From the lush gardens of Assam, this tea is known for its bold, malty
flavor and deep reddish-brown color. High in caffeine, it is a favorite in India and across the
globe.
Called 'Champagne of teas,' Darjeeling tea from West Bengal has a unique
floral and fruity aroma. It is produced in the cool, rainy foothills of the Himalayas and
includes white, black, green, and oolong varieties.
Butter tea, also called "po cha" or "gur-gur chai," is a traditional
drink from Ladakh, Tibet, and Bhutan. Made by churning tea leaves with butter, milk, and salt,
it provides warmth and hydration in cold, high-altitude regions.
Kashmiri kahwa is a fragrant tea from Kashmir, made with green tea
leaves, saffron, cinnamon, and cardamom. Served hot, it is a cultural staple at social
gatherings and symbolizes hospitality and warmth.
Nilgiri tea, grown in the Nilgiri Hills of Southern India, is known for
its smooth, mellow flavor and distinctive aroma. It is often compared to Darjeeling tea for its
floral and fruity notes.
Kangra tea, from Himachal Pradesh, is renowned for its mild, floral, and
fruity flavor. Both black and green teas have been produced here since the mid-19th century,
earning GI status in 2005.
Masala tea is a spiced Indian beverage made by brewing black tea with a
blend of cinnamon, cardamom, cloves, ginger, and black pepper, enjoyed by many as a refreshing
and energizing drink.
Herbal tea, or tisane, includes various types like tulsi, ginger, mint,
chamomile, lemongrass, and rose tea, made by soaking herbs, roots, or flowers in hot water,
offering diverse flavors and health benefits.