Here's a brief history of tea: It is thought that the beverage was served as a customary offering to honor the imperial emperor and was unintentionally found in China when a tea leaf flew into boiling water.
The 4 main categories of tea grades nowadays are whole leaf, broken leaf, fannings, and dust. Black tea is processed using the CTC (cut/crush, tear, curl) method into tiny solid bits. Their taste and perfume vary depending on the variety and the area in which they are cultivated, and the brewing processes also impact flavor.
This International Tea Day celebrated on 15 December, give these 12 types of teas a try and find out what fits your taste the best:
Tandoori Chai: This social media sensation has received a lot of positive responses. In a kulhad that has been heated in a tandoor, adrak or masala chai is added, giving it a smokey flavor. Because of the drama it creates, today's youth love it.
Purple Tea: The purple color, which has its roots in Kenya, is brought on by the presence of powerful antioxidants known as anthocyanins. According to nutritionist and lifestyle educator Karishma Chawla, the process of making purple tea is similar to making green tea, but it tastes better, contains less caffeine, and is rich in antioxidants.
Orange Pekoe Tea: The earliest and tenderest tea leaves, sometimes referred to as new flush tea leaves, are ranked in this group. It often comes from India or Sri Lanka and describes the size and appearance of fragile leaves that have been plucked from a plant bud. Most delicious without milk or creamer.
Butter or Tibetan Tea: It is a salty tea that is consumed in Ladakh, Tibet, and Bhutan and is made by combining tea leaves, Himalayan salt, and yak butter. Ritvika Shekar, an independent dietitian from Pune, claims that it reduces motion sickness, reduces inflammation, and improves blood circulation.
White Tea: It is regarded as one of the most natural kinds of chai due to its raw, mild, and distinctive nature along with a hint of sweetness. It has a wealth of health advantages that encourage us all to benefit from its healing potential. White tea is mostly categorized as belonging to the super-premium and top-ranking segments and is produced by marginal oxidation and fringe processing.
Darjeeling Tea: Orthodox teas from Darjeeling are hailed for their sophisticated blend of flavors and are known as the "Champagne of teas." Seasonal flushes are used to categorize the teas from this region. Tea leaves are gathered every season, and each batch is filled to the brim with its blend of delicate scents and flavors. "The leaves that the tea bushes shoot in the early spring are used to make the first flush teas. They steep a very delicate cup that has alluring floral undertones. According to Rajeev Baid, "Darjeeling teas taste finest without any condiments, not even sugar and milk. While second and autumn flush teas are a bit darker and full-bodied with a distinct woody touch.
Assam Tea: CTC teas from Assam are usually drunk with milk and sweetener for a malty and deep tea-drinking experience. Black Assam teas have more body, are bolder, and have higher tannin levels. Tannins are naturally bitter in flavor. White tea contains the lowest levels of tannins, followed by oolong, green, and black tea. One popular misconception is that tea causes acidity. Acidity in tea is primarily caused by the tea that has been brewed with milk and sugar, according to Kavita Mathur, a tea expert and co-founder of Mumbai Chai.
Assam Green Tea: Depending on where they are grown and how they are processed, green teas might taste vegetal or smokey. "Matcha tea is vegetal when contrasted to Japanese Sencha, which has a sense of smokiness," claims Kavita Mathur. Do not include milk in these. Along with its antioxidants, which reduce inflammation, consuming it every day helps in belly fat reduction.
Dirty Chai Latte: The espresso shot added to masala chai is known by this dreadful name. It was created in England in the 1990s when a barista made a chai latte for an American tourist and accidentally added a shot of espresso. However, the traveler gave it a shot, liked it, and it quickly gained popularity.
Irani Chai: It was introduced by Zoroastrian Persian immigrants to British India and is also known as Hyderabadi Dum Chai. It is made by mixing black tea with mawa or khoya. The tea is typically served with sweet-salty Osmania biscuits and is rich and sweet.
Japanese Tea Company: It is similar to our intricate and aesthetically pleasing "Atithi Devo bhava" in Japan. The ceremony is held in a separate chamber from the main house that is decorated with floral arrangements. It follows certain protocols. The visitors are seated tatami, kneeling (straw mat flooring). They are given unique candies. The host or tea master delivers the tea equipment and meticulously and methodically makes the green tea. For instance, it has a mildly acidic flavor and is thin and frothy. The most significant individual in the room is given a bowl of the first beverage.
Oolong: Very woody, oolong is a semi-oxidized tea with slightly less body than black tea but very rounded flavors that can be smokey or toasted. Its use lowers anxiety and tension and enhances the quality of sleep. For those who prefer a sweeter cup of coffee, honey can be served without milk or sugar.
