SAHU TEA COMPANY
GPS 26°17’38.4”N 73°1’27.6”E
Tea for you, tea for me
India is famous for its tea. Being a colony of Britain for so long, and having the best climate for it, it xisn’t that peculiar. Did you know India produces the most tea in the world even? Or let’s talk about ‘Chai’ because that means tea there. When we hear Chai, we think about the spicy drink, prepared with milk. There is not one way to make this tea, but it has some ingredients that are always in it: strong black tea (for example: Darjeeling), sweets, milk or cream, herbs like cinnamon, cardamom, cloves, ginger and pepper.
Everybody has its own way to make it. Same same, but different. It’s a popular drink that one drinks on the street. Everywhere in India there are Chai tea stands, where people take a minute to drink their tea and talk to each other. It’s a social thing.
Fancy a nice cup-o-tea?
Listen to what a real connoisseur has to say.
George Orwell’s 11 Golden Rules
If you look up ‘tea’ in the first cookery book that comes to hand you will probably find that it is unmentioned; or at most you will find a few lines of sketchy instructions which give no ruling on several of the most important points.
This is curious, not only because tea is one of the main stays of civilization in this country, as well as in Eire, Australia and New Zealand, but because the best manner of making it is the subject of violent disputes.
When I look through my own recipe for the perfect cup of tea, I find no fewer than eleven outstanding points. On perhaps two of them there would be pretty general agreement, but at least four others are acutely controversial. Here are my own eleven rules, every one of which I regard as golden:
Some people would answer that they don’t like tea in itself, that they only drink it in order to be warmed and stimulated, and they need sugar to take the taste away. To those misguided people I would say: Try drinking tea without sugar for, say, a fortnight and it is very unlikely that you will ever want to ruin your tea by sweetening it again.
These are not the only controversial points to arise in connexion with tea drinking, but they are sufficient to show how subtilized the whole business has become. There is also the mysterious social etiquette surrounding the teapot (why is it considered vulgar to drink out of your saucer, for instance?) and much might be written about the subsidiary uses of tea leaves, such as telling fortunes, predicting the arrival of visitors, feeding rabbits, healing burns and sweeping the carpet. It is worth paying attention to such details as warming the pot and using water that is really boiling, so as to make quite sure of wringing out of one’s ration the twenty good, strong cups of that two ounces, properly handled, ought to represent.
Curated and shot by Jay Orlino
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