Flavour of Dhauladhar – The Kangra Tea

Kangra, cialis the picturesque valley sheltered by the Dhauladhar ranges also known as the White Ranges, is not only famous for its scenic settings, but equally desired for the beverages that brew on its gardens. Famous as a tourist destination for the forts, temples, monasteries, miniature paintings and adventure sports opportunities available in the valley circuit but there are others reasons too that add to its popularity.

Flavour of Dhauladhar – The Kangra Tea_1Tea cultivation that started on the well drained undulating slopes of the Kangra valley hills in the mid 19th century have earned the rich brew international acclaim, as growing number of addicts swear by starting the day only with a steaming cup of Kangra tea.

The aroma of Kangra tea is such that it did win gold and silver medals at London, Amsterdam and Barcelona between the years 1886 to 1895.

It was the Superintendent of the Botanical, William Jameson, stationed at Saharanpur and the Northwest Frontier Province, who for the first time in 1849 planted Chinese hybrid shrubs at three places in the valley: Kangra, Nagrota and Bhawarna.

The tea plants adapted well to the environment at all three places and by 1852 a commercial plantation at Holta near Palampur, supported by the local administration, had come up. But in 1905 a devastating earthquake struck a blow to fledging tea plantations of Kangra valley that took a long time to limp back.

Flavour of Dhauladhar – The Kangra Tea_2

Kangra Tea is a rage again today among tea tasters and regular drinkers. In fact the delicate Kangra aromatic tea flavours are competing with Assam, Darjeeling and Nilgiri Tea. The quality and aroma of the newly planted Chinese hybrid tea shrub plants growing in rich and fertilizer free organic soil conditions that permits no usage of insecticides or pesticides, fetches Kangra Tea a premium over others in the market.

For a wholesome experience one could try the following varieties of Kangra Tea:-

Kangra Whole Leaf Black Tea:

Tiny tender leaves are plucked with utmost care and then rolled, which gives us a green and bright black coloured tea. Its flavour is different and better from other black teas.

Kangra Hand Crafted Green Tea:

The traditional method of hand rolling on a wooden slab and then drying it in an earthen stove is practised for this type of tea. The green tea so formed is rich in quality and taste, and provides good health benefits.

Kangra Fannings Black Tea:

Fannings being thicker than the dust tea are used in teabags. The Kangra Fannings black tea are tightly rolled hard withered leaf tea that adds a different zing to the taste.

Kangra Brokens Black Tea:

This tea is given a hard withering, with the delicate leaves allowed to explode fully, to bring about an intense taste to it.

Kangra Oolong Tea:

A semi oxidized tea, the Kangra Oolong tea lies between the Green and Black tea and has a sweet taste with an even sweeter fragrance. After withering the leaves is hand rolled instead of being rolled in machines.

Kangra White Tea:

It is made from the buds and young leaves that are covered with white hairs (which gives it the name). The Kangra White Tea has a fresh scent and mild sweet taste with a pale golden colour.

Kangra Formosa Pouchong:

Another type of Green Tea, fermented only 15 %, Kangra Formosa Pouchong is hand rolled and not machine rolled. It is very refreshing and good for health.

Kangra White Peony Tea:

It is made from unopened tea buds and new leaves which are about to sprout. It is allowed to wither in the sun where natural oxidation takes place and gives the tea a unique flavour.

In today’s hectic lifestyles, everyone does long for a beverage that is refreshing on the run but is also healthy at the same time. Kangra Tea has made it possible for people worldwide to enjoy the aromatic and healthy drink, without much of a fuss, and look forward to another tea break, every day.

Comments

comments

By: Jagriti Thakur on Friday, July 17th, 2015