Most of the tea that ends up in an Indian household’s kitchen has travelled a long way before it gets there — usually from the tea belt of Northeast India, a region shaped by heavy rainfall, rich soil, and a climate that tea plants thrive in.
Assam is the name most people associate with strong Indian tea, and for good reason — its low-altitude gardens produce the bold, malty leaf that forms the backbone of most CTC blends. Further west, the Dooars region in West Bengal contributes leaf with its own character, often used to round out a blend’s body and colour.
At Kamdhenu, we source across these regions rather than relying on a single garden, which lets us keep the blend consistent even when one region has a lighter harvest season. It’s a small logistical detail, but it’s the reason your packet of Kamdhenu tastes the same whether you buy it in June or December.