Darjeeling tea is grown at elevations ranging from 600 to 2000 metres above sea level with over 300cm rainfall on average. They were first planted in the 19th century and now have their unique brand in the world. [18]

But despite the discovery of the indigenous Camellia sinensis plant, the tea industry in India began with 42,000 seedlings germinated from a consignment of 80,000 seeds procured from China—2000 were planted in the hill districts of South India, and 20,000 each in the hill districts in Kumaon in North India and Upper Assam on the Northeast frontier. It was only later that the indigenous plants were used. [14]

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What is a chai wallah?". Chai Wallahs of India. 20 April 2013. Archived from the original on 26 October 2020 . Retrieved 30 November 2013.

Ginger is aptly described in the traditional language of Sanskrit as 'vishwabhesaj', the universal medicine. Ghosal, Sutanuka (17 December 2011). "Tea industry's annual turnover to reach Rs 33K crore by 2015: ASSOCHAM – timesofindia-economictimes". The Economic Times. Archived from the original on 5 March 2016 . Retrieved 4 February 2019. The Tea Board claims Darjeeling tea is best drunk in porcelain tea ware without any sugar or milk. [19] Consumption of tea in India [ edit ] India is the second largest producer of tea in the world after China, [1] including the famous Assam tea and Darjeeling tea. Tea is the 'State Drink' of Assam. [2] [3] Following this the former Planning Commission (renamed Niti Aayog) Deputy Chairman, Montek Singh Ahluwalia had plans to officially recognise tea as the Indian "National Drink" in 2013. [4] [5] According to the ASSOCHAM report released in December 2011, India is the world's largest consumer of tea, consuming nearly 30% of global output. India is also the second-largest exporter of tea, after China. [6]

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Kiple, Kenneth F.; Ornelas, Kriemhild Coneè, eds. (2000). The Cambridge World History of Food. Cambridge University Press. ISBN 9780521402149. Find sources: "Indian tea culture"– news · newspapers · books · scholar · JSTOR ( October 2010) ( Learn how and when to remove this template message) Clove: a stimulating spice with its antiseptic qualities, helps during cold and flu seasons, invigorating and restoring the body heat. Tea by itself is rich in antioxidants. It stimulates wakefulness and gives relief from fatigue and headaches. Cinnamon: a pungent and warming spice, with an irresistible scent. It helps with aching joints and complements other herbs, enhancing their properties.

Chayoos brings tea in a modern, funky cafe format- Business News". www.businesstoday.in. 21 March 2015 . Retrieved 2019-02-12. Ginger a warming spice that boosts circulation, relaxes blood vessels and has a detoxifying effect. It excites the brain and in old age awakens young love! Spiced Tea (Masala Chai) - 40 Teabags A combination of selected spices and tea, provides an uplifting, refreshing drink that will awaken your senses. For many years, documentation of tea in India was lost in history. Records re-emerge during the first century CE, with stories of the Buddhist monks Bodhidharma and Gan Lu, and their involvement with tea. Research, such as Robert Sealy's 1958 book A Revision of the Genus Camilla, suggests that tea is indigenous to the Indian subcontinent. Commercial production of tea in India did not begin until the arrival of the British East India Company, at which point large tracts of land were converted for mass tea production.Cardamom has been used from ancient times to improve digestion and act as a mouth freshener. It also stimulates and gives clarity to the mind. Cardamon: stimulates the mind and gives charity it is used for treating bloating, fluid retention and helps the digestion process. The tea cultivation begun there [India] in the nineteenth century by the British, however, has accelerated to the point that today India is listed as the world's leading producer, its 715, 000tons well ahead of China's 540, 000tons, and of course, the teas of Assam, Ceylon (from the island nation known as Sri Lanka), and Darjeeling are world famous. However, because Indians average half a cup daily on per capita basis, fully 70 percent of India's immense crop is consumed locally. Writing in The Cambridge World History of Food ( Kiple & Ornelas 2000:715–716), Weisburger & Comer write: