India is the largest tea exporter in the world. Most of its tea production is consumed at home. This gives us an idea of the magnitude of production, and of its economic impact on the country. While tea plants are indigenous to parts of northwestern India, tea was not a part of the Indian diet until after the British began producing tea there circa 1850.

Many varieties of tea are produced in India. Darjeeling, known as "the Champagne of teas" grows high in the foothills of the Himalayas. Only at this altitude and microclimate is it possible to produce a slow growth of leaves with such delicate, complex power. Assam teas, more malty and full–bodied, are grown in the Northeast of India. The Nilgiri highlands of southern India are known for fine, fragrant, fruity teas.

The Indian palate was not satisfied by the thin, sugared beverage. But by drawing from their own cultural pantry they created the tea drink that we know as chai – black tea simmered with milk, sugar, and rich flavorful spices such as cardamom, ginger, clove and cinnamon. Every housewife and chaiwallah has his or her own recipe for what they call masala chai, or spice tea. Indian Tea