19/09/2026
Darjeeling Tea now has a chemical fingerprint.
TRA scientists analysed authenticated samples from 45 Darjeeling estates and identified 397 volatile flavour compounds — the molecules behind Darjeeling's floral, fruity and muscatel character.
Compared against teas from eight regions including Nepal, Dooars, Assam, Sri Lanka and Africa (nearly 49,000 compounds detected in all), the study found 20–30 compounds present in Darjeeling Tea and absent in Nepal tea.
For an industry long troubled by substitution and mislabelling, this offers a scientific layer of authentication to complement GI certification and traceability.
Congratulations to Dr Bappaditya Kanrar and Dr Biplab Adhikary, and our thanks to the National Tea Research Foundation, Tea Board Of India, for supporting the research.
Full report of the The Telegraph, 19 September 2026 can be called here https://epaper.telegraphindia.com/nbengal/30/2026-09-19/page-7/article-1699714223.html
Department of Commerce, GoI Tea Board India Suvendu Adhikari