Brewing Heritage: The Essence of Dooars and Terai Teas

Dooars and Terai Tea - One Cup of Chai

Steeping in Diversity: India’s Dooards and Terai Tea Region

India is a major player in the world of tea, known not just for making a lot of tea but also for the variety of teas it offers. The Dooars and Terai regions might not be as famous as Darjeeling, but they stand out with their own special tea flavours. These areas, at the bottom of the Eastern Himalayas, add a lot to India’s tea history. They have a rich mix of nature and culture that influences their tea.

We’re going to look into how tea farming started in these places and how it has changed over time. We’ll also talk about the geography and weather of Dooars and Terai, which helps give their tea a distinct taste. We’ll cover the kinds of teas they make, how they grow and make the tea, and why tea is so important there, both economically and culturally. Finally, we’ll discuss the challenges these regions face and what the future might hold, especially in terms of keeping tea farming going and bringing in new ideas.

Roots & Rituals: The Dawn of Tea in Dooars and Terai

Tea farming in India has a rich history, starting as a colonial enterprise and becoming a key part of daily life. In the mid-1800s, the Dooars and Terai regions, following Assam and Darjeeling, began growing tea. The British saw these areas, with their perfect climate and fertile land, as great places for tea farms. They combined local tribal knowledge with their own farming methods, creating many tea gardens in Dooars. Terai, with its similar environment, quickly became another hub for tea farming.

These new tea gardens changed the land and how people worked, linking the local communities closely with tea farming. As the tea industry grew, so did the towns around the tea gardens, bringing together people from different backgrounds, such as local tribes, Nepali immigrants, and Bengali settlers. Tea became a key part of life in these regions, both socially and economically.

However, turning Dooars and Terai into tea-producing areas was tough. There were problems with land ownership, workers’ rights, and blending traditional ways with commercial farming. But despite these issues, the tea industry kept growing, thanks to new farming and processing methods that improved the tea’s quality and variety.

The story of tea in Dooars and Terai is about overcoming obstacles and adapting to change. It shows the strong connection between the people and tea farming, from the colonial times to today, as the industry keeps adapting to new challenges and opportunities.

Geography and Climate of Dooars and Terai

Nestled in the Eastern Himalayan foothills, the Dooars and Terai regions present lush, diverse landscapes that significantly influence their tea cultivation methods and the distinctive flavours of their teas.


In Dooars, the name itself, originating from ‘door’, highlights its role as an entry point to Bhutan and India’s northeastern states. The region extends over a vast area, running 30 kilometers wide and more than 350 kilometers long, covering northern West Bengal and parts of Assam. Dooars is characterized by extensive, continuous forests dotted with meandering rivers and undulating plains, with altitudes ranging from 90 to 1,750 meters. This variety in elevation supports an extensive array of plant and animal life.

The sub-tropical climate of Dooars, with its substantial monsoon rains, nurtures the tea gardens by rejuvenating the soil. Mild winters and pleasantly warm summers provide an optimal growth environment for tea plants. The area’s rivers, including the Teesta, Torsa, Jaldhaka, and their tributaries, maintain soil moisture, essential for the robust, rich taste characteristic of Dooars tea.


Terai, situated just below the Himalayan outer foothills, spans from Nepal’s eastern frontier into West Bengal and onwards into Assam. This slender land belt, no more than 30 kilometers in width, mirrors Dooars in elevation and climate, fostering similar tea-growing conditions. Terai’s fertile grounds are enriched by alluvial deposits from Himalayan rivers, forming a nutrient-rich foundation for its tea gardens.

Like Dooars, Terai experiences a sub-tropical climate, with the monsoon bringing significant rainfall. The region’s specific microclimate, marked by fog-laden mornings and sun-drenched afternoons at certain times of the year, decelerates the tea leaves’ growth, enriching their flavour. The temperate climate year-round extends the harvesting period in Terai, allowing for multiple tea harvests that vary in aroma and taste.

The close proximity of both Dooars and Terai to the Himalayas not only provides a scenic backdrop but also contributes to the favorable climatic conditions for tea cultivation. The combination of natural beauty, rich biodiversity, and distinct climate in these regions culminates in teas that are globally celebrated for their unique qualities.

A Spectrum in Your Cup: The Diverse Teas of Dooars and Terai

The Dooars and Terai areas are great for growing different types of tea because of their good weather and fertile soil. These teas are mainly of two types: CTC and orthodox, each appealing to various tastes.

CTC Teas

CTC teas are made by a process where tea leaves are crushed, torn, and curled into tiny balls. This method is common in Dooars and Terai, resulting in teas that are strong and bright, perfect for making the traditional Indian chai with milk and spices. They’re especially loved in India and used a lot in tea bags.

Orthodox Teas

On the other hand, some farms make orthodox teas using an old-style method that keeps the tea leaves whole. These teas are known for their complex tastes, which can be anything from floral to woody, and they change with the harvest season. Even though there’s less orthodox tea, it has a special place in the international market among those who enjoy these unique flavours.

The tea harvest in Dooars and Terai changes with the seasons. The first spring harvest gives us a light and floral tea. The second harvest in summer brings a stronger tea with a rich aroma. Teas from the monsoon and autumn are even stronger and are often mixed with other teas.

The variety of teas from Dooars and Terai shows how special the area is. The way they make the tea and the changing seasons give us a wide range of teas, adding to the world’s tea collection.

Dooars and Terai Tea - One Cup of Chai
Dooars and Terai Tea - One Cup of Chai
Dooars and Terai Tea - One Cup of Chai

Cultivation and Production in the Dooars and Terai Region

In the Dooars and Terai regions, the way they grow and make tea is shaped by the area’s unique geography, climate, and rich traditions. This special blend of old and new methods ensures the tea is of top quality.

Farming methods: The tea farms stretch over large areas with the tea bushes on sloped land to avoid too much water. They start by picking the best tea plants that will grow well in the local weather and soil. These plants get a mix of natural and synthetic nutrients to help them grow strong.

The farms are looked after carefully, with routine trimming and removing of weeds to get the best tea leaves. They also use smart ways to handle pests that don’t harm the environment, keeping the natural balance of the area.

Picking the tea: The tea is mostly picked by hand, with local workers who know how to choose the young and tender parts of the plant. This careful picking ensures the tea is of the highest quality. The timing of picking the tea is very important and changes with the seasons, each time bringing a different taste to the tea.

Making the tea: Once picked, the tea leaves are quickly taken to be processed to keep them fresh. The process starts with drying the leaves slightly to remove some moisture. Then, the leaves are rolled, which starts the process of oxidation that defines the tea’s strength and taste.

For CTC teas, the leaves are then crushed, torn, and curled into small pieces. But for orthodox teas, they roll the leaves gently to keep their shape, which gives a more subtle taste.

After oxidation, the leaves are dried to stop the process, and then they are sorted by size and quality. The finished tea is then packed and sent to markets in India and abroad.

The way they grow and make tea in Dooars and Terai is a mix of old traditions and modern techniques. This combination helps improve the quality and sustainability of the tea.

Local and Regional Variations

The Dooars and Terai tea regions, predominantly situated in West Bengal, are renowned for their diverse range of teas, each with its unique characteristics influenced by the specific time of harvest and cultivation practices. Here are some notable variations:

First Flush Dooars-Terai Tea

Region: West Bengal

First Flush teas, picked early in spring, are known for their light, fragrant, and slightly sharp tastes. This first picking of the year gives us soft and new leaves, making the tea subtly complex. The tea looks bright and clear, showing how the tea plants come back to life after their winter rest.

Second Flush Dooars-Terai Tea

Region: West Bengal

After the First Flush, Second Flush teas are picked in late spring to early summer. These teas have a stronger and fuller taste, offering a deeper flavour than the earlier harvest. As the leaves soak up the spring sunshine, they produce a lively and often musky-flavoured tea, especially noted in the Terai area. This makes the Second Flush teas a favorite among tea lovers.

Monsoon Flush Dooars-Terai Tea

Region: West Bengal

Monsoon Flush teas, picked in the rainy season, are bold, strong, and rich. They reflect the dynamic energy of the monsoon, as the heavy rains make the tea leaves grow quickly. The tea made from these leaves is intense and dark, perfect for those who like their tea with milk and sugar, offering a robust flavour.

Autumnal Flush Dooars-Terai Tea

Region: West Bengal

Autumnal Flush teas are the season’s final pick, gathered once the monsoon rains have passed. They’re recognized for their smooth, mildly spicy, and sweet flavours, offering a balanced taste that mirrors the calm of autumn. The cooler weather and mature leaves produce a tea that’s both soothing and refreshing.

Organic Dooars-Terai Tea

Region: West Bengal

Organic Dooars-Terai Teas are becoming more popular because people want tea that’s made in a way that’s good for the environment. These teas are grown without artificial fertilizers or pesticides, making them clean and healthy to drink. The natural way they are farmed brings out the tea’s true flavours, resulting in a bright, rich tea that’s perfect for those who care about the planet.

Each of these variations represents the rich tapestry of tea production in the Dooars and Terai regions, reflecting the influence of the local climate, soil, and traditional practices on the tea’s flavour and aroma.

Economic and Cultural Significance of Tea Production

Tea production is crucial to the Dooars and Terai regions, affecting both the economy and the culture there. It’s a key job source, supporting thousands of families. Workers in the tea fields not only earn wages but often get benefits like housing, education, and healthcare, improving their lives.

The tea industry boosts the local economy further by creating jobs related to transport, retail, and trade. Tea exports are also important for the country’s income from abroad, helping to stabilize the region’s economy. Tea auctions, especially in places like Siliguri, are essential for trading tea globally.

Culturally, tea has shaped the Dooars and Terai communities. Tea gardens are more than workplaces; they are communities where generations of families have lived, blending different cultures and traditions. The workforce’s diversity has created a rich cultural mix, with tea being a central part of their identity.

Festivals in the tea gardens feature traditional dances and meals, showing off the region’s cultural variety. Tea gives people a sense of belonging, closely linking their life’s rhythm to the tea growing cycles. Cultural practices around tea, like the first pluck offering to deities, show the deep respect for tea in these regions.

Tea gardens have become symbols of heritage, attracting tourists and tea lovers who want to see the beautiful estates and experience the local traditions. The impact of tea on the Dooars and Terai extends beyond the gardens, shaping the broader social and economic landscape and enriching the area’s cultural heritage. Tea’s legacy continues to influence the community life and identity in these regions.

Challenges and Future Prospects

The tea industry in Dooars and Terai, despite its significant contributions, faces several challenges that threaten its sustainability and growth. Addressing these challenges is crucial for the future prosperity of the tea sector and the well-being of the communities dependent on it.


  • Labor Issues: The tea industry is labor-intensive, and the welfare of the workers is paramount. Issues such as fair wages, living conditions, and workers’ rights have been points of contention, necessitating reforms to ensure a fair and equitable working environment.
  • Climate Change: The impact of climate change poses a significant threat to tea production, with erratic weather patterns, such as unexpected droughts and floods, affecting yield and quality.
  • Market Fluctuations: The global tea market is highly competitive, with price fluctuations impacting the profitability of tea estates. The rise of cheaper tea alternatives from other countries has also posed a challenge to maintaining market share.

Future Prospects:

  • Sustainable Practices: There is a growing emphasis on sustainable and organic farming practices, which not only improve the quality of tea but also ensure the long-term health of the environment.
  • Technological Innovations: The adoption of modern technologies in cultivation, processing, and marketing can enhance efficiency and open new avenues for the tea industry.
  • Diversification: Expanding the product range to include specialty teas, herbal infusions, and value-added tea products can cater to evolving consumer preferences and open new markets.

The Dooars and Terai tea areas are highly respected in the world of tea for their deep history, special flavours, and the strong spirit of their communities. By tackling modern problems and focusing on new, sustainable ways of doing things, these regions can keep flourishing. They’ll keep adding to the world’s rich tea culture and economy as the demand for various high-quality teas increases. Dooars and Terai are ready to uphold their heritage and carve out new stories in the changing world of tea.

The Last Sip: Reflecting on Tea’s Timeless Journey

The Dooars and Terai areas are crucial to India’s tea tradition, known for their distinctive teas with deep flavours and scents. Even though they face obstacles like worker concerns, climate shifts, and competition, there’s hope through eco-friendly methods, new technologies, and expanding their tea varieties. Looking ahead, Dooars and Terai represent not just India’s tea history but also its ability to overcome challenges in a changing world. Their ongoing success will surely enhance the world’s tea culture and economy.

Frequently Asked Questions about Dooars and Terai Tea Regions

1. What are the Dooars and Terai tea regions?

The Dooars and Terai are two distinct tea-growing regions in India. The Dooars region is located in the state of West Bengal, nestled just below the Darjeeling district and the Himalayan foothills. It is bound by Bhutan to the north, Coochbehar district and Bangladesh to the south, and Assam to the east. The Terai region refers to the lowland area in northern India and southern Nepal, lying south of the outer Himalayan foothills. Tea cultivation was introduced in the Indian Terai region in 1862. 

2. What are the key characteristics of Dooars and Terai teas?

Dooars teas are characterized by a bright, smooth, and full-bodied liquor that is slightly lighter in flavour compared to Assam teas. They are grown at elevations ranging from 90 to 1750 meters above sea level, with an annual rainfall of around 350cm. Terai teas, on the other hand, tend to be lighter in flavour and lower in caffeine compared to Assam and Darjeeling teas. They have a balanced and brisk character with citrus notes. 

3. How do Dooars and Terai teas differ from other Indian tea regions?

The Dooars region is situated in the foothills of the Himalayas, giving its teas a distinct character compared to the lowland Assam teas or the high-elevation Darjeeling teas. Dooars teas are described as being “a wee bit lighter” than Assam teas. The Terai region, being a lowland area, produces teas that are generally lighter and less bold than the teas from Assam and Darjeeling. They have a more balanced and brisk profile with citrus notes. 

4. What are some notable tea estates in the Dooars and Terai regions?

Some well-known tea estates in the Dooars region include Makaibari, which was home to the first tea factory in India. Other notable estates are Jungpana, Glenburn, and Castleton. In the Terai region, tea cultivation started in 1862 and the Temi Tea Estate in Sikkim is one of the more prominent producers. 

5. How do the Dooars and Terai regions compare in terms of tea production?

The Dooars region is a significant tea-producing area, with tea cultivation spread across the district of Jalpaiguri and a small part of Coochbehar district in West Bengal. In contrast, the Terai region in India is a relatively smaller tea-producing area compared to the major tea regions like Assam and Darjeeling. However, tea has been an important crop in the Nepalese part of the Terai as well. 

Further Reading

  1. “Tea Board of India Official Website”, Tea Board of India. Available at:
  2. “Popular Tea Regions of India: Dooars”, Dancing Leaf Tea. Available at:
  3. “Tea Growing Regions”, India Tea. Available at:
  4. “Indian Tea”, TeaSource. Available at:
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