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Long before cut, tear and curl (CTC) dominated tea processing in the West, India exported sizeable quantities of handmade orthodox tea to an appreciative world market.
Small factories at small gardens cultivated the art of rolling and twisting and shaping tea. Artisan tea is labor intensive and tea masters are more selective about the leaves they accept.
A scant 2,000 kilometers west of Darjeeling, on the opposite side of the Indian subcontinent, lays a scenic valley of the Indian state of Himachal Pradesh, a place steeped in Hindu mythology.
It took ten years for Rajiv Lochan to acquire and consolidate various plots into a single garden known as Doke Tea, an organic farm along the south bank of the Doke River in Bihar, India.
The vast Brahmaputra Valley holds the world’s greatest concentration of tea. Commercial production began 180 years ago in a region that has 800 of the largest plantations in the world; employs 686,000 tea workers daily and is vast enough to harbor ancient tea forests that have flourished for millennia.
Dr. Pradip Baruah, an avid explorer, said local tribesmen indicated the Assamica tea plants in this forest has existed in the wild since time immemorial. “I talked to the village elders and there is no knowledge of anyone planting here,” he said.
“The indentured migrant laborer community of the tea plantations in Assam and North Bengal in India, has always intrigued,” writes Dr. Sunayana Sarkar. “Their history has also appalled, at times,” adds Sarkar, a professor of structural geology and geotechnics and a gifted musician.
Most people are familiar with the many black tea blends on the market but may not have much sense of the nuances of bringing together a complex set of flavors and of the wide varieties of choices that differentiate similar sounding teas.
Kuriyan family enterprises own thousands of acres of plantation land in Karnataka. One grows cut roses for export to Japan, Australia, and New Zealand; another latex sheets for rubber; areca or betel nut for pan; Arabica and Robusta coffee; black and white peppercorns, and cut timber.
Ghee is a style of clarified butter used in Indian cuisine. Milk proteins are browned during the process giving it a wonderful nuttiness. The addition of tea leaves during this step can add further depth to the flavors and perhaps this would then be Ghea?
Elephants are an integral part of Indian culture. They are generally referred to as Ganesh, the elephant headed Hindu God. The elephants have been an influence on every aspect of life in India. Unfortunately however we have today created a situation where this courtly giant has come into conflict with us.
The fight against climate degradation is producing some positive results and a body of good practice is emerging. Here are just a few representative successes.
The Ghats (Sanskrit, “steps”) are millions of years older than the Himalayas, and like the latter, play a pivotal role in the climate and weather of the Indian subcontinent. Thousands of centuries of monsoon rains have turned Western Ghat forests into a natural wonderland, one gigantic UNESCO World Heritage Site, one of the hottest biodiversity hotspots on earth.
Premium teas from the Nilgiri mountains were well-known among brokers and traders, but not widely recognized by consumers, because most was used in tea blends sold in tea bags. By the first decade of this century, Nilgiri white teas, oolongs and boutique black teas began showing up in Europe and America.