Mizoram tea producers craft orthodox black teas and green teas, often using locally sourced clones. A few small growers also experiment with handcrafted specialty blends that highlight regional herbs and spices native to the Mizo hills.

Mizoram tea is like a sip of history from the untouched Mizo hills. It comes from 'lost' tea gardens, which have grown for generations without modern chemicals. This absolute purity allows you to taste the true, unadulterated flavour of the original China tea bushes planted over a century ago.

Mizoram green tea often delivers a crisp, vegetal cup with hints of mint and wildflower. A unique “monsoon flush” green, harvested after heavy rains, develops extra brightness thanks to rapid moisture intake followed by cool, cloudy days.

It's a true reflection of their history. Many original tea gardens were left untended for decades, allowing them to grow naturally and adapt to the local environment. This "semi-wild" heritage contributes to their resilience and unique, pure flavour profile today.

"Orthodox" is the traditional, artisanal method of hand-rolling whole tea leaves to preserve their delicate and complex flavours. In contrast, CTC (Crush, Tear, Curl) is a machine-based process that creates small pellets for a stronger, more robust brew, often used for chai.

Mizoram tea is special due to its pristine, organic cultivation in the Lushai Hills. Harvested from "semi-wild" descendants of original Chinese tea bushes, it grows without chemicals. This unique heritage results in a remarkably clean and pure flavour, setting it apart from other Indian teas.