ORIGIN OF INDIAN TEA

History & Origin of Tea in India

India is the world’s largest consumer of tea in the world – and the second-largest producer of tea – including the world’s most popular tea varieties – like Assam and Darjeeling tea. However, the growth of tea as an industry in India has been relatively recent.

Origin of Tea – When did tea come to India?

Historical records indicate the prevalence of tea drinking in India since 750 BC. In the 16^th century, a vegetable dish was also being prepared using tea leaves with garlic and oil. However, the credit for rediscovering tea and cultivating it at a commercial level goes to the British.

Tea Cultivation was commercialized by the British in India
Commercial tea cultivation in India was driven by the British who consumed tea in enormous quantities, which they bought from China. By 1750, they were purchasing millions of pounds of tea every year from China. Even though the British managed to counterbalance it with the opium trade to some extent, they found that their tea consumption was exorbitantly expensive and unsustainable.

This realization led to a sustained effort by the British to understand tea production – and start tea cultivation in India.

In early 1774, Warren Hastings, then Governor-General of Bengal, sent a few select samples of tea seeds from China to his British emissary in Bhutan – George Bogle – for planting.
Noted English botanist Sir John Banks, who was asked to make notes on tea in 1776, concluded that the British must undertake tea cultivation in India.
Colonel Robert Kyd from the army regiment of the British East India Company also tried to cultivate Chinese seeds at the botanical garden that he founded (now named Indian Botanical Garden at Howrah in present-day Kolkata) in 1780.
In 1823, Scottish explorer Robert Bruce discovered a native tea plant that was growing in the Upper Brahmaputra Valley and being brewed by the local Singhpho tribe. Assamese nobleman Maniram Dutta Barbhandari Baruah (also known as Maniram Dewan) gave this vital information to Robert and his brother. Maniram went on to become the first Indian to undertake private tea cultivation in Assam.
Although Robert Bruce died before he could get the plant officially classified, his brother Charles Alexander Bruce dispatched the tea samples to the Botanical Garden at Calcutta on Christmas Eve of 1834. On closer analysis, these were officially classified as a variation of the Chinese tea plant (Camellia sinensis var Sinensis). This plant was named Camellia sinensis var Assamica (Masters) Kitamura.

History & Origin of Assam Tea

Initially, the British felt that the Assam tea plant was inferior. But later they realized that the Chinese variety was unable to survive the hot weather conditions in Assam. Eventually, they decided to go ahead with the Assamese plant.

By 1838, the first consignment of 12 chests of Assam tea had reached London. Subsequently (in February 1839) the Assam Company – the first joint-stock tea company – was formed in London. This was followed by the setting up of other companies like George Williamson and Jorehaut Tea Company.

History & Origin of Darjeeling Tea

Darjeeling was transferred to the East India Company in 1835, and the Chinese tea variant was deemed suitable for the region in 1841.

Dr. A Campbell was the first person to plant Chinese seeds in Darjeeling that he had brought from Kumaon
Commercial tea plantations in Darjeeling started in the 1850s – and 113 plantations were set up by 1874, covering 18,888 acres and accounting for a production of 3.9 million pounds

How Tea Cultivation Spread to Other Parts of India

The positive results of tea cultivation in Assam and Darjeeling inspired many similar endeavors towards tea cultivation across the entire foothills of the Himalayas and other parts of India – such as Kumaon, Dehra Dun, Garhwal, Kangra Valley, and Kulu in the north – and Nilgiri in the south.

North India
By 1863, 78 plantations had been set up Kumaon, Dehra Dun, Garhwal, Kangra Valley, and Kulu.
South India
Dr. Christie was the first to explore the potential of tea plantations in the Nilgiri in 1832.

India Starts Exporting Tea

By 1853, India’s tea exports had reached 183.4 tons – and soared to 6700 tons by 1870 and 35,274 tons by 1885.

Tea Cultivation in India after 1947

Tea production in India has continued to prosper after 1947. The Marwari community played a key role in this regard, as many Marwaris took over tea plantations from British owners.

As per December 2013 figures, India has approximately 563,980 hectares of land under tea cultivation, and its largest tea cultivating states are:

Assam 304,400 hectares
West Bengal 140,440 hectares
Tamil Nadu 69,620 hectares
Kerala 35,010 hectares

Since 1947:

Tea production increased by more than 250%
The area under tea plantations increased by 40%

India’s total tea production reached around 1,197.18 million kg in 2014-15. Out of this:

about 955.82 million kg (79.8%) was produced in North India
about 241.36 million kg (20.2%) was produced in South India

BLACK TEA

Introduction To The Best Black Tea in India

India is the largest producer and consumer of black tea in the world. All four varieties of tea (green, black, oolong, and white tea) come from the same evergreen plant named Camellia Sinensis. The differences among tea varieties result from the way tea manufacturers process the leaves.

What is Black Tea?

The best Black tea is a fully oxidized tea, unlike green tea which is not oxidized. The processing of this tea involves the additional step of aeration, followed by the withering of leaves for several hours to oxidize the flavonoids. This darkens the color of leaves from green to dark brownish – and also gives a distinctive flavor.

If you like the flavor of black tea, you can consume it in a variety of ways. In India, people normally add milk and sugar, as well as herbs such as ginger, mulethi, tulsi (holy basil), cinnamon, cardamom, lemongrass, etc to get the best black tea flavor.

Why Do People Drink It?

Tea is the second most widely consumed beverage in the world after water. And among all tea varieties, black tea is the most widely consumed. Most people drink it (usually hot) for taste, alertness, and energy. Best Black tea contains caffeine and theophylline, both of which can speed up your heart rate and make you feel more alert.

There is good scientific evidence to show that drinking tea is good for health. It not only lowers blood pressure but also increases your immunity and protects the heart, helping prevent obesity and tooth decay (among other things).

Health Benefits of Black Tea

Until recently, the primary area of tea research was on green tea – which contains very high levels of polyphenols, mainly catechins, a type of disease-fighting flavonoid and antioxidant. However, recent studies indicate that the polyphenols contained in black tea – theaflavins and thearubigins – are also very good for your health.

Polyphenols have powerful antioxidant properties that enhance immunity by preventing or slowing down oxidative damage to our bodies. They protect our cells and tissues from oxidative stress by scavenging on free radicals and reactive oxygen species (ROS) that are responsible for heart disease, diabetes, cancer, hypertension, etc.

The synergistic interactions among the constituents of black tea contribute to providing many health benefits. Many studies have shown that the plasma antioxidant capacity is enhanced about 1 hour after the consumption of black tea.

Which Type of Tea is Healthier – Green or Black?

Both black and green tea is good for health. They contain different types (and levels) of polyphenols. All these polyphenols have powerful antioxidant properties to boost immunity by preventing or slowing down oxidative damage to our body.

The Difference Between Black & Green Tea

Both black and green tea (as well as white tea and oolong tea) are made from the same tea plant (Camellia Sinensis). The difference lies in the way manufacturers process and oxidizes tea leaves. Both teas contain different types and levels of polyphenols – but with powerful antioxidant properties and health benefits.

Black tea	Green Tea
FermentedAdditional processingContainsCatechins – 20-30%Flavonoids – 60-70% (Theaflavins–10%, Thearubigins–50-60%)The infused leaf has a dark-brownish color and a sweet aroma	Non-fermented animal processingContainsCatechins – 80-90%Flavonols – 10% of total flavonoids infused leaf is green, and the liquor is mild, pale green or lemon-yellow

The most important thing to remember is that both black tea and green tea have about 8-10 times the polyphenols found in fruits and vegetables.

Are Tea Tannins Bad for Health?

Tea tannins are very good for health. They are polyphenolic compounds with powerful antioxidant properties. Tea tannins are not the same as tannic acid (a chemical used for tanning leather), as some people believe.

How To Make the Best Black Tea?

Boil water
Add 1 teaspoon of tea per cup into a teapot
Pour the boiling water into the teapot and close the lid
Allow to brew for 3-5 minutes (the longer you brew, the stronger the taste)

Points to remember

Boiling water (with tea leaves) for too long will affect the quality of your tea
The pleasant taste (when brewing tea) results from the way the two main constituents of tea interact (caffeine and polyphenols). Both are bitter, but together they balance each other out and create a unique and refreshing flavor of the best black tea that is relished the world over.
Slightly acidic water enhances the color and taste of tea
Avoid re-boiling water to brew your tea because it will not taste the same. Re-boiled water has lower levels of carbon dioxide (and acidity) due to heating

Theaflavins in Black Tea – An Important Parameter of Quality

When black tea is made, catechins oxidize to form more complex compounds known as theaflavins and thearubigins. Between the two, theaflavins contain significant amounts of antioxidants and therefore contribute to the health benefits of drinking black tea. Theaflavins are also thought to be responsible for their unique color, taste, and briskness of it.

For all these reasons, theaflavins are considered an important parameter of quality for black tea.

Best Black Tea storage options

To preserve the freshness of tea leaves, store it:

In an opaque, airtight container, such as a tin
In a cool and dry place
Away from sunlight
Away from strong-smelling foods

During oxidation, the tea leaves are exposed to oxygen-rich, moist air. This turns the leaves from green to dark brownish in color.

Flavonoids are powerful nutrients naturally found in tea, fruits & vegetables, wine, and cocoa. They are popular for their antioxidant and anti-inflammatory health benefits. Some of the best-known flavonoids include catechins, quercetin, kaempferol, and anthocyanidins.

Iced tea, being diluted in strength, is a lighter source of flavonoids compared to hot tea; however, it still counts as a healthy drink!

Polyphenols in tea include catechins, theaflavins, tannins, and flavonoids

Black Tea and Health – Tea Board of India

INFORMATION ABOUT GREEN TEA

Green Tea – Introduction

Green tea is a favorite among fitness enthusiasts. Unlike other teas, green tea is among the least oxidized of all teas. It is quickly preserved and heated to prevent oxidation, the same process that turns the color of an apple after you slice it because it is exposed to oxygen.

Due to the difference in its processing, green tea retains the maximum amounts of antioxidants and polyphenols1 that are responsible for its many health benefits.

Green teas (Indian) are grown mostly in tea estates in Darjeeling (West Bengal). High-altitude Darjeeling is grown green teas have a special astringent flavor to them, whereas Nilgiri green teas grown in South India have distinct vegetal notes with a stronger taste.

What is Green Tea

Like all other varieties of tea, green tea comes from the same evergreen plant named Camellia sinensis. However, it is made from unfermented leaves with minimal processing. It reportedly contains the highest concentration of antioxidants called polyphenols. Antioxidants are substances that fight and reduce free radicals and prevent some of the damage they cause to our cells, including cancer and heart disease.

Although green tea is extremely popular in Japan and China, it is gaining popularity in India and other countries due to its health benefits and unique taste.

Why Do People Drink Green Tea?

People drink green tea because it is extremely good for health – and for its unique taste. It has been shown to improve blood flow, lower cholesterol, prevent a range of heart-related conditions, as well as keep blood sugar stable in people with diabetes, and protect against the damage of a high-fat diet (among other things).

Sipping green tea also helps you to relax due to the presence of a natural chemical called theanine, which is known to provide a calming effect.

Types of Green Tea

Green tea is available in many forms, such as:

teabags
loose-leaf
instant-powder
supplements sold in capsule form or liquid extracts

Health Benefits of Green Tea

Green tea contains very high levels of polyphenols, mainly catechins2, a type of disease-fighting flavonoid and antioxidant.

The polyphenols in green tea have powerful antioxidant properties that enhance immunity by preventing or slowing down the oxidative damage to our body. They protect our cells and tissues from oxidative stress by scavenging on free radicals and reactive oxygen species (ROS) that are responsible for heart disease, diabetes, cancer, hypertension, etc.

The key constituents of green tea provide many health benefits. Studies of MRIs have shown that people who drink green tea had greater activity in the areas of the brain affected by Alzheimer’s disease.

For more details, see the Benefits of Green Tea.

Which Type of Tea is Healthier – Green or Black?

Both green and black tea is good for health. They contain different types (and levels) of polyphenols. These polyphenols have powerful antioxidant properties that boost immunity by preventing or slowing down the oxidative damage to our body.

The Difference Between Green Tea & Black Tea

Both black tea and green tea (as well as white tea and oolong tea) are made from the same tea plant (Camellia sinensis). The difference lies in the way tea leaves are processed (and oxidized) by manufacturers. Both teas contain different types and levels of polyphenols with powerful health benefits.

Green tea	Black Tea
Non-fermentedMinimal processingContainsCatechins – 80-90%Flavonols – <10% of total flavonoidsThe infused leaf is green, and the liquor is mild, pale green or lemon-yellow	FermentedAdditional processingContainsCatechins – 20-30%Flavonoids – 60-70% (Theaflavins–10%, Thearubigins–50-60%)The infused leaf has a dark-brownish color and a sweet aroma

Green tea has at least 8-10 times the polyphenols found in fruits and vegetables.

How Do You Make Green Tea?

1. Boil water in a kettle or pan on the stove till it bubbles
2. Add 1 teaspoon of tea (or teabag) per cup into a teapot
3. After boiling, let the water now rest for a few minutes till the temperature drops.
4. Now pour the water into the teapot and close the lid
5. Steep (i.e. brew) for 1-2 minutes (the longer you brew, the stronger the taste)

Points to remember

Avoid using already-boiled or diffused water
Go for soft instead of hard water
To enjoy full-flavor, do not use a microwave for heating water
Water temperature should ideally be between 140-180°F
Higher-quality green teas are generally steeped cooler and shorter, and typically for multiple times (2-3 times).
Warm the teapot beforehand to prevent the tea from cooling down immediately

Health Tip

Add lemon to green tea, and drink without milk. Vitamin C of the lemon will make healthy catechins easier to absorb. Milk, on the other hand, makes it harder to absorb catechins.

How to Store Green Tea

Green tea deteriorates very easily from contact with oxygen, light, humidity, and high temperature. Proper storage can significantly prolong its freshness. To preserve the freshness of green tea, store as follows:

In a sealed airtight container that completely:
- blocks light
- blocks air exposure
In a cool and dry place
Away from strong-smelling foods

Finally, to minimize exposure to the elements, ensure that the container is opened as little as possible.

1 Polyphenol in tea include catechins, theaflavins, tannins, and flavonoids. They are also responsible for the slightly astringent, bitter taste of green tea.

2 Catechins are a type of polyphenols. In green tea, they are present in significant quantities and include epicatechin (EC), epigallocatechin (EGC), epicatechin gallate (ECG), and epigallocatechin gallate (EGCG).