KNOW YOUR TEA
India is known for mainly four varities of tea, namely green tea, black tea, oolong tea, and white tea—all made from the Camellia Sinensis plant. The end products depend on how the tea leaves are processed. For instance, white tea undergoes the least processing, while black tea goes through an oxidation process to attain its distinct flavour. Contrary to popular belief, white tea contains more anti-oxidants than green tea. Oolong tea, meanwhile, is loved by people who prefer a low caffeine variant.
club meets, Sunday brunches, and community work, set into motion by the British continue to be a part of life here.
While Assam carries the crown of the Indian tea industry, its neighbouring states too have their signature ways of consuming the wild herb. In Arunachal Pradesh, the indigenous tribes tightly pack the tea leaves in bamboo shafts and smoke it for four to 10 years. The process was originally adapted by the tribesmen so as to be able to stock it for longer periods of time. The resulting black tea is distinctly strong and arouses the taste buds. Traditionally, it should be savoured minus any sugar or honey; however, sweetened accompaniment like a macaroon, pineapple cake, or blueberry scones go just right with the malty flavours of the tea.
On the other hand, black tea from Meghalaya has a composed texture, minus any bitter undertones. The traditional brew is fit for the perfectly steeped fullbodied black tea or the conventional variety consumed with sugar and milk. Meanwhile, Oolong tea, also from Meghalaya, bears unusual citrus and spicy notes making it a preferred option for breakfast. This tea grows at an average elevation of over 6,000 ft, and exudes a smoky aroma when brewed and is olive green-yellow in colour.
The region’s tea culture has inspired young locals to spread the word through inquisitive initiatives. Elizabeth Yambem, in late 20s, gave up an illustrious career as a financial analyst in London to open Dweller Teas (dwellerteas.com) in Imphal, Manipur,
TRADITIONALLY, BLACK TEA SHOULD BE SAVOURED MINUS ANY SUGAR OR HONEY. SWEETENED ACCOMPANIMENT LIKE A MACAROON OR BLUEBERRY SCONES MAKE FOR GREAT PAIRINGS.
where the blends are created from local plants native to her hometown. The Nong-mang-kha Ginger Green Tea with anti-bacterial and anti-viral properties is among Dweller Tea’s bestsellers, and has been in use for centuries to cure common cold. Likewise, the Heimang Red Tea is among the authentic creations passed down by Yambem’s grandmother. The tea is soaked overnight and served the next day; the cold brew has a citrusy tone and acts as a great digestive.
The Bengaluru-based AveTea (avetea.com) is another such initiative, which primarily works with small tea growers from Assam. The idea is to put tea cultivators who practice timehonoured methods to grow tea the old-fashioned way at the forefront of the revolution. Some of their creations include Smoked Exotica, which is smoked for four-plus years and PanFried tea, which is roasted and hand rolled to perfection.
The growing awareness around healthy lifestyle choices among the young and the middle-aged Indians has led to an increased interest in the different varieties of tea native to the Indian soil and the appropriate ways of consuming the beverage; for instance, not many know that tea must be steeped and not boiled. Many such interesting anecdotes revolving around the shrub await to be unfolded at the charming colonial bungalows in the region. As they say, tea time is a chance to slow down, pull back, and appreciate the surroundings.