In addition to the college, the celebration was also held at the premises of the Tripura Tea Development Corporation. The event marked a significant step in highlighting the importance of tea in both Tripura and India at large.

Key Attendees and Highlights of the Event

The event featured Indra Sena Reddy Nallu, who attended as the chief guest. He was joined by Anurima Phukan Yadav and various senior officials, including the Managing Director of TTDC. Samir Ranjan Ghosh, the Chairman of TTDC, remarked on the cultural and economic significance of the tea industry during the celebrations.

Ghosh explained that the purpose of the event was to honour all individuals connected to the tea sector, promoting dignity and respect for their work. He emphasised the rich heritage and cultural value associated with the tea industry.

Students from the Agriculture College and tea garden workers actively participated in the celebrations, showcasing a strong community spirit within the local tea sector.

Aims and Objectives of the Celebration

The organisers aimed to honour tea workers and advocate for their recognition within the industry. Cultural exchanges and interactive sessions formed a crucial part of the event, contributing to the overall atmosphere of celebration and camaraderie.

A large turnout, consisting of students, tea workers, and other stakeholders from the tea industry, marked the importance of this occasion. The participation underscored the growing influence of the tea sector on Tripura’s economy and cultural identity.

Overall, the event served not only as a celebration of tea but also as a platform to elevate community involvement and appreciation for the people who contribute to this vital agricultural sector in Tripura.

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Across the globe, millions of tea farmers start their day long before most of us open our eyes. Picture the mist-covered hills of Assam, the emerald slopes of Sri Lanka, the high mountains of China, or the sunlit plains of Kenya. In these places, generations of growers rise early, walk into their fields, and pluck each tender leaf by hand. Their fingers move with a rhythm shaped by years of experience. Their knowledge—about soil, weather, flavour, and timing—isn’t written in textbooks but carried in their hearts. On International Tea Day, we honour these farmers, whose quiet dedication keeps the world steeped in its favourite drink.

And here’s something we rarely think about: every cup of tea we enjoy supports millions of people. Not just farmers, but also factory workers, transporters, packers, sellers—an entire chain of lives connected by this one humble leaf. Your everyday chai or green tea isn’t just a beverage; it’s someone’s livelihood. It’s school fees for a worker’s child, food on a family’s table, and stability for entire communities. That’s the beauty of tea—it warms our hands while sustaining the world.

But the celebration goes deeper. International Tea Day is also a call to action. Many tea-growing regions still struggle with issues like low wages, unpredictable markets, and unsafe working conditions. The day puts global attention on the need for fair prices and humane workplaces. When farmers are paid fairly, tea becomes not just a product, but a source of dignity. When working environments are safer, the people behind our favourite drink can thrive—not just survive.

It’s no surprise that tea is the world’s second most consumed drink after water. It’s everywhere—crossing cultures, borders, and languages with ease. In India, a steaming cup of cutting chai can turn strangers into instant friends. In Japan, tea is a spiritual experience. In Morocco, mint tea is a symbol of hospitality. In the UK, tea is a daily ritual. In Africa, it’s a shared moment of strength. Few drinks bring people together the way tea does.

Yet, the future of this cherished beverage is under threat. Climate change is altering rainfall patterns, raising temperatures, and making tea crops vulnerable to pests. Entire regions that have grown tea for centuries are worried about what the next few decades might bring. When we talk about protecting the environment, we’re also talking about protecting the future of tea—and the communities whose lives revolve around it. International Tea Day reminds us that sustainability isn’t a buzzword; it’s survival.

What makes tea truly beautiful is how it connects us. From Assam to Africa, from small homes to grand ceremonies, tea creates moments—moments of calm, comfort, conversation, and even healing. It’s the drink we share after a long day, during heartfelt talks, at celebrations, or in silence. One flavour, countless memories.

So today, as you take that familiar sip, do it consciously. Think of the hands that plucked the leaves, the journeys they travelled, and the cultures they represent. Think of the forests and hills where tea grows, and why they need protection. Let your cup be a small thank you—a gesture of respect for a global tradition.

International Tea Day isn’t just about celebrating tea. It’s about celebrating connection, culture, sustainability, and the millions of people whose lives are woven into every soothing brew.

Raise your cup—because today, we toast to the world’s most loved sip.

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The CM said there is an urgent need to establish a strong brand identity for Darjeeling tea, as teas from other countries are being falsely marketed under its name. Rudra Chatterjee, who owns the Makaibari Tea Estate in Darjeeling has been appointed to lead a committee dedicated to the branding and protection of authentic Darjeeling tea.

Since 2017, imported low quality tea from Nepal has been flooding this side of the border with its lower price, diluting the unique flavour and quality of Darjeeling tea and affecting its reputation. Also, this gives the blenders an edge over the Darjeeling tea which is expensive.

Tea Board of India order bars mixing Indian teas with imported varieties

An order by the Tea Board of India restricts mixing tea varieties produced in India with the imported varieties. Insiders in the tea industry allege that tea-sellers are blending cheap quality tea imported from Nepal and branding the product as Darjeeling Tea, defying the 2021 order from the Tea Board.

The Parliamentary standing committee on commerce recently recommended a check on import of duty free, “low quality,” “cheap” tea coming from neighbouring Nepal to protect the 169-year-old Darjeeling tea. The committee, chaired by Trinamool Congress’s Rajya Sabha MP Dola Sen, submitted its report to both the Rajya Sabha and Lok Sabha in March this year.

Darjeeling tea created history – First Indian product to get the GI Tag

Darjeeling tea is the first Indian product which received the Geographical Indication (GI) 21 years ago. The remarkable brew made history as India’s first product to receive a Geographical Indication (GI) tag in 2004-2005. This prestigious recognition marked a significant milestone in India’s journey to protect and preserve its rich cultural heritage through the GI tagging system.

Darjeeling tea flavours

In spring and summer, the warm weather, enough rainfall, cloud mist, cool evenings, and fertile soil make the perfect conditions for tea plantations in Darjeeling. All the factors synergize together to add the unique flavour to the Darjeeling tea leaves.

The flavours of Darjeeling Tea vary with each harvest season called “flush.” There are different varieties of Darjeeling which come to the market according to the season. For example, the First Flush aka Spring Flush is harvested from late February to early April. The Second Flush is harvested between May-June. The Monsoon Flush is plucked during the rainy season from July to September and the Autumn Flush is harvested in October- November.

Darjeeling tea referred to as the ‘Champagne of Tea’

Darjeeling Tea is produced in the conventional method, preserving the integrity of the “two leaves and a bud” plucking standard. Unlike mass-produced CTC (Crush, Tear, Curl) teas, Darjeeling Tea production involves meticulous handpicking primarily by women workers who have mastered the art over generations.

Darjeeling tea estates produce various types of tea leaves, like green, black, and white. But among all these, black tea is the specialty of these tea regions. Unlike other black teas, these are less oxidized because of the lower exposure to sunlight in the Himalayan foothills. Hence, the tea leaves are light black in colour. These tea leaves have a light aroma and a fruity essence, just like Champagne. A cup of Darjeeling tea offers a delicate, flowery scent. Because of its unique flavour and essence, tea connoisseurs often call it the Champagne of Tea.

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