Tea Board: India՚s Tea Exports Have Touched a Record High in 36 Years

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India՚s Tea Exports Have Touched a Record High in 36 years at 240.7 million kilograms during calendar 2017, Tea Board data said. The previous record was in 1981 when exports had reached 241.25 million kilograms.

Record Indian Tea Export in 36 Years

Compared to 2016, exports in the following year was 8.20 per cent higher by 18.23 million kilograms, Tea Board said, adding that the value of exports was ₹ 4,731.66 crore, which was an increase of 5.90 per cent over the previous year.

  • Exports from north India touched 148.41 million kilograms
  • Exports from south India were 92.27 million kilograms.

Top Importers from India

  • Egypt (6.16 million kilograms higher)
  • Iran (4.15 million kilograms more)
  • China (2.80 million kilograms higher) , followed by UAE and Sri Lanka.

In terms of dollar, the value of exports in 2017 was USD 726.76, an increase of 9.26 per cent over the previous year.

Factors Which Led to Increase in Exports

The initiatives which helped in achieving the target were

  • Focused and sustained initiatives like arranging buyer-seller meets
  • Exchange of delegations
  • Participating in international trade fairs
  • Undertaking generic promotion of Indian brands in key markets are showing results

Tea Production in India: Top Facts

  • India is the second largest producer of tea in the world after China, including the famous Assam Tea and Darjeeling tea.
  • According to the ASSOCHAM report released in December, 2011, India, as the world՚s largest consumer of tea uses nearly 30 percent of the global output. Despite the consumption, India is also the largest exporter of tea after China.
  • There are plans to officially recognise tea as the “National Drink” in 2013.
  • Tea is also the ‘State Drink’ of Assam.

Tea and Herbs

  • The practice of Ayurveda has resulted in a long-standing tradition of herbal teas.
  • Traditional Indian kitchens have long utilised the medicinal benefits offered by various plants and spices such as holy basil (Tulsi) , cardamom (Elaichi) , pepper (Kali Mirch) , liquorice (Mulethi) , mint (Pudina) , etc. , and traditionally, teas made with these plant leaves or spices have been in use for centuries for maladies ranging from the serious to the trifling. Tea is also mixed with these traditional herbs.
  • The taste of chai (sweet and milky) helps disguise the stronger and more bitter flavours of some of the medicinal additives, while other, more pleasant flavours such as cardamom and ginger add a pleasing flavour and aroma to the tea along with health benefits.

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