Munnar tea grows at 4,000–6,000 feet in the Western Ghats, where misty mornings and cool mountain breezes slow leaf growth. This unique environment produces teas with a naturally sweet, brisk taste and a subtle floral undertone unlike any other southern Indian tea.

Tea cultivation in Munnar started around the late 19th century when British planters recognized the region’s ideal altitude and climate. The Kerala Tamil Nadu border’s rolling hills were converted into sprawling estates, quickly gaining a reputation for smooth, aromatic teas.

Yes. Several small estates in Munnar experiment with indigenous clones of Camellia sinensis that were rescued from wild forests. These rare clones yield teas with hints of native spices and forest flowers; flavors you won’t find in larger commercial gardens.

Many Munnar estates use a technique called “mist pruning,” where leaves are harvested early in the morning fog. Plucking during misty hours concentrates moisture and essential oils in each leaf, resulting in an exceptionally fragrant and full-bodied brew.

Absolutely. Munnar teas’ natural briskness and bright liquor make them ideal for cold brewing. Simply steep tea leaves in cold, filtered water for 6–8 hours in the refrigerator. The result is a smooth, lightly floral iced tea without bitterness.

Munnar green tea, made from minimally oxidized leaves, is rich in antioxidants unique to its high altitude terroir. These antioxidants help support healthy digestion, improve metabolism, and may enhance mental alertness, benefits enhanced by the tea’s natural mountain derived minerals.