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Indian Nilgiri Tea

For a long time, the tea region of Nilgiri enjoyed the reputation of only being able to produce tea for tea bags. However, some tea gardens have recently managed to break with this “tradition”, because the climate and the location at up to 2,000 meters above sea level actually offer optimal conditions for exceptional tea qualities.

The highest tea fields in the Coonoor tea garden are at 2,000m above sea level. There can also be frost here in November. Only when the top tea leaves are frozen are they picked by hand and immediately processed into black tea. The process is laborious and time-consuming, but the tea is unique: It combines the richness and complexity of Ceylon tea with the freshness and clarity of green tea. The tea leaves offer a balanced infusion with the scent of wild mountain grass, refined with a fine malty sweetness.


Pure Nilgiri Teas Around the World


“In Ireland, you go to someone’s house, and she asks you if you want a cup of tea. You say no, thank you, you’re really just fine. She asks if you’re sure. You say of course you’re sure, really, you don’t need a thing. Except they pronounce it ting. You don’t need a ting. Well, she says then, I was going to get myself some anyway, so it would be no trouble. Ah, you say, well, if you were going to get yourself some, I wouldn’t mind a spot of tea, at that, so long as it’s no trouble and I can give you a hand in the kitchen. Then you go through the whole thing all over again until you both end up in the kitchen drinking tea and chatting.

In America, someone asks you if you want a cup of tea, you say no, and then you don’t get any damned tea. I liked the Irish way better.”

― C.E. Murphy, American Author