Indian Tea Facts

Indian Tea, black tea, best tea in India






Darjeeling’s cold and moist climate, high altitude, and sloped terrains give Darjeeling tea its distinctive Muscatel flavor. The best tea in India is produced here.

Darjeeling tea is a Protected Geographical Indication from India.

 Assam – to the far Northeast of India – the land of the one-horned rhino and the mighty river the Brahmaputra – is home to the single largest contiguous Indian tea growing region.

 Assam is the largest producing state in the Indian tea industry.

 Assam teas often referred to as just ‘Assam,’ generate a rich, full-bodied, and bright and healthy liquor in the cup.

 Assam Orthodox tea has been registered as a Geographical Indication in India.

 Nilgiri teas are grown at altitudes between 1,000 m and 2,500 m across the picturesque Nilgiris or Blue Mountains of South India.

 Nilgiri teas are known for their unique combination of fragrance and riskiness.

 Nilgiri Orthodox tea is registered as a Geographical Indication.

 Kangra tea is grown on the foothills of the snow-capped Dhauladhar Mountains in Himachal Pradesh.

 Kangra tea is widely appreciated for its characteristic a flowery fragrance with a refreshing green note combined with a distinctive heavy note among all other Indian tea.

 Tea gardens in the scenically beautiful state of Sikkim produce tea, which is light, flowery, golden yellow, and delicate in flavor.

 Sikkim Tea has been certified 100% organic by IMO Control, a member group of IMO Switzerland, since 2008.

 The Dooars-Terai region is renowned for its rich tropical forests, wildlife, and the Dooars-Terai Indian tea, which is massive and full-bodied.

 India has around 563.98 thousand hectares of area under tea production, with total production reaching 1,233.14 million kg in 2015-16.

 India is the second-largest producer and fourth-largest exporter of tea in the world.

 Exports of Indian tea reached 232.92 million kg in quantity and US$ 686.67 million in value terms during 2015-16.

 India is the world’s largest producer and consumer of black tea.

 Tea consumption in India reached around 951 million kg in 2015-16.

 India produces all the major types of teas. Best tea in India are black, green, oolong, biodynamic, white, instant, etc.

 India produces different regional varieties of tea – Darjeeling, Assam, Nilgiri, Munnar, Kangra, Dooars-Terai, Sikkim, and many more.

Indian tea is served and enjoyed in various forms , e.g., kahwa of Kashmiri, our drink, kulhad tea, cutting chai, masala chai, lemon tea, etc.


Indian Coffee facts

coffee flavors, Robusta coffee bean,


Indian coffee had mystical beginnings in the 17th century when legendary saint Baba Budan brought seven beans from Yemen and planted them in the Chandragiri hills of Karnataka. India grows its coffee under a two-tier mixed shade canopy of evergreen leguminous trees.


India is the only country to grow all its coffee in the shade.

 Coffee is grown in India primarily in the ecologically sensitive regions of the Western and Eastern Ghats, which is one of the 25 biodiversity hotspots of the world.

 Through ecologically sensitive farming, Indian coffee plantations have helped maintain ecological biodiversity and also enabled socio-economic development.

 Indian coffee flavors are generally mild and low in acidity, with a full-bodied taste and delicate aroma.

Intercropping of a variety of spices and fruits like pepper, cardamom, vanilla, orange, and banana is done in Indian coffee plantations, which also infuses subtle and interesting nuances in the cup.

 Thirteen distinct coffee growing regions have been identified across India, each with different coffee flavors and quality.

 Three specialty coffee flavors have been identified from India for their distinct character in the cup – Monsooned Malabar AA, Mysore Nuggets Extra Bold, and Robusta Kaapi Royale.

 India has around 434,436 hectares of area under coffee production, with production reaching 348,000 MT during 2015-16.

 Robusta coffee accounted for around 70% of Indian coffee production in 2015-16, with the remaining 30% share taken by Arabica.

 The productivity of coffee in India has increased steadily from 204 kg/ha in 1950-51 to 876 kg/ha in 2015-16.

 Karnataka is the largest coffee-producing state of India with a production of 78,650 MT of Arabica coffee and 172,870 MT of Robusta coffee during 2015-16.

 India’s share of world coffee exports has increased from 3.36% in 1993-94 to 4.61% in 2014-15.

 Exports of specialty and value-added coffees from India have grown from 61,489.9 MT in 2005-06 to 112,187.8 MT* in 2015-16.

 India’s coffee plantations employed an average of 632,993 people daily in 2015-16^. ^Provisional; Note: Estimated based on the average number of permanent and casual labor used in different zones.

 Indian coffee flavors are well accepted in the international market and are sold at a high premium.

 Indian Robusta coffee bean is recognized for its good blending quality.

 The realized unit value of coffee exports from India has increased from Rs 27,858 per tonnes in 1990-91 to Rs 162,738 per tonne in 2015-16*. *Based on export permits

 Italy is the top export destination for Indian coffee in quantity terms, importing 79,692 MT of coffee (25.04% of total exports) at a unit value of Rs 143,086 per tonne in 2015-16*.

*Based on export permits

Indian Spices Facts

Indian spices


India is the home of spices and boasts of a long history of spices trading dating back to the ancient civilizations of Rome and China.


 Both Christopher Columbus and Vasco Da Gama embarked on their historical expeditions in the quest for Indian spices, mainly pepper.

 India is the world’s largest producer and exporter of spices, producing around 3.2 million tonnes of different spices that are valued at around US$ 4 billion.

 India produces 75 of the 109 varieties listed by the International Standards Organization.

 India has a naturally varying climate – from tropical to sub-tropical to temperate – that makes it possible to grow nearly all the spices.

 Almost all the states and union territories of India grow one or the other spices.

 Indian exports of spices and spice products reached 843,255 tonnes in 2015-16, valued at Rs 16,238.23 crore (US$ 2,482.83 million), registering a growth of 9% in rupee terms and 2% in dollar terms of value over the previous year.

 Chilli (347,500 tonnes), cumin (98,700 tonnes), and turmeric (88,500 tonnes) were the top three spice exports in quantity terms from India in 2015-16.

 Chilli was also the leading spice export from India in value terms (Rs 39.32 billion), followed by mint products1 (Rs 25.78 billion) and spice oils & oleoresins (Rs 21.42 billion) in 2015-16. 1Includes menthol, menthol crystals, and mint oils.

 Indian spices are exported to over 150 global markets, which include the US, Europe, Japan, Oceania, Singapore, China, South Korea, and the Middle East.

 Indian spices are typically grown in millions of tiny holdings, and the farming done is virtually organic, especially in the areas of North-East India.

 India has its own National Programme for Organic Production (NPOP), which has equivalence with EU 2092/91 and NOP.

 The Indian spice community has evolved and matured over time as a technology-led, quality-conscious, customer-centric, and market-driven industry.

 Indian spice oils and oleoresins continue to dominate the international processed food market, with exports reaching 11,635 tonnes valued at Rs 21.42 billion in 2015-16.

 GI registration has been obtained for various spices such as Malabar pepper, Alleppey green cardamom, Coorg green cardamom, Naga mircha, Guntur sannam chili, Bydagi chili, Sikkim large cardamom, Mizo chili, Assam Karbi anglong ginger, Waigaon turmeric, Sindhudurg, and Ratnagiri Kokam and Uttarakhand tejpat.

 The Spices Board has launched individual industrial parks for processing and value addition of spices and spice products called spices parks.

The Spice Board’s quality evaluation lab at Kochi is ISO 9001:2000, 17025, 14000 certified, NABL accredited, and is well equipped to extend all the physical, chemical, and microbiological analysis to the spice industry.

The Spices Board researches good agricultural practices (GAP) and organic farming systems in cardamom.

The Indian Cardamom Research Institute has full-fledged research laboratories and field blocks for basic and applied research programs and adaptive trials on crop improvement, agronomy & soil science.

Spices like turmeric, black pepper, ginger, mint, and cardamom are getting recognized for their medicinal value by the scientific community, and are increasingly demanded by the nutraceutical industry.

Spice-dyed garments, developed using a dying method that combines spices and herbs according to an indigenous process stipulated in the Ayurvedic system, are being analyzed for their potential role in treating several ailments.

Spice parks are regionally divided with integrated operations for cultivation, post-harvesting, processing for value addition, packaging, storage, and exports of spices and spice products that adhere to the quality specifications of the consuming countries.