Nilgiri tea
Nilgiri's best tea is produced between monsoons during the driest
December/March Quality Season, when perhaps 35 per- cent of the year's harvest
is plucked. These are designated Seasonal Teas.
In India itself, Nilgiri has long been used in the blend for making chai to bring down the
cost. Chai (widely known as masala chai or spice tea)
enjoyed from morning to night by millions of Indians, is a tea-based drink
completely adulterated with spices and mixed with over boiled and overcooked
milk
Drinking Nilgiri is rather like finding out the wines of Chile: who
could have imagined? It is a soft,
antennas tea like Ceylon in many ways, merely with a woodsy fragrance unlike
any other.
Nilgiri is the most
forgiving black tea made, impossible to overstep, but it must be admitted, it
is also prone to fading within a year of manufacture, losing much aroma. The
best quality teas are always of Orthodox manufacture. The Orange Pekoe and
Broken Orange Pekoe grades from great gardens are some of the world's most
beautiful leaves, always stylish and well twisted.
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