Which Teas come from South Asia?

South Asia is a treasure trove of diverse and flavorful teas, each deeply rooted in the region’s rich history and culture.

From the lush, rolling hills of Assam to the misty mountains of Sri Lanka, South Asia produces some of the world’s most renowned teas.

Whether you’re a fan of bold, malty flavours or prefer the subtle elegance of floral notes, the teas from this part of the world offer something for every palate.

We explore the teas that come from South Asia and what makes each one so special.

Prepare to embark on a flavorful journey through the tea gardens of India, Sri Lanka, and beyond!

Assam

Assam tea is a bold and robust black tea that originates from the Assam region in northeastern India, which is known for its lush, tropical climate.

The Assam variety is made from the Camellia sinensis var. assamica plant, which was discovered in the 19th century.

Unlike the more delicate Darjeeling teas, the Assam variety is strong and malty, often with rich, earthy notes and a hint of sweetness.

It brews into a deep reddish-brown colour and has a full-bodied flavour, making it a popular choice for breakfast teas like English Breakfast and Irish Breakfast blends.

The tea is often enjoyed with milk and sugar due to its strength and briskness, but it can also be consumed plain for those who enjoy a hearty, warming cup of chai.

Darjeeling

Darjeeling tea is a delicate and aromatic variety that comes from the Darjeeling region in the foothills of the Himalayas in northeastern India.

Often referred to as the “champagne of teas”, the Darjeeling variety can be black, green, white, or oolong.

But the most famous is the black variety, which is actually a lightly oxidised tea, giving it a unique character.

It has a light, golden colour when brewed and offers a complex flavour profile with floral, fruity, and sometimes grape-like notes.

The flavour is more refined and less robust than the Assam variation, making it smooth and elegant, with a slight astringency.

Darjeeling tea is often enjoyed plain to appreciate its nuanced flavours.

Nilgiri

Nilgiri tea comes from the Nilgiri Hills in southern India, a region known for its high elevation and cool climate, perfect for tea cultivation.

This tea is often less known internationally than Assam or Darjeeling teas, but it is highly prized for its fragrant aroma and smooth, balanced flavour.

The Nilgiri variant is mostly produced as black tea, but it can also be found in green and oolong varieties.

Its flavour is brisk and refreshing, often with floral and fruity undertones, and it has a natural sweetness and medium body, making it less astringent than Assam but bolder than Darjeeling.

Popular in blends and iced teas, Nilgiri is widely consumed in India and has been gaining recognition globally for its versatility and pleasant taste.

Elaichi

Also known as cardamom tea, elaichi tea is a fragrant and aromatic beverage that originates from India, particularly popular in Kerala and Tamil Nadu.

This delightful drink is made by infusing black tea with crushed green cardamom pods, which impart a warm, spicy flavour and a sweet, floral aroma.

Often prepared with milk, water, and sugar, this South Asian beverage offers a comforting and invigorating experience, making it a favourite among hot beverage drinkers.

The process typically involves boiling water with the cardamom pods before adding the tea leaves, allowing the spices to steep and release their essential oils.

This tea is not only enjoyed for its taste but is also believed to have digestive benefits and soothing properties.

It is commonly served during gatherings and special occasions, showcasing its cultural significance in Indian hospitality.

Goan Rose

Goan Rose tea is a delightful and fragrant beverage that hails from the coastal state of Goa.

This unique concoction combines the essence of black tea with the aromatic infusion of dried rose petals, often enhanced with spices like cardamom or cloves.

The result is a beautifully fragrant drink that features a mild, floral flavour complemented by the rich, bold notes of the tea.

It brews to a lovely reddish-brown colour and carries a natural sweetness that makes it particularly refreshing.

Goan Rose tea is best enjoyed hot, making it an ideal drink for cool evenings or during the monsoon season.

However, it can also be served chilled as a refreshing treat on hot days.

This tea is not just a beverage but a sensory experience, often enjoyed during social gatherings or as a soothing pick-me-up throughout the day.

Ceylon

Originating in Sri Lanka, Ceylon tea is known for its lively flavours and aromatic qualities.

Grown in the island’s diverse climatic regions, Ceylon ranges from light and brisk to rich and full-bodied, depending on the elevation and processing methods.

The flavour profile is often characterised by a citrusy brightness, with notes of bergamot, sweet spice, and sometimes a subtle floral aroma.

Ceylon black tea is particularly popular, making a refreshing cup that can be enjoyed plain or with milk.

When served plain, it allows the tea’s natural flavours to shine through, but adding milk and sugar can create a creamier, more indulgent drink.

This versatile beverage can also be enjoyed with ice, making it a refreshing choice in warmer weather.

Kangra

Kangra tea is a lesser-known variety of tea that originates from the Kangra Valley in Himachal Pradesh.

This region’s cool climate, abundant rainfall, and rich, fertile soil create ideal conditions for cultivating high-quality tea.

Kangra tea is available in black, green, and oolong varieties, with black tea being the most prevalent.

It has a distinctive flavour profile, often described as having a delicate and aromatic character with floral and fruity notes, sometimes reminiscent of muscat grapes.

This lighter variation is traditionally brewed without heavy additives, allowing its natural flavours to shine.

It is typically enjoyed plain or with a touch of honey, making it a soothing beverage perfect for afternoon tea or as a calming end to the day.

Kahwa

This traditional green tea beverage originates from Kashmir and is popular in regions of Central Asia, particularly in Afghanistan and Pakistan.

It is known for its unique blend of green tea leaves, saffron strands, cardamom, cinnamon and sometimes cloves, which create a warming and fragrant drink.

Crushed almonds or walnuts are usually added for texture and richness, and it is sweetened with honey or sugar.

Kahwa has a distinctive golden hue due to the saffron, and its flavour profile is a delightful mix of spiced warmth and subtle sweetness, with a fresh, herbal undertone from the green tea.

It is traditionally brewed in a samovar and served hot, especially during cold winters, to provide warmth and comfort.

Kashmiri Pink Tea

Kashmiri Pink Tea originated in the Kashmir Valley in northern India.

This unique beverage gets its signature pink colour from a special brewing process that involves green tea leaves, baking soda, and prolonged simmering.

This causes a chemical reaction that turns the tea pink.

It’s typically brewed with spices like cardamom and served with salt (instead of sugar), though some variations may use sugar or even garnishes like crushed pistachios or almonds.

This drink is slightly salty with a creamy texture, often enriched with milk, and balanced by a mild floral undertone from the cardamom.

Its visually striking appearance and unique taste have made it a cultural icon in Kashmiri households and have recently gained popularity in other parts of the world.

South Asia’s tea heritage is as diverse and vibrant as its landscapes, offering a wide range of flavours, aromas, and traditions.

From the bold, malty depths of Assam tea to the delicate floral notes of Darjeeling, each variety tells a unique story of the region’s climate, culture, and craftsmanship.

Whether you enjoy your tea strong and spiced or light and fragrant, the teas of South Asia provide endless possibilities for exploration and enjoyment.