Meghalaya teas, grown in high-altitude gardens like those near Shillong and Cherrapunji, often deliver a vibrant cup with bright citrus notes, subtle honeyed sweetness, and a gentle floral finish, thanks to heavy monsoon rainfall and rich, acidic soil.

Meghalaya gardens craft both orthodox black teas and handcrafted green teas, with a few estates experimenting with small-lot white teas. Its black teas are known for briskness and clarity, while green and white variants showcase the region’s delicate terroir.

Meghalaya’s status as one of the world’s wettest places means tea leaves grow in consistently moist conditions. This constant hydration slows leaf growth, concentrating flavor oils and creating teas with naturally bright liquor and pronounced aroma.

Yes. In isolated highland patches, small collectives forage wild Camellia sinensis shrubs that grow under native oak and rhododendron canopies. These “forest teas” have an earthy, mossy character and are produced in very limited quantities each season.

Some Khasi tribes still use traditional bamboo-pickling methods: freshly plucked leaves are wilted over hot charcoal smoke inside woven bamboo baskets. This imparts a faint smoky undertone and preserves nutritional compounds, distinguishing these teas from standard orthodox styles.

Meghalaya’s high humidity can affect tea freshness. Store your black, green, or white Meghalaya teas in an airtight, moisture-proof container, ideally in a cool, dark place to preserve their bright flavors and delicate aromas.