Tea arrived in Tripura in the early 20th century under local initiatives rather than colonial estates. Smallholder farmers first planted tea alongside food crops. Today, many original family plots still produce tea, maintaining a heritage of community led cultivation.

Tripura’s distinctive red laterite soil rich in iron and well-draining combined with abundant monsoon rains and mild winters, creates the perfect environment for tea bushes to develop balanced, earthy flavors and bright infusion colors.

Yes. The Reang and Tripuri communities often interplant tea with native mango and jackfruit trees, allowing shaded growth that enhances leaf sweetness. This agri-forest method also preserves biodiversity and distributes nutrients more effectively.

Tripura teas tend to be slightly lighter in body than Assam teas but retain robust notes. Expect a smooth cup with subtle honeyed undertones and a gentle spice hint, rather than the intense maltiness typical of Assam.

Tripura has two primary harvest seasons: Spring (March–April) and Summer (June–July). Spring pluckings yield teas with bright, floral notes, while summer teas develop deeper honeyed tones and a slightly spicier finish, reflecting the region’s monsoon humidity.

Yes. A few small estates produce “monsoon flush” teas in July–August, using leaves impacted by heavy rains to create a uniquely earthy, dense brew. These small-batch releases are often shared only within local cooperatives before wider distribution, making them a rare find for adventurous tea lovers.