Tea in India: From Ancient Origins to Indigenous Decaf Innovation

Tea, one of the world’s most consumed beverages, originated in ancient China over 4,000 years ago, with legend crediting Emperor Shen Nong for its accidental discovery when wild leaves fell into boiling water. Initially prized for its medicinal value, tea became integral to Chinese culture before spreading across Asia, inspiring unique traditions in Japan and Korea.

In India, though wild tea grew naturally in Assam and was used by local tribes, large-scale cultivation began in the early 19th century under British rule. Seeking to break China’s monopoly, the British East India Company introduced organized plantations in Assam and Darjeeling using Chinese seeds and expertise. By the late 1800s, India had become a global tea powerhouse.

Today, producing over 1.3 million tonnes annually, India is the world’s second-largest tea producer. From Assam’s strong brews to Darjeeling’s delicate aroma, tea remains both an economic lifeline and a cherished part of Indian daily life.

While tea offers numerous health benefits, it is not without drawbacks. Tea is rich in antioxidants, can improve digestion, and provides a mild alertness boost due to its caffeine content. However, excessive tea consumption can lead to acidity, restlessness, anxiety, headaches, and sleep disturbances, particularly if consumed in the evening. Regular heavy intake may also lead to mild caffeine dependence, making it harder to function without the drink. These concerns have prompted both consumers and researchers to explore alternatives that retain tea’s flavor and health benefits while minimizing caffeine-related side effects.

In this context, India has recently taken a major step forward. CSIR-NEIST (North East Institute of Science and Technology), Jorhat, Assam, has developed India’s first indigenously produced decaffeinated black tea. The product was officially launched on September 24, 2025, at the ‘CSIR Super Model Store’ in New Delhi, organized as a pre-celebration event of the 84th CSIR Foundation Day. The unique decaffeination process removes nearly 90–95% of caffeine while retaining the tea’s natural antioxidants, flavour, and aroma. This innovation aims to offer a healthier alternative for people sensitive to caffeine, such as children, the elderly, or individuals with digestive issues, without relying on imported decaf teas or chemical-based decaffeination methods.

CSIR-NEIST has also taken steps to bring the product to market. The technology has been transferred to two Indian companies: Jalan Investments Pvt. Ltd. in Assam and Gangwal Healthcare Pvt. Ltd. in Mumbai. Jalan Investments plans to establish India’s first decaf black tea production facility in Dibrugarh, Assam, leveraging this homegrown technology. Gangwal Healthcare will use the process to extract pharmaceutical-grade caffeine from tea waste, creating an additional revenue stream while reducing environmental impact. This initiative is expected to reduce India’s dependence on imported decaf tea and create new business opportunities for tea producers in Assam and beyond.

Although decaffeinated tea has been available in India in the past, it was almost entirely imported, primarily from China and Sri Lanka, and sold through niche, high-end stores. What makes the CSIR-NEIST achievement significant is that it is the first large-scale decaffeination technology developed and implemented in India, specifically for black tea. NEIST’s innovation not only addresses health concerns associated with caffeine but also represents a major step toward self-reliance in specialty tea production.

The implications of this development are substantial. For Assam, the home of India’s tea heartland, it provides an opportunity to diversify production, add value to locally grown leaves, and attract premium markets both in India and abroad. For consumers, it offers a caffeine-conscious option without compromising on taste or antioxidant content. For the industry as a whole, the technology represents a move toward sustainable, environmentally friendly, and locally developed solutions, reducing the reliance on imported decaffeinated tea while creating potential export opportunities. The move could also encourage more research into other specialty teas, including health-oriented and functional variants, strengthening India’s position in the global tea market.

Tea in India is more than a beverage, it is a cultural staple, a major economic sector, and now a field of scientific innovation. From its historical introduction under British colonial rule to the development of an indigenous decaffeinated black tea by CSIR-NEIST, India has continuously adapted tea to meet evolving consumer needs. The NEIST initiative exemplifies the country’s capability to blend tradition, science, and entrepreneurship, offering healthier options while supporting local growers and industries. As this technology scales up, India is poised not only to meet domestic demand but also to expand its presence in the global decaf tea market, marking a new chapter in the long and flavourful journey of tea in India.

Vaijayanthi Sambath Kumar 
Research Intern, CSIR