Assam
Assam is a major growing area covering the Brahmaputra valley, stretching form the Himalayas down to the Bay of Bengal.
There are 655 estates covering some 168,000 hectares. Assam tea has distinctive flecked brown and gold leaves known
as "orange' when dries. It is well known as a good blender that offers lots of body. Its fragrance is less intense than other
Indian teas, particularly Darjeeling. The familiar maltiness in the medium gardens is satisfying and continues to be very popular. Exceptionally fine cloning has created intensely rich Assams with beautiful gold tips. These pretty gold and black teas offer
a taste that is not too astringent with good body, some of the best Assam has to offer. These are morning teas par excellence
with strong taste and a dark liquor. They go well with a drop of cold milk.In flavor it is robust, bright with a smooth malt pungency
and is perfect as the first cup of the day.
Darjeeling
In the northeast of India, between Nepal and Bhutan lie sixty one gardens. They produce the highly prized "Champagne" of
black teas on grand estates perched at altitudes of over five thousand feet. The incomparable quality of these teas is the
result of climate, altitude and skillful blending. These are the most rarest and prestigious of the black teas. They are generally
sold in the best grade of whole leaves - G.F.O.P.,T.G.F.O.P., and F.T.G.F.O.P., Darjeeling is grown on the foothills of the
Himalayas, on over 18,000 hectares at about 7000 ft. Light and delicate in flavor and aroma, and with undertones of muscatel, Darjeeling is an ideal complement to dinner or afternoon tea. The Gardens in this snug hill station are ranked the best in the
world. The quality of the leaf being so superior, it is not easy to distinguish their flavor. Also since the taste of Darjeeling varies
form season to season, Darjeeling teas are rather classified according to their harvest periods.
Dooar -
The alluvial deposits in the Dooars district in north east India have been effectively used for tea production. These are low grown teas, dark and full-bodied, yet not as strong as Assam teas. A daytime tea that goes well with a drop of milk.
Terai 
-
Grown on the plains to the south of Darjeeling, the brew from this leaf is richly coloured, the taste spicy and liqueur-like. An
anytime tea often used in blends. They tolerate a bit of cold milk as well.
Nilgiris -
In the south of India stand the fragrant Blue Mountains, or Nilgiris. Nilgiri teas have established themselves in the triumvirate
of India teas. Nilgiris are like good everyday table wines: reliable, with colour and heavy nose. They fall between he two extremes
of Indian tea, the hearty Assam and the delicate Darjeelings. Nilgiris are also ideal for experimentation, creating popular oolong
and green varieties that never spoil in the cup from oversteeping. Its innate ability not to cloud makes it a perfect choice for iced
tea. Their soft flavor also makes them wonderful foils for flavorings, scents and fruits. These leaves produce a full-bodied, strong
and coppery liquor. These are intermediate teas that evoke teas from Northern India while resembling Ceylon teas. They are best taken in the morning with milk.
