Sweaty, wild, pungent. Three adjectives I by no means thought I might encounter in relation to India’s – and dare-I-say, the world’s – favorite beverage of selection, tea. Name it chai, shay, chur-chur or chaha, the common-or-garden two-leaves-and-a-bud has us all ensnared in its grip, leaving us collectively hooked on our quotidian morning cuppa.

A brand new-fangled tea drinker (black, two sugars, no milk please!), I not too long ago discovered myself grappling with numerous unusual tea terminologies just like the aforementioned three. Phrases and phrases that bewildered me to say the very least. However extra on these a little bit later.

I used to be on a visit to India’s premier tea producing belt of Higher Assam, a area that lies on the fertile south banks of the mighty Brahmaputra river, India’s solely male named river. My mission: to study as a lot as I presumably may concerning the area and its world-class teas.


Tryst with Historical past:

The outdated tea estates in Assam, that had beenĀ arrange throughout the British Raj, aren’t any much less awe-inspiring when it comes to their magnitude, but additionally how the tea trade and nature coexist in probably the most fantastic method. The ensuing product is a implausible cup of tea.

My first cease was on the historic Moran Tea Property that was arrange by the British in1864. In the present day, part of the celebrated Kolkata-headquartered Luxmi Group (see field) that owns a number of magnificent tea estates in Assam, Tripura and West Bengal-with current forays in locations as distinctive as Rwanda in East Africa, Moran isn’t just one among India’s largest estates, however oldest too and a spot steeped in time.

Belonging to probably the most prestigious tea rising belts within the richest tea area of Assam, near the town of Dibrugarh, the Moran Tea Property is thought not just for its concentrate on high quality but additionally for good environmental stewardship and ethics. The plantation covers 1092 acres of the world. Moreover the truth that the property grows among the best teas in all of Assam, the property can also be residence to medieval tanks and tombs constructed by the Ahom kings that stand testomony to the time earlier than the British Raj.


Leaf to Cup:

Taken round Moran by property supervisor Subrata Sikdar, my first cease was to see the selecting of the well-known two-leaves-and-a-bud by expert ladies pickers who work in three shifts from daybreak to early nightfall within the jade inexperienced tea plantations (referred to as divisions) underneath the shadow of the very important shade timber. As tea can’t be picked underneath direct daylight, I used to be knowledgeable.

As one would possibly know Assam is legendary for its particular model of black tea which is the golden product of Assam’s tea trade. At Moran, CTC or reduce, tear and curl sort of tea, which is most popular in India, is especially produced with lesser quantities of the rolled or orthodox tea made for worldwide markets like Iran, primarily.

Whereas leaf to cup tea might be achieved in a comparatively quick 20-hour timeframe, the method is a tad difficult with quite a few steps concerned, as was proven to me on the mammoth manufacturing unit. In mild of brevity, I will provide you with a concise model of the CTC tea manufacturing course of. This entails withering of the harvested crop, inexperienced leaf shifting, reconditioning, rolling, fermentation, drying, grading and sorting and packing.

Orthodox tea however has a completely totally different course of whereby the rolling course of is important. Because the withered and conditioned tea leaves move via the rolling desk, the cell partitions of the tea rupture. The cell contents are then uncovered to the atmospheric oxygen and oxidation begins. For giving the leaves a desired form, the rolling machine twists the leaves and in addition reduce down the larger twisted leaves into measurement.

Tiny Sips… and Bites!

What obtained me most excited was the ‘skilled’ tea tasting course of on the property’s tea lab that is principally reserved for the tea merchants, brokers and distributors. Ceramic bowls of ‘liquor tea’ because the pure, steeped tea is referred to are laid out the place the tasters slurp within the tea via their enamel to aerate it after which, very like wine tasting, proceed to spit it out. The subsequent spherical sees a drop of milk added to the bowls and the identical course of is repeated. All for that good cup of tea…

Again on the property’s colonial-style guesthouse cottage the place I used to be put up, in line with the tea theme, the cook dinner shocked me with a divine, nearly sculptural chai panna cotta after a delicious Assamese lunch and tall glasses of refreshing black iced tea. Served ensconced in a spun sugar nest, the tea style got here via with every delicious chew. I merely needed to ask him for the recipe that he very graciously offered me with and one which I am reproducing herewith under so that you can strive.


About Luxmi Group: Established again in 1912, Luxmi Tea is a 30 million kilogrammes annual tea-producing premium Made in India model that shares the likes of Queen Elizabeth II and the in-house members of the Royal Palace at Buckingham. In actual fact, Prime Minister Narendra Modi on his go to to the UK in 2015 selected the model as a present for Her Royal Highness. Again within the early Nineties, when the tea trade was predominantly British, underneath the tutelage of P.C. Chatterjee, Luxmi Tea turned an Indian motion for self-reliance and as an expression of freedom from the British Raj. Luxmi’s tea gardens adoption of permaculture and natural farming has been step one to sustainability as a lot of the group’s estates have shunned using chemical components and are switching to pure cures.


Chai Panna Cotta in a Sugar Nest Recipe:

(For six servings)

For chai panna cotta


180ml full-fat milk

400ml heavy cream

50gm sugar

3tsp gelatine

1/2 tsp vanilla extract

1/4 cup free leaf Assam tea


  • Flippantly grease the within of some small ramekins with vegetable oil and use a paper towel to wipe out a lot of the oil, leaving solely a lightweight residue.
  • Add the gelatine powder to a little bit chilly water till tender. Put aside.
  • In a medium saucepan, warmth milk, heavy cream, and sugar till simmer (don’t boil). Take away from the warmth.
  • Squeeze gelatine to take away any extra water and add it to the pan, stirring always till the gelatine is melted.
  • Add vanilla extract and free leaf Assam tea. Permit the combination to steep for 10-Quarter-hour.
  • Pressure the combination via a tremendous sieve and pour evenly among the many ready ramekins. Refrigerate till set for not less than 4 hours or in a single day.
  • To take away from the ramekin, dip the underside of the ramekin right into a pan of sizzling water for five seconds to loosen the panna cotta. Slide a knife across the edge, then rigorously flip over onto a plate.
  • Place in a single half of ready sugar nest and canopy with the highest half of the nest.
  • Serve with ginger cookies.

For sugar nest


200gm caster sugar

50ml water

1tbsp liquid glucose


  • Mix sugar, water and glucose in a saucepan over medium warmth. Stir till sugar dissolves and mixtures involves the boil. Simmer for 8 minutes with out stirring, till combination turns golden.
  • Place a small glass bowl of desired form on the work floor. Working shortly, drizzle the new sugar combination throughout the bowl – creating strands. After you have sufficient for a half nest, and earlier than the toffee has hardened, seize the strands collectively and type right into a free nest. Put aside and repeat with remaining combination for the opposite half with one other bowl of the identical form and measurement.
  • Permit each nest halves to harden and put aside.

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