Indian tea, renowned for its superior quality and diverse flavours, ranked third in global tea exports in 2024, surpassing Sri Lanka. The Indian tea industry continues to expand due to rising health awareness, the popularity of organic tea, e-commerce accessibility, and sustainable plantation practices.
Major tea-producing states, including Assam, West Bengal, Tamil Nadu, and Kerala, offer an incredible range of varieties from black and green teas to oolong and speciality blends that enchant tea lovers worldwide.
In 2024, India exported 254.7 million kilograms (mkg) of tea, up from 231.69 mkg in 2023, driven by robust demand from UAE, Iraq, and Russia. This remarkable surge reaffirmed India’s rank as the third-largest tea exporter, following Kenya and China.
But how did India, a land once unfamiliar with tea, evolve into one of the world’s most influential tea cultures? The journey of Indian tea is steeped in history, colonial encounters, and rich regional traditions that have shaped its unique identity.
Before the British arrived, tea was not widely known across most parts of India. However, historical evidence suggests that wild tea plants grew naturally in the northeastern regions, particularly in Assam and Manipur.
Local tribes like the Singpho and Khamti people of Assam had been brewing leaves from the Camellia sinensis plant long before Europeans discovered them. They boiled or chewed the leaves for their medicinal and refreshing qualities.
Ancient Ayurvedic texts also refer to beverages similar to tea - known as “tulsi-kadha” or herbal decoctions - prepared from herbs, roots, and spices for health and purification. Yet, the concept of tea as a daily beverage was not part of Indian culture until the 19th century.
The story of Darjeeling tea began in 1841, when Dr. Archibald Campbell, a civil surgeon with the East India Company, planted tea seeds brought from China in the Darjeeling hills. The results were extraordinary.
By the 1850s, tea estates like Happy Valley, Makaibari, and Glenburn were established, producing teas that became synonymous with luxury and exclusivity.
Darjeeling tea’s unique muscatel flavour, derived from the region’s misty Himalayan air and specific soil composition, cannot be replicated anywhere else. In 2004, Darjeeling Tea became the first Indian product to receive a Geographical Indication (GI) tag, protecting its authenticity worldwide.
Today, only 87 tea gardens in Darjeeling are certified to produce this prized variety, making it one of India’s proudest agricultural heritages.
If Darjeeling represents elegance, Assam tea embodies strength. Known for its bold, malty, and full-bodied flavour, Assam’s tea industry is the backbone of India’s tea economy.
The first tea garden in Assam was established in Chabua (Dibrugarh) in 1837. The fertile Brahmaputra valley, abundant rainfall, and humid climate make it ideal for large-scale cultivation.
Today, Assam produces over 50% of India’s total tea output, making it the world’s largest single tea-growing region.
Assam tea is globally loved for its deep amber liquor and robust taste - a perfect base for popular blends like English Breakfast and Irish Breakfast Tea. Beyond its economic value, tea cultivation remains deeply integrated with Assamese identity, tradition, and community festivals.
In the southern hills of Tamil Nadu, Nilgiri tea offers a fragrant and brisk variety that thrives in the misty highlands of the Western Ghats. The Nilgiri region produces teas known for their floral aroma and smooth taste, often used in global iced-tea blends.
Meanwhile, Kangra Valley, nestled in Himachal Pradesh, produces a lesser-known but exquisite tea that blends the delicate notes of Darjeeling with the depth of Assam. The Kangra tea industry, revived after colonial setbacks, is now gaining recognition for its organic and boutique production methods.
While the British cultivated tea for export, Indians themselves initially showed little interest in drinking it. That changed dramatically in the early 20th century, thanks to strategic promotion by the Indian Tea Association.
In the 1920s and 1930s, the association began a nationwide campaign encouraging Indians to drink tea. Demonstrations, posters, and tea stalls were set up in railway stations and marketplaces. The slogan was simple: “Drink Tea for Health and Vitality.”
Soon, tea became the preferred refreshment for workers, travellers, and households. Over time, Indians transformed tea from a colonial commodity into a symbol of warmth, togetherness, and daily ritual.
Unlike the British method of steeping tea in hot water, Indians added milk, sugar, and spices — creating the iconic Masala Chai. This adaptation turned tea into a rich, flavorful, and comforting beverage that reflected Indian taste and innovation.
Each region added its twist:
Bengal: Lightly brewed with milk, served in earthen bhars.
Assam: Strong, malty brew perfect for rainy mornings.
Maharashtra & Gujarat: Masala chai infused with cardamom, ginger, and cloves.
Kashmir: The elegant Kahwa, with saffron and almonds.
South India: Filtered tea, smooth and aromatic, paired with snacks.
Tea transcended class and culture - from roadside chai tapris to luxury hotels, from office breaks to evening chats, “ek cup chai” became the heartbeat of Indian social life.
In recent years, India’s tea culture has entered a new era of health-conscious and sustainable innovation. Consumers are increasingly exploring green, white, oolong, and herbal teas. Organic and fair-trade labels are gaining popularity, while small artisanal brands focus on purity and traceability.
Tea startups such as Tea Trunk, Chai Point, and Vahdam India are redefining tea consumption through online delivery, customized blends, and eco-friendly packaging.
The rise of tea cafés across metropolitan cities has also provided young Indians with a stylish new space to connect with traditional flavours.
Moreover, tea is being reimagined beyond a drink - it’s now an ingredient in skincare, cocktails, and wellness products, thanks to its antioxidant and anti-inflammatory properties.
Tea lovers from across the globe now visit India not just to drink tea, but to experience its origins. Tea tourism in regions like Darjeeling, Assam, Munnar, and Nilgiris allows visitors to stay in colonial-era bungalows, walk through misty plantations, and witness the leaf-to-cup journey firsthand.
For instance:
Assam’s Jorhat and Dibrugarh offer immersive plantation tours.
Darjeeling’s Makaibari and Glenburn estates host eco-tourism stays.
Munnar’s Tea Museum narrates the entire story of colonial tea.
Such experiences celebrate not only India’s agricultural heritage but also its evolving tea identity, blending history, hospitality, and sustainability.
From the foggy hills of Darjeeling to the lush valleys of Assam, Indian tea now reaches more than 140 countries.
In 2024, Russia, the UAE, Iran, and the UK emerged as the largest buyers, while new markets like Vietnam and Turkey began showing rapid growth.
The global admiration for Indian tea stems from its authenticity, diversity, and craftsmanship - whether it’s the delicate aroma of first-flush Darjeeling or the malty punch of Assam CTC blends.
From a colonial cash crop to a cultural cornerstone, the evolution of tea culture in India is a story of transformation and resilience.
It reflects how India absorbed foreign influence and reshaped it into something deeply its own - a blend of heritage, hospitality, and harmony.
Today, whether it’s a morning ritual, a social gesture, or a moment of solitude, tea remains India’s most beloved companion.
Every cup carries history of British traders, mountain workers, plantation stories, and the unbroken tradition of chai that continues to unite the nation, one sip at a time.