Meghalaya is a state located in northeastern India. It is known for its scenic landscapes, hills, and diverse indigenous cultures. The capital of Meghalaya is Shillong, which is also one of the prominent cities in the region.

The state shares borders with Assam to the north and northeast, Bangladesh to the south and southwest, and the Indian state of Tripura to the southwest.

Tea plantations in Meghalaya, a state with a landscape reminiscent of Assam, gained momentum in the 1970s. Previously overlooked due to labor constraints, the Khasi ruler's refusal to allow migrant labor hindered its inclusion in the East India Company's plans.

However, in the 1970s, the Tea Board of India recognized the region's potential and introduced tea plants from both Assam and Darjeeling.

This marked the revival of tea cultivation in Meghalaya, contributing to its emergence as a significant player in the Indian tea industry.

Tea cultivation in Meghalaya is strategically distributed across three regions: Umsning in Ri–Bhoi district, Tebronggre in West Garo Hills, and Riangdo in the West Khasi Hills.

The altitude varies across these regions, with Assam variants flourishing in lower altitudes in Garo, while Darjeeling-style teas thrive at higher elevations ranging from 3000 to 5,500 feet.

This diverse altitude range contributes to the unique flavor profiles and characteristics of the tea produced in different parts of Meghalaya.

Lakyrsiew tea estate is situated on the southern bank of Umiam Lake at an altitude ranging between 1,000 and 1,300 meters above sea level.

The tea plantation, initiated in 2002 on previously untouched scrubland, has been dedicated to organic form of cultivation since its inception.

The estate boasts a unique blend of tea bushes, incorporating slow-growing Darjeeling varieties and Chinese plants dating back to the East India Company era, discovered locally.

Teas from Meghalaya typically exhibit a diverse and distinctive flavor profile.

Due to the varied altitudes and unique terroir of different regions, Meghalayan teas can range from brisk and malty, reminiscent of Assam teas grown at lower altitudes, to floral and fruity, similar to Darjeeling teas cultivated at higher elevations.

The cool climate and organic cultivation practices contribute to the complexity and nuanced flavors in Meghalayan teas.

Tea estates like Lakyrsiew, for instance, showcase a light, mellow cup with bright fruity-floral undertones, thanks to the famous AV2 clonal varietal, which is much loved in nearby Darjeeling for making light, aromatic black teas.

Overall, Meghalaya's teas offer a delightful mix of flavors, making them unique and intriguing to tea lovers.

Yes, like most traditional black teas, this also naturally contains caffeine.

The caffeine content in tea leaves is a natural component that contributes to the stimulating properties of the beverage.

While the exact amount of caffeine can vary based on factors such as tea leaf type, processing methods, and steeping time, black teas as a general rule do contain caffeine.

1. To preserve the freshness and quality, it is advisable to store it in an air-tight container placed in a cool, dark, and dry location, away from direct sunlight and strong odors.
2. Avoid refrigeration, as the elongated tea leaves can absorb moisture and unwanted flavors.
3. Maintaining low humidity in the storage area is crucial to prevent the tea leaves from becoming damp.

Adhering to these storage practices will help retain the unique flavors and characteristics over time.