In Assam, tea tourism is more than experiencing life in a charming colonial-style estate bungalow, watching fireflies take over from sunbeams from its jali kamra. It is diving deep into the world of Camellia sinensis thatgrows lushalong both banks of the Brahmaputra. It is understanding how here, abundant rainfall and high temperatures marry to create greenhouse-like conditions of intense heat and humidity—growing for you that rich, full-bodied cup of tea, also the state’s drink. It is being awed by the deftness with which pickers pluck two delicate leaves and a bud for your chai and it is learning how the Albizzia chinensis, those fertilising shade trees that grow amongst tea bushes, are its very own umbrellas—protecting the leaves from sunburn.
Tea tourism is niche, in the mould of experiential tourism that is the raging trend worldwide. So, it is about gaining insights into tea cultivation, its history, and cultural significance even as you soak in the singular beauty of tea estates. Walking along an estate mud track—you could try Addabarie in Balipara, Sangsua in Jorhat, or Mancotta in Dibrugarh—and taking in the sights and sounds of the enchanting jungle of tea, you love to learn how the British discovery of tea plants in Assam, way back in 1837, led to the establishment of the first commercial tea garden, Chabua; how in time it was found that of two major harvests, it is the ‘second flush’ or tippy tea that prevails over the ‘first flush’—with sweeter, superior and more full-bodied teas; and then how, soon enough, the distinct malty flavour of the region’s teas inspired and grew a whole industry. In 1931, the Amgoories Tea Estate in Sivasagar would introduce the C.T.C (crush, tear, curl) machine and thereby revolutionise tea manufacturing, which until then was orthodox and handcrafted.
Now, a tea tour is the cool thing to do. The iconic Hathikhuli Tea Estate near Kaziranga has one such and so does the picturesque Amchong Tea Estate near Digaru, about 30 km from Guwahati. And, while you might not be staying in a tea bungalow, these tours are worth your time in gold. On them, you get an exclusive glimpse into the intricacies of tea-making—green leaf arriving from the garden to the withering houses, passing through the rolling room, the fermenting beds, the firing process, and finally to the sorting room to be cut, graded, and packed for sale or auction.
Besides, there is the especial tea tasting experience. True, tea tasting is a nuanced art, much like discerning fine wine and left largely to experts like Shri Parag Hatibarua—a certified International Tea Master and the only Indian to conduct tea education certification on world teas. But when guided through the tasting process by expert tasters, yours too can be an exciting journey, a sensory math of many variables and the rare opportunity to appreciate tea’s journey from leaf to cup.
Customised activities, unique accommodation, immersive journeys—tea is a full experience, with the mind traversing through eras and the senses fulfilled with an enchanting journey from bush to cup. A visit to the tea lounge at the Guwahati Tea Auction Centre, the second largest in the world, and pit stops at the historic tea clubs (albeit with special permission arranged by local tour operators) that date back to almost a century—Jorhat Gymkhana Club (1876), Dibrugarh and District Planters Club (1878), Misa Polo Club (1888), and more—will only elevate your experience. Holding tales of life, love, and laughter of bygone eras, these clubs are treasure troves of a tea heritage that is famed across the world.