A Bit About Kangra Tea

A bit about Kangra Tea.

In the mid eighteenth century the British introduced Tea, one of their most prized traditions, into India. Along with toy trains and beautiful hill stations, the tea estates added a rare and singular charm to the Himalayan landscape.

In the year 1852, tea plantation was first brought to Kangra Valley. A distinctly flavourful line of exquisite teas began to be produced in the Palampur area of the Valley, which is in modern day Himachal Pradesh. This incredible heritage has been painstakingly nurtured and preserved through the years by inhabitants of the region and now himalayan people are presenting this delectable gift to the world.  

A Chinese variety of Camellia sinensis was planted across the region. The production turned out to be successful in Palampur and Dharamshala By the 1880s, the Kangra tea was considered to be superior to tea from other places, and was bought in Kabul and Central Asia. In 1882, the Kangra District Gazette described Kangra tea as "superior to that produced in any other part of India." In 1886 and 1895, the tea received gold and silver medals at International conventions held in London and Amsterdam

 The inherent quality that the Chinese tea shrubs possess coupled with the favourable environmental conditions gives this unique tea its distinctive superlative cup quality that has proved quite appealing for the Western palate over the years. 

Kangra tea is known for quality, unique aroma and tinge of fruity flavor. A little milder than Darjeeling tea in terms of flavour, Kangra tea has more body and liquor.

Tea Facts

Tea was discovered accidently when a leaf fell in the Chinese Emperor bowl in 3727 BCE

Tea was taken as a medicine for centuries before it become everyday drink

Tea bags were accidently discovered by a person selling tea on small silk bags. People didn’t know how to use it and dipped directly in the tea pot

Tea was so expensive that it was kept locked in tea chests and lady of the house was given responsibility to guard it

Tea leaves pressed in between bricks were used as a form of currency in ancient China

The American Revolution was started with Boston Tea Party

Tea was introduced to England in 1662 when Charles II married Pourtgal’s Catherine of Braganze. Her dowry included chest of Tea and regions on Bombay and Tangier

English tea gardens were the only places where man and women could meet in public, without criticism or scandal

High Tea got its name from evening meals being served at high tables with High Back dining Chairs

Tea taste better when slurped, it aerates the tea and enhance the taste

Moist tea bags help in reducing puffy eyes

You should use fresh water when making tea, water that has been boiled previously has lost oxygen which can make your tea taste flat

The art of reading tea leaves is called Tasseography

There is a special name for when tea leaves uncurl as hot water is poured over them, it is called “the agony of the leaves”

First flush Green Tea is the best quality tea and whole leafs are better than crushed leaves

Some more content

Kangra tea is a tea from the Kangra district in Himachal Pradesh, India. Both black tea and green tea have been produced in the Kangra Valley since the mid-19th century.

Kangra tea was given the Geographical Indication status in 2005.

Tea was first grown in the Kangra region in the mid-19th century. After a feasibility survey in 1848 showed the area of being suitable for tea plantation, a Chinese variety of Camellia sinensis was planted across the region. The production turned out to be successful in Palampur and Dharamshala, despite failing in other locations.[1] By the 1880s, the Kangra tea was considered to be superior to tea from other places, and was bought in Kabul and Central Asia. In 1882, the Kangra District Gazette described Kangra tea as "superior to that produced in any other part of India."[2] In 1886 and 1895, the tea received gold and silver medals at International conventions held in London and Amsterdam.[2]