland tea in the market, making it more accessible to tea enthusiasts around the world. 

Manipuri Tea 

Manipuri tea, also known as Kanglei tea, is a type of black tea that is grown in the North-Eastern state of Manipur in India. The tea is produced using the orthodox method, which involves withering, rolling, oxidation, and drying the tea leaves. 

What sets Manipuri tea apart from other teas is the unique processing method used to produce it. Unlike other teas, Manipuri tea is not rolled after withering, which gives it a different texture and appearance. The tea leaves are instead twisted and curled by hand, giving them a distinctive shape and a slightly floral aroma. 

The terroir of Manipur also plays a significant role in the taste and flavour of the tea. The state has hilly terrain and a warm and humid climate, which is ideal for growing tea. The tea is grown at an altitude of 600 to 1400 meters above sea level, which gives it a unique flavour profile that is often described as bold and earthy, with a slightly sweet aftertaste. 

The tea industry in Manipur is still relatively small, but it has been gaining attention in recent years due to the high quality and unique taste of Manipuri tea. The government has been providing support to small-scale tea farmers in the state, which has led to an increase in the availability of tea in the market. Manipuri tea is now considered a hidden gem among tea enthusiasts and is worth trying for anyone looking for a new and unique tea experience. 

Mizoram Tea 

Mizoram tea is a type of black tea that is grown in the North-Eastern state of Mizoram in India. The tea is made from the leaves of the Camellia sinensis plant, which is grown in the hilly and mountainous regions of Mizoram. 

Mizoram tea is produced using the orthodox method, which involves withering, rolling, oxidation, and drying the tea leaves. However, the processing method and the terroir of the region give Mizoram tea a unique flavour profile that sets it apart from other teas. 

What makes Mizoram tea unique is the use of traditional bamboo baskets during the withering process. The tea leaves are placed in the baskets, which are then hung over a fire to dry. This gives the tea a smoky taste and aroma, which is often described as bold and earthy. 

The terroir of Mizoram also plays a significant role in the taste and flavour of the tea. The state has a high altitude, cool climate, and rich and fertile soil, which gives the tea a distinct flavour profile. Mizoram tea is often described as having a strong and robust taste with a slightly sweet aftertaste. 

Meghalaya Tea 

Meghalaya tea is a type of black tea that is grown in the North-Eastern state of Meghalaya in India. The tea is made from the leaves of the Camellia sinensis plant, which is grown in the high-altitude regions of Meghalaya. 

The processing method used to produce Meghalaya tea is similar to that used for other black teas, which involves withering, rolling, oxidation, and drying the tea leaves. However, the unique terroir of Meghalaya gives the tea a distinct flavour and aroma. 

What sets Meghalaya tea apart from other teas is the unique combination of the region's climate, soil, and topography. The state has a high altitude and a cool climate, which is ideal for growing tea. The tea is grown on the slopes of the Khasi Hills, which are known for their rich and fertile soil. The tea is also grown using organic and sustainable farming practices, which further enhances its unique flavour and quality. 

Meghalaya tea is often described as having a bold and robust flavour with a slight sweetness and a floral aroma. Tea is rich in antioxidants and has numerous health benefits, including improving heart health, boosting the immune system, and reducing the risk of chronic diseases.