KANGRA TEA

In 1849 Dr. Jameson conducted a feasibly survey of the valley of Kangra in HP and found it suitable for tea cultivation. He brought chinea tea plants from the nurseries at Almora and Dehradun and planted them in Government gardens at Kangra, Nagrota and Bhawarna. Despite having suffered a good deal during transit the plants performed excellent in growth. This encouraged the government to go ahead for the establishment of tea industry in the valley.  

Kangra tea industry occupied prime position with respect to its quality from the last quarter of the 19^th century till date. Tea made in kangra during this period is comparable with that  of every part of the world.

Both black and green teas are manufactured in the kangra valley. Earlier black teas were  manufactured  by the Britishers  only while the green tea by the native proprietors because the green tea manufacturing required very less machinery and also the market for green tea trade was available at Amritsar.

Predominating kinds of black teas were Pekoe, Pekoe Suchong, Coarse teas and Fannings. While in green teas Hyson, Young Hyson and Coarse grades were popular. The good quality teas were packed in lead and wooden cases while coarse grades in coarse bags.

In Himachal Pradesh tea is grown in the Mandi and the Kangra districts over 2063 hectare area. Kangra renowned ads “the valley of gods” is famous for its distinct flavoured tea. Below the towering and exquisitely beautiful snow clad Dhauladhar Mountain, tea has been grown on the gentle slopes of the outer Himalayas since 1949.

Tea in Himachal Pradesh is grown at an elevation ranging from 3500- 5500 meters above mean sea level, having a temperature range of 13- 35 degree Celsius during march through October, the cropping season, and yearly precipitation around 250 – 230 cms of well distributed rains.

Today tea in Kangra is dominated by few major tea gardens viz. Palampur co-operative tea factory, Manjhee valley tea estate and the Wah tea estate. The rest are small growers.