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Tea cultivation was started in the 19th century by the British from imported Camellia sinensis var. sinensis and from native Camellia sinensis var. assamica plants. India is now the second largest producer in the world and offers a wide variety of mostly black teas from the Himalayan peaks of Darjeeling in the North to the blue misty mountains of Niligiri in the South and the tropical valleys of Assam in the East.  The diversity of terroirs translates into a harmony of flavors: vegetal and flowery, caramel and malt, dried fruits and roasted vegetables. The artisanal teas of India in this collection will delight your palate.