What is the best Indian tea? Indian tea is known all over the world, just like Chinese tea. Where does Indian tea grow?

Publication 2017-10-20 Liked 13 Views 12100

Darjeeling is assembled by hand

Sikkimese tea is new

"Special" Masala

Real Ceylon tea

Types of Indian tea

India is known for the abundance of its products and perhaps the most popular of them is Indian tea. climate and proper care created a magical tea plant ideal conditions to supply the divine drink not only to one country, but to the whole world.

Tea from India is famous for its excellent taste, aroma and benefits for the body and soul.

Assam - popular Indian tea

Its history began in the 19th century, when the British brought its first seeds to the state of Assam. The growing conditions were suitable, and a few years later, the world's first tea company with the same name "Assam" appeared. Plantation owners began shipping Indian black tea to Britain. It is still the market leader to this day. Assam has a tart taste and a spicy aroma with honey notes. It perfectly invigorates and strengthens blood vessels, if you drink it in moderation.

Indian tea is grown exclusively in tropical highlands.

Darjeeling is assembled by hand

Around the same time, in the 19th century, the seeds of the tea plant also came to Bengal, the Darjeeling district. The mountainous area in northeastern India on the border with Nepal, Bhutan and Tibet has become the birthplace of the eminent Indian variety "Darjeeling". Workers on the plantation were recruited from Nepal, and, of course, the British were in charge of the business. In the 1970s, almost all the land was bought by the Indians. Until now, Indian tea is harvested by hand. For two centuries, the clothes have not changed, the women pickers are the same.

The promotion of a healthy lifestyle in the last decade has sparked a new wave of interest in Darjeeling. Because of the nutmeg, refined and delicate taste, the drink is called "tea champagne". Darjeeling invigorates, tones and improves digestion.

From the leaves collected by the residents of the Darjeeling district, an amazing Indian tea will turn out

Sikkimese tea is new

In India, another young and unique species grows - Sikkimese tea. It appeared on the market only at the end of the 20th century, but quickly won the love of connoisseurs. The conditions of the highlands of the eastern Himalayas give Indian Sikkimese tea the sweet taste of Assam and the nutmeg aroma of Darjeeling. The first harvest of the year of this Indian black tea is considered the most valuable, refined, preserved a large amount useful substances, and, accordingly, the most expensive and rare.

Tea is the second most popular drink after water. And almost a third is in Indian

Nilgiri - elite Indian tea

India is known for another variety - "nilgiri". This Indian variety is not easy to buy: 1 kg of dried leaf costs about $600. Therefore, if you usually see a low price tag on a package of nilgiri, it is most likely mixed with cheaper varieties. It grows in southern India, where heavy rains allow tea to grow. all year round. It has a mild and light taste, set off by hints of lemon aroma. The antioxidants found in nilgiri can help therapeutic effect on the cardiovascular system.

One kilogram of leaves makes almost 400 cups of tea.

"Special" Masala

Now a few words about the famous Indian masala chai. "Masala" is translated from Hindi as "spice", that is, masala is tea with. Any black (preferably Indian) tea is taken as the basis, milk, sweetener, cardamom, cloves, ginger, black pepper, cinnamon, anise and other spices are added to it. In Asia, masala can be bought ready-made - the powder is poured with boiling water, it remains to add only milk and sugar to taste. However, the most delicious masala is the one prepared at home, with your own hands. This Indian tea warms, reduces fever during colds, satisfies hunger, and regulates blood pressure.

Masala - the gastronomic heritage of India

Real Ceylon tea

Very often, Ceylon tea is confused with Indian tea due to ignorance. Ceylon is the old name for the island. Tea from here ranks third in the world in terms of the number of exports to the world market. It, unlike the real Indian, is both black and green, while India is famous for its predominantly black varieties. The legendary Thomas Lipton, whose name has been around for many years, acquired most of the Sri Lankan plantations in the 1890s. He began to grow tea on them and sell it at the lowest price, which made him famous all over the world.

Ceylon tea ranks third in popularity after Chinese and Indian teas.

The variety of varieties of Ceylon tea creates some difficulty with its choice. However, do not be afraid, you need to understand. Variety "Nuwara Eliya" grows at an altitude of 2000 meters above sea level, has a mild and delicate taste. It is intolerant, contains the aroma of herbs that grow nearby. "Uda Pussellava" grows 200 meters lower than the previous one, has an average strength and slight astringency. Varieties "Dimbula", "Uva", "Kandim" and "Rukhuna" decrease by 200-500 meters, respectively, and the lower the level of the mountains, the stronger the drink. To feel their differences, you need to buy a 100% variety of one tea, refusing blends (blends).

There are about 1500 varieties of tea in the world

Types of Indian tea

By way machining tea leaves Indian tea can be divided into four types:

sheet. It happens large - and medium leaf
granular - these are crushed and twisted leaves in a special way
pressed. It is divided into brick and tile (tablet)
powder. This type of tea is packaged in bags.

Both green and black Indian teas are made from the same plant. The difference is in processing.

It is believed that it is leaf Indian tea that retains the maximum amount of nutrients, keeps aroma and taste. Granular is brewed many times faster than others and is more economical. Pressed gets such a shape for convenient transportation over long distances with the preservation of aroma and taste. Powdered Indian tea is packaged in bags, it goes into mass sale - the aroma and taste are significantly lost.

Even 200 years ago, tea cubes replaced money in Siberia

How to choose the perfect Indian tea

You can buy Indian tea both in India and abroad. A special marking on the packages indicates its quality. If you want to find the highest grade, look for the tops of the plant's shoots and avoid "firewood powder". That is, with impurities of branches or other varieties.

The first mention of tea in the 16th century

Six signs of original tea:

Smell. The drink should smell good even when dry.
Color. When brewed, tea looks according to its variety.
Humidity. Good tea is quite dry, but not overdried.
Appearance. The original tea leaves are always twisted, regardless of the size of the leaf.
Marking. Must be present on the package.
Storage. The ideal Indian tea should be fresh and not sit on the shelf for more than a few months.

Brew yourself and loved ones Indian tea

Choosing your favorite Indian tea is like a science or an art. Try, experiment, comprehend this knowledge, and very soon the magic of this drink will give you its fruits.

A real Indian grandfather shares a recipe for real Indian tea. Masala with your own hands - a magical result is guaranteed!

Today, tea from India is delivered to various parts of the world. Tea varieties of not very high quality attracted tea lovers for their low cost and good taste. However, there are also such unique places in India where they produce excellent tea, for which tea connoisseurs are ready to pay indecently large sums of money.

It is known for certain that the inhabitants of the foothills of the Himalayas in the north and northeast of the country have known about Indian tea since ancient times. The leaves of wild tea bushes growing in these regions of India were used by the local population. However, large-scale production of Indian tea began in the 30s of the 19th century thanks to the English colonialists.

It is believed that merchants from England took Chinese tea bushes and planted them on a suitable piece of Indian land. This was the prerequisite for the emergence of huge tea plantations. In 1863, the East India Campaign began to grow tea on a large scale. It led to the intensive development of tea business in the country: Indian tea began to occupy a prestigious position in the world system of commodity-money relations. Today, India is one of the leaders in the production and export of tea.

Where is grown

Large-scale production of tea is carried out in three Indian regions: Assam, West Bengal (including in the vicinity of the city of Darjeeling) and Nilgiri.

In the Indian tea state of Assam, tea is produced by different quality. The varieties from Upper and Central Assam are considered more expensive and good. Huge tea plantations are planted on the lands near the Brahmaputra River. These areas with frequent rainfall are favorable for the cultivation of tea bushes.

On a note! Assam is currently the most tea-producing state in India. In world production, the share of Assam tea is approximately 13%.

Bengal also produces tea varieties of varying quality. However, there is a place in this region where they make tea, which is famous all over the world. The highest quality tea in India is called Darjeeling. To obtain it, the tea leaf is harvested in March. In other months, raw materials are also harvested, but the March harvest is still considered to be of the highest quality.

Another variety is obtained in the southern region of India - Nilgiri. In the Blue Mountains, they grow real Indian tea, for the best varieties which the leaf is harvested in December, January and February.

Smaller productions are also concentrated in other regions of the country.

Varieties of Indian tea

Today, the production of high quality tea varieties in India is rapidly declining. Only about 15% of Indian tea is high quality. Almost 80% of raw materials are processed by the STS method. Machine processing allows you to get cheap granulated tea, designed for the bulk of the Western and local population.

Consider the most famous tea varieties in India.

Darjeeling

This variety is considered one of the best black teas in the world. The British have a special love for him, who refer to him as "tea champagne". The place of growth of this tea is the Himalayas - mountainous regions rising 0.75-2 km above sea level.

Darjeeling is ideal for tea drinking in the afternoon, no milk is added to it. This variety belongs to cupnoleaf teas. After brewing, it acquires a light brown color, and the tea leaves become maroon. Darjeeling is intense and velvety. The unique climatic conditions in which this tea is grown determine its extraordinary qualities. It is characterized by a nutmeg taste and a floral aroma with light honey-rose notes.

Assam

Assam is considered a classic Indian black tea. This is a rich variety that can be brewed even with hard water. The resulting drink is perfectly complemented by milk. It is better to take assam in the morning. The color of the drink is amber-orange, and the taste is rich, deep and tart.

Nilgiri

Nilgiri is closer to quality Ceylon teas than to Indian varieties from the northern part of the country. Sometimes it is sold in pure form, but most often it is added to tea blends. The taste of nilgiri has floral notes, this drink is gentle and refreshing.

Sikkimese

It is a new variety, which began to be obtained from the end of the 80s of the 20th century. But, despite his "youth", he has already taken a worthy place in the tea industry. Fans call Sikkimese tea delicious and delicate. Its aroma has been compared to Assam and its taste to Darjeeling. This variety is worth paying attention not only because of its characteristics, but also because it is still sold at relatively low prices.

All varieties of Indian tea, including Darjeeling, Assam and Nilgiri, which have become a landmark of the country, are described in the following video:

Green tea

Green tea in India has not gained much popularity, it is grown only for export and for travelers coming to the country.

Varieties from Garhwala, Dehra Dun, Almora are characterized by a small and hard leaf. Their quality is below average. These green teas are sent to the people of Tibet, Bhutan and Nepal. In Afghanistan and Pakistan, they export better varieties reminiscent of Chinese. Ranchi also produces tea that has a bright taste and strength, but is still inferior in quality to Chinese varieties. Only in the vicinity of Darjeeling are they engaged in the production of small batches of excellent green tea.

Which tea is better: Chinese or Indian

Many tea lovers are wondering which tea to prefer: Chinese or Indian. If we talk about average indicators and do not consider individual varieties, then we can confidently say that Chinese tea is still better than Indian tea. Many examples can be cited to prove the validity of this judgment.

It is believed that the best tea varieties are obtained in the southern Chinese provinces. Not surprising, because China is the real birthplace of tea. Processing of tea leaves in China is done manually, which also has a positive effect on its quality. But the most important thing is that tea in China is a reflection of spiritual culture and centuries-old traditions. Hence the corresponding attitude of the Chinese to their favorite drink.

Manual processing of Chinese tea

How to drink tea in India

They drink tea in India in different regions in different ways. In the northern and central parts, milk is added to black tea (usually in a 1:1 ratio with water), but no spices or other additives are added to the drink. Indians living near the Himalayas love - Indian tea with milk and spices. There are many ways to prepare this drink. As a rule, masala is made with the addition of sugar, cardamom, ginger, black pepper and cloves. Other aromatic spices are often added as well.

Unusual tea is prepared by the inhabitants of the cold regions of the Himalayas. Its basis is full-fat milk (often buffalo or yak) without the addition of water. In addition to the tea itself, salt is put into it. This strange drink for us allows you to quickly warm up and satisfy your hunger. In the south of the country they drink very strong tea, which is served in a glass placed in a plate filled with milk.

Additional Information! Some Indian pilgrims use tea as a meal. They fast and therefore often eat only this drink.

Indian slimming tea

It is often recommended to drink masala for weight loss. This traditional Indian drink gives energy, so it can be used instead of coffee - the enemy of any diet. Masala also improves digestion, which is extremely important in the fight against kilograms for a beautiful figure.

The recipe for Indian tea with milk and spices can be like this.

To prepare a tea mixture, Indian black tea (3 tsp), 1 liter of milk, sugar and spices are mixed. You can use cardamom, cinnamon, cloves, anise, etc. According to the recipe you need:

Grind all the spices, for example, using a coffee grinder (ginger root can be grated).
Rinse the cooking container in cool water so that the milk does not burn.
Pour milk into a container, add sweetener and tea leaves. Wait until the mixture boils.
Add spices. Cook the mixture for 3-5 minutes over low heat.
When the mixture reaches a creamy shade, remove the container from the stove, cover it with a lid. Infuse the drink for another 5 minutes.
Strain and pour the tea into cups.

Indian tea is different. There are varieties of low quality, there are also expensive ones with excellent taste. The popularity of Indian tea in Western countries is huge, because a large percentage of this product is exported. Unfortunately, with the advent of technology, its quality has fallen. But, despite this, Indian tea is worthy of being seen on the shelves of tea shops.

Tea is grown in 37 countries of the world, and India is one of the top three supplier countries. It is here that 30% of the world's tea production is concentrated.

The development of tea production began thanks to the activities of the British in India. The need to develop large plantations was dictated by the huge demand for tea in England, which could not be satisfied by the expensive supplies of Chinese tea brought by the Dutch. In the nineteenth century, the British from China brought tea bushes to India, which was their colony, and began breeding work on breeding in conditions similar to those of their own.

In 1815, a tea factory was launched in the state of Assam. Seven years later, a second tea factory began operating in India. Further work on the establishment of highly productive tea plantations and the introduction of modern processing methods contributed to a sharp increase in tea production in the country.

The use of innovative technologies has increased the flow of tea from India to England. In just half a century, tea consumption per Englishman has increased eightfold. During the same period, export volumes exceeded the receipt of similar varieties from China several times. Currently various varieties Indian tea is a leading exporter.

Volumes of tea production

The first batch of black tea (India) was sent to England in 1838. The quality of the product turned out to be so high that tea plantations were quickly started in India in areas cleared of the jungle.

India soon became the second largest tea plant in the world after China. However, their further increase became impossible due to the limited free space. The only way to increase production was to increase the productivity of tea plantations. The measures taken ensured an increase in the production of tea leaves.

More than two million people who work on thirteen thousand tea plantations have brought the annual production of tea to 1.2 million tons. Export of tea to other countries accounted for one-fifth of the total collected leaf. Indian black tea accounts for about 30% of the world's total production, and granular tea production accounts for two-thirds of the total production.

Tea plantations – India, Kerala

Tea plantations in India

According to the place of production, North Indian and South Indian black tea are distinguished. The south of India is famous for such tea regions as Tamil Nadu and Kerala, and the north for the tea plantations of Assam and Darjeeling.

Assam. Traditionally, the Assam region is considered the largest supplier, where the industrial processing of tea leaves began for the first time. Constituting about half of all products manufactured in India, it has a strong rich color with a sweet aftertaste of astringency. Assam Tea has a significant difference from other types of black tea: it is grown not in the mountains, but on the plains located in the upper part of the Brahmaputra river valley.

The place is characterized by particularly favorable conditions for growing tea, due to high humidity and soil. A feature of Assamese tea bushes is their immunity to changeable weather conditions.

Depending on the time of collection of the leaf, two varieties are distinguished. collected in early spring"First flush", is a drink with a subtle unobtrusive aroma. The variety "Tippi" is characterized by a more mature and rich taste.

Darjeeling. The efforts of the British to grow tea tree seeds from China in the mountainous region of Darjeeling were crowned with great success. Tea plantations are located at an altitude of 2000 meters and higher above sea level.

The most expensive varieties are grown at high altitude at low temperatures. A mixture of Chinese and Indian teas, real tea is rightfully one of the best of all varieties. A velvety and deep aroma with a hint of honey and a scent of rosan is the highlight of a tea drink with an intense, rich color. Expensive large-leaf varieties are sold only at auctions and cannot be bought in a regular store.

Nilgiri. Nilgiri tea variety, produced on plantations stretching along the slopes of the Blue Mountains from the state of Kerala, also engaged in the production of tea, to the state of Tamil Nadu. In terms of its parameters, it is in many ways similar to the more valuable variety from Darjeeling, but in terms of quality it is inferior to it. The natural conditions of the province with valleys and mountain plateaus doused sunlight, allow you to grow tea leaves all year round. The best tea considered the one that is collected in the period from November to March. It successfully combines the strength of Assam and the subtle strong fruity aroma of Darjeeling.
Sikkim. Tea plantations located in the north of India, the first products were issued in the 80s of the last century. Sikkimese tea is the youngest of all Indian tea monosorts. It gained great popularity among experts and gourmets due to the harmonious combination of excellent qualities taken from other varieties. The finished tea infusion attracts with its floral lightness, pleasant aftertaste and tonic effect of the drink with a delicate taste.
Terai. In the area south of Darjeeling, Chinese varieties of tea bushes are grown. The teas of this region are famous for their rich rich taste with a bouquet of spicy notes and dark color infusion. Rarely found in pure form, most often they are used for blending.
Duars. The tea region is located in northern India. Tea bushes, as well as on the plantations of Assam, grow on the plains. A dark aromatic infusion is obtained from them, similar in taste to Darjeeling teas, but still not possessing their characteristic sophistication. Tea is good for drinking in the morning and afternoon. Outside the country, Duars teas are not known, and in India itself they are used mainly for blending.

Green tea is grown exclusively for export, and only tourists consume it inside the country. Basically, no matter what area it is grown in, green tea has low quality. The only exception is tea from the Darjeeling province, which has an excellent taste, similar in many respects to.

The Chinese variety of tea from the Ranchi region is inferior in quality to Chinese green tea, but has a bright taste and is distinguished by the strength of the tea leaves.

Indian tea brewing methods

Indian tea subculture has absorbed traditions different peoples. Expensive varieties are brewed in the classical way, without the presence of various additives in the form of milk, spices, sugar.

Tea in India is brewed in the Chinese or English way.

Elite leaf teas are brewed according to the Chinese method, which is the best way to reveal the taste and aroma of highland varieties. In a small teapot (up to 350 ml) preheated, dry 2 tsp are poured. dry tea, and stand for some time, shaking the contents. Then pour water heated to 85°C. Good quality tea can withstand up to five brews, and only the first brew can be made without infusion.
The English method is characterized by an increased brewing time. To infuse high mountain tea, which is taken at the rate of 1 tsp. 200 ml and filled with water at a temperature of 90-95 ° C, 3-4 minutes are enough.
To prepare granulated tea, the teapot must have a wall thickness of at least 5 mm. Recommended sequence of actions:

Pour the tea leaves into the kettle, based on the proportion of 1 tsp. tea leaves for two cups.
Pour in enough water to just cover the tea leaves and soak for three minutes.
Pour the required amount of water into the teapot, cover with a warm cloth and let it brew for a while.

Tea drinks in India

Among the population of the country is very popular with granulated black tea. Each province has its own original recipe. Here is the most common brewing method:

Bring to a boil 2 cups of water, 1-2 cups of milk, 1-2 tablespoons of tea.
When the mixture boils, add nutmeg, cardamom, ginger, cinnamon, cloves.
Remove the drink from the heat and let it brew (10-15 minutes), then strain.

Masala tea is ready, you can enjoy its pleasant taste and aroma.

The most successful is the masala recipe, which is made from buffalo milk. Only in this case the tea is brewed. The tea leaves are poured with water, brought to a boil and languished on fire for some time. Then milk, sugar are added, the mixture is brought to a boil again, then filtered. The drink is consumed hot.
The recipe for salted Indian tea is the same as masala, but instead of sugar, salt is added to taste.
A refreshing drink is prepared from the tea leaves prepared in the usual way, to which, after cooling, ice cubes, lemon and sugar are added.

When buying tea in a store, you should pay attention to the fact that the packaging should be in foil, it is she who preserves the properties of tea leaves. In the composition, except for tea, there should not be any additives. Smell good tea should be saturated, without foreign aromas. Pay attention to the expiration date, as a rule, tea is stored for no more than two years.

The trend towards increasing tea production in India through improved cultivation and processing technology continues to grow. In addition to increasing export supplies, this is facilitated by the fact that not a single event in India is complete without drinking your favorite tea drink. Tea production in India continues to grow and the country is now one of the top three in the world.

photo: depositphotos.com/grafoto, spotty, cookelma

Tea is one of the most ancient drinks that serve not only to quench thirst, but also to achieve peace of mind and a host of other useful purposes. In each country, tea is grown in its own way and has a special specific taste.

Many are longtime fans of Indian teas. Varieties are presented in a fairly extensive range. To determine the most suitable Indian tea, one should carefully study the characteristics and effects of each variety. All this information will be presented in this article.

Cultivation history

The Indian state ranks second in the list of world tea producers. Active cultivation of tea plants began in India in the first half of the 19th century. This was facilitated by the British, who brought tea to the Indian mainland and began to cultivate it there.

After realizing that Indian lands are quite suitable for growing tea plantations, the British actively continued this activity and gradually introduced the drink into Indian culture. For all the time of the development of this industry, the production of medium-grade and premium tea has been formed.

Most of the production is focused on creating a conventional product as it is cost effective. And on handmade a much smaller part of the population is engaged in the creation of high-grade tea raw materials.

Each variety of Indian tea is grown in a specific place, has special taste qualities and growing conditions for raw materials. Most of the varieties are black varieties of tea that have a rich taste. But along with them, there are also special tea drinks that are made using special technologies.

Popular varieties

Consider the most popular varieties of Indian tea.

"Assam"

A drink that reveals its taste with spicy and honey notes. This tea is recommended to drink in moderation. If you introduce it into the diet in the required dosage, then you can strengthen the blood vessels. The quality of raw materials for such tea varies depending on the region where the plant grows.

Upper Assam is the place of production of the highest quality varieties, which are even considered elite. In Middle Assam they produce tea of average quality, and, accordingly, in Lower Assam they produce a drink that is inferior in quality to the two previous ones. For the growth of plantations of this type, as a rule, flat areas are selected. There, the plants receive the necessary watering due to seasons of heavy rains.

"Darjeeling"

A drink whose plants are grown in the highlands of Bengal. The height at which tea plantations are located can reach two kilometers. The quality of the finished product determines when the leaves are harvested, with the highest quality rating given to leaves that are harvested in March. The harvesting process itself is even now carried out manually by plantation workers.

The finished drink has a rich color and a special pleasant aroma. In the process of drinking, it reveals notes of rosan, nutmeg, as well as a honey aftertaste. The taste of the drink is considered very gentle and soft, so it was nicknamed "tea champagne". The benefits of this tea is not only in giving tone and vigor, but also in its beneficial effect on digestion.

Sikkimese tea

This variety is also grown in the highlands. Plantations of the plant are located in the east of the Himalayas. This variety appeared relatively recently and is only gaining popularity among connoisseurs of tea drinks. In the finished tea, you can notice a combination of the Darjeeling aroma, as well as some Assam flavors.

Even with heat treatment, a whole storehouse of useful substances is preserved in tea, so the variety has a rather high price.

"Nilgiri"

Another kind of expensive Indian tea, which is considered elite. It is grown both in the southern regions of the state and in the Blue Mountains, where the altitude reaches almost 20,000 meters. by the most high quality different products from those leaves that were collected in the winter months.

Like any elite tea, this variety has a slightly sharp and tart aftertaste. But it also has soft flavors. It is noted that the drink is characterized by a light lemon flavor. Sometimes milk is added to such tea when consumed. The benefit of the drink is a beneficial effect on work of cardio-vascular system.

"Masala"

Particular attention should be paid to the drink that conveys the most national characteristics Indian state. This is a tea that contains spices.

The main component for creating a drink can be any kind of Indian tea. But you also need to add elements such as ginger, cloves, cinnamon, spices, sweetener and milk. This combination of incongruous ingredients is a very useful drink that not only has an original taste, but is also able to alleviate the symptoms of a cold, as well as normalize blood pressure.

Differences with Ceylon

Many confuse Indian varieties of tea with Ceylon, although the differences between them are quite significant. First of all, the place where tea plants grow is different. For Ceylon varieties, plants from the island of Sri Lanka are used.

The level of strength of the drink is significantly affected by the height at which the tea grows - when it decreases, the strength increases.

Often varieties of Ceylon tea absorb the aroma of plants that grow nearby. The difference is also that black varieties are more typical for tea drinks from India, and Ceylon tea can be not only black, but also green. To feel all the facets of the tastes of a drink from Sri Lanka, it is recommended to choose tea without impurities. About which tea is better - Indian or Ceylon, everyone is free to make their own choice by tasting real quality varieties. The most popular Ceylon varieties include:

"Nuwara Eliya";
"Rukhuna";
"Dimbula";
"Ouda Pussellava"
"Uva".

Varieties

Tea leaves are divided into types according to the processing method.

Sheet- a species that retains the maximum number of useful elements in its composition. It also does not lose its natural flavor. Produce large-leaf and medium-leaf options.
pressed tea has the ability to preserve taste and aroma. In this form, products are made that are designed for long-term transportation. Among the subspecies stand out tableted and brick.
Granular leaves are created by crushing and twisting whole leaves. This option is the most economical, since the product is able to brew quickly.
Powder tea is made for tea bags. It does not retain much of the full flavor and aroma of natural tea. But this option is in high demand among the bulk of the population in many countries, including Russia.

How to choose?

To choose natural tea from India, it is not enough to know only the names of the species. There are a number of recommendations to help you find a quality product and avoid buying fakes.

Dry tea leaves should have a pleasant herbal aroma. It should be saturated, but without a chemical smell.
Familiarize yourself in advance with the colors that are typical for ready-made drinks of each variety. The results must match in practice.
In dry leaves, there must be a balance of moisture. They should not crumble in the hands, as this indicates that the product is overdried.
Pay attention to the shape of the tea leaves. They should be twisted regardless of size.
Specify the date of delivery of products to the store. It should not lie on the counter for too long.
And also on the packaging with a drink should be labeled.

How to brew?

In order for the finished drink to reveal all the facets of taste, you need to responsibly approach its brewing. Indian tea can generally be brewed in two ways.

In the English way it is necessary first to warm the teapot well and only then pour the tea leaves in it with boiling water, counting that one spoon will go to one cup of tea. The tea drink should be infused for three to four minutes. The composition is very strong, so in most cases it is diluted.
Chinese way implies more low temperature water - 80 degrees. A little tea is placed in a heated vessel and filled with water (from 150 to 200 ml). Brewing time - from 60 to 90 seconds. Thanks to this technique, the taste of many elite varieties of Indian tea is revealed.
A very interesting Indian drink is Tulsi tea.. Tulsi is a type of basil. These leaves, in combination with any kind of Indian tea, are poured with boiling water. In addition, spices and spices are added to the drink. Sometimes tea is diluted with milk before drinking.

This drink is very beneficial. Its action has a positive effect on the state nervous system. The essential oils contained in basil also help to improve general condition organism.

Thus, by opting for varieties of tea from India, you will experience not only pleasant taste sensations, but also bring considerable health benefits. If you choose and brew a specific variety correctly, then any tea party will be filled with a favorable atmosphere.

See the following video for how tea is brewed in India.

Tea cultivation in India began only in the 19th century. It was brought to this country from China, but plantations were planted in only one state - Assam. Now India already occupies an honorable second place in the production of tea, losing the palm to China. Mostly black indian is grown here, but a small share in the total production belongs to green and.

There are four major tea plantations in India:

Assam;
Darjeeling;
Nilgiri;
Sikkim.

Some varieties bear the name of the state in which they grow.

Black Indian tea

There are only two main types of black tea in India: Assam and Darjeeling. These are some of the best varieties, but blends and lower quality varieties can be buy in a simple shop. In special tea shops there is an opportunity to choose real tea, based on its variety, harvest time and plantation where it grew.

Indian tea "Assam"

The variety is named after the name of the state where it grows. The state of Assam is located in the northern part of India, in the foothills of the Himalayas. Mostly black tea is produced here, but green and white teas are also grown.

The plant differs from its Chinese counterpart in larger leaves. The height of a tree growing on a plantation is no more than 2 m - this human intervention is necessary for ease of assembly. But in the wild, the tree grows up to 20 m. A huge plus of this variety is unpretentiousness. Even if the weather conditions were not very favorable, good harvest will still be provided, although its quality will decrease somewhat.

It is important! The collection is made twice: from the end of March to the beginning of April, and also from July to September. Best quality harvest is the privilege of the second harvest, so the main part is harvested at this time. In some cases, the collection is extended until December, calling it the winter collection.

Assam has its own special aroma with floral notes. To all this fragrance, a sweet honey smell is also added. Lemon, milk and sugar can be added to the finished drink. But the most sophisticated tea lovers drink it without additives, enjoying the pure taste. The drink is often used during the traditional English tea to breakfast.

Indian tea "Darjeeling"

This variety is grown in the state of the same name. Tea plantations are located at an altitude of 750 to 2000 meters in the Himalayas. It is here that, in addition to black tea, white and green also grow. Darjeeling is valued more than other varieties of black tea. Real tea, if properly prepared, has a tart flavor with a touch of flowers and nutmeg. The refined smell and taste of the drink are given by the conditions in which it is grown: growth in highlands and coolness, as well as soil features.

Darjeeling

Despite the fact that the variety belongs to black tea, it is not completely fermented. Therefore, it can be reckoned among oolongs to some extent. Unlike Assam, Darjeeling is a Chinese subspecies of the plant, which is why its taste differs from other varieties of Indian tea.

Gather tea in the spring, in late March - early April. This harvest gives the most light color finished drink. The next collection is in May and June and is the most valued. There are two more types of collection: autumn and rain. But they are not as highly valued as the previous two.

It is important! Darjeeling is extremely capricious to storage conditions. The container where the tea is located must be hermetically sealed. The preferred storage location is dark, odor free, dry and cool. A fridge is ideal. After two years, the tea leaves will lose most of their palatability, so it is advisable to use it during this time.

Indian elephant tea

Everyone who was born in the USSR remembers Indian tea, on the packaging of which an elephant was depicted. But can tea leaves with an elephant on the package be called real Indian?

Despite the confident name of this product - "Indian tea", it still cannot be called such. This is a blend of several varieties that differ in place of growth and timing of collection. In most cases, varieties from India and Georgia were included in the mixture, but other species were sometimes added. The main variety used for the Indian part is Darjeeling.

Indian tea of the Soviet era

It was possible to purchase tea of the first or highest grade. This tea with an elephant has become for many one of the symbols of the era of the USSR, and it is still present in the nostalgic memories of people who were born and lived at that time on the territory of a great power.

Indian

From black tea you can make the famous Indian drink - masala. In legends, the origin of this tea is attributed to different regions: Thailand or India. It appeared a very long time ago - about 3000 BC. Masala ingredients at that time were different from today.

Chai with masala spices

The modern composition of the drink became such when the UK established the production of black tea in the state of Assam. It was then that it became a classic:

strong black tea;
milk;
spices;
sugar.

In those years, masala was distributed only among people with high incomes, since tea was not affordable for ordinary people. And only at the beginning of the 20th century, local residents began to actively use both of these drinks.

The effect of Indian masala tea on the body

As for the impact on an Indian person, its benefits are obvious. Black tea itself has a beneficial effect on health due to vitamins and essential oils. It contains caffeine and tannins, which normalize the functioning of the cardiovascular system, have antispasmodic and vasodilating effects. Theotanin has a beneficial effect on gastrointestinal tract. In addition, the drink tones, improves mood and performance.

The health benefits of milk are well known. A huge amount of calcium, fluorine, phosphorus, protein, and other vitamins and minerals - all this is in milk. Spices have a separate role in tea. Each of them has its own set useful properties, so the overall impact will depend on their quantity and the composition of the spice set.

Ingredients of Indian masala tea

The drink has a classic composition of components, and each of them has certain requirements.

tea . For masala in India strictly black tea is used. The infusion should be very strong. Sometimes instead of tea, rooibos is added - a decaffeinated plant that in a sense replaces tea;
milk. In those countries of the world where masala is consumed, pasteurized skimmed milk is usually taken. Soy is often used. It has become fashionable to replace milk with ice cream, getting cold Indian masala tea. But in India itself, only unpasteurized milk is used;
spices. The traditional masala includes cardamom, cloves, ginger and other freshly ground spices. This is the only way to achieve the characteristic taste and aroma of the drink. In some tea establishments in Europe and Russia, spices are replaced with syrups and liquid concentrates, which have only their taste and semblance of smell from natural spices. Masala with their addition will not be as tasty and healthy as the real one;
sugar. Most often, ordinary refined sugar or honey is used to sweeten masala. But in India itself, only jaggery cane sugar is used. It is completely different from white sugar and is perfect for making masala.

masala tea recipe

Fans of Indian tea should think about making masala at home - its recipe is accessible and simple. There are two classic recipes.

Recipe 1

The composition includes:

400 ml of water;
200 ml milk (or more if you want a thick drink)
4 tbsp. l. tea leaves;
sugar;
spices: 2 cloves, cardamom, black pepper. 1 pc star anise. Half a small spoonful of fennel. 5 gr ginger. a little nutmeg. Half a cinnamon stick.

Grind with a coffee grinder. Tea and milk are boiled together. Spices are recommended to be added after the tea boils and the saucepan is removed from the heat. But the masala is not ready yet - you need to insist it for 15 minutes, strain it, and only then drink it with pleasure.

Recipe 2

Also popular is another recipe:

1 liter of water;
50 gr tea leaves;
600 ml of milk;
100 grams of honey;
spices: 4 cinnamon sticks, 10 cloves, 5 grams of vanilla and cardamom.

For this method of preparation, spices do not need to grind. They are simply put together in a gauze bag and tied.

Water is poured into a saucepan, and the spices in the bag are lowered into the liquid. It is desirable to attach the knot so that it can be easily removed later. After boiling, the spices “cook” for another 10 minutes. The tea leaves are added when the pan is removed from the heat. In this case, the drink is infused for 5 minutes, after which the bag can be removed. Honey and milk are added before drinking.

Green Indian tea

In addition to black tea, they are grown in the northern part of India. It is not popular with the locals and is only produced for export purposes or for tourists. Green tea is produced on several plantations:

Garhwal, Almor, Dehra Dun. Tea grown in these areas can be distinguished by small size leaf, as well as its rigidity. At the same time, tea varieties are considered medium or lower. It is produced for Tibet and Nepal;
Kagra valley. The tea grown here is quite tasty. In many respects, it is similar to Chinese varieties and is exported to Afghanistan and Pakistan;
Darjeeling. In this state, not only black tea is grown, but also green tea. Despite the small amount of the crop, it is valued much higher than the rest;
Ranchi. Chinese tea is produced here. Of course, it cannot be compared in quality with real Chinese, but it is quite strong and tasty.

Picking tea in India

White Indian tea

White Indian tea is very rare and valuable, and grows only in the state of Darjeeling. For collection, a fine spring day is chosen when the sun is not too hot. Collection is done manually. In this case, only the first leaves and buds are selected. A small amount of the crop is due to the fact that there cannot be many young shoots.

White tea has its own brewing method, different from black tea. For one cup of drink you will need 1 teaspoon of leaves.

It is important! In no case should you pour boiling water over tender leaves! This will completely kill the taste and aroma. For brewing, water is traditionally used at temperatures up to 80 ° C.

White tea is characterized by a delicate creamy color, spicy taste with a slight interweaving of fruits and flowers. The drink is especially appreciated by tea lovers for a long pleasant aftertaste.

White Indian tea

Indian tea, despite the fact that it is valued lower than Chinese tea, has intense flavor properties. He has a lot of fans around the world, and he is available even to those who cannot afford expensive varieties. If you get tired of ordinary black or green tea, you can treat yourself to a masala drink, which became famous thanks to India and local tea.