Tea production in India

Tea production in India is one of the country’s oldest and most significant agricultural industries, contributing substantially to its economy, employment, and global trade. India is among the largest producers and consumers of tea in the world, renowned for its distinctive regional varieties such as Assam, Darjeeling, Nilgiri, and Kangra. The industry represents a blend of colonial legacy, modern agronomy, and rural livelihood, playing a vital role in both domestic consumption and export.

Historical Background

The origin of tea in India dates back to ancient times when wild tea plants grew naturally in the north-eastern regions. However, organised tea cultivation began only during the British colonial period in the nineteenth century.
In 1823, tea plants were discovered growing wild in the Upper Assam region by Robert Bruce. This prompted the British East India Company to explore large-scale cultivation to reduce dependence on Chinese tea imports. The Assam Tea Company was formed in 1839, marking the beginning of the commercial tea industry in India.
Subsequently, plantations expanded into the Darjeeling hills (introduced by Dr. A. Campbell in 1841), Nilgiri hills in southern India, and later to Kangra valley in Himachal Pradesh. By the early twentieth century, India had become one of the world’s leading tea producers and exporters.

Major Tea-Growing Regions

India’s tea cultivation is concentrated mainly in Assam, West Bengal, Tamil Nadu, and Kerala, though smaller plantations exist in Himachal Pradesh, Uttarakhand, Tripura, and other north-eastern states.

• Assam: The largest tea-producing region in India, located in the Brahmaputra Valley. The region’s humid climate and rich alluvial soil produce strong, malty-flavoured tea, globally marketed as Assam Tea. Assam accounts for over 50% of India’s total tea output.
• West Bengal (Darjeeling and Dooars): The Darjeeling district in the foothills of the Himalayas produces the world-famous Darjeeling Tea, known for its delicate aroma and light flavour, often referred to as the “Champagne of Teas.” The Dooars and Terai regions produce CTC (crush, tear, curl) varieties, primarily used for domestic consumption.
• Tamil Nadu (Nilgiris): The Nilgiri hills in southern India produce aromatic, dark, and strong-flavoured teas throughout the year. Nilgiri teas are known for their briskness and are widely used in blended varieties.
• Kerala (Munnar and Wayanad): Kerala produces medium to strong-flavoured tea, with Munnar in the Western Ghats being a notable tea-growing region.
• Other Regions: Smaller but significant tea cultivation areas include Kangra Valley in Himachal Pradesh, Tripura, Manipur, Arunachal Pradesh, and Sikkim. Each region’s tea has unique characteristics influenced by local climate, altitude, and soil composition.

Types of Tea Produced

India produces a variety of teas based on processing methods and characteristics:

• Black Tea: The most widely produced and consumed type, including Assam, Darjeeling, and Nilgiri teas. It undergoes full fermentation, giving it a strong flavour and dark colour.
• Green Tea: Increasingly popular for its health benefits; it is minimally oxidised and retains more natural antioxidants.
• White Tea: Made from young leaves and buds, lightly processed and considered a premium product.
• Oolong Tea: Partially oxidised tea, representing a balance between black and green teas.
• CTC Tea (Crush, Tear, Curl): A method of processing black tea leaves into small pellets, widely used for making strong, quick-brewing teas suitable for mass consumption.

Climatic and Soil Requirements

Tea thrives in humid tropical and subtropical climates with well-distributed rainfall and acidic soils.
Ideal conditions include:

• Temperature: Between 20°C and 30°C.
• Rainfall: 150–300 cm annually.
• Soil: Deep, well-drained, slightly acidic soils rich in humus.
• Altitude: High-altitude plantations (e.g., Darjeeling) yield teas of finer flavour due to slower leaf growth.

Production and Statistics

India ranks among the top global tea producers alongside China, Kenya, and Sri Lanka. The country produces over 1,300 million kilograms of tea annually, with Assam and West Bengal together accounting for nearly three-fourths of the total output.
Domestically, India is also one of the largest consumers of tea, with around 80% of production consumed within the country. The remainder is exported, mainly to Russia, the United Kingdom, Iran, the United States, and Egypt.

Role of the Tea Board of India

The Tea Board of India, established in 1954 under the Tea Act, functions under the Ministry of Commerce and Industry. It regulates and promotes the tea industry by:

• Licensing and registration of tea growers and exporters.
• Promoting research and quality improvement through the Tea Research Association.
• Facilitating export promotion and market diversification.
• Supporting small tea growers through financial and technical assistance.

Economic Importance

Tea production is a major agro-industry providing direct and indirect employment to over one million workers, a significant proportion of whom are women. It contributes substantially to India’s export earnings and rural development. Tea estates also support social infrastructure, including housing, healthcare, and education for workers.

Challenges in the Tea Industry

Despite its importance, the tea industry in India faces several challenges:

• Low Profit Margins: Rising labour and production costs reduce profitability.
• Climate Change: Irregular rainfall, temperature fluctuations, and soil degradation affect productivity and quality.
• Small Grower Dependence: A large share of production now comes from smallholders who often lack access to modern technology and fair pricing mechanisms.
• Competition in Global Markets: Emerging producers like Kenya and Vietnam challenge India’s market share through lower production costs.
• Labour Issues: Wage disputes, poor working conditions, and labour shortages in some estates hinder consistent output.

Recent Developments and Modernisation

To overcome these challenges, several initiatives have been undertaken:

• Promotion of organic and specialty teas such as green and white teas for export markets.
• Mechanisation and improved agronomic practices to enhance yield.
• Branding and Geographical Indication (GI) tagging — such as for Darjeeling Tea, the first Indian product to receive GI status — to protect authenticity and promote premium varieties.
• Efforts to empower small tea growers through cooperatives and better market linkages.
• Use of digital marketing and e-auctions to improve transparency and efficiency in tea sales.

Significance and Global Standing

India’s tea industry holds a distinctive position globally due to its diversity, quality, and heritage. Darjeeling and Assam teas are recognised worldwide as premium products with unique flavour profiles. The country’s massive domestic market provides stability, while its export segment continues to evolve through value-added products and sustainable practices.