Which Indian tea producing area tastes good? Indian black tea producing area Assam Darjeeling Nilgiri Congra

Everything from man to tree is the result of conditionality. We are what we suffer-people, places and conversations. Unsurprisingly, this statement also applies to tea.

Have you ever wondered why Darjeeling Tea or Assam tea tastes like this?

Think about it. For example, when we talk about typical Darjeeling Tea or bold Assam tea, notice how we relate these teas to their origin. This is a noteworthy connection. More importantly, because Indian tea is usually identified first by origin, then by variety.

This is largely due to the firm belief that the land where tea is grown has a unique quality, which is unique to the site. It is very similar to wine-every vineyard produces Cabernet Sauvignon, but there is a difference between Cabernet Sauvignon made in Burgundy and Cabernet Sauvignon made in Bordeaux.

A kind of tea is determined by the air around it, the soil that nourishes it, and the hands that pick and process it. Therefore, it is not an exaggeration to say that the appreciation of tea is inadvertently the appreciation of the origin of tea. When you talk about the taste of a certain tea, its elegant aroma, or the lingering smell that seems to occupy your whole mood, you are somewhere admiring the soil of the tea manor, which injects all the benefits to the crops.

Let's take a closer look at how a tea-growing area can help us build the classic features that we have associated with all kinds of Indian tea. This article is an ode to the soil of tea gardens in India.

1. Black tea from Assam

This area is famous for its black tea, which grows in the lowlands of the nutrient-rich Brahmaputra River Valley. The tropical climate in Assam is suitable for growing tea with large leaves, fresh, malt and bright colors. This quality makes Assam tea an ideal breakfast tea that can be enjoyed with milk or cream.

two。 Exquisite black tea from Darjeeling

Lobular tea from Darjeeling Highlands is cool all the year round, which is typically characterized by light color, thin body and obvious astringency, so it is called champagne in tea. The air of this Himalayan plain is filled with ozone, and the process of growing tea remains largely traditional, ensuring that delicate tea is carefully picked, gradually withered in the air and slowly distorting its shape. In fact, the tea-growing areas of Nepal have similar land conditions, but the tastes of the two kinds of tea are very different-both due to the different conditions they accept.

3. Fragrant tea from Nilgiri

Located at the southern tip of the Indian subcontinent, it is famous for producing the popular white orange. But this is not the Nilgiris that people can believe. This quaint little paradise from southern India-thanks to its lush tropical climate-is known for producing dark, fragrant teas, making them the best choice for producing orange white hairs and CTC varieties. Nilgiri tea is still grown in a traditional way by a small number of local agronomists, and it is planted around a rich flower habitat, giving it a classic aroma.

4. Unique Chinese and Indian tea from Kangala

Often compared with Darjeeling Tea, what makes Kangla tea unique is that it is obviously less astringent than its notorious counterparts. In addition, it is the only tea area in India that grows hybrid tea plants from China or Indochina. The classic feature of Kangla tea comes from the fact that it is grown in a very traditional way in an all-organic region of northwest India. This is why Kangla tea is particularly grassy, mellow and subtly sweet.