Marbah Warjri

My name is Marbah Warjri and I am from Meghalaya, India, the owner of Denmar Teas. Our tea garden is in the foothills of the Eastern Himalayas and our tea grows alongside exceptional bay leaf, pineapple and gooseberry trees which influence the natural flowery, fruity taste of our teas. From the start, we've focused on using traditional farming methods while embracing innovative techniques and are one of the first farms to grow green tea in East India.

Our tea farm was started by my grandfather in 1996 and I started a tea processing factory in 2011. Our farm is about 5 hectares and we produce just around 3 tons of tea. Our innovations include being one of the first farms to grow green tea in Meghalaya, East India and over four decades, we've had to innovate and perfect our cultivation and processing methods passing down our knowledge and passion through three generations. It's a family legacy that continues to thrive as we adapt to new challenges.

One, our farm is in a little secluded corner in the foothills of mighty mountains in the countryside of Meghalaya. Second, our farm is an atypical tea plantation. We are just about 5 hectares and most Indian plantations produce the Black Tea – the CTC Black tea is the typical Indian 'chai'. We are one of the first farms to grow Oolong and Green teas in our corner of the world.

My motivation is to bring the exceptional teas that grow here to the world and show the essence of this place that is still pristine and untouched and tell the world the stories of my heritage borne in the cup of tea.

Our gardens are tended and cared for by my family. We use natural regenerative farming techniques and I believe the gooseberry trees growing around our farm lend a unique soil and thus a fruity flavor profile to our teas.

Market awareness remains the biggest challenge – Indian tea evokes images of the black tea that is taken with milk. Our oolong, green and white teas are sometimes received with surprise and curiosity and requires some education. Most Indian tea factories are configured to handle the black tea, and this presented a challenge until 2011 when I started my own processing factory on the farm.

We currently distribute our teas locally in India and internationally we are trying to make some forays in the international market.

We are focused on expanding our offerings while maintaining our commitment to small-batch production and sustainability. Our dream is to see our tea label become a globally recognized name, bringing Meghalaya's best teas to more customers worldwide. We hope to further integrate eco-friendly practices and continuously improve the quality of our teas.

I am a tea enthusiast first and then a business person, having both passion and curiosity for this crop at the same time. Farming tea has allowed me to support my family and community, and this provides valuable local jobs and contributes to our countryside economy. But my rewards are not just financial—I am working to preserve a generational cultural tradition while fostering a deep connection to this pristine land and tending and caring for it.

I'm particularly fond of our Meghalaya/Himalayan green tea for its floral notes. For the best brewing experience, use water around 90°C (194°F) and steep for about 3 minutes. I recommend multiple infusions—each steeping reveals new layers of flavor, which makes it an interesting and complex tea.