Our wide assortment of tea provides you with a varied and attractive choice. We create new blends for your market and your wishes. Flavoring, Blending of different origin teas are customized as per individual requirements.


India is the 2nd largest producer of teas in the world after China and the major tea growing regions are ASSAM, TERAI/DOOARS, DARJEELING, KANGRA,NILGIRI.


Assam Tea is a black tea named after the region of its production i.e. Assam in India. This tea is manufactured from the plant “Camellia Sinensis var Assamica”. This tea, most of which is grown at your near sea level is known for its body, malty flavor, briskness and strong bright color.

The state of Assam is the world`s largest tea growing region, lying on either side of the Brahmaputra river and bordering Bangladesh and Burma (Myanmar). This part of India experiences high precipitation during the monsoon period as much as 250-300 mm. The daytime temperatures are about 103 F (40 C) creating humid conditions suitable for tea. This tropical climate contributes to Assam`s unique malty taste, a feature for which this tea is well known across the world.

Though Assam generally denotes the distinctive black teas from Assam, the region produces smaller quantities of green and white tea as well with their own distinctive characteristics. Historically, Assam has been the second commercial tea production region after Southern China and has native tea plants.

Assam Tea is used as Original or in International Blends like English Breakfast.

CTC ( From largest to smallest) ORTHODOX ( From Largest to smallest)

Darjeeling tea is a tea from the Darjeeling district in West Bengal, India. It is available in black, green, white and oolong. When properly brewed, it yields a thin-bodied, light-colored infusion with a floral aroma. The flavor can include a tinge of astringent tannic characteristics, and a musky spiciness sometimes described as "muscatel". Although Darjeeling teas are marketed commercially as "black teas", almost all of them have incomplete oxidation (<90%), so they are technically more oolong than black.

The crafting of Darjeeling Tea begins in the field. Where women workers begin plucking early in the morning, when the leaves are still covered with dew. The spirals of walking women gradually twist, and then unfold to form a line. The tea is picked fresh every day, as fresh as the crisp green leaves can make them. The tea bushes are mystic messages on the Earth’s canvas. A tale of excellence, brewed cup by cup, produced with the loving care lavished by the workers. Caressed to state-of-the art perfection by unchanging tradition, quality that is cherished worldwide.

All teas produced in the tea growing areas of India, including Darjeeling, are administered by the Tea Board, India under the Tea Act, 1953. Since its establishment, the Tea Board has had sole control over the growing and exporting of Darjeeling Tea and it is this which has given rise to the reputation enjoyed by Darjeeling Tea. The Tea Board has been engaged in the protection and preservation of this treasured icon of India’s cultural heritage as a Geographical Indication on a worldwide basis.

To assist the Tea Board in its role of authenticating regional origin of Darjeeling Tea, it has developed a unique logo, known as the Darjeeling logo.

At a legal level, Tea Board is the owner of all intellectual property rights in the Darjeeling word and logo both in common law and under the provisions of the following statutes in India:

  • The Trade Marks Act 1999 DARJEELING word and logo are registered certification marks of Tea Board;
  • The Geographical Indications of Goods (Registration and Protection) Act, 1999: DARJEELING word and logo were the first Geographical Indications to be registered in India in the name of the Tea Board;
  • The Copyright Act, 1957: The DARJEELING logo is copyright protected and registered as an artistic work with the Copyright Office.

Section 24.9 of the TRIPS (Trade Related Intellectual Property Rights) states that no foreign jurisdiction is obliged to safeguard any Geographical Indication if the same has not been properly protected and enforced in the home country. With this principle in mind, an online system to monitor the supply chain system of the Darjeeling Tea has been introduced lately. A Kolkata based software firm, with prior experience in the Tea Trade has been appointed to develop, monitor and maintain a software system where the entire trade chain can be tracked down, right from the Tea gardens to the final shelves where the premium Darjeeling Teas are kept before reaching the Tea Connoisseurs across the world. This system will be extended to the ground level checking as well. To this effect, a renowned international agency has been appointed to conduct onsite checks on quality and homogeneity of the teas packed based on organoleptic parameters as well as the packaging and proper and optimum use of the logo and mark. This is undoubtedly a giant leap towards enforcements of rights and reputation across the globe.

Use of the Darjeeling word and logo are protected as Geographical Indications in India and as Certification Trade Marks in UK, USA and India.

Use of the DARJEELING word and logo are protected as Geographical Indications (GI) in India and as Certification Trade Marks (CTM) in UK, USA, Australia and Taiwan. A major development in this area is the registration of the Darjeeling word as a Community Collective Mark (CCM) in the European Union. On 12th November, 2007 an application had been filed for registration of DARJEELING as a Protected Geographical Indication (PGI) under European Council Regulation 510/2006, which was finally adopted as "Darjeeling PGI" on 20th Oct 2011. This registration is a vital step in the protection of DARJEELING, as DARJEELING will now be protected, inter alia, against any misuse, imitation or evocation or use accompanied by expressions such as "style", "type", "method", "as produced in", "imitation" or similar types in the EU countries. The DARJEELING logo is registered in various jurisdictions in Canada (Official mark), Lebanon (Collective mark), Egypt (Trademark), Russia (Trademark) and Japan (Trademark).


When Darjeeling teas are sold, they are graded by size and quality. The grades fall into four basic groups: Whole leaf, Broken leaf, Fannings, and Dust.

Whole leaf

SFTGFOP: Super Fine Tippy Golden Flowery Orange Pekoe indicates it contains many tips and is long and wiry in appearance. The liquors are lighter in color.
FTGFOP: Fine Tippy Golden Flowery Orange Pekoe
TGFOP: Tippy Golden Flowery Orange Pekoe

Broken leaf consists of small tea leaves or pieces of large leaves.

FTGBOP: Fine Tippy Golden Broken Orange Pekoe
TGBOP: Tippy Golden Broken Orange Pekoe
FBOP: Flowery Broken Orange Pekoe
BOP: Broken Orange Pekoe

Fannings consists of even smaller leaf sizes than the brokens.

GFOF: Golden Flowery Orange Fannings
GOF: Golden Orange Fannings

Dust, the lowest grade, consists of small pieces of tea leaves and tea dust.

D: Dust

DARJEELING teas are cultivated at splendid altitude of 800-2000 Meters and it is the high altitude tea gardens that produce the best quality tea. Although the region has just the right climatic conditions for cultivating fine tea bushes, much depends on how the complex process is managed.

The first flush is always a gamble for any tea garden. If truly excellent it can command the highest prices in the world market. Every year the tea connoisseurs await the “Air freighted New Crop Teas"

In early April depending on the weather, the “in between" seasonal, leaves are harvested. They integrate some of the character of the first flush while foretelling the highly aromatic, nutty, strong second flush teas harvested from end of May until June. The color of the cup is a yellowish sunset brown. After the 2nd flush the big Monsoon season begins. This harvest (July-September) is productive but not always the best quality. However in October, after the rainy season “excellence" in tea takes precedence once again. Autumn teas are characterized by light aroma and very pleasant flavor.


Nilgiri tea is grown in the hills of the Nilgiri district of Tamil Nadu though there are other numerous tea growing districts in South India as well, including Munnar and Central Travancore, further south in Kerala State.

Nilgiri tea is generally described as being a dark, intensely aromatic fragrant and flavored natural tea.

Tea plantations in Nilgiri district (as in other growing districts of India) typically own and operate their own processing factories. Small growers sell their tea as green leaf to "Bought Leaf factories" which are independently owned. Although in recent years, some plantation factories have started buying green leaf from small growers. More than 50% of Nilgiri tea is exported and usually finds its way into blends for tea bags.

The Nilgiri region experiences two monsoon every year, the Southwest and the Northeast, give the tea two distinct wet and dry seasons. Each season is an important part of the flavor characteristics taken on by the tea.

Plucking is carried out throughout the year, but the main season is from December to March. The tea plucked during this season is called "Frost Tea," for the frosty, cooler winter weather, and the real threat of frost that could damage the tea crop.

Grades:( By Size)
  • OPA
  • OP
  • FOP
  • FBOP
  • GBOP
  • FP
  • DUST

The CTC gardes are same like Assam grading.

Chinese Tea Name Chinese Tea Name Pronunciation Score out of 20 references Translated English Tea Name Place of Origin(Province of Origin)
西湖龍井 Long Jing 20/20 Dragon Well Xi Hu (Zhe Jiang)
洞庭碧螺春 Bi Luo Chun 20/20 Spring Snail Tai Hu (Jiang Su)
安溪鐵觀音 Tie Guan Yin 18/20 Iron Goddess An Xi (Fu Jian)
黃山毛峰 Mao Feng 17/20 Fur Peak Huang Shan (An Hui)
君山銀針 Yin Jan 14/20 Silver Needle Jun Shan (Hu Nan)
祁門紅茶 Qi Men Hung 12/20 Qi Men Red Qi Men (An Hui)
武夷大紅袍 Da Hung Pao 11/20 Big Red Robe Wu Yi Shan (Fu Jian)
六安瓜片 Gua Pien 11/20 Mellon Seed Liu An (An Hui)
白毫银针 Bai Hao Yin Jan 10/20 White Fur Silver Needle Fu Ding (Fu Jian)
云南普洱 Pu'er 10/20 Pu'er Si Mao (Yun Nan)
凍頂烏龍 Wu Lung 9/20 Oolong Nan Tou (Taiwan)
盧山雲霧 Yun Wu 9/20 Cloud & Fog Lu Shan (Jiang Xi)
信陽毛尖 Mao Jian 7/20 Fur Tip Sin Yang (Hu Nan)
蒙顶甘露 Gan Lu 5/20 Sweet Dew Ming Ding (Si Chuan)
都匀毛尖 Mao Jian 4/20 Fur Tip Du Yun (Gui Zhou)
蘇州茉莉花茶 Muo Li Hua 3/20 Jasmine Su Zhou (Jiang Su)
恩施玉露 Yu Lu 3/20 Jade Dew En Si (Hu Bei)
平水珠茶 Zhu Cha 2/20 Pearl Tea Ping Shui (Zhe Jiang)
太平猴魁 Hou Kui 2/20 Monkey King Tai Ping (An Hui)

China produces the world`s largest quantity of green tea and the greatest number of variations in leaf styles. China`s ability to turn fresh leaf into an amazing array of fanciful twists, rolls, curls and slender needles is unmatched by any other country, because of the staggering number of teas. China has the most complicated terminology and categorization of any tea producing country. It is rumored that there are more than 8000 distinctions in the Chinese system of labeling and grading teas. Most of these classifications are for green teas, but a smaller number includes black and oolong teas as well. The Chinese tea is drunk throughout the day during meals, as a substitute for plain water, for health reasons or simple pleasure.


The word “Ceylon" is normally associated with quality black tea from Sri Lanka made by traditional or orthodox method. Sri Lanka was formerly a British Crown Colony known as Ceylon- a name kept for nearly a quarter century after independence.

It was during the British era that tea first began to be cultivated and manufactured here and tea exports became the mainstay of the Colonial economy.

To qualify for the special legal distinction denoted by the words “Ceylon Tea" and for the famous Lion Logo that goes with it , the tea must not only be grown and manufactured in Sri Lanka; it must also confirm to the strict quality standards laid down and administered by the Srilankan Tea Board.

KANDY Intensely Full Bodied
NUWARA Delicately Frangrant
UVA Exotically Aromatic
DIMBULA Refreshingly Mellow
SABARAGAMUWA Exceptionally Stylish
RUHUNA Disctinctively Unique
Grading System for Ceylon Teas
Orthodox Leaf Grades ( 90 percent of the Production) Orthodox Broken Grades ( 4 percent of Production) CTC Grades -( 6 percent of production)
Solver Tips BOP- Broken Orange Pekoe BP1- Broken Pekoe One
OP- Orange Pekoe BOPF - Broken Orange Pekoe Fannings ( Tea Bag Cut) PF 1 - Pekoe Fannings One ( Tea Bag Cut)
FBOP - Flowery Broken Orange Pekoe Dust 1  
BOP1 - Broken Orange Pekoe 1 FBOPF Ex. Sp. - Flowery Broken Orange Pekoe Fannings Extra Special  
Pekoe FBOPF1 -Flowery Broken Orange Pekoe Fannings One  

With the history of planting tea for over 200 years , Vietnam is one of the largest tea producing countries in the world. Although the history of Vietnamese tea has not been recorded like the Chinese and the Japanese. Tea drinking occupies an essential role in Vietnamese culture both in the past and the present.

For centuries village residents have consumed tea brewed from the leaves of indigenous tea trees found wild growing in the jungles of northern Vietnam. This tea is called Shan tea and is now recognized as a subclass of tea known as Camellia sinensis var.shan.

In the mid-1800s the French were responsible for establishing the first cultivated tea gardens in the north midlands of Vietnam in Phu Tho, in what was called the French Indo-China. From then until 1945, The French established tea research stations in three locations in northern Vietnam; they had 33,000 acres of land under tea cultivation.

During World War II the tea gardens were abandoned and left to fall in a state of decline. Production reached a near standstill. After the war Vietnam began to rebuild the tea industry from a hodgepodge of assistance and influence from other tea producing countries. Russian tea-processing technology and Russian tea machinery were used in the mid 1950s for exports of Vietnamese teas to Russia. In the 1980s assistance from Japanese firms helped establish the production of Sencha -style green tea, to augment Japan`s growing tea needs. Later Vietnam turned to India for technical help for black tea production since they were not familiar with it. Taiwan provided assistance in the Pouching-style Oolong tea production, much of which is manufactured today in Lam Dong Province in central highlands.

In all 108000 acres of tea gardens are under cultivation in Vietnam and 2.5 million people are involved in the tea industry. In the 1990s the government began to privatize a portion of its ownership in the tea factories. This new open-door policy was designed to provide growth opportunities abd expansion by attracting joint ventures with foreign partners.

Vietnam`s harvest season runs from April- October. Tea grows in thrity four provinces spread throughout the North, Central and Southern coastal regions. In the mountainous north sub tropical weather brings all of the benefits of warm days and cool nights. In the central regions tropical, humid weather brings much needed moisture during hot summer months. Below table shows how the regions compare for average annual output of tea based on production figures.

Region % of Annual Tea Porduction
Northern Uplands and Northern Midlands ,including the provinces of Lai Chau,lao cai,Yen Bai,Quang Ninh,Son La,Thai Nguyen and Phu Tho 65
Red River Delta 4
North Center ,including Nghe An Province 2
Central Highlands,including Lam Dong Province 6
South Central Coast 23

Vietnam produces CTC black tea and some Orthodox leaf ( 60 percent of production), Green Tea ( 35 percent of production), Jasmine Tea, Lotus Tea Oolong Tea and a specialty highland green tea called Shan Tuyet or Snow Green Tea ( 5 percent of production combined).


Indonesia is a country of diversity made up of more than 14000 islands spread over 3100 miles. Long before the English East Indies Company arrived in China seeking luxurious silk, porcelains and tea, Portuguese traders in quest of caches of prized exotic pepper from Malabar Coast in India arrived in the Moluccas Islands- the fabled Spice Islands - in 1513.

Although the Portuguese were the first European traders to bring tea to Europe, the Dutch ultimately dominated tea imports into Europe. From their position in the Indonesian Islands the Dutch began to trade with China, Japan and Macao. They bought tea from both China and Japan and sent it to their collection point in Java. From there the tea was sent to Amsterdam and distributed to France, Holland and the Baltic Coast.

By 1942 before the Japanese invasion, Indonesia was the fourth largest producer. However after the World War II the industry suffered a setback. By 1980 the Tea Industry was reviving again and the Tea Board of Indonesia introduced new programs, rebuild infrastructure and refurbish the tea gardens

Tea is now grown on 13 provinces of JAVA, SUMTRA and SULAWESI. The principal areas for tea production are found on island`s mountainous western regions, in the highlands outside the cities of Bogor and Bandung. The dry climate in Indonesia encourages year round plucking, but the best tea is harvested from July through September at elevations from 2500 to 5000 ft. The finest Indonesian tea is produced by the orthodox manufacture, although a large quantity of CTC is also produced to meet the needs of tea bag packers. Some of the best Indonesian teas are compared in flavor and style to high grown Ceylon Teas for their tasteful finesse and rosy flavors. Lesser amounts of undistinguished green tea are produced. Tea accounts for approximately 17 percent of Indonesia`s agriculture production.

Although a relative newcomer to tea , Africa ranks fourth in the world production with an impressive 476,967 metric tons produced. Tea is grown primarily in the African Nations of Kenya, Malawi, Tanzania, Rwanda, Uganda and Zimbabwe. Smaller crops are beginning to develop in Burundi, Cameroon, Congo/Zaire, Ethiopia, Mauritius, Mozambique, South Africa and Zambia. According to the Food and Agriculture Organization of the United Nations world tea production is expected to grow 1.7 percent annually until 2014. Significant growth in tea output is expected from the African countries of Kenya, Malawi, Uganda and Tanzania as tea bushes come of age and the skills of workers reach their full potential.


In 2004 Kenya was ranked as the third largest producer of black tea in the world . Tea has become the largest subsector of the agricultural community employing approximately 3 million or 10 percent if all workers in Kenya and the principal cash crop generated for foreign exchange.

Tea was first cultivated in Limuru in 1903 by a European settler names Caine on a small two acre piece of land. To regulate and promote this upcoming industry, Kenya`s Tea Board was founded in 1959 as an adjunct to the Ministry of Agriculture.

In Kenya tea is grown on both sides of the Great Rift Valley. From Nyeri the largest concentration of tea gardens train one another southward through the regions of Kiambu, Maragua, Muranga and Thika. The tea gardens are positioned at elevations ranging from 4900 feet to 8850 feet and grow in rich volcanic soils in a luch tropical climate. Bountiful sunshine and copious amount of rainfall in the vicinity of 47 to 106 inches annually provide a plentiful soaking necessary for lush growth. In the western side of the Valley the majority of the tea gardens are found in trhe highland regions of Bomet, Keircho, Kisii, Nandi, Nyamara and Sotik. Close to an equal number of tea gardens are located on the east side of the rift in Kiambu, Kirinyaga, Meru, Muranga and Nyeri, but the gardens in the Western Side bring the largest quantity of tea to the market. The highest producing regions are Kericho, Nandi, Kianbu, Niyamira and Nyeri.

Kenya produces CTC black tea almost exclusively; just a very small amount of green tea is made. There is no dormant period. But the best tea is plucked in the earliest part of the year , from January to early March and again at the end of June to July. Kenya tea is cultivated from clonally verities developed to be pest and disease resistant; consequently pesticides are rarely used.

Kenya is the recognized leader in CTC technology and uses its expertise to favorably position Kenyan teas in the world market and consequently in the tea blends of many internationally well known tea companies. Most Kenyan Teas is sold as bulk, used by tea blenders around the world to add flavor, strength and vigor in the cup. In fact, their pleasing character accounts for much of the backbone in many proprietary blends from England, Ireland and Scotland.