Tea's history may be traced back to the days of ancient China. According to tradition, Emperor Shen Nong discovered tea around 2737 BCE. A few leaves dropped into a pot of boiling water he was making while sitting beneath a wild tea tree. The aroma and flavour of the ensuing infusion piqued his interest, leading him to discover tea.
Tea cultivation and use grew gradually in China, evolving from its early medical purposes to a popular beverage loved by people of all socioeconomic backgrounds. Tea drinking became a popular cultural practise throughout the Tang dynasty (618–907 CE), and tea houses established themselves as social hubs.
Tea gradually made its way outside of China. Buddhist monks travelling from China introduced tea to Japan in the eighth century. Chanoyu, or Japanese tea ceremony, evolved to a highly ritualized on the preparation, serving, and consumption of matcha, a powdered green tea.
Portuguese traders brought tea to Europe in the 16th century. It became popular among the nobles and higher classes, and it evolved into a costly and elegant beverage. During the 17th century, the Dutch East India Company was a major player in the tea trade, followed by the British East India Company in the 18th century. The British had a significant impact on the global expansion of tea by constructing tea plantations in India and other territories.
Tea is now grown and consumed in many nations worldwide. China, India, Sri Lanka, Kenya, and Japan are among the top tea-producing countries. Tea traditions and preferences vary by country, resulting in a broad selection of tea kinds and flavors.
Tea has a long history in India and is strongly embedded in the culture. India is a major producer and consumer of tea around the globe. Tea growing in India began in the early nineteenth century, during the British colonial era.
The British East India Company was instrumental in establishing tea planting in India. The business built the first tea plantation in Assam, a region in northeastern India famed for its lush terrain and conducive environment for tea growth, in 1823. Tea cultivation quickly spread to other parts of India, including Darjeeling in West Bengal and the Nilgiri Hills in southern India.
Tea is produced in India in a variety of forms, including black tea, green tea, and specialty teas. In India, black tea is the most prevalent and extensively consumed kind. It is well-known for its powerful flavor and scent. Assam tea, named for the location where it is grown, is well-known for its robust and malty flavor. Darjeeling tea, dubbed the "champagne of teas," is prized for its delicate and flowery flavor. The flavor of Nilgris tea from the Nilgris Hills is sharp and aromatic.
Aside from regular black tea, India produces green tea, which has grown in popularity due to its supposed health benefits. Green tea is grown in numerous areas, including Himachal Pradesh's Kangra Valley and the Nilgris Hills. Tea is an important part of Indian culture and daily life. It is commonly served with milk and sweets like sugar or jaggery and consumed throughout the day. Masala chai, a popular tea variety in India, is created with a blend of tea, milk, spices such as cardamom and ginger, and sweets. People gather on street corners across the country to socialise and enjoy a cup of tea at chai booths.
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