History of Kangra Tea

Kangra Tea is often compared to Darjeeling Tea to get a frame of reference. But , it’s different and Kangra fully deserves to be recognized as a distinct origin.It  is situated in North west Indian State of Himachal Pradesh and is a mountain country , very much part of the Himalayas with beautiful landscapes .The beautiful range of Dhauladhar mountains towers over the kangra valley, wherein the foothills has India’s smallest tea region .

White snow Covered Dhauladhar Mountains (Dharamshala):

The seeds for planting were obtained from china and by 1892. area under Tea was extended to 9,000 acres by Europeans as well as local proprietors. The history of kangra Tea records say that Dr.Jameson , then superintendent of the botanical Tea gardens visited kangra in 1849 and pronounced that lower slopes of the Dhauladhar range of mountains was ideal for Tea cultivation . The First commercial plantation was established at Holta near Palampur in 1852.at an elevation of 1260 meters above sea level. Kangra Tea reached European market through London,Barcelona and Amsterdom and won gold & silver medals in exhibition of tea in Europe during 1886-95.



Kangra Valley tea is quite naturally a speciality tea. The China leaf, when processed according to quality norms, yields a distinctive brew that’s gold in colour, with a sweet undertone and none of the astringency associated with Darjeeling teas. Kangra Valley tea appeals to the Western palate as it is best when taken neat, without milk or sugar. That’s a downside for local Indian markets, but an upside for consumers in Europe, US and Japan. Interestingly, the liquid remains clear and the colour remains stable, even with second and third extracts, so much so that the tea adapts perfectly to ready-to-drink and iced teas. Kangra Valley tea can be consumed several times right through the day, without any caffeine overload and lots of their health benefits , because it is so smooth and mellow.

All Kangra Valley tea is produced by orthodox manufacture, and given the traditional manner of cultivation and frugal inputs, the region is by default organic. The more remote tea areas in the region retain vestiges of the past, a quaint living tea museum dotted with vintage Britannia and Marshall orthodox tea rollers, made by 19th century English tea equipment manufacturers, that still turn out a good twist.