When people talk about Indian tea, the conversation usually starts (and sometimes ends) with the “big three”: Darjeeling, Assam, and Nilgiri. And don’t get me wrong—I love them all. But India’s tea story is so much richer than just those three names.
The Tea Board of India officially recognizes seven major tea-growing regions, each with its own unique character. All of them have been granted Geographical Indication (GI) status by the World Trade Organization, which basically means the teas are as tied to their place of origin as Champagne is to France.
Before we dive in, keep in mind that tea in India is a vast, living culture. There are countless small producers outside these “official” regions, experimenting with styles and flavors. Traditionally, most Indian tea is black, but that’s slowly changing as more farmers explore green, white, oolong, and even handcrafted specialty teas.
So, grab your cup and let’s sip our way through the seven official Indian tea regions! 🍵

 1. Darjeeling – The Champagne of Teas
Darjeeling is probably the most famous of them all. Nestled in the cool Himalayan foothills of West Bengal, tea was first planted here in the mid-1800s using plants smuggled from China by Scottish botanist Robert Fortune.
Today, there are 87 official tea gardens within the GI boundary. What makes Darjeeling special is its high elevation and cool climate, which gives the leaves a delicate, floral character. The second flush (harvested in late spring/early summer) is especially prized for its muscatel aroma—a unique fruity, wine-like note you won’t find anywhere else.
If tea had royalty, Darjeeling would be sitting on the throne.

 2. Assam – Bold and Malty Powerhouse
If Darjeeling is the Champagne, then Assam is the espresso of Indian teas—rich, bold, and full-bodied. This lowland region, tucked along the mighty Brahmaputra River, is hot, humid, and rainy—the perfect recipe for producing tea that packs a punch.
Unlike Darjeeling, Assam’s teas come from native tea plants, discovered in the 1820s. Local tribes, especially the Singpho community, had been cultivating and drinking tea for centuries before the British arrived. With around 800 tea estates, Assam is massive. Its strong, malty black teas are the backbone of popular English Breakfast and Irish Breakfast blends. If you’re someone who loves adding milk to your tea, Assam is your best friend. 

 3. Nilgiri – The Blue Mountains Brew
“Nilgiri” literally means Blue Mountain, and the teas here live up to the name. Grown in southern India at high altitudes, Nilgiri teas are brisk, aromatic, and wonderfully balanced. Tea cultivation began here in 1845, and after independence, much of it shifted toward lower-quality CTC teas (used in mass-market chai blends). But in recent years, Nilgiri has made a comeback with some outstanding orthodox teas that can rival Darjeeling. Look out for those with a citrusy note—they’re refreshing and perfect for iced tea too.
Fun fact: Nilgiri teas are also used to make silken pyramid tea bags because the leaves look so beautiful when they unfurl.

4. Kangra – The Valley of the Gods
Kangra, tucked away in Himachal Pradesh, has one of the most fascinating tea histories. Tea was first planted here in 1852 using Chinese varieties. Unfortunately, a devastating earthquake in 1905 wiped out much of the industry, and it’s taken decades for the region to rebuild. Today, Kangra is home to around 6,000 smallholders, one cooperative factory, and a handful of private estates. Its teas are mostly orthodox black (about 90%), lighter than Darjeeling but with a lingering sweet aftertaste.
If you love subtle, gentle teas with a story, Kangra is a hidden gem worth seeking out. 

 5. Dooars–Terai – The Unsung Workhorse
Bordering Bhutan and nestled in the foothills of Darjeeling, Dooars and Terai are regions that don’t get much fame but play a massive role in India’s tea economy.
With around 300 estates, they account for nearly 20% of India’s total tea production! Most of it is CTC black tea, known for being bright, smooth, and slightly lighter than Assam. These teas often end up in blends, but on their own, they can be wonderfully refreshing with milk and sugar.
Think of Dooars–Terai as the reliable everyday brew that keeps India running.

 6. Sikkim – Small but Mighty
Sikkim is the baby of the group—tiny in size but big in charm. With less than 180 hectares under tea cultivation, it’s the smallest GI region in India. Most of that is from the famous Temi Tea Estate, established in 1969.
Sikkim teas are often compared to Darjeeling, since the climate and soil are quite similar. They’re bright, floral, and slightly sweet. If you’re looking for a more affordable alternative to Darjeeling, Sikkim is a great choice.
And honestly, how cool is it to say you’re sipping tea from the Himalayas of Sikkim?

 7. Tripura – The Quiet Achiever
Last but not least, we have Tripura, located in northeast India. Unlike many other regions, Tripura’s tea industry wasn’t started by British planters but has local roots going back to 1916.
With around 54 estates, 21 factories, and 2,500+ smallholders, Tripura is actually the 5th largest tea producer in India. Most of it is CTC black tea, with a small amount of green.
Surprisingly, Tripura teas rarely make it outside India—so much so that tasting notes are hard to come by! This is one region I’m personally curious about, and I hope we’ll see more specialty teas from there in the future. 

Final Sip
From the muscatel magic of Darjeeling to the bold punch of Assam, the citrusy notes of Nilgiri, and the hidden treasures of Kangra, Dooars–Terai, Sikkim, and Tripura—India’s tea regions are as diverse as its culture.
These are just quick introductions, but the beauty of tea is in exploring it sip by sip. Next time you brew a cup, maybe reach for a region you haven’t tried yet—you might just discover your new favorite.
 So tell me: Which Indian tea region do you love the most? Did any of these surprise you? Which one are you adding to your must-try list?