Northeast India Terroir Cartography

Meet the Artisan Makers

Explore the ancient terroirs across the Brahmaputra valley, cloud plateaus, and mountain ridges. Click or tap any glowing hotspot to hear estate soundscapes and trace the hands behind every botanical harvest.

Terroir Cartography • Northeast India 26° 00′ N, 92° 30′ E • Eastern Himalayas
Showing All Terroirs (4 Estates) Select a pin or tap region
28° N 26° N 24° N 88° E 92° E 96° E KANCHENJUNGA 8,586m MAJULI BRAHMAPUTRA RIVER SHILLONG PLATEAU (1,965m) SIKKIM ASSAM MEGHALAYA NAGALAND SARAMATI 3,840m N S E W 0 50 100 mi SCALE: 1 INCH ≈ 50 MILES Golaghat, Assam Dhiren’s Grove (1,250m ASL) Jaintia Hills, Meghalaya Lakadong Co-op (1,100m ASL) Mokokchung, Nagaland Ao Smokehouse (1,450m ASL) Dzongu Valley, Sikkim Lepcha Reserve (1,400m ASL)
Dhiren and Family, Tea Master ASSAM • BATCH #03
Golaghat Foothills, Assam • 1,250m ASL

Dhiren & Family Grove

Stewards of 80-year-old seed-grown heirloom tea trees bordering the Kaziranga sanctuary forest. Dhiren hand-withers, hand-rolls, and cold-smokes tea over wild bamboo coals.

Hear Dhiren describe the midnight curing
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Field Dispatches: Assam to Cardiff

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Assam tea garden morning mist Golaghat, Assam 🔍 Darkroom

Dawn mist rolling over the ancient seed-grown tea bushes. Dhiren checking the first unfurling two-leaves-and-a-bud.

October Harvest Expedition
Hand harvesting Lakadong turmeric in Meghalaya Jaintia Hills, Meghalaya 🔍 Darkroom

Curing heirloom Lakadong rhizomes in stone earthen pots. Tested at an exceptional 8.4% natural curcumin potency.

Batch #03 Terroir
Smoking Bhoot Jolokia chillies over bamboo embers Mokokchung, Nagaland 🔍 Darkroom

Smoked King Chillies strung on wild cane racks over slow oak and wild bamboo coals. Intense heat with sweet resin undertones.

Smokehouse Ritual
Cardiff packaging workshop and wax seal The Roastery, Cardiff 🔍 Darkroom

Hand-stamping each batch tin in our Cardiff studio. Numbered allocations ready for dispatch across the UK.

Cardiff Dispatch
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Because our botanical harvests are wild-foraged or grown on micro-holdings, quantities are severely limited. Members receive first access to seasonal single-estate batches, harvest logs, and private invitations.

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