Indian Tea Varieties: A Complete Guide Beyond Chai

Last updated: 8 November 2026. Figures come from Tea Board of India and IP India records, linked below.

India is the world's second-largest tea producer after China. In 2024 it grew 1,303.53 million kg of tea, about 18% of the world's tea, says the Tea Board of India Annual Report 2024-25. Tea grows in 15 states, and Assam, West Bengal, Tamil Nadu and Kerala grow 98% of it. India ranked third in tea exports in 2024, after Kenya and China. Still, about 84% of Indian tea is drunk at home, and most Indians know it in just one form: CTC milk chai.

That is like living in France and only eating baguettes. There is nothing wrong with chai — but Indian tea culture extends far beyond it. This guide maps the major Indian tea varieties, regions, and processing styles so you can explore what your own country produces.

How Many Varieties of Tea Are There in India?

Quick answer: There is no single official count of tea varieties in India. The Tea Board of India sorts Indian tea in two main ways. By how it is made, there are 3 types: CTC, orthodox and green. By region, the Tea Board profiles 7 regional teas: Darjeeling, Assam, Nilgiri, Kangra, Dooars-Terai, Sikkim and Tripura. India's GI register also protects 6 teas by name.

India makes black, green, white and oolong tea, but black tea is by far the biggest part. In the Tea Board's production estimate for August 2026, India made 181.97 million kg of tea. CTC was 160.74 million kg (about 88%), orthodox was 18.40 million kg (about 10%) and green tea was 2.83 million kg (under 2%).

A GI (geographical indication) tag means only tea from that place may use the name. The IP India GI register (to 31 March 2026) lists 6 teas. They are Darjeeling Tea, Kangra Tea, Assam (Orthodox) and Nilgiri (Orthodox). The other two are Uttarakhand Berinag Tea and Arunachal Pradesh Singpho Phalap (Singpho Tea). Darjeeling Tea was the first GI India ever gave, in 2004-05.

Indian tea name list: These are the main tea names you will see in India, by region.

• Assam tea (Assam): strong black tea, CTC and orthodox. Assam (Orthodox) has a GI tag.
• Darjeeling tea (West Bengal hills): light, floral black tea. GI tag.
• Nilgiri tea (Tamil Nadu, Kerala, Karnataka): bright, fragrant tea. Nilgiri (Orthodox) has a GI tag.
• Kangra tea (Himachal Pradesh): green and black tea. GI tag.
• Dooars-Terai tea (West Bengal plains): smooth everyday black tea.
• Sikkim tea (Sikkim): Temi tea, close to Darjeeling in taste.
• Tripura tea (Tripura): mostly CTC tea.
• Munnar tea (Kerala): bright, floral South Indian tea.
• Uttarakhand Berinag tea (Uttarakhand): GI tag.
• Singpho tea, or Phalap (Arunachal Pradesh and Assam): GI tag.

By how the leaf is made, the names are CTC tea, orthodox tea and green tea, plus small lots of white and oolong tea. Masala chai is not a separate variety. The Tea Board describes it as Indian black tea brewed with spices like cardamom, ginger and cinnamon (Tea Board: masala chai).

The range comes from three things. First is place: Assam tea grows on plains at 45 to 60 metres, and Nilgiri tea grows on slopes up to 2,500 metres. Second is the plant type. India grows two main varieties of the tea plant: Camellia sinensis var. assamica, the large-leaf Assam type, and var. sinensis, the small-leaf China type (Camellia sinensis). Assam tea comes from the assamica plant. Darjeeling tea comes mostly from the sinensis plant. Many gardens grow a mix of the two. Third is how the leaf is made: CTC, orthodox or green. The same leaf can make very different teas, based on how it is processed.

What Is CTC Tea, and How Is It Different From Orthodox Tea?

CTC tea (say it "see-tee-see") is black tea made by the crush, tear, curl method. Machines with sharp-toothed rollers crush, tear and curl the leaf into small, hard pellets (crush, tear, curl). It brews strong and dark, and it is the tea most Indian homes use for milk chai. Orthodox tea is made the older way: the leaf is rolled and kept whole or in big pieces. This is the most basic split in Indian tea, and most chai drinkers never learn about it. CTC and orthodox are two ways to make the same leaf. CTC cuts the leaf into small grains for a strong, fast cup. Orthodox rolls the leaf and keeps it whole for a softer, layered cup.

CTC leads Indian production because it is cheaper and faster to make, and it suits the boiled milk chai that most Indian homes make. Orthodox and green teas are the premium, layered end of Indian tea. They are also the teas that work best in a glass tea infuser bottle.

What Are the Different Types of Tea in India by Region?

Assam — Bold, Malty, High-Caffeine

The Tea Board calls Assam the largest tea-growing region in the world. In August 2026 alone, Assam made 104.05 of India's 181.97 million kg. The Brahmaputra valley grows a full-bodied, malty black tea from the assamica plant, on plains just 45 to 60 metres above sea level. Most North Indian tea, Assam included, is made as CTC: 146.60 of North India's 164.96 million kg in August 2026. Assam Orthodox, a GI tea, is the one to try. The Tea Board's Assam page calls Assam tea brisk and strong, an ideal cup to wake up to.

Best for: Morning energy, malt lovers, people moving away from coffee
Brew temp: 90-96°C | Steep: 4-5 min
Read more: Assam Tea: How to Brew India's Strongest Tea the Right Way

Darjeeling — Floral, Muscatel, Delicate

Often called the "Champagne of teas," Darjeeling is GI-protected and grown at 600 to 2,000 metres in the Himalayan foothills. Per the Tea Board's Darjeeling page, about 10 million kg a year comes from 87 gardens on about 17,500 hectares. First flush (spring) is light and floral. Second flush (summer) has the famous muscatel grape note. Because it is so prized, it is often faked. The Tea Board says to look for its certification mark and licence number when you buy.

Best for: Afternoon sipping, muscatel fans, special occasions
Brew temp: 80-85°C (first flush) / 90-95°C (second flush) | Steep: 2-4 min
Read more: Darjeeling Tea: The Champagne of Teas and How to Brew It

Nilgiri — Brisk, Citrusy, Iced Tea Champion

South India's hidden gem. It grows at 1,000 to 2,500 metres in the Nilgiri hills of Tamil Nadu, Karnataka and Kerala. It is brisk and bright with a light, fruity note. The region makes both orthodox and CTC tea. Nilgiri (Orthodox) is a GI tea. Nilgiri tea stays clear as it cools, while many black teas turn cloudy, so it is often used for iced tea (Nilgiri tea).

Best for: Iced tea, cold brew, all-day drinking
Brew temp: 90-95°C (hot) or cold water (cold brew) | Steep: 3-5 min (hot) / 6-8 hrs (cold)
Read more: Nilgiri Tea: South India's Hidden Gem

Kangra — Sweet, Woody, GI-Tagged

An old tea region in Himachal Pradesh's Kangra Valley, below the Dhauladhar range. The Tea Board traces its tea to 1849 and calls it one of India's smallest tea regions, at 900 to 1,400 metres. Kangra makes both green and black tea. The Tea Board's Kangra page says its black tea has a sweet aftertaste and its green tea has a woody aroma. It is a little lighter than Darjeeling, but with more body. Kangra Tea is on India's GI register (application 25, 2005-06), but output is tiny, so it can be hard to find.

Best for: Green tea lovers, people who like a sweet, woody cup
Brew temp: 75-80°C (green) / 85-90°C (black) | Steep: 2-3 min

Munnar — Bright, Floral, South Indian

Kerala's high-altitude tea region in the Western Ghats. Munnar teas are bright and floral with a clean finish, close to Nilgiri but with their own floral notes. Munnar makes both CTC and orthodox tea. Look for the orthodox grades at specialty tea sellers.

Best for: Floral tea fans, light afternoon drinking
Brew temp: 85-90°C | Steep: 3-4 min

Dooars — Smooth, Everyday, Accessible

The Dooars lie in West Bengal, just below Darjeeling. Tea grows here at 90 to 1,750 metres. In the Tea Board's August 2026 estimate, Dooars made 29.56 million kg. That is about 16% of India's tea that month. The nearby Terai made 24.56 million kg. The Tea Board calls Dooars-Terai tea bright, smooth and full, but lighter than Assam. These teas are the workhorses of Indian tea: reliable and well-priced.

Best for: Daily drinking, blending, value-conscious buyers
Brew temp: 90-95°C | Steep: 3-5 min

Sikkim — Organic, Darjeeling-Like, Rare

Sikkim makes a small amount of tea that is close to Darjeeling: floral, light and layered. It grows at 1,000 to 2,000 metres. Per the Tea Board's Sikkim page, tea here began in 1969 with Temi Tea Estate, the state's first garden, and Bermiok followed in 2002. Temi's tea was certified 100% organic in 2008. Sikkim was declared a fully organic state in January 2016. It also makes small lots of white, green and oolong tea.

Best for: Organic tea preference, Darjeeling alternative
Brew temp: 80-90°C | Steep: 2-4 min

Tripura — Strong CTC, Indian-Pioneered

Tripura is the seventh regional tea on the Tea Board's list. Per the Tea Board's Tripura page, tea gardens here date from 1916. That year the king of Tripura gave land for tea to Indian planters. So Indians, not British planters, started the tea trade here. Tripura makes mostly CTC tea, plus a little green tea. Tea is the state's second biggest industry after rubber.

Best for: Strong everyday milk chai
Brew: Boil with milk, like any CTC tea

Which Indian Tea Variety Should You Try First?

It depends on what you drink now. Find your current drink in the left column, then try the tea next to it.

How to Brew Indian Teas in a Glass Infuser

All Orthodox and green Indian teas work well in a glass infuser bottle. CTC does not — it is designed for boiling, not steeping. Here are the general guidelines. Good loose leaves and the same steps each time give the best results.

• Amount: 2-4 grams per 450 ml (roughly 1 teaspoon). More for bold teas (Assam), less for delicate ones (Darjeeling first flush)
• Water temperature: 75-85°C for green and first flush teas, 90-96°C for black orthodox teas
• Steep time: 2-5 minutes depending on variety. Always remove the infuser when done
• Re-steep: Quality orthodox leaves can be steeped 2-3 times. Each steep reveals different notes

The InstaCuppa Glass Tea Infuser Bottle makes this easy every day. It has a steel infuser you can take out and a double-wall glass body. The clear glass lets you watch the colour as the tea steeps. It works with all of these tea types.

Note: This glass infuser bottle is for steeping and infusing only — not for boiled milk chai (doodh wali chai). For CTC-based chai, continue using a pot on the stove.

Multiple teas, one kettle: If you want to try many Indian teas, a kettle that lets you set the heat is worth it. Each tea likes a different heat. Try Kangra green at 78°C, Darjeeling first flush at 82°C, Nilgiri at 92°C and Assam at 94°C. The InstaCuppa Electric Gooseneck Kettle lets you pick any heat from 40 to 100°C. You can check if it is in stock.

What Is Related Reading?

• Assam Tea: How to Brew India's Strongest Tea the Right Way
• Darjeeling Tea: The Champagne of Teas and How to Brew It at Home
• Nilgiri Tea: South India's Hidden Gem You're Probably Not Drinking
• Kashmiri Kahwa: Authentic Recipe with Whole Spices
• Tea Infuser Bottle: Complete Guide for Indian Tea and Detox Lovers
• Tea Tumbler: How to Brew Loose Leaf Tea on the Go
• Best Tea for Chai Makers: CTC vs Loose Leaf vs Tea Bags