History of tea in India be the "norm", with China tea a minority taste. Until the 1970s and the rise of instant coffee, Indian tea had almost sole command of the hot drinks market. Its rivals were cocoa, coffee and savoury drinks such as Bovril and Oxo. In the early 1820s, the British East India Company began large-scale production of tea in Assam, India, of a tea variety traditionally brewed by the Singpho people. In 1826, the British East India Company took over the region from the Ahom kings through the Yandaboo Treaty. In 1837, the first English tea garden was established at Chabua in
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