TEA

There is a chinese saying" Firewood, rice ,oil, salt, sauce and tea are the seven necessities to begin a day." In chinese culture every meal is accompanied by tea (that's what I know). And in Japan tea ceremony is an art, with all those kimonos and different tea tools.  So its kind of obvious how important tea is in both these cultures. The truth of the above statement was discovered by me when  I first invited the family of my  daughter's friend for tea. She is half japanese and half chinese. The custom of serving tea to our guests is also very vital in Indian hospitality. I baked some sweet and savoury snack  with "Masala Chai" (spiced tea) and Green tea. I was also aware of the fact that both these cultures are very particular about how their tea is brewed and served. I took great care of that.


After they arrived we exchanged our customary rituals and made them comfortable.  Our dogs(we asked them to bring theirs') also started to socialize. So in that amiable atmosphere of  socialization I poured my guests the Green tea. The mother of our daughter's friend took a sip and then  hesitantly put the cup down. I could see she did not get the delight from that sip which a tea usually gives. Everybody else was fine.


She tried to change the topic and  said when she entered our house she smelled  the aroma of Cinnamon. So I poured masala chai for her in another cup. The moment she had her first sip. She was like, Whoa !  " This is wonderful, so aromatic"    She had tried one at Starbucks but this one was  different and more tasty. I thanked for her compliment and asked  How did she like my green tea?   She kind of hesitated at first then said, Our green tea looked and taste more like black tea. I liked her honesty and showed her which green tea we buy.

 
She had no idea of these brands and felt sorry for not liking the taste.
I assured her not to feel bad in fact I was also wondering why the Tetley green tea has a slight bitter taste. So She was not alone.  People are used to certain type of taste, texture and visual appearance. Her husband works in Japan that's how she always bought her tea from there.




After that incident my mission to find the right green tea began and I did get my first  green tea (gun powder tea, a popular variety of oolong tea) from chinese market. When I  held the pouch in my hand I was confused and surprised because it does not feel like it has tea leaves in it. I was told that it has withered leaves which are rolled in the form of pellets. They will unfold when come in contact with water.

    
I boiled 2 cups water in a pot, added 1 tsp tea pellets in the stainer of teapot. Then poured the boiling water over tea pellets. Steeped for 3 minutes.This is what I got. It has a very pale greenish yellow shade.   Look at the leaves in the other cup, how beautifully they unfurled.

 

I was little hesitant to try as if it was a medicine. But on I my first sip I was amazed at the  mild, grassy and smoky flavour from that light coloured water. It was a familiar taste, which I had  at the feet massage people. The taste was not bitter not that sweet. I am not sure how far I am right in getting the right flavour and colour. But I felt I was drinking green tea.


When I steeped this tea I was not expecting something I would love but now I do. I was told that I can re brew the same tea leaves 3 times.  My mission green tea was successful.


MASALA CHAI (spiced tea)
Ingredients for two cups of tea: 1cup +1tbsp 1%milk, 1 cup+1tbsp water, 2 black tea bags (any good quality), sugar or honey as per taste is optional, 1/2 tsp tea masala.

Ingredients for tea masala:

1 black cardamom seeds, 25 whole green cardamom,  4 cloves, 1tsp fennel seeds , 1/2 tsp black pepper corns,  1/2 tsp ajwain, 1tsp ginger powder, 1/2 tsp cinnamon powder

Method: Coarsely grind the first 6 ingredients in a coffee grinder. Transfer to a bowl add ginger and cinnamon powder. Store in an airtight container.

Method to make tea: Heat the water in a sauce pan. Add the tea bags and  tea masala. Cover it with a lid. Bring the water to boil. Simmer for one minute after boiling. Add milk and sugar. Bring it to boil again. Simmer for few seconds.  Strain the mixture into 2 cups and serve hot.

Straining the tea is very important otherwise the masala will come into your mouth. I add 1tbsp of water and milk extra because I do not pour the last 2 tbsp of tea where the masala has settled down. To avoid this you can grind 1" cinnamon stick and 1" round piece of dry ginger in place of putting powder. I tried the cinnamon stick  but my coffee grinder did  not grind the dry ginger piece. So the choice is yours do what you like.
In winters I add additional 1/2 tsp of fresh ground ginger while boiling the above tea.
For people who have never tried Indian tea make your taste buds accustomed first with cardamom tea. Add  1/2 tsp coarsely ground green cardamom to one cup of tea while boiling it.




Go ahead and add the zip to your day with masala chai.