Detailed Profile of the Tea Industry in India

India and tea are inseparable. Whether it’s the first cup brewed at dawn in a small Assamese household or a premium Darjeeling blend being savoured in London, Indian tea carries with it nearly two centuries of history, ecology, and human effort. Today, India is the world’s second-largest tea producer and exporter, contributing nearly 23% of global tea output – and the story of how it got there is as layered as a second flush Darjeeling.

How tea came to India: a colonial origin story 🔗

Tea didn’t arrive in India through a grand plan – it arrived through a combination of colonial ambition, botanical discovery, and the knowledge of indigenous communities. In 1834, Governor General Lord William Bentinck formed a Tea Committee to assess whether commercial tea cultivation was feasible in India. The British East India Company was eager to break China’s monopoly on tea supply, which was draining silver out of Britain at an alarming rate.

The critical discovery had come earlier. In 1823, Scottish adventurer Robert Bruce encountered the Singpho tribe in Upper Assam, who had been preparing beverages from a wild tea-like plant for generations. It was through Bruce’s brother, Charles Alexander Bruce, that leaf samples were eventually sent to the Botanical Gardens in Calcutta, where the plant was formally identified as Camellia sinensis var. assamica – a distinct species from the Chinese variety, and one far better suited to the hot, humid lowlands of Assam.

The first British tea garden was established at Chabua in Upper Assam in 1837, and by 1840 the Assam Tea Company had begun commercial production. The industry expanded rapidly from the 1850s onward, consuming vast tracts of land. By the turn of the 20th century, Assam had become the leading tea-producing region in the world – a position it has never truly relinquished.

Where India’s tea grows: the key regions 🔗

India’s geography gives it a remarkable range of microclimates, and each tea-growing region produces something distinctly its own. The Tea Board of India officially recognises seven major tea-growing regions, all of which hold Geographical Indication (GI) status from the World Trade Organization.

Assam 🔗

Assam is the backbone of Indian tea. Situated on either side of the Brahmaputra River, this lowland region experiences intense heat, heavy monsoon rainfall, and high humidity – conditions that produce a bold, malty black tea with a deep amber brew. The country has over 13,000 gardens and a workforce of more than 2 million people, and Assam alone contributes roughly 55% of India’s total production. The region produces both orthodox whole-leaf tea and CTC (Crush, Tear, Curl) tea – the latter being the backbone of popular English Breakfast and Irish Breakfast blends sold worldwide.

Darjeeling 🔗

Grown at elevations between 600 and 2,000 metres in the foothills of the Himalayas, Darjeeling tea is often called the “Champagne of Teas.” Its light-coloured liquor, delicate floral aroma, and distinctive muscatel notes – especially in the second flush harvest – are produced by the combination of cool temperature, mist, and acidic soil. Producers use the orthodox method to hand-pluck and carefully process each batch, which is why Darjeeling teas consistently command premium prices in international markets.

Nilgiri 🔗

The Nilgiri Hills in Tamil Nadu – whose name literally means “Blue Mountains” – produce teas that are brisk, aromatic, and balanced. Tamil Nadu contributes approximately 15% of India’s tea production, with Nilgiri teas valued for their bright liquor and clean, citrusy finish. They are particularly well-suited for iced tea and silken pyramid tea bags, given how beautifully the leaves unfurl.

Beyond these three, regions like Kangra in Himachal Pradesh, Dooars-Terai in West Bengal, Munnar in Kerala, and Sikkim also contribute to India’s diverse tea profile, each shaped by local altitude, rainfall, and soil chemistry.

Types of tea produced in India 🔗

All true teas – black, green, white, and oolong – come from the same plant, Camellia sinensis. What differentiates them is the degree of oxidation and processing after the leaves are plucked.

Black tea 🔗

Black tea is by far the dominant variety in India, accounting for the vast majority of both domestic consumption and exports. About 96% of all tea exported from India is black tea. The leaves are fully oxidised during manufacture, which gives black tea its characteristic dark colour, bold flavour, and high caffeine content. Black tea is richest in theaflavins, a group of antioxidants formed during oxidation that have been linked to cardiovascular and metabolic health benefits.

Green tea 🔗

Green tea undergoes minimal oxidation – the leaves are withered, then steamed or pan-fired to halt enzyme activity before rolling and drying. This preserves a high concentration of catechins, particularly epigallocatechin gallate (EGCG). EGCG has been found to be a powerful antioxidant capable of reducing LDL cholesterol and supporting bone and brain health. Production of green tea in India has been increasing steadily, driven by urban health-conscious consumers.

White tea 🔗

White tea is the least processed of all. It is made from young buds and the first leaves, picked just before they fully open, and then simply dried. Because enzyme activity is inactivated through minimal thermal treatment, white tea retains the highest antioxidant content among all tea types. Its flavour is delicate, floral, and subtly sweet. Assam produces small quantities of white tea, though it is more commonly associated with premium specialty estates.

CTC vs. orthodox processing 🔗

The introduction of CTC (Crush, Tear, Curl) processing transformed the Indian tea industry by enabling mass production with consistent flavour and lower cost. CTC tea is produced by passing withered leaves through a machine that crushes, tears, and curls them into small, uniform pellets – ideal for tea bags and the strong, milky chai that is India’s national drink. Orthodox tea, by contrast, is processed using traditional methods that preserve the full leaf structure and result in a more nuanced, aromatic cup.

The economic scale of India’s tea industry 🔗

Tea is not merely a beverage in India – it is a livelihood for millions. The organised sector of India’s tea industry employs approximately 1.2 million workers, of whom around 58% are women – making it one of the most significant industries for female employment in the country. Including smallholders and indirect employment, the total workforce engaged in tea is estimated at over 2 million people.

India’s tea exports rose nearly 10% year-on-year to 254.67 million kilograms in 2024, reaching a decade-high. This milestone placed India second globally among tea exporters, surpassing Sri Lanka, with Kenya remaining the top exporter. The primary markets for Indian tea include the UAE, Iraq, Iran, Russia, the United States, and the United Kingdom. Iraq alone now accounts for about 20% of India’s tea exports, driven by strong demand for Assam black tea.

The domestic market remains the largest consumer of Indian-grown tea. Approximately 80% of India’s tea production is consumed domestically, reflecting how deeply embedded tea culture is in everyday Indian life – from the humble roadside chai stall to formal hospitality.

The Indian tea market is projected to grow from USD 11.23 billion in FY2025 to USD 14.90 billion by FY2033, driven by rising domestic consumption, growing export demand, and increasing interest in premium and specialty teas including organic, herbal, and Ayurvedic blends.

Health benefits of tea 🔗

Tea’s health credentials are well-supported by scientific research. Polyphenols, or flavonoids, are the key bioactive compounds in tea – they act as antioxidants that neutralise free radicals in the body, reducing the risk of cell damage linked to chronic diseases including heart disease, cancer, and neurological disorders.

What each type offers 🔗

Green tea is richest in EGCG (epigallocatechin gallate), which research has associated with reduced risk of several cancers, improved cholesterol levels, and protection against Alzheimer’s and Parkinson’s diseases. Black tea, though more oxidised, contains theaflavins and thearubigins that have demonstrated cardioprotective effects and may reduce stroke risk. Studies have shown that black tea may also help protect the lungs from damage caused by cigarette smoke exposure. White tea, being the least processed, retains the broadest spectrum of antioxidant compounds; research suggests it has the most potent anticancer properties among all true teas.

All varieties of tea also contain caffeine and L-theanine – an amino acid that promotes calm mental alertness without the jitteriness associated with coffee. The combination of both compounds is known to improve focus and cognitive performance more effectively than caffeine alone.

Research comparing Indian black teas found that Assam leaf showed higher antioxidant activity than other regional varieties, confirming that where and how a tea is grown influences not just its flavour but its functional benefits. Tea is naturally low in calories when consumed without milk or sugar, making it a practical choice for health-conscious consumers.

Governance and regulation: the Tea Board of India 🔗

The Tea Board of India, established under the Tea Act of 1953, is the statutory body responsible for regulating production, promoting exports, supporting research, and implementing welfare schemes for workers. It operates regional offices in key growing areas including Assam, Darjeeling, and the Nilgiri Hills. The Board issues GI certifications, licenses exporters, monitors quality standards, and funds replantation programmes for ageing tea estates through schemes like the Tea Development and Promotion Scheme (TDPS).

In recent years, the Tea Board has also been active in supporting the growth of small tea growers – a sector that now numbers over 2.3 lakh smallholders across India. These growers, many of whom sell their harvest to bought-leaf factories, have become an important contributor to total national output, particularly in Assam and the Nilgiris.

Challenges and the road ahead 🔗

India’s tea industry is not without its difficulties. India’s total tea production fell by over 108 million kg in 2024 compared to 2023, with climate change cited as the primary cause – rising temperatures during peak growing season led to the withering of tea leaves, while erratic rainfall disrupted the consistent moisture that tea bushes require. Assam alone recorded a shortfall of nearly 38.5 million kg.

Despite this, the long-term outlook remains optimistic. Consumer demand for organic tea, specialty blends, and Ayurvedic infusions – incorporating tulsi, turmeric, ginger, and ashwagandha – is growing rapidly among urban Indians and global health-conscious buyers alike. Tea tourism in Assam and Darjeeling is also opening new revenue streams for estates beyond the traditional commodity market.

What do you think? With climate change already affecting yields in Assam and Darjeeling, what strategies do you think will be most important for India’s tea industry to remain competitive globally – investment in climate-resilient varieties, diversification into specialty teas, or something else entirely? And as consumers become more health-aware, do you see the growing demand for green and white teas eventually challenging black tea’s dominance in India’s export profile?

References

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