Kangra tea (Kangra chai)

Cultivated and grown at the foot of the Himalayas for hundreds of years, in small family-owned tea gardens at the border between India, Kashmir and China where it seems time has stopped, the famous Kangra tea is either green or black tea produced in relatively small amounts and used mainly in blends, very often for the so-called Kashmiri chai.

While Kangra green tea is light and fresh, with a touch of earthiness and nuts, Kangra black tea from the early spring harvest produces a bright, tangy cup and is somewhat reminiscent of first flush Darjeeling. Kangra teas taste fragrant and fresh with hints of earthiness, a little bitterness and an intense, long-lasting finish.