India is one of the largest tea producing areas in the world with teas coming mainly from the Assam, Darjeeling, Nilgiri, Kerala, Sikkim and Dooars regions. Tea production from each of these areas is quite distinct.
The largest tea producing district in India, as well as the world, is Assam which accounts for about 75 percent of all the tea that is produced in India. To give an idea of the size: If one were to stand at the seaport in New York City, and could see all the way to Chicago, they would be viewing the land that encompasses the Assam tea districts. In general, Assam teas range from a black to brown dry leaf and cup to a full-bodied, rich and malty taste. These teas are a particular favorite at Simpson & Vail.
Darjeeling teas are the most famous of Indian teas and are sometimes referred to as the "champagne of teas". Their tea gardens are located on the southern slopes of the Himalayan mountain range, at altitudes from 6,500 to 9,900 feet. The "First Flush" Darjeeling is plucked from March through April. "Second Flush" is plucked from May until mid July. In general, Darjeeling tea has a golden amber color, light flowery flavor and a sweetness of apricot and peaches.