Meghalaya

In the "Abode of Clouds," tea is more than just a crop; it is a burgeoning movement led by smallholder farmers. Meghalaya’s highland terroir, characterized by acidic soil and the highest rainfall in the world, produces teas with a distinct "cloud-kissed" character. These highland teas are often processed as small-batch orthodox black and green teas, known for their bright orange liquor and peppery, spicy undertones. The region focuses on quality over quantity, with many gardens following traditional Khasi farming wisdom alongside modern organic practices. Meghalaya tea is still a hidden gem in the tea world, offering a unique profile that is both wild and energetic. Sipping a cup of Meghalaya tea is like experiencing the mist Khasi Hills themselves—vibrant, refreshing, and full of untamed beauty.