ON THE TEA TRAIL, EX-PATS LEARN ABOUT BREWING THE PERFECT CUPPA

Who doesn’t love their cup of chai? With or without milk, with a hint of lemon or a dash of ginger and spices or with salt –the humble tea is a quintessential conversation starter or ice-breaker. Most Indians, unless they are a fan of the tea’s step-sibling coffee, have fond memories of drinking a cuppa with family or bonding with friends or even random strangers. It is, after all, not only the English who think a spot of tea is the solution to life’s problems.

Not many tea drinkers, though, truly fathom the power in the leaves behind this brew. While connoisseurs may swear by their daily cup of joy, most give little thought to the different tastes, aromas, textures or health benefits of tea. The beverage takes on unique characteristics as one travels across the length and breadth of the country.

Tea experts say that most Indians have not even tasted the real thing. Though most tea lovers may scoff at this, experts say that steep costs and rarity of authentic quality mean that most of the country has to contend with either adulterated or packaged tea leaves or worse, tea bags.

At a recent tea awareness session in a city hotel, about 35 expats from 15 countries learnt about Indian teas. The session, organized by the Pune Expat Club, also brought together Indians settled elsewhere in the world and showed them the various distinctions in brewing the perfect cup, identifying various ideas and ways to enjoy them.

The participants were, understandably, amazed at the possibilities. Barbara Kendrick, an Australian settled here, said she learnt the right way to prepare tea. “I have practically grown up on black tea. Since
I came to India, though, and I’ve been experimenting with the milk and masala variety, but probably not correctly. Having learnt about tea and plantations (at the session), I’d like to visit some,” she said.

Another participant, Christina Krockenberger, of Germany, was amazed at the milky, spicy concoction. She said,” All this while, we connected cinnamon and cardamom only with Christmas. The idea of adding spices to tea is interesting”.

Preeti Roongta, co-founder of the Pune Expat Club a social organization formed in 2010 for the international community to network, integrate, enjoy and share their lives in Pune -said, “Tea is integral to the Indian social fabric. With all its health benefits for relieving stress, pains, aches, cough and cold it is also the first thing that many turn to when they’re ill,” she said.

Pune Expat Club has more than 1,200 members of over 35 nationalities.

While Singaporean expat Audrey Tso expressed her willingness to try brewing the masala chai at home, Indo-Canadian Mamta Gomilar said she would consider trying to make the Kahwa, the Kashmiris’ version of tea.

Tea drinking is a social tradition for many Indian families, said Dhanoa, an Indian-origin expat from Australia. “As a kid, I remember everyone gathering around at 4 pm for their afternoon cup of tea. Cakes and savouries would be passed around. While I like my tea without milk, I would like to try out the varieties I have learnt now,” she said.

Elaborate tea culture is, however, not unique to India. England. China, Morocco, Turkey, Tibet, Egypt and many other nations have their types of teas too. Emma, a French national who attended the session, said food and beverages are the perfect windows to a culture. Food connects cultures like nothing else can, she said.

Pradip Sinha. Executive chef of Courtyard Marriott Pune City Centre. Who conducted the session said we need more tea lounges. “It’s ironic that Indians don’t get a taste of the best tea in the world, most of which is produced right here. Tea tasting and display opportunities can help increase awareness and appreciation for tea,” he said.