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Indian Masala Chai Ice Cream

The calendar says it’s time to bid summer goodbye, but it doesn’t seem to be going away soon. That means we have some more time before we can get back to enjoying our regular cup of hot tea. Till then, we should try something new. Something like Masala Chai Ice cream. In fact, July is celebrated as the Ice cream month in several places which makes it an even more appealing idea at this time of the year.

But, who’s going to put in the efforts to make this Masala Chai Ice Cream? Does it require an ice cream maker? Will it require all sorts of unusual ingredients that we don’t have readily available at home?

Well, no need to get bogged down by such questions.

Here is a recipe that will help you make your own mouth-watering Masala Chai Ice Cream effortlessly at home. And that too, without the ice cream maker and those unusual ingredients you are thinking about.

So, get going and relive your regular masala chai bliss the summer way by following through this recipe and relish your own Masala Chai Ice Cream.

Course Dessert

Cuisine Indian

Keyword indian masala chai recipe, Masala Chai Recipe

Prep Time 10 minutes

Cook Time 15 minutes

Servings 2 People

Ingredients

• 1 Litre of Whipping Cream, chilled
• 1/2 Litre of Sweetened Condensed Milk
• 6 Tbsp good quality Masala Chai tea leaves
• Cardamom seeds as topping Optional

Instructions

• 1. The first step is to let the masala chai steep well for around 15 minutes with the milk. This gives enough time to the leaves and the blended spices to release their nutrients, flavour and aroma in the milk.
• 2. Next, strain the mixture and let it cool down to room temperature.
• 3. Whip the chilled cream in a blender until stiff peaks form. It would be better if the blender blades are chilled in the freezer for an hour beforehand.
• 4. Add the strained mixture to the blended cream slowly without deflating it.
• 5. Pour this mixture into a freezer safe container and store it in the refrigerator for at least 4 hours.
• 6. Once it’s properly frozen, you can top it up with cardamom seeds and serve.

Notes

More about Masala Chai Ice Cream Recipe

The masala chai is something that has been an important part of the Indian culture. It is a great stimulator for the senses, used typically to get out of the early morning grogginess or day-end tiredness. Its spices help the body in various ways. They boost immunity and detoxify the blood while proving to be a great remedy for toothaches, cough, cold and other seasonal maladies. The rich and creamy masala chai ice cream will provide you all these health benefits along with an enriching flavour and aroma to refresh yourself this summer.

Lakshmi Jaisimha

I write to fulfill your appetite for thought, to get only in return your smile.

The post Indian Masala Chai Ice Cream Recipe (No Ice Cream Maker Required!) appeared first on Teafloor Blog : All About Tea | Health Benefits of Tea.

The truth is, our lives are getting busier by the day. And tea time, which used to be an enjoyable tradition, has turned into a necessity of convenience for an individual. What used to be deliciously prepared tea in the comfort of our homes, has now evolved into short breaks during work hours, right outside the office buildings, at the local chaiwala. What your chaiwala will offer you is a milkier, sweeter version of your favorite blend, along with some form of tea time snacks. If that isn’t your jam, and health is your main concern, then a cup of green tea is the perfect fit for you, maybe paired with some healthy snacks.

Ultimately, there is not a single tea out there that cannot be enjoyed with some form of sweet or savoury tea time snacks.

6 Famous Tea Time Snacks and their Origin Stories

Some invented by accident, some evolved from other cultural dishes, every food item consumed today has had a beginning. Every tea time snack shares a diverse and colourful origin story with mentions in historical books. Here’s a list of the most famous tea time snacks that add the extra dip of satisfaction to our routine tea breaks.

1. Samosa : The samosa needs no introduction. It is the go-to snack of every Indian in the sub-continent. This deep-fried, triangular savoury is best served with a form of black milk tea, generally black ginger tea or kadak masala chai.  Samosas are a popular snack in the local cuisines of the Indian subcontinent, Western Asia, Southeast Asia, the Mediterranean, the Horn of Africa, North Africa, and Southern Africa. However, unlike popular belief, the samosa did not originate in India. It is claimed to have originated in the Middle East (where it was known as sambosa) prior to the 10th century. It wasn’t until the 13th or 14th century when this food was introduced into India. What had started as a pie dish stuffed with mincemeat, dry fruits and spices, soon evolved into a vegetarian’s delight, prepared with flour stuffed with a mixture of mashed potatoes, onions, green peas, spices and green chilli. In today’s time, there are numerous variations of samosa all over the country known by various names. However, no matter what the name, samosas remains cult favourite tea time snacks till date and will continue to live on as one.
   
2. Baklava : Maybe one of the controversial origin stories of all time, the Baklava is a dessert dish enjoyed in the Middle East. The origin of this scrumptious delicacy is shrouded in confusing ethnic claims and undocumented histories. The story of baklava began long ago. As a matter of fact, one version of the story claims that it originated with the Assyrians.  Early 8th century records show that in ancient Assyria, people would prepare it by layering unleavened flatbread with chopped nuts in between, drenching it in honey and then baking it in wood-burning ovens. The present-day baklava has gone through numerous transformations and is prepared differently in various regions by the people of the Middle East, Eastern Mediterranean, Balkans and Caucasia. Today, as tea time snacks, baklava is enjoyed with a refreshing cup of Turkish tea or Assam black tea.
3. Scones : Europe’s delight, scones are biscuit-like pastries or quick-breads, generally rolled into round shapes and cut into quarters, then baked, sometimes on a griddle. They can be savoury or sweet and are usually eaten for breakfast, but are also served with tea and coffee. Starting out as a Scottish quick bread in the early 1500s, they were originally made with oats and griddle baked, while today’s version is often made with flour and oven-baked. Considering scones are a people pleaser in Europe, they are best served with the English breakfast tea.
4. Wagashi : To call them ‘sweet’ tea time snacks would be misleading, for wagashi’s are Japanese confections prepared specially to accompany the bitter taste of tea. Prepared with plant ingredients like azuki beans and grains they are served regularly during Japanese tea ceremonies.  Though origins unknown, the earliest mentions of wagashi date back to the Yayoi period (300 b.c-300 a.c), when it referred to nothing more than fruits and nuts and was simply known as ‘kashi’, meaning sweet or confectionary. During the Nara Period (710-784), Japan, influenced by China’s grain processing skills, developed snacks such as ‘mochi’ and ‘dango’, both made from rice. By the Edo period, the Japanese adopted sugar as a common ingredient and soon started making wagashi, a confection reserved for delicious and artistic tea ceremonies. Today, wagashi is best served with matcha, pure green tea and oolong tea.
5. Crepes : France’s delectable staple, crepes seem like an odd pairing with tea, but in reality, the sweet yet salty flavour of crepes compliment the bitter and floral tea blends of almost all types. This international sensation in the form of tea time snacks originated from the humble region of Bretagne, in western France. Since not much grew in the rocky terrain of Bretagne, the arrival of buckwheat in the 12th century inspired all sorts of dishes, one of which was the crepe. Not just a delicacy, but a dish that holds cultural significance in France’s history, today crepes are served both sweet and savoury. From mushrooms and cream to Nutella and icing sugar fillings, crepes are every foodie’s delight. However, unlike popular belief, crepes can be best enjoyed with a light beverage like mint green tea, or vanilla green tea.
6. Vada Pav : The famous Vada pav is a gram flour coated, deep-fried, spiced mashed potato ball; sandwiched between slices of Mumbaiya style pav bread and some spicy red chutney masala. As known as the common man’s burger, vada pav is available at every street corner of Mumbai, India. Various food history documentations claim that this dish was created by a snack vendor who ran a street stall just outside Dadar station. Being an important station, Dadar was constantly spilling with hordes of commuters. In a moment of culinary innovation, the vendor reportedly came up with this recipe to satiate the hunger of the busy crowd, who preferred a snack they could consume on the go. Safe to say, the rest is history. Not only are vada pavs extremely delicious and light on the pocket, but they also pair well with the local’s favourite beverage, Bombay cutting chai. The life of ‘aamchi Mumbai’, vada pavs manage to keep everyone happy as their favourite tea time snacks, always.

The Importance of Tea Time Snacks

One of the most important parts of being human is parenting a sense of sanity in the form of a daily rhythm. You tend to establish that by trying to balance various aspects of your life into a regular day like work, relationships, social life, solidarity, etc. In between all these, are the tiny breaks called tea breaks that you take to retrospect, or maybe think of nothing at all, all the while enjoying your favourite healthful beverage- tea.

Tea time offers you a chance to slow your day down, even if it’s just for a few minutes. You can utilise this time to reconnect with friends and family. You can make use of this opportunity to strike a conversation with them or even get to know new people whom you’re willing to welcome in your life. Or, just use this time to relax and be away from the hustle bustle of your life.

The ultimate point is that it is these little things, like tea and tea time snacks, which help you live a much gracious and gratitude filled life. Just remember, that it is those little things that make big differences.

Abhishek Dixit

The post Chai Time Treats: Our Favourite Tea Time Snacks and their Origins appeared first on Teafloor Blog : All About Tea | Health Benefits of Tea.

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Masala Chai Recipe

Tea plantations in India started as early as the first decade of the 19th century. Since then, tea has grown to become an integral part of the Indian culture, and traditions have emerged around the beloved Indian chai. There is no single occasion in our country which is complete without a cup of tea. Be it the beginning of a new day, a new conversation or a festive occasion, tea is always a part of it. Talking about a new day, if you begin to walk on the streets of India, early in the morning, chai wallahs can be found on every street corner, sometimes in a small booth with a roof, sometimes with nothing more than a pot and a tiny fire. These tea vendors have perfected an elaborate preparation involving adding spice to milk and tea, and straining and pouring from one saucepan to the other from a height of several feet. They have perfectly handcrafted what is famously called the masala chai- unarguably one of the favourites amongst most Indians. Have a look at this simple masala chai recipe which is absolutely bound to refresh those drowsy morning senses as well as give a much needed kick to your taste buds. 

Course Drink

Cuisine Indian

Keyword Masala Chai Recipe

Prep Time 10 minutes

Servings 1 people

Author Ankit Tiwari

Ingredients

• 6 cloves
• 2 star anise
• 7.5 cm cinnamon stick
• 5 cardamom pods
• 1 tbsp black Assam Tea
• 400 ml whole milk
• 3 tbsp sugar or honey to taste

Pestle and mortar to give you the perfect Indian touch

Instructions

• Place all the spices, except the sliced ginger, in a mortar. Crush and grind them with a pestle until they break into small pieces and produce a striking aromatic scent.
  
• Place the crushed spices, sliced ginger, and tea leaves in a saucepan and warm on a medium heat for 3-4 minutes. Using a wooden spoon, stir frequently to ensure the mixture does not burn.
  
• Add 650 ml water to the pan and bring to boil on a high heat. Reduce the heat and let the tea simmer, all the while stirring with the spoon.
  
• Add the milk and sugar and continue stirring. Simmer for further 2 minutes, allowing all the ingredients to blend. Remove the pan from the heat and strain the tea into a teapot.
  
• Pour into mugs or cups from a little height to create foam on the surface.
  

Notes

To make a perfect cup of masala chai, it is not necessary to add only the above mentioned spices. You can make it even better by adding different blends to it like chocolates, vanilla and peppercorns. All you need to do is select your favourite flavour and make it a part of the above recipe. For an even richer desert- style chai, just add 1 tablespoon of unsweetened cocoa powder or chocolate at the end of simmering, right before the tea is strained.

Ankit Tiwari

I’m a Blogger, always ready to explore new things. Starting from Technology to Seo, webiners etc. Driving more and more traffic to our website is my passion.

The post Masala Chai Recipe- Straight from your Favourite Tea Stalls appeared first on Teafloor Blog : All About Tea | Health Benefits of Tea.

Tea is made from the leaves of the Camellia sinensis tea plant. There are only four varieties of tea which are made from the tea leaves harvested from the tea plant. These are called black tea, white tea, green tea and oolong tea. Amongst these, black tea is the one whose leaves are fully oxidized. Black tea also happens to be the most popular variety of tea amongst all types. In fact, market research states that black tea is the variety of tea which has the most sales in the world. In this article, we are going to be exploring some of the black tea drinks that people enjoy around the world.

Black Tea around the world

• Tibet- You must have heard of and even had a tea which has milk or lemon added to it. But have you ever come across a tea recipe which has some salty butter listed in the ingredients? If not, then you are living under a rock, my friend! “Po cha” is a traditional tea drink in Tibet. This type of tea is made by boiling a brick of Pemagul black tea. The brick of Pumagul black tea is in fact boiled for hours! Afterwards, milk salt and yak butter arcaded to it. The mixture is then churned together. In the high altitude and cold climate of Tibet, this soup-like blend of tea is uniquely comforting as well as fortifying at the same time making it a popular choice.

• India- India is not only one of the world’s leading producers and exporters of tea, but it is also one of the leading consumers of tea as well. Millions of people in India begin their day by having a cup of tea in the mornings along with their breakfast. Although India produces mostly all varieties of tea, it is black tea in the form of “masala chai” that the Indian people are a fan of and cannot function without! Most traditional recipes of masala chai include a concoction of black tea leaves brewed in a mixture of water and milk along with the additions of spices and roots like cardamon, ginger root, black peppercorns, nutmeg, cloves and a sweetener. Sugar is the sweetener which is preferred by most in India. If you happen to visit India, then you will be surprised by how easily you can get a cup of masala chai and for how cheap you can get it too! You will find chai-wallahs i.e. tea sellers at almost every street and street corners. Along with being a popular breakfast time tea, it is also offered to house guests, business clients etc. If you truly wish to get the best taste from your cup of masala chai, try having masala chai in the small clay cups which are made with local earth. These small clay cups are called “kullad”.

• Russia- In Russia, the tea traditions were formed during its earlier days at a time when the food and drinks rations needed to be stretched to serve as many people as possible. These shortages in food and drinks rations lead to the recipe of “zavarka”. Zavarka is a loose leaf tea concentrate which is brewed in a small metal container. The metal container is called samovar. In the samovar, a very strong black tea is brewed which is then poured into large mugs. However, the strong brewed black tea is not served filled completely in the cup. In fact, only an inch or less of this strong tea is filled in the mugs and hot or boiling water is added on top to fill the rest of the mug as well as to tame the strong tea. Typically, the Russians like to drink this tea black without the addition of milk or sugar. However, the hosts do offer milk and sugar and some accompanying snack as well to go with the tea. In fact, in zavarka if tea is served without any cookies or crackers or some kind of a punchable snack, it is said that it is served “naked” and is considered to be rude.

• Thailand- During the Chinese Civil war, as it was nearing the end of the war during the year 1949, refugees from China were fleeing to Thailand. They brought elements of the Chinese culture with them. One of the traditions included tea drinking. China has a rich tea culture which was then also introduced in Thailand. However, a unique tea culture developed in China with the evolutions of Thai iced tea. Thai iced tea is an amber coloured and is called Cha Yen. The Cha Yen is a concoction of Assam black tea with sugar, condensed milk and spices like star anise, tamarind and orange blossom. The Thai Iced tea is served in tall glasses filled with ice. Some of the more popular recipes include topping the iced tea with some evaporated milk and creating an appealing ombre effect. The Cha Yen is a sweet and spicy treat. Although this drink is high in calories due to the addition of sugar and condensed milk, it is an incredibly refreshing tea during hot days and is also quite complementary with the Thailand culture’s spicy cuisine.

• Malaysia- In this country, “teh Tarik” or pulled tea is the popular type of tea. It is a concoction of black tea, sugar and condensed milk. What makes this tea different from other similar recipes is in how it is prepared. This type of tea is quite frothy and the frothy consistency is achieved by pouring the beverage back and forth between mugs thus exposing the liquid to cool air as it flows from one mug to another. If you happen to be n Malaysia, then while you are enjoying your cup of Malaysian tea, you will also get to enjoy the showmanship of preparing this tea. You will get to witness an elaborate and energetic dance as the tea brewers dance with the mugs and prepare the tea!
So, which black tea would you like to try next from around the world?

Mukul Singhal

The post Black Tea Around the World appeared first on Teafloor Blog : All About Tea | Health Benefits of Tea.

History of the Traditional Masala Chai

Historically, in India, tea was viewed as an herbal medicine rather than as a recreational beverage. Some of the masala chai spice mixtures known as “Karha” that are still in current use are derived from Ayurvedic texts. The tea leaves which are used for making masala chai come from the long-leaved Assamese variety of the Camellia sinensis plant. These tea plants have grown wild in the Assam region since antiquity. During the 1830s, the British East India Company became concerned about the Chinese monopoly on tea. The tea production in China constituted most of the British trade and supported the enormous consumption of tea in Great Britain. The enormous consumption of tea in Great Britain was approximately one pound (by weight) per person per year. During the same time period, the British colonists noticed the existence of the Assamese tea plants. Since the British traders wanted to find an alternative source for their tea trades, they began to cultivate tea plantations locally in India. In the year 1870, over 90% of the tea consumed in Great Britain was of Chinese origin. This dropped to 10% by the year 1900 largely replaced by tea grown in British India (50%) and British Ceylon (33%).

Until the promotional campaign by the Indian Tea Association in the early 20th century the consumption of black tea within India remained low. The promotions worked positively and encouraged factories, mines, and textile mills to provide tea breaks for their workers. The campaign also supported many independent chai wallahs (tea sellers) throughout the growing railway system.

During the early days of tea promotions in India, the tea was as served in the English mode, with small added amounts of milk and sugar. In fact, in the initial days, the Indian Tea Association disapproved of independent vendors’ tendency to add spices and increase the proportions of milk and sugar. The British owned Indian Tea Association disapproved this since by doing so, it greatly reduced the usage and thus purchase of tea leaves per liquid volume. However, in the later days and as it is in its present form, masala chai firmly established itself as a popular beverage.

While there is no fixed recipe or preparation method for masala chai. It differs from family to family and greatly depends on personal preference. This also shows how versatile masala chai can be. There is no right or wrong formula. Many families have their own versions of the tea. However typically, most chai contains some caffeine content which is more or less 1/3 that of coffee if chai is made with a black tea base. Extremely hot water can also be used to steep the tea leaves steep long enough to extract the intense flavor, ideally without releasing the bitter tannins. Since there is a large range of possible variations, masala chai can be considered a class of tea rather than a specific kind. However, that being said, all types of masala chai have four basic components: milk, sugar, cardamom, and ginger.

How is Masala Chai prepared?

The tea base is usually prepared with a strong black tea such as the Assam variety so that the spices and sweeteners do not overpower it. Sometimes, a specific type of the Assam variety is used which is called “mamri”. Mamri tea is a tea that has been cured in a special way which creates granules as opposed to “leaf” tea. Mamri tea is inexpensive. It is the tea most often used in India. Other than Mamri tea, a wide variety of teas are used to make chai. For example-Kashmiri chai is brewed with gunpowder tea. Thus basically, most chai in India is brewed with strong black tea.

Traditionally masala chai is a spiced beverage brewed with different proportions of warming spices. The spice mixture is called as Karha. The karma is prepared with a base of ground ginger and green cardamom pods and other spices are usually added to this base or karha.

Most masala chai found on the street, in restaurants or in homes incorporates one or more of the following along with ginger and cardamom, namely: cinnamon, star anise, fennel seeds, peppercorn, nutmeg and cloves. While the cardamom has a dominant note, other spices such as cloves, ginger, or black pepper which add a heat to the flavour. In the south and south-west Asia, the traditional composition of spices often differs by climate and region. For example, in Western India, cloves and black pepper are generally avoided. Masala chai in Kashmir is brewed using green tea instead of black tea. This Kashmiri masala chai has a subtle blend of flavourings which include almonds, cardamom, cinnamon, cloves, and sometimes saffron. In Bhopal, a pinch of salt is added to the chai mixture. Other than the spices and ingredients mentioned above many other ingredients are also added to the chai for a more flavourful beverage. Ingredients in this chai may include nutmeg, mace, black cardamom, chilli, coriander, rose flavouring, or liquorice root. Some people also prefer a small amount of cumin

In India, traditionally the milk used to make chai comes from the water buffalo Outside of India, whole-fat cow milk is usually used to make chai. In a typical masala chai recipe, it is made by mixing ¼ to ½ parts milk with water and heating the liquid to near-boiling (or even full boiling). Although it is very rare, some people like to use condensed milk in their masala chai to double as the sweetener. The milk is replaced with water for those who prefer to drink chai without milk.

Traditionally, in most masala chai recipes, plain white sugar is used as the sweetener of choice. However, other sweeteners like Demerara sugar, other brown sugars, palm or coconut sugars, syrup, or honey is also used. Sometimes, jaggery is also used as a sweetener, mostly in rural parts of India. While some people prefer unsweetened chai, most agree that some sugar enhances the flavour of the spices.

All over the world, the Indian markets sell various brands of “chai masala”, for which can be used for making masala chai. However, most households or tea vendors, known in India as “chai wallahs” blend their own. The solid tea and spice residues are strained off and discard from masala chai before serving by using a fine mesh strainer

The method of preparing masala chai may vary according to taste or local custom. In some households masala chai is prepared by combining all of the ingredients together at the start, bringing the mixture to a boil, then immediately straining and serving. In other methods, the leaves may be left in the mixture simmering for a longer amount of time or begin by bringing the tea leaves to a boil and only add the spices toward the end (or vice versa).

Other methods are typical by the region as well. For example, in traditional Maharashtrian practice for preparation of one cup of chai is to first combine one-half cup of water with a one-half cup of milk in a pot over heat. The sugar may be added at this point or after which is followed by ginger being grated into the mixture followed by adding a “tea masala”. The ingredients of masala chai vary from region to region. Most masala chai recipes include cardamom powder, cinnamon powder, ground cloves, ginger powder, and pepper powder in their list of ingredients.

As a standard recipe, the water and milk mixture is brought to a boil and 1 teaspoon of loose black tea is added, followed by sugar and spices. The chai is then brought to a boil and then simmer for two or three minutes. The next step is to immediately take the chai off heat and cover it with a lid. The tea is then allowed to sit for approximately 10 minutes to allow the black tea to infuse into the chai. The chai is then strained using a fine mesh strainer directly into serving cups and served.

So what is it about this beverage that it is often said that Chai is the drink that India can’t live without?

In India, most people start their day by consuming a cup of tea. The English call this first cup of tea ‘bed tea’. Chai forms an important part of the dietary routine of most people. In India, the people consume many cups of tea throughout the day. Every street corner, especially in places of business, has a ‘Chai Walla’ who is a tea maker who brings hot tea to people’s places of business whether they are retail businesses or commercial. Tea is an essential part of life for most Indian. It is offered to all guests at home. Even retains stores offer tea to their customers. The masala chai is embedded so deeply into people’s routines that it is, in fact, not possible for most to survive without their timely cups of tea. A popular time for most Indian households to have tea is around 4 o’clock in the afternoon. Masala chai is typically served with snacks and savoury treats like samosas, pakoras, farsan and nashta food items.

Abhishek Dixit

The post MASALA CHAI- History of India’s Most Loved Favourite Drink! appeared first on Teafloor Blog : All About Tea | Health Benefits of Tea.

So how many of you know how masala chai came to be? Who created the recipe? Did the Indians take an immediate liking to the beverage? Well, as shocking it might be, Masala chai was actually, in a way, developed by the British. Although it was nothing like what is now the famous masala chai, it was a close cousin. The Indian’s too did not take an instant liking to the beverage. It actually took a neat little British propaganda campaign to get the Indians to drink chai!

So here is looking at the glorious history of India’s passion for tea-

In India, tea was traditionally viewed as a herbal medicine rather than as a recreational beverage as it is known today. A popular masala chai spice mixture called as “Karha” was quite famous back then. This Karha mixture was made by following Ayurvedic texts. Karha is still very famous and is in use currently as part of homemade herbal medicines for curing cold and common flu.

During the British Raj, the British were tea traders. Tea consumption was and is among the world’s more successful advertising campaigns. During those days, the Britihs East Indian company was exporting the tea leaves from China. The tea production in China constituted most of the British trade and in turn, also supported the enormous consumption of tea in Great Britain. In those days, the tea consumption in Britain was approximately one pound (by weight) per person per year. However, the British traders were concerned about the growing Chinese monopoly on tea. They wanted to find an alternate source for their tea trades. During the same time period, the British colonists in India noticed the existence of the Assamese tea plants. These plants are called Camellia sinensis plant. The Camellia sinensis plant comes in two varieties, namely the small leaved Chinese variety plant and the long-leaved Assamese variety plant. The British noticed that a wild variety of the long-leaved Assamese variety plant was existing in India. The British thus found the tea plants in India and devised a plan to begin mass production in India. They began to cultivate tea plantations locally in India. There were two main reasons for this- the production was cheaper in India since the labour was cheaper. Secondly, the British now had their own source of tea leaves and did not have to depend on China for their teas. The result from this was that by 1900, the tea consumed in Great Britain consisted of only 10% of Chinese origin, as against the year 1870, where over 90% of the tea consumed in Great Britain was of Chinese origin.

The consumption of black tea within India was boosted by the British by starting a campaign. The Indian Tea Association started a promotional campaign which encouraged factories, mines, and textile mills to provide tea breaks for their workers. This resulted in a positive surge in the demand for tea within India itself. The promotional campaign also supported many independent chai wallahs (tea sellers) throughout the growing railway system, thereby increasing the demand for tea even further.

Initially, though, the Indians were extremely reluctant consumers of the combination of sugar, boiled leaves, water and milk. In the year 1903, a propaganda unit was established by the British government. At first, it was called the Tea Cess Committee. The Tea Cess Committee was meant to propagate tea consumption. Then proceeds of a tax on the export of tea were used to fund this board. Later on, in the year 1937, the British government renamed this as the Indian Tea Market Expansion Board.

In the initial days of tea promotions, tea was served in the English way where small amounts of milk and sugar were added to the brewed tea. The independent chai wallahs started adding spices and increasing the proportions of milk and sugar. This was discouraged by the Indian Tea Association, as in doing so the chai wallah’s were using fewer leaves. However, the masala chai version was what won millions of Indians for its flavours. Thus, the British did not discourage in the later days.

One particular reason for resentment towards tea consumption by Indians was that it seemed like a foreign thing. In fact, even with all the materials readily available for preparing a cup of tea, the Indian people had no idea on how to reap it. This problem was address by the Tea Board. In some early advertisement campaigns, the British government had to include instructions on how to brew the product. The Tea board also distributed small packets of tea which were available for one paisa, in villages and to middle-class consumers. In fact, you will be positively surprised to know that the tea shops that exist at railways stations and docks today are a product of the Tea Board’s campaign.

With so much rich history surrounding tea, tea has been embedded in India’s culture forever. Today, tea is the centre of all family gatherings, friends come together for a cup of tea, guests are offered cups os teaming hot chai to welcome them at home and at places of business, people take a break from their work schedules for a cup of masala chai, even children are fed masala chai to warm up during the cold winter months. While for some, tea is a source of relaxation and excitement, for others tea is an essential part of their daily routines. Some people need to have a cup of hot tea to begin their days, while others wind down with a cup of tea at the end of a long hard day. Whatever, it may, the tea phenomena is here to stay and the millions of Indians who consume tea are a proof of that!

Abhishek Dixit

The post The Glorious History of India’s Passion for Tea appeared first on Teafloor Blog : All About Tea | Health Benefits of Tea.