The Aromatic Allure of Kangra Tea: A Journey Through the Himalayas

Kangra Tea’s cultivation began in the mid-19th century when British planters introduced tea to the Kangra Valley. The valley’s unique terroir, characterized by its cool climate, well-drained soil, and abundant rainfall, provides ideal conditions for tea cultivation. The terraced tea gardens, often situated on the slopes, benefit from the pristine mountain air and plentiful sunshine, which contribute to the distinctive qualities of Kangra Tea.
Himachal Kangra Tea is available in both black and green varieties, each with a unique flavor profile. The black tea is renowned for its brisk, floral notes and a hint of natural sweetness, resulting in a refreshing and aromatic brew. In contrast, the green tea is appreciated for its delicate, slightly grassy flavor and smooth finish, offering a soothing and healthful experience.
Kangra Tea, rich in antioxidants, provides numerous health benefits. Regular consumption can aid digestion, boost immunity, and reduce stress. The green variety, in particular, is known for its high catechin content, which is associated with various health benefits, including weight management and improved cardiovascular health.