Tea production in Bangladesh tea began in the Mulnicherra Estate in Sylhet in 1857. The Surma River Valley in the Sylhet region emerged as the centre of tea cultivation in Eastern Bengal. Plantations also flourished in Lower Tippera (modern Comilla) and Panchagarh which in North Bengal.Panchagarh is the only third tea zone in Bangladesh and most demanded teas cultivated here. Tea was a major export of British Bengal. The Assam Bengal Railway served as a lifeline for the industry, transporting tea from growers in the Surma and Brahmaputra Valleys to exporters in the Port of Chittagong. The Chittagong Tea Auction was established in 1949
Sayama tea of tea was interrupted by war during the Sengoku period. Widespread tea growing restarted in the Mid-Edo period. In 1802, a technique called , first steaming and then roasting on the surface of washi was invented by , , and , based on the Uji roasting technique, which was deemed the best method in Japan at that time. This led to the revival of tea production in the region. In 1819 (Bunsei 2), tea leaves produced in this method started to be shipped to Edo in large amounts, receiving good reputations. After the Meiji Restoration, tea became one of the