Birth of Tea in India
Tea has its roots deep in Asian history, with China recognized as the earliest pioneer. Historical records show tea being consumed in China as far back as 4,500 years ago, where it first emerged as a medicinal and spiritual drink before becoming a daily cultural staple. Over time, Europe—especially England—developed a profound fascination for tea. This fascination quickly grew into demand, trade, and, eventually, global politics.
During the 17th and 18th centuries, tea became one of the most desired goods in Britain. However, China was the chief producer, and the British were forced to pay in silver, which strained their economy. To solve this trade imbalance, the East India Company began secretly smuggling opium into China from India. This created widespread addiction in China, enabling Britain to buy tea in exchange for opium. The imbalance and resulting crisis later contributed to the Opium Wars, after which Britain gained control over territories including Hong Kong.
While Britain eagerly sought ways to cultivate tea outside China, they believed India could offer the perfect environment. Their search gained direction in 1823, when Major Robert Bruce, posted in the upper regions of Assam (near today’s Arunachal Pradesh), discovered that wild tea shrubs were already growing naturally in the region. A local tribal chief, Bessa Gaum, guided him to these tea bushes in a place called Cha Bua. This was a turning point—India did not need Chinese seeds; tea had been growing here all along.
Once the discovery was confirmed, the British began systematic cultivation, particularly in areas where the climate, altitude, and gentle slopes supported fine tea growth. Among these places, Darjeeling stood out. Its cool Himalayan air, misty hills, and fertile soil closely resembled tea-growing regions of China. As plantations grew in the mid-1800s, Darjeeling tea developed a reputation for its delicate aroma, floral notes, and light liquor.
Today, Darjeeling tea is celebrated worldwide and often called the “Champagne of Teas”—a tribute to its refined quality and elegant taste.
By Asha Bhansali