Wisdom in a perfect cup of tea

Wisdom in a perfect cup of tea 

The heavy on chai patti, heavy on milk, boiled to milky-brown perfection liquid that we dunk our biscuits in every morning is a regular accompaniment with the morning paper for most of us, Indians. 

That's how we like our tea - a cup full of flavoursome goodness that unofficially kickstarts the day. Of course, we have had our share of experiments with tea bags containing myriad herbal and fruit-infused flavours, but the customary chai, needless to say, remains an unrivalled favourite. And so, it took a verysplendid, not to mention, equally enlightening tea-tasting session when I got introduced to "tea" and not chai.

An animated bunch of 15 tea-enthusiasts gathered in Gurgaon's Star Mall at Mridu Gupta's The Tea Room Co., where sommelier Anamika Singh waited in anticipation to unveil seven handpicked blends of Anandini Himalaya Tea, her own brand which was launched in the summer of 2012. Anamika spent her childhood amidst the tea estates of Darjeeling where she grew up to acquire the affinity and taste for tea from her father, Abhai Singh, a renowned tea specialist. She trained under him as an apprentice for several years to be able to master the nuances of different kinds of tea. Then, in 2000, she and her father decided to extend their love for producing tea to the quaint town of Dharamsala in Himachal Pradesh. And thus came into being the Manjhee Valley tea estate of which Anamika is a proud owner in the present day. Having spent 20 years in the tea industry, her expertise goes beyond tea manufacturing, blending and drinking to food pairing.

The tea gardens of Manjhee Valley have been producing several kinds of tea - Orthodox Tea (two long leaves and a bud), White Tea (hand plucked, sun dried and white in colour), Oolong, Handmade Needle Tea (hand rolled tea resembling needles), and Flowery Green (resembling flowers) to name a few. All of their produce was being exported to European countries until Anamika launched her take on modern tea drinking with Anandini Himalaya Tea, a combination of seven blends comprising two black and five green teas. "I have introduced a mix of natural Himalayan flowers and herbs to begin with. Next year I plan to take in spices and later fruits," said she as the server greeted us with tall glasses of 'First Flush Tea with Lavender Flowers and Lemon Grass' ice-tea along with a colourful, summer salad, an ideal opening to the delightful tea tasting session which was to follow. "The first flush", Anamika explained, "is the prime time to pluck tea leaves. It begins in February and goes on till the month of April and mid of May." Between sips of fresh tea and bites of the salad, tiny porcelain saucers containing fragrant tea leaves were passed around the table for us to get to know the tea better.

Before long it was time for act two. Anamika infused for us 'Autumn Tea with Rose Petals and Lemon Balm' in a glass kettle containing warm water. Just sight of tea leaves and flowers dancing and swirling in the water was enough to make us crave a cup. Shot glasses were laid out and Anamika did the honours of pouring careful portions for everyone. This tea came accompanied with cheese sandwiches and nachos.

An animated conversation of what makes green tea different from black tea ensued. "Both the teas come from same plant. The difference lies in the way they're manufactured. Green tea is semi-fermented where as black tea has no trace of fermentation", explained Anamika while she infused yet another blend into the kettle. This was 'Green Tea with Pomegranate Flowers and Himalayan Tulsi'; an intense and citric flavour that refreshed our palates evenly for the delectable cupcakes that came along with it.

"Tea is a palate cleanser," Anamika had said sometime in between the session but what lingered as a sweet aftertaste in the end were the energy, effervescence and wisdom infused in a perfect cup of tea!

Anamika Singh's Anandini Himalaya Tea bouquet comprises 7 blends:

1. First Flush Tea with Lavender Flowers and Lemon Grass

2. Green Tea with Rose Petals and Mint

3. Green Tea with Rhododendron and Himalayan Tulsi

4. Autumn Tea with Rose Petals and Lemon Balm

5. Green Tea with Chamomile and Rose Hip

6. Green Tea with Fire-Flame Bush and Mint

7. Green Tea with Pomegranate Flowers and Himalayan Tulsi

Anamika's secret of making a perfect cup of tea!

Before you begin, know the difference between "tea" and "chai". Tea is an "infusion" of tea leaves into warm water. Chai, on the other hand, is brewed or boiled along with milk and sugar.

Serves: 2 cups

You need: A wide-bottomed tea pot/pan. A wide and spacious pan allows the tea leaves to swirl effortlessly into the water. Try picking a borosil, glass or ceramic pan and avoid one made of steel, aluminium or iron. Pour in 2 full cups of water.

Temperature of water: The water should be boiled at 90 degrees heat. Tiny bubbles appearing on the sides indicate the water is ready. Take it off the fire and add two teaspoons of tea leaves. Cover it immediately with a tea cosy to keep the temperature of the water intact.

Keep a tea timer handy and let the infusion begin. Once ready, pour out the tea into the cups through a tea strainer.

Sip, happiness
!