Dooars and Terai

The regions situated at the foothills of the eastern Himalayas possess optimal climatic and soil conditions that are well-suited for cultivating tea of exceptional quality. This article will delve into the tea cultivation practises in Dooars and Terai, highlighting their significance in the tea industry.

The Dooars and Terai regions are situated in the states of West Bengal and Assam. These regions also share a border with Nepal and Bhutan. Tea cultivation in these regions benefits from the climate's heavy rainfall and high humidity. The tea bushes thrive due to the combination of well-drained soil and abundant rainfall, which provide the necessary nutrients.

The cultivation of tea in Dooars and Terai has a history that dates back to the 19th century. It was during this time that the British introduced commercial tea plantations in the region. Since then, tea has emerged as a prominent cash crop in the area, making a substantial contribution to the local economy. Today, there are numerous tea gardens that span across vast expanses of land, where they produce some of the finest teas in the world.

The tea cultivation process in Dooars and Terai comprises multiple stages. The first step involves choosing appropriate land for cultivating tea bushes. Tea plants are typically cultivated in rows that are adequately spaced to ensure sufficient air circulation and sunlight exposure. Regular pruning is done on the bushes to keep them in shape and encourage new growth.

After approximately three years of growth, the tea bushes are now mature and ready to be harvested. Tea leaves are usually plucked manually by skilled workers who carefully choose the young and tender leaves. Selective plucking is a crucial practise that guarantees the production of tea of exceptional quality. The leaves are subsequently transported to the processing units located within the tea gardens.

The processing of tea leaves involves multiple steps. First, the leaves are spread out and left to dry for a few hours, causing them to wither. Reducing the moisture content in the leaves makes them more pliable. After being withered, the leaves undergo a rolling process that aids in the release of essential oils and enzymes. These components are crucial in enhancing the flavour and aroma of the tea.

Afterward, the leaves undergo the fermentation process. This step is crucial because it determines the type and flavour of the tea. The leaves are carefully spread out and then left to ferment under controlled conditions, which enables the oxidation process to occur. The length of fermentation varies depending on the desired type of tea, such as black, green, or oolong.

Once the fermentation process is complete, the leaves are subjected to firing or roasting in order to halt the oxidation process. This step also enhances the flavour and aroma of the tea even more. After the tea leaves are sorted, they are graded according to their size, colour, and overall quality. After being graded, the teas are carefully packaged and made ready for distribution to different markets.

The teas that are produced in Dooars and Terai are highly esteemed for their distinct qualities. They are renowned for their vibrant liquor, indulgent flavour, and unique aroma. The region is known for its diverse range of teas, which includes black teas, green teas, and specialty teas such as Darjeeling and Assam tea. These teas have achieved global recognition and are exported to countries worldwide.

In conclusion, the tea cultivation industry in Dooars and Terai plays a crucial role in the local economy and is renowned for producing some of the finest teas worldwide. Teas with exceptional flavour and aroma are produced due to the favourable climate and soil conditions, as well as the meticulous cultivation and processing practises. The tea gardens in these regions are an integral part of India's tea heritage and hold great significance in the country's tea industry.