What is ‘Kangra Tea’ And How It Is Cultivated? – Know The Details
Kangra tea has a long history, dating back to the 19th century when it was first introduced to the region by the British. Today, it is a popular tea in India and is gaining recognition around the world for its distinctive flavor and high quality.
Kangra tea is a type of tea that is grown in the Kangra Valley, which is located in the Indian state of Himachal Pradesh. It is a high-altitude tea that is grown at elevations ranging from 1,000 to 2,100 meters above sea level.
Kangra tea is known for its unique flavour, which is often described as floral and fruity, with mild astringency. It is made from the Camellia sinensis plant and is typically hand-rolled and dried in the sun to produce a high-quality tea.
Kangra tea has a long history, dating back to the 19th century when it was first introduced to the region by the British. Today, it is a popular tea in India and is gaining recognition around the world for its distinctive flavour and high quality.
Kangra tea is cultivated in the Kangra Valley, which is located in the Indian state of Himachal Pradesh. Kangra tea is known for its unique flavour and aroma, which is a result of the high altitude, cool climate, and careful cultivation process.
The Cultivation Process Involves the Following Steps:
Planting
The tea plants are propagated from seeds or cuttings and are planted in well-drained soil that is rich in organic matter.
Pruning
The tea bushes are pruned regularly to encourage new growth and maintain the shape of the plant.
Harvesting
The tea leaves are harvested by hand, typically in the early morning or late afternoon when the leaves are at their freshest. The first flush of tea leaves is usually harvested in April, followed by the second flush in June and July.
Withering
The harvested tea leaves are spread out on large trays and left to wither for several hours. This reduces the moisture content in the leaves and prepares them for the next stage of processing.
Rolling
The withered tea leaves are rolled by hand or using a machine to break down the cell walls and release the tea oils and flavours.
Oxidation
The rolled tea leaves are left to oxidize in a cool, humid environment. This process gives the tea its unique flavour and aroma.
Drying
The oxidized tea leaves are dried in the sun or in a tea dryer to stop the oxidation process and remove any remaining moisture.
Sorting
The dried tea leaves are sorted by size and quality and packaged for distribution.
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