Chai Time and it has got nothing to with NaMo’s Chai Pe Charcha :-). I simply love beverages and the experiments are simply to spice them up. Without any doubt, the typical India tea with milk is all time favorite, with ginger in winter and without ginger in summer. Proudly, I can savor the taste throughout the date, not stereotyped with Tean Time concept.
Las few weeks, I have engaged into tasting different flavors and variety, it all started with Earl Grey Tea from Darjeeling.
Earl Grey tea is a tea blend with a distinctive smoky flavour and aroma derived from the addition of oil extracted from the rind of the bergamot orange, a fragrant citrus fruit
Lately, I have been grooving on this Cardmon Tea from Ceylon, I am completely impressed with flavour.
Tea production is one of the main sources of foreign exchange for Sri Lanka (formerly called Ceylon), and accounts for 2% of GDP, generating roughly $700 million annually to the economy of Sri Lanka.
Other flavours I am trying are primarily the regular ones available everywhere now and clearly not in a position to review these products.
- Lemon & Honey Flavoured
- Orignal Tulsi
- Tulsi Jasmine
The process of these experiments makes me a learned person and I enjoy this part of it.
- Do not pour tea bag in hot water, you must put the tea bag first in cup and then pour hot water
- Water should be kept 85 deg, I am too sure how will I measure it…but this is what its!
- For tea with milk in winter, always crush ginger to hell 🙂 ..the typical way your nukkad kaa chai wala does!
Finally, this has also resulted the ultimate desire of visiting tea gardens of Darjeeling, I hope it happens soon.