​From orange pekoe to lopchu: 6 types of good-quality Indian tea​

India doesn’t just drink tea, it lives it. From chai at railway stations in clay cups to delicate brews in fancy teacups, tea is a part of everyday life. But beyond your regular cup, there’s a whole world of carefully grown and graded Indian teas. Names like orange pekoe and loptchu might sound fancy, but they’re just different types of good quality tea — each with its own flavour and style. Scroll down to discover some of the best.

Don’t let the name confuse you — there’s no orange in this tea. “Orange pekoe” is just a grading term for whole leaf black tea. It’s bold, smooth, and works well with milk, which is why it’s often the base of your everyday chai. If you like your tea strong but not bitter, this is a great pick.

A step up from regular orange pekoe, FOP includes some of the delicate buds of the tea plant. These leaves brew into a lighter, more fragrant tea, perfect for sipping plain. You’ll often find FOP in premium Darjeeling blends, where the subtle floral notes really shine.

Lopchu is a prized Darjeeling tea, known for its muscatel flavour and smooth finish. Grown at high altitudes, it's often handpicked and carefully rolled, making it a favourite among tea lovers who prefer their brew without milk. It’s mellow, fragrant, and feels a little luxurious with every sip.