Tea has been grown on the high slopes of southern India for well over a century, and parts of Idukki district are among its best-known tea country.
From leaf to cup
Tea leaves are usually picked as a bud with the top leaves. They are then withered to soften them, rolled to release their juices, allowed to oxidise, and finally dried. The balance of these steps decides whether the result is a delicate cup or a robust one.
Why altitude matters
Cooler temperatures slow the growth of tea bushes, which many tea makers associate with more concentrated flavour. Mist and cloud cover also soften the sunlight reaching the leaves.
How to brew
Use freshly boiled water, about one teaspoon of leaf per cup, and steep for three to four minutes. Taste, then adjust. Black tea is happy with milk, a slice of ginger, or a crushed cardamom pod.
Sample article. Replace this with your own writing before launch.