The Nilgiris teas are one of the incredible unseen jewels of the tea global. It has a marginally fruity, minty flavour, presumably because trees like the Blue Gum and Eucalyptus dab the area. Furthermore, the spices delivered in nearness to the tea gardens lend the light brew its energy. The reasonable mix of flavour and body makes the Nilgiris tea a ‘blender’s fantasy’. The Nilgiris additionally make a number of the high-quality-iced teas in the world; they by no means flip bitter, they don’t cloud, and that herbal sweet word comes out.
The Badagas are the biggest native Tribes of The Nilgiris area. Nilgiris was initially an ancestral land. The Badagas live in almost 400 villages, called “Hattis”, throughout the locale. Badaga individuals communicate in the language called “Badugu. Badagas of The Nilgiris district are the largest group of indigenous people who have cultivated & grown tea for decades together.
History suggests that tea drinking commenced around 750 BC, but the origin, of tea in India, in terms of commercialisation, goes back to the pre-Independence years, when the British initiated tea cultivation and consumption in the country to challenge the Chinese monopoly in the tea industry.
In India Tea is not just a hot piping drink, it’s an emotion, gossip, conversation, bond beginning and a lot more. With the growing number of tea rooms in India, it’s needless to say that the kind of growth and the business opportunity it brings to the table is exceptional.
We source the teas from the best of the best factories and have mastered the blending of tea varieties. On sipping our teas, you will get the best aroma, colour and taste.
Tea, as a particular assortment and as a whole, has had marked surges and decreases in popularity and, as a result, its processing has changed more than millennia.
Plucking is usually executed either by hand or machine. The plucked leaves are examined at the gathering point and weighed before they are transported to the tea manufacturing factory. Here, the supplied amounts are weighed again and registered before the actual tea production is started.
Good qualities are fanned out on slats that are covered with jute, wire or nylon nets and positioned out in the sun/hot air to wither. The withering time takes, depending on the climate and mugginess substance of the leaf, between 14-18 hours. Normal qualities are spread on large sieves for the withering process. Large ventilators blow air from beneath through the leaf layers. 20% to 30% of the still thick, malleable leaf’s moistness is diminished during the withering process.
Once rolled for a half-hour, the whole leaves are torn in specially constructed thistle drums. The stems and leaf ribs are separated as long way as possible and the torn “meat” of the leaves is processed further. This straightforward processing gives a lot better yields contrasted with the traditional creation strategy. Due to the massive internal demand, this strategy is utilized in India in half of the preparation today.
This oxidation and fermentation process already starts with rolling. The leaves are fanned out on huge loads in 10-15 cm thick layers in a special room with a room temperature of 40°C for 2/3 hours and also sprinkled with water. Thereby, the leaf takes up its copper-red to brown tone and begins to unfurl its unique fragrance which can be found again, when the tea is infused. The right fermentation is vital for the final high quality of the tea.
Now, the leaves are heated for 10 minutes at 280°C in wok-like, cast-iron pans. The leaves are squeezed against the hot surface and turned. On occasion, additionally, large, automatic drums are utilized in this process. Because of the effect of the warmth, the plant’s catalysts are converted. Oxidation can no longer occur and, consequently, the green tone and the fairly fresh or herb taste are preserved.
The completed tea is then sorted into normal grades through mechanical jostling strainers.
