The Conditions for Tea Cultivation

Loose leaf tea is one of the most popular beverages in all of India. It was introduced by the British to Darjeeling and Assam and soon began to be cultivated all over India. loose leaf tea cultivation requires certain conditions that are not easy to achieve. Most tea gardens are located in hilly areas as more often than not, these are the areas that are found most suitable for tea cultivation. 

Tea requires a moderately hot and humid climate. Climate influences yield, crop distribution and quality. Therefore, before cultivating tea in a new area, the suitability of the climate is the first point to be considered.

Rainfall is a huge contributing factor to the quality of the loose leaf tea crop. The amount of rainfall a place receives is not as important as its even distribution. The average annual rainfall in North East India ranges from 2000-4000 mm. In the North East India, the rainfall distribution is not even. The excess rainfall in the monsoon months of June-September causes drainage problems. The average monthly rainfall during November to March is less than the loss due to evaporation and the resulting soil moisture deficit affects tea bushes. If this dry spell persists for a longer period, tea plants suffer heavily and crop goes down in spite of having sufficient rainfall in the monsoons. Thus, adequate rainfall during winter and early spring is crucial for high yield.

Temperature affects tea yield by influencing rate of photosynthesis and controlling growth and dormancy. In general, the temperature range within 13°C and 28-32°C is perfect for growth of tea. Maximum ambient temperature above 32°C is unfavourable for optimum photosynthesis more so if it is accompanied by low humidity. In the tea belts of this region, the average winter minimum temperature (Dec-Feb) remains below 12°C and there is hardly any growth during this period. Flushing commences from March with the rise in temperature. Winter dormancy however is the result of interaction of short day length and low temperature. Low temperature causes slower growth and low yield in the hill district of Darjeeling in comparison to the plains of Dooars and Assam.

Day length influences growth and dormancy in tea bushes. When days of less than 11hours and 15 minutes duration last for at least six weeks tea bushes become dormant. Hence the length of growing season decreases with increasing distance from the equator. Seasonal dormancy appears from around 18° North and South latitudes. In the Northeast India (25°-27°N latitude), the tea bushes remain dormant during the winter season for about 3 months on account of the combined effects of short days and low temperature.
Tea grows well on high land well drained soils having a good depth, acidic pH in the range 4.5 to 5.5 and more than 2% organic matter. Shallow and compacted sub-soils limit root growth. Tea plants growing on such soils are liable to suffer from draught during dry period and water logging during the rainy months. There should not be any hard pan or concretions in the subsoil within 2m depths. The depth of ground water table should not be less than 90 cm for good growth of tea. Catchment planning is required for improved soil and water management practices in a tea estate for which land survey designed to identify all major and minor topographical features needs to be carried out.

The Popular Tea Growing Regions of India

Tea as a beverage is extremely popular all across India. When the British brought tea to India, they did so with the intention of demolishing the Chinese monopoly over tea production. However, the beverage gained popularity and very soon it became a household drink. The first teas were planted and cultivated in Darjeeling and Assam, and after their success, the tea industry grew and teas began to be cultivated all over north-east India and southern India. Today ten distinct tea producing regions can be identified in India.


Darjeeling: Darjeeling has been growing the Chinese variety of the tea plant since 1841. But unlike other regions that grow this variety, the environment of Darjeeling has a unique and magical effect on the tea bush. Tea from Darjeeling is sold at very high premiums in the international market because of its Muscatel flavour. This flavour cannot be replicated in tea across any other market and this is why Darjeeling tea has a geographical indication (GI) status that is protected across the world. Plantations in Darjeeling are situated at altitudes between 600 metres and 2,000 metres above sea level. The region gets adequate rainfall and the location of the plantations at these altitudes across steep slopes ensures excellent drainage. The soil, the intermittent clouds hovering above the mountains and the bright sunshine – all contribute to the exclusive Darjeeling flavour.


Assam: The state of Assam is home to the single largest contiguous tea growing region in the world. The region goes through extremely humid summers and heavy rainfall from March to September. Tea plantations in Assam grow the Camelia Sinensis var Assamica variety of the tea plant. Assam is the only region globally where tea is grown in plains, and also the only other region apart from Southern China, which grows its own native tea plant. Tea from Assam has a rich, full bodied, deep-amber liquor with a brisk, strong and malty taste, making it ideal for the early morning cup. Second flush orthodox Assam teas are extremely popular for their distinctive taste and bright liquor. Orthodox Assam teas have been registered as a geographical indication (GI) in India.


Dooars and Terai: The first plantation in Terai was named Champta, and it was set up by James White in 1862. Subsequently, the Dooars region saw its first tea plantation in the form of Gazeldubi. In Dooars, the Assamese tea plant was found to be more suitable. Today, Dooars and Terai have a combined annual production of 226 million kg of tea, which accounts for around 25 per cent of India's total tea crop. Tea from Dooars is described as clear, black, and heavy. The first flush has a fresh virgin flavour, good brightness and fragrance while the second flush is more brisk. Terai tea on the other hand is known for its spicy and slightly sweet taste.


Kangra: The Kangra district in Himachal Pradesh was deemed as a potential tea growing region by Dr Jameson in 1829, following a feasibility survey. He brought in Chinese tea plants from Almora and Dehradun and had them planted at Kangra, Nagrota and Bhawarna. Tea is now cultivated across an area of 2,063 hectares in Kangra and Mandi districts. Due to the favourable natural climate that's free of pests and insects, tea is grown organically in the Kangra valley. The Kangra region is famous for its range of green (Hyson, Young Hyson and coarse grades) and black teas (Pekoe, Pekoe Suchong, Coarse teas and Fannings) with their exquisite flavours.


Nilgiri: In 1823, John Sullivan, who was then the British Collector of Coimbatore, built his stone house in Ootacamund. Initial experiments for tea cultivation commenced in the Ketti Valley in 1853, and commercial production was first undertaken in the Thiashola and Dunsandle Estates in 1859. Nilgiri tea is named after the Nilgiris, or Blue Mountains. The weather conditions provide Nilgiri teas with a characteristic briskness, exceptional fragrance and exquisite flavour. The liquor is golden yellow in colour, provides a creamy taste in the mouth and has notes of dusk flowers. Nilgiri tea has also been registered as a GI in India, and around 92 million kg of this tea are produced every year – around 10 per cent of India's total tea production.


Annamalais: Today, the Annamalais, a range of hills with altitudes from 900 to 1,600 metres between Kerala and Tamil Nadu, have around 12,000 hectares under tea cultivation. The tea from Annamallais generates a brisk and bright golden saffron liquor in the cup. It has a strong flavour and a medium to high tone fragrance with biscuit to floral notes.


Wayanaad: The first tea plantation was set up over a few acres at the New Hope estate in Ouchterlony Valley in 1874. Tea from Wayanad is medium toned with a clean fragrance and produces an earthy reddish, full bodied liquor in the cup. The liquor is light on briskness and mild and mellow with biscuit notes.


Karnataka: The state is the coffee hub of India, but also produces around 5 million kg of tea every year. Teas from Karnataka produce a golden ochre liquor with a fair amount of briskness and body. They have a simple, balanced character and are medium toned.


Munnar: Tea was first grown in Munnar by A H Sharp in the 1970s. Tea from Munnar produces a golden yellow liquor with strong body, refreshing briskness and a hint of fruit. It has a clean, medium toned fragrance.


Travancore: Coffee production was started by J D Monro in 1862, and tea production started two years later. After the dreaded leaf disease began to hit coffee plants in 1875, the focus shifted rapidly towards tea cultivation. This tea has medium fragrance with reddish liquor and yellow tinge.

Check Out The Different Benefits of Consuming Green Tea Every Day

People, over the period of time, have come to know about numerous benefits that tea has. Having different types of teas during the period of a day actually helps human health a lot in different possible ways. If you have access to green tea, it is good to have it at least 4 to 5 times a day. Only then, the benefits of this particular magic potion can be felt and understood. It is around 4000 years back when the Chinese monarchy first felt the beneficial effect of green tea in human body and the emperor there during the time called Shennong used to have this particular variety of tea every day.

Though this particular variant of tea was first used in China for consumption, later on, people in many other Asian nations started associating themselves with this particular variant. Many researchers, who have been working on the benefits of this tea, agree on the fact that this particular beverage is undoubtedly the healthiest drink available on earth. According to some nutritionists, Catechins is the element that makes green tea so special among tea connoisseur people who are health conscious too. The green tea leaves require very little amount of processing which retains that particular element in them.

Catechins are quite effective antioxidants, used for preventing cell damage and premature aging caused by that. This is found to be only one of the many benefits offered by this tea. Consuming green tea every day lowers down the cholesterol level and also improves blood flow inside the arteries. As a result, high blood pressure and congestive heart failure can be prevented effectively. Researchers have also shown great result of its consumption that has reflected from its effect on brain. A survey has proved that people consuming this particular tea has offered several benefits to the working process of human brain. Increased efficiency of the working memory of people drinking green tea says it out loud. With the growing problem of Alzheimer's in America and all around the world, the necessity of the ability of this particular tea has become quite important. It is believed that drinking green tea checks the production of certain specific kinds of plaques that are often instrumental in causing Alzheimer's.

As diabetes is among the fastest growing health problems on earth, researches are on to find out the elements that can fight diabetes effectively. Catechins present in this tea play a very important role in lowering down blood pressure and cholesterol. It protects a diabetes patient from the damages caused by consuming food that contain high level of fat. This way, even his blood sugar level remains under control.

The industry responsible for helping people in shedding the extra kilos that offer no benefit to their health but making their entire existence quite a burden to themselves resort to this particular healthy element at large. In fact, replacing a cola with a cup of green tea can help a person staying away from at least 50,000 calories over the year.

Tea vs Coffee: The Health Debate

Most start their day with a hearty cup of coffee while some cannot do without their cup of tea. Coffee to most is like a drug that jolts them out if their sleep, drives away fatigue, and gives an energy boost. Coffee can cause a person to be addicted due to its high caffeine content, while tea can provide the needful caffeine fix without the jitters.


Tea is the most consumed beverage in the world. It even tops beer in terms of popularity. Coffee too is hugely popular. Both drinks, however, have been around for a long time. Tea was discovered by the Emperor of China in 2737 BC. According to legend, the emperor was drinking a cup of boiling water when leaves from a nearby plant flew into the cup releasing a beautiful colour and aroma. Intrigued, the emperor took a sip and was pleasantly surprised by its flavour. Tea then became popular among scholars and priests in China and Japan, who drank tea to stay awake, study, and meditate. This is perhaps why the hot drink has always been associated with mindfulness, calm, spirituality, and solid health.


Coffee, however, did not appear until much later. It is generally believed to have been discovered by a goatherd Kaldi in the Ethiopian highlands. Kaldi noticed that his goats became hyperactive after eating berries from a certain tree. This was the coffee plant. Coffee then spread to monks at monasteries, where they drank the beverage to keep them alert while praying. From there, it began making its way across the Arabian Peninsula. Both coffee and tea remained Eastern beverages for a long time; coffee didn't even arrive in Europe until the 17th century.



A lot of research has been conducted on the benefits of both tea and coffee. Researchers have focused on specific potential benefits of coffee, with some studies finding that coffee might have the ability to reduce the incidence of dementia or Alzheimer's or even Type Two diabetes. Coffee has higher caffeine content than tea, meaning its levels of the stimulant might help people with asthma by relaxing the lung's airways. Caffeine also helps in constricting blood vessels in the brain and reducing migraines. A Harvard School of Public Health research suggested that while coffee does not harm the body in any way, it did not provide any long term health benefits either.



Tea, on the other hand, is filled with antioxidants and potential cancer-fighting properties. According to the National Cancer Institute at the NIH, tea contains polyphenol compounds, which are antioxidants that might aid in cancer prevention. Some studies, however, suggest otherwise. Hence, while concluding evidence is not present in this matter, tea is still considered to be a medicinal beverage with therapeutic properties. All types of tea are made from the leaves of the plant Camellia sinensis, which wilt and oxidize after harvesting; oxidation results in the breaking down of chemicals. The amount of oxidation that occurs in the leaves is what defines different types of teas, from black tea to white tea, and of course green tea. Polyphenols in particular are a group of plant chemicals that are believed to be involved in health benefits — especially in green tea. Teas with the highest levels of polyphenols are usually brewed hot teas rather than cold (and sugary) bottled teas. Polyphenols in green tea, and theaflavins and thearubigins in black tea, contain free radicals that might protect cells from DNA damage.

Tea vs Coffee: The Health Debate

Most start their day with a hearty cup of coffee while some cannot do without their cup of tea. Coffee to most is like a drug that jolts them out if their sleep, drives away fatigue, and gives an energy boost. Coffee can cause a person to be addicted due to its high caffeine content, while tea can provide the needful caffeine fix without the jitters.

Tea is the most consumed beverage in the world. It even tops beer in terms of popularity. Coffee too is hugely popular. Both drinks, however, have been around for a long time. Tea was discovered by the Emperor of China in 2737 BC. According to legend, the emperor was drinking a cup of boiling water when leaves from a nearby plant flew into the cup releasing a beautiful colour and aroma. Intrigued, the emperor took a sip and was pleasantly surprised by its flavour. Tea then became popular among scholars and priests in China and Japan, who drank tea to stay awake, study, and meditate. This is perhaps why the hot drink has always been associated with mindfulness, calm, spirituality, and solid health.
Coffee, however, did not appear until much later. It is generally believed to have been discovered by a goatherd Kaldi in the Ethiopian highlands. Kaldi noticed that his goats became hyperactive after eating berries from a certain tree. This was the coffee plant. Coffee then spread to monks at monasteries, where they drank the beverage to keep them alert while praying. From there, it began making its way across the Arabian Peninsula. Both coffee and tea remained Eastern beverages for a long time; coffee didn't even arrive in Europe until the 17th century.


A lot of research has been conducted on the benefits of both tea and coffee. Researchers have focused on specific potential benefits of coffee, with some studies finding that coffee might have the ability to reduce the incidence of dementia or Alzheimer's or even Type Two diabetes. Coffee has higher caffeine content than tea, meaning its levels of the stimulant might help people with asthma by relaxing the lung's airways. Caffeine also helps in constricting blood vessels in the brain and reducing migraines. A Harvard School of Public Health research suggested that while coffee does not harm the body in any way, it did not provide any long term health benefits either.


Tea, on the other hand, is filled with antioxidants and potential cancer-fighting properties. According to the National Cancer Institute at the NIH, tea contains polyphenol compounds, which are antioxidants that might aid in cancer prevention. Some studies, however, suggest otherwise. Hence, while concluding evidence is not present in this matter, tea is still considered to be a medicinal beverage with therapeutic properties. All types of tea are made from the leaves of the plant Camellia sinensis, which wilt and oxidize after harvesting; oxidation results in the breaking down of chemicals. The amount of oxidation that occurs in the leaves is what defines different types of teas, from black tea to white tea, and of course green tea. Polyphenols in particular are a group of plant chemicals that are believed to be involved in health benefits — especially in green tea. Teas with the highest levels of polyphenols are usually brewed hot teas rather than cold (and sugary) bottled teas. Polyphenols in green tea, and theaflavins and thearubigins in black tea, contain free radicals that might protect cells from DNA damage.

A Battle Between Loose leaf Tea and The Tea Bags

There is a whole lot of speculation these days as to why loose leaf teas are better than teabags. Most of us do not understand the difference between the two and hence cannot make an informed decision. Here we talk about why loose leaf tea has a superior quality as compared to teabags and how one can make the switch from teabags to loose leaf.

Loose leaf teas are made up primarily of whole unbroken leaves; the more the tea leaf retains its shape, the better it is considered. Teabags are usually made from the opposite – low quality tea such as dust and fanning. Dust and fanning are smaller pieces of tea, so they have a larger surface area than whole leaves. A larger surface area means more opportunities for the essential oils (what makes tea flavorful and aromatic) to evaporate, leaving the tea dull and stale. As a result of this teas in teabags usually lack freshness, especially if they are packed in paper boxes. Certain loose teas like steamed Japanese green tea are naturally broken during processing. Thus, while they are not technically whole leaf, they are of premium quality. These teas too face issues with freshness but not as much as in teabags.

When a tea is steeped, it requires room as they need to absorb water and expand as they infuse so that they can release their flavor to the fullest extent. This allows the water to flow through the leaves and extract a wide range of vitamins, minerals, flavors, and aromas from the leaves.

When you steep tea in a teabag, its infusion is limited by the size of the teabag. Packing full-leaf tea into a small teabag won't yield a very flavorful cup. For many years, the teabag industry adapted tea to the teabag.
By filling teabags with smaller particles of tea (rather than whole leaves), the surface area and infusion rate of the tea is increased. A more flavorful (though not particularly high quality) brew results. It is cheap and easy and thus caught on.

More recently, some tea merchants have decided to adapt the teabag to the tea. Instead of using flat-tasting grades of tea (tiny, broken leaves known as "dust" and "fanning"), they are opting for higher grades of tea with more sophisticated flavor profiles and aromas. They are getting better brews from these leaves than they would with traditional teabags by putting them into plus-size teabags, "tea pouches" and "tea socks," as well as "pyramid bags" (pyramid-shaped teabags). All of these teabag variations allow the leaves to expand more than traditional teabags, thus creating a better brew.

Switching from a tea bag to a loose tea might be overwhelming for some. To make the shift an easy one, we at The Tea Trove provide loose tea leaf filters with each box of tea. Be it a premium Darjeeling first flush, or herbal tea like chamomile, hibiscus, or spices, each tea can be filled into these tea filters and used just as conveniently as a teabag.

Health Benefits of Darjeeling Tea

All know the health benefits that are gained from drinking green tea. But one does not know that even black teas are beneficial to health. The UK Tea Council refers to Darjeeling as the "Champagne of Teas," in honour of its exquisite flavour as well as its multiple health benefits. Darjeeling tea is a black tea grown at the foot of the Himalayas, in the Darjeeling region of northern India.

Antioxidant Components: All types of tea contain antioxidants, and black teas that are allowed to ferment during processing, like Darjeeling, are especially rich in several of these components, including two large, complex compounds called theaflavins and thearubigins. Antioxidants neutralize free radicals, unstable and potentially harmful chemicals that form during digestion or in your organs when you're exposed to toxic compounds. Over time, free radicals can damage cellular membranes and DNA, raising your risk of chronic illness. A review paper published in the June 2005 issue of "Preventive Medicine" described how black tea neutralizes free radicals, calling tea a convenient source of these beneficial compounds that can be consumed daily.

Cardiovascular Benefits: Regularly consuming black tea such as Darjeeling might have benefits for your cardiovascular health. A study proved that drinking five servings of black tea daily lowered blood cholesterol significantly in subjects consuming a moderately low-fat diet, compared to non-tea drinkers on the same diet. Black tea may also benefit your arteries, according to a study. The research involved subjects with coronary artery disease who drank either black tea or water daily for four weeks. The tea-drinking group experienced widening of arteries, compared to controls, potentially increasing blood flow to their organs. The positive effect of tea on arteries might also lower the risk of cardiovascular disease over time.
Benefits for Bones: Compounds in Darjeeling tea may also help increase the density of your bones. Several studies evaluated women who drink tea regularly and found they tend to have higher bone density, compared to non-tea drinkers. Research conducted found that consuming black tea is likely to strengthen bones, but larger clinical trials are still needed to confirm this.

Darjeeling tea is generally considered safe, but no minimum effective amount that benefits your health has been determined. The tea also contains caffeine, generally about one-half the amount in a cup of coffee, or 40 to 70 milligrams in a cup serving, depending on the strength of the tea. For some people, too much caffeine can make sleeping difficult, cause feelings of nervousness or increase heart rate. Limit your intake of caffeine if you're pregnant or breast-feeding, or opt for decaffeinated versions of Darjeeling tea. Adding milk to your tea might also reduce its effectiveness of its antioxidant compounds, according to current research. If you take prescription medications or have questions about the possible benefits of tea, talk to your doctor to determine if drinking Darjeeling tea might help you.