Arunachal Pradesh tea thrives in the state’s untouched highlands, where humid monsoon rains and rich alluvial soil produce a naturally balanced, light bodied brew. Unlike more commercialized estates, most tea here is grown by indigenous tribes in small plots, lending each cup unique local terroir and subtle mountain flavors.

Several tribal communities such as the Nyishi, Adi, and Apatani cultivate tea on family-run plots passed down through generations. These smallholder gardens often interplant tea bushes with native trees and spices, creating a biodiverse canopy that enhances both taste complexity and ecological resilience.

Yes. Hidden in Arunachal’s dense forests are wild Camellia sinensis specimens that grow alongside rhododendron and oak. Small cooperatives forage these wild leaves to create limited-edition “forest teas” with herbal undertones and a hint of earthy musk, reflecting the region’s pristine ecosystems

Grown between 1,000 – 2,000 meters, Arunachal teas develop elevated levels of natural antioxidants due to slower leaf growth in cool, misty conditions. These high-altitude leaves yield a bright, cleansing liquor reputed to support digestion and gently boost the immune system.

For black Arunachal tea, use water just off the boil (95 – 100 °C) and steep 3 – 4 minutes to unlock its mild maltiness and floral notes. For green variants, brew at 80 – 85 °C for 2 – 3 minutes, preserving the delicate, grassy flavors without bitterness.

Authentic Arunachal teas are often sold directly by tribal cooperatives or boutique brands. Look for labels specifying “Arunachal Pradesh origin” and “small-batch” or “community-grown” to ensure you’re getting genuine highland teas delivered from the mountains. You can buy authentic Arunachal teas from our website The Secret of Tea