Tea has ancient roots in India, well prior to its commercial cultivation by the British. The habit of consuming tea, however, originates from China. The term tea originates from t’e, a word in the Fukien dialect of China. Tradition credits Emperor Shen Nung with its discovery in 2737 B.C., whereas the earliest verified mention surfaced in an ancient Chinese dictionary around A.D. 350. By the 6th century A.D., tea emerged as a favoured drink throughout China, and during the Tang Dynasty (618–907 A.D.), it attained the distinction of a national beverage. Tea arrived in the Western world via Portuguese priests and traders from China in the early 16th century.
In India, wild tea plants—Camellia sinensis from China and Camellia assamica indigenous to Assam—thrived naturally in the northeast. Local tribes like the Singpho and Khamti have been preparing tea-like brews from these leaves for health and everyday use since at least the 12th century. The contemporary tale of Indian tea started in 1823, when Scottish explorer Robert Bruce (1789–1824) discovered wild tea plants in the Upper Brahmaputra Valley of Assam. Following his death, his brother Charles Alexander Bruce carried on his efforts and forwarded samples to the Tea Committee, formed in 1834 by British governor-general of Bengal Lord William Bentinck to investigate regional tea farming and contest China's monopoly. The initial commercial plantations emerged in Assam and Darjeeling during the 1850s. By 1863, India boasted 78 plantations in the Himalayan foothills, and by 1885, tea exports surged significantly—positioning India as a key participant in the worldwide tea market.
Initially grown for export to Britain, tea slowly became a fundamental part of Indian culture. In the early 1900s, the Indian Tea Association encouraged tea consumption among Indians, leading to the rise of the famed chai culture—robust black tea brewed with milk, sugar, and spices. After gaining independence in 1947, the production and marketing of tea were taken over by Indian management. Established in 1953, the Tea Board of India still monitors and advances the sector. Currently, Indian teas—particularly Assam, Darjeeling, and Nilgiri—are renowned globally for their deep aroma and taste. Halmari tea is notable as one of the finest producers in Assam, proudly upholding its heritage for more than a century. For most Indians, tea is more often enjoyed with an evening snack than at breakfast—about 65% more often. Tea drinking goes beyond routine—it is a cultural ritual, a symbol of hospitality, and a way to connect with others.
Tea's journey to Goa
Over fifty years ago, Moosa Mohammed from Mangalore began a spice trade in Goa, later focusing on tea and coffee from Munnar and Coorg. His signature rose-petal blend remains beloved among South Goans. After his passing, his son Ashraf Mohidin and later his wife Saira Banu with their children, Rafiq and Amina, carried on the legacy. Their loyal customers now include Goan families, local eateries, and international visitors, especially Russians.
The story of tea in Goa, however, began long before Moosa's efforts. Under Portuguese rule, Goa was incorporated into the global maritime trade network that connected Europe, Africa, and the East. The Portuguese promoted the spread of tea culture to their colonies, like Goa, through their trading paths. Later, traders from southern India—like Moosa Mohammed—strengthened this connection by bringing in tea from the plentiful estates of Coorg and Munnar.
Goa’s tradition of tea drinking continues in its ancient cafés and restaurants, where residents have congregated for years over hot chai. Cafe Tato in Panjim, established in 1913, is one of the city’s oldest venues, renowned for its bhajias and aromatic tea that has become a morning habit for many generations. Nearby, Cafe Bhonsle, founded around 1920, is another beloved spot—its traditional chai paired with Goan snacks attracts visitors. In Fontainhas, Anita Tea House, established in 1974, offers a nostalgic space where tea, conversation, and culture blend effortlessly.
At present, Goa's tea tradition continues to evolve. Goa’s tea market, from traditional rose teas to modern blends, reflects its colonial roots and global appeal—evolving from a small trade into a vibrant tradition rich in history and aroma. A daily cup of chai is cherished in Goa as an essential part of life.
Health benefits of tea
A typical cup of green tea contains 250–350 mg of tea solids, of which 30–42% are catechins and 3–6% caffeine. These powerful antioxidants help combat inflammation, promote healthy skin, support weight management, and protect cells from damage. The caffeine in tea boosts energy, while L-theanine enhances mental focus and relaxation by increasing alpha brain wave activity. Additionally, the aromaof tea has a soothing effect on the mind.
Tea consumption is also linked to improved heart health and bone density. Compounds such as flavonoids—including catechins, flavonols (like quercetin), and theaflavins—are known to help reduce blood pressure and cholesterol levels. Regular tea drinkers often maintain better bone mineral density, lowering the risk of fractures.
Oolong tea offers a unique balance of benefits from both green and black teas, providing antioxidants and aiding in weight management. Notably, research has shown that breast cancer patients (stages I and II) who consumed more than five cups of green tea daily experienced lower recurrence rates and longer disease-free periods compared to those who drank fewer than four cups a day (PMC, PubMed Central). Overall, the polyphenolic compounds found in green and black teas are strongly associated with the prevention of cardiovascular diseases, particularly atherosclerosis and coronary heart disease.
