India

Among India’s best-known tea-producing regions are Assam, Darjeeling, and Nilgiri. Commercial tea production began in India in the 19th century, with indigenous tea plants found growing wild in Assam playing a key role in the country’s tea industry. Assam teas are typically full-bodied, robust, and malty, while high-quality whole-leaf teas may also show fruity or spicy notes. Darjeeling is renowned for its refined, aromatic character. First Flush teas are generally fresh, floral, and fruity, while Second Flush teas are fuller and richer, often with characteristic muscatel notes. Indian whole-leaf black teas thus offer a diverse range of flavors, from bold Assam to the lighter, more aromatic style of Darjeeling.