5 desi Indian teas among the Top 50 Teas in the World

On this International Tea Day, it is a moment of pride for every Indian as five Indian teas have been listed among the top 50 teas in the world, as shared by Taste Atlas. And the most interesting part of this list is that India's very popular Chai Masala is positioned at the top, rank 1, making every chai lover happy. After all, chai in India is not just a beverage but a daily ritual that begins with simmering water. As the soft sound of bubbling creates a calming rhythm, fresh tea leaves slowly unfurl and release their deep aroma into the air, making the home more relaxing. Brewing tea is more than just preparing a beverage; it is a moment of pause and connection that brings people together. On that note, take a look at other popular Indian teas that made it to the list.

Chai masala is an aromatic beverage originating from India. It is made with a combination of sweetened black tea and milk that is spiced with a masala mix—which typically includes cardamom, ground ginger, cloves, cinnamon, and black peppercorns, the Taste Atlas website reads.

According to the website, the prestigious tea was named after the Indian city of Darjeeling, the center of Bengali tea cultivation and once the starting point of a caravan route to Tibet. Even today this ancient city is still best known for the very best quality tea of the same name. The tea cultivation in the West Bengal Darjeeling district goes back to Englishman Arthur Campbell (1805-1874) who experimented with different types of tea in his private garden in the wider Darjeeling area. This led to establishing the Darjeeling Company in 1864 which was renamed in 1896 to Darjeeling Consolidated Tea Company.

It is a type of Indian black tea made from the leaves of Camellia sinensis var. assamica. This tea is only produced in the north-eastern Indian state of Assam. In the past, Assam tea was mainly thought of as a mass-produced black tea, but artisanal-produced high-quality teas are becoming more prominent. Assam tea is distinguished for its strong earthy and malty flavor, though the final character largely depends on the harvesting cycle.

As per the website, it is cultivated and grown at the foot of the Himalayas for hundreds of years, in small family-owned tea gardens at the border between India, Kashmir and China where it seems time has stopped, the famous Kangra tea is either green or black tea produced in relatively small amounts and used mainly in blends, very often for the so-called Kashmiri chai.

It is a tea-based beverage that has its origins in Kashmir. It is made with green tea that is brewed and then mixed with a pinch of salt, baking soda, and optionally milk. Although it is not traditional, sugar can be used as a sweetener. This tea is distinguished for its pink hue—which is achieved with the addition of baking soda, and apart from the basic ingredients, it can also incorporate crushed nuts, herbs, or dried fruit. Noon chai is popular in many other regions that have a large Kashmir population.