India is one of the most important producers of tea. Indian teas are very varied due to their environment and many different kinds of tea bushes. India represents 1/3 of global production, the country itself consumes around 85% of the production but mainly inexpensive teas. Quality teas are normally reserved for exportation. The main Indian teas are:
Assam: the first productive region, the plantations are broad and extend from the Brahmaputra River, to the foothills of the Northern Himalayas, from the Patkoi Mountains to the Southern Naga. Assam teas are typically spicy and strong.
Darjeeling: the most prestigious Indian tea , often given the name the "Champagne of Tea". The "first flush" harvests take place from mid-March to the end of April, delivering a lively and delicate tea with notes of white fruits. The next two harvests offer lower quality teas with ripe fruit notes.
Nilgiri from the South of India offers sweet and round teas with a hint of astringency. Travancore teas produce a stronger and darker liquid, reminiscent of Ceylon teas.
Chai tea is the most famous tea recipe in India. It is widely consumed in the country and has spread in other countries. It is a very sweet black tea mixed with hot milk and many spices such as ginger, cinnamon, cardamom, star anise etc...
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