Origins – Ajus Tea Factory

Origins of Tea

Tea originated in southwest China, where it was used as a medicinal drink. It was popularized as a recreational drink during the Chinese Tang dynasty, and tea drinking spread to other East Asian countries. Portuguese priests and merchants introduced it to Europe during the 16th century. During the 17th century, drinking tea became fashionable among Britons, who started large-scale production and commercialization of the plant in India to bypass the Chinese monopoly. Combined, China and India supplied 62% of the world’s tea in 2016.

Tea was introduced to India by the British in the nineteenth century, to overcome the monopoly of Chinese production. The first area to be planted was the mountainous region surrounding the city of Darjeeling, perched on the Himalayan foothills, in the 1850s. India is the world’s largest consumer of tea in the world, including the world’s most popular tea varieties – like Assam, Darjeeling, Nilgiri, Kangra, and Munnar tea. However, the growth of tea as an industry in India has been relatively recent.

Came the development of tea cultivation on the plains of Assam. Here, a wild species of tea were found and brought under cultivation. Finally, in the late nineteenth century, the British set up tea plantations in the mountainous region of the southern tip of India, including the famous Nilgiri massif. Nilgiri means “Blue Mountain”. Some say this is because of the fog enveloping the mountain, which gives it a blue sheen.

Assam Tea

Assam tea is a black tea named after the region of its production, Assam, India. It is manufactured specifically from the plant Camellia sinensis var assamica. The Assam tea plant is indigenous to Assam – initial efforts to plant the Chinese varieties in Assam soil did not succeed. Assam tea is now mostly grown at or near sea level and is known for its body, briskness, malty flavour, and strong, bright colour.

Tea from Assam has a rich, full bodied, deep-amber liquor with a brisk, strong and malty taste, making it ideal for the early morning cup. Second flush orthodox Assam teas are extremely popular for their distinctive taste and bright liquor. Assam teas, or blends containing Assam, are often sold as “breakfast” teas. For instance, Irish breakfast tea, a maltier and stronger breakfast tea, consists of small-sized Assam tea leaves.

Darjeeling Tea

Tea has been grown in Darjeeling since 1841. Darjeeling tea is a tea made from Camellia sinensis var sinensis that is grown and processed in the Darjeeling or Kalimpong Districts in West Bengal, India. ‘Darjeeling’ if often called the ‘Champagne of Teas’ and is sold at very high premiums in the international and domestic market. Highly sought after, Darjeeling tea accounts for only 1% of India’s total tea produce.

Tea plantations in Darjeeling are situated at altitudes between 600 and 2,000 metres. The region gets very adequate rainfall but the steep slopes ensures excellent drainage. Plucking Darjeeling tea leaves is a slow, exacting and time consuming process and is always done by hand due to the hilly terrain.

There is a rare charm in the taste of Darjeeling Tea which makes it irresistible. After all, these are the rarest and most prestigious of teas and are savored worldwide. The delicate flavor of the tea can be savored at its best sans milk and sugar. Darjeeling Tea can be enjoyed not just for its taste but because it is truly good for you. It courses through your veins and helps you unwind. Relaxing, mystical, magical.

Himalayan Tea

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.

Himalayan Spring is a premium organic white tea grown in the mountains of Nepal. With notes of grass and stone fruit, and a smooth and buttery finish, Himalayan Spring is quickly becoming a new favorite among white tea connoisseurs and novices alike. This tea is made from the first silver-tipped leaf and bud of the tea plant. Harvested in early spring, as the name suggests, these tea leaves are carefully dried and preserved with minimal processing in order to highlight their delicate flavor.

Like other white teas, Himalayan Spring is extremely high in antioxidants. White tea is also good for heart health, and can help to promote healthy skin and bones. Like other types of tea made from the camellia sinensis plant, Himalayan Spring contains l-theanine, a beneficial compound known for reducing stress and promoting rest and relaxation. White tea has also been shown to help reduce inflammation and improve mental clarity and focus.

Munnar Tea

Munnar will welcome you with a carpet of tea bushes. The land where the three mountain streams Mudrapuzha, Nallathanni and Kundala meet is home to tea that is a blend of health and taste. The teas are cultivated in the undisturbed ecosystem of the Western Ghats. With some tea plantations at 2200 m above sea level, Munnar has some of the highest growing tea regions in the world.

Tea gardens interspersed with fuel plantations and ‘Sholas’ are one of the unique features of this area. Munnar orthodox tea is known for its distinctive clean and medium toned fragrance of sweet biscuit in dip malt. The golden yellow brew with an orange depth is a combination of strength and briskness. Munnar may be known for its tea, but it has enough reasons to draw a nature-lover to it. The beauty of its pristine valleys, mountain, rivers and flora and fauna-rich mountains are fascinating.

Tea from Munnar produces a golden yellow liquor with strong body, refreshing briskness and a hint of fruit. It has a clean, medium toned fragrance, which is described as being akin to that of sweet biscuit in a dip of malt.

Nilgiri Tea

Nilgiri tea is a drink made by infusing leaves of Camellia sinensis that is grown and processed in the Nilgiris district in Tamil Nadu, India. The leaves are processed as black tea, though some estates have expanded their product offerings to include leaves suitable for making green, white and oolong teas. It is generally described as being a brisk, fragrant and full-bodied tea. The region produces both rolled and crush, tear, curl tea and it is predominately used for blending. Nilgiri tea is also used for making iced tea and instant tea.

Nilgiri tea is known for its briskness, referring to lively fragrant flavours, a quality attributed to its climatic growing conditions. Nilgiri tea is variously described as being light but full-bodied or well-rounded in flavour, with fruit, like citrus, and floral notes. Its orthodox tea is compared to Ceylon teas which grow under similar conditions, such as two monsoons. Its light but fragrant liquor makes it useful for blending and it can be found in brands of bagged tea and blended with Assam tea in masala chai. Chemically, Nilgiri tea has been shown to be higher in Quinic acid and lower in tannins than other black teas.