tea – Don't hold your breath

A breakfast buffet

During our post-pandemic travel through India we found that the breakfast buffet at all the hotels have converged to a standard menu. Cut fruits, some salad, sprouts and a cheese platter are close to the beginning, next to fruit juices and tea or coffee. The fruits are predictable: pineapple, melons, papaya, or watermelon. You could have a pile of bananas or orange nearby, but I don’t think I’ve seen chikoo or custard apple at breakfast. Confronted with this again on our weekend visit to Chilika lake, I decided to practice my plating. I placed a few cubes of the industrial cheese, and some fruits and sprouts, before squeezing lime over the fresh ingredients.

The next stage through the buffet brings you to cooked food: idli and dosa, parathas or kulchas, and sometimes puri. This being Odisha there were puris instead of paratha. The family committed sacrilege on the plate by having her puris with yoghurt. I kept to the straight and narrow path: potato sabji. Plating Indian food is never easy, and I had to depend on the colour to make the serving look good in a photo.

The meat comes late. In fancy places you can get cold cuts and an egg station where they’ll do your eggs to order. Here I they had boiled eggs and cooked sausage. I’m more fond of potato wedges (The Family raised a quizzical eyebrow) than the sausage, but protein is protein. The peas did not assuage the eyebrow.

Finally it was time to sit back and relax. I’d had several cups of tea through the rest of the breakfast, but I can always have another. There was surprising amount of choice in the bakery section to make me vacillate between a croissant and a slice of brown bread. But The Family picked carrot cake, so I had a slice of tea cake to go with my last tea. I’m glad my daily breakfast is so much simpler.

Darjeeling is a tea

Sitting on the sunny deck of one of the oldest remaining bakeries in town, I sipped a cup of Darjeeling. An odd noun, that one. Most of the time it refers to the tea: with its distinct fragrance, easily destroyed by over brewing, or by using water which is a tad too hot or cold. I had a choice of a shortbread or a scone to go with it, and this morning I chose the warm scone. I sat back, and enjoyed the cool breeze and the view of the other meaning of the noun: the town.

I wondered how true is the story I’ve heard of the arrival of tea plantations to these hills. The East India Company wanted to create an alternative to the Chinese teas which gave it much of its profit in the early 19th century. There were unsuccessful trials in planting a few trees in the Nilgiris and the Terai. But, the story goes, a few years later some of the abandoned experiments were discovered to have become feral crossbreeds growing in the hills of Assam. True to its bureaucratic nature, the EIC then planted it across tracts of hills all over India, cropping the bushes waist high to ease the picking of leaves. It is undoubtedly true that the EIC designated different pluckings: first flush, second flush, autumn flush, or golden pekoe, flowery pekoe, orange pekoe. This is very different from the way tea is produced or categorized in China. The proliferation of grades and categories carries on till today, deeply entrenched in the snooty connoisseurship which determines trading value.

My very common snoot tells me that I like some teas better than others, but a look at the maps of the estates does not give me any clue to whether I discern slope or height. Perhaps the soil, a hopeful salesman suggested. His specialty (special tea?) shop treated me to tastings of leaves plucked from different parts of an estate. “Different soils,” I was told. My nose drooped in the shame of being unable to decide that the highest priced category was the best. So I was happy with the house blend from the bakery, as it mingled with the scent of the scone in my upper respiratory tract. Ahh, the fresh air of the hills.

Favourite things?

Raindrops on roses

The time has come,’ the Walrus said,
To talk of many things:
from The Walrus and the Carpenter, by Lewis Carroll

Walks in the Sahyadris during the monsoon count high among my favourite things. This is perhaps the most difficult time of the year for climbers and trekkers, since the rocks are wet and slippery. But I am neither a climber nor a trekker. I walk with my camera and catch the seasonal burgeoning of flowers. Some, like the balsam in the photo (Impatiens balsamina), are common enough across the world, others flower only in special microclimates for a few weeks. It’s a different world, and one I’ve grown fond of visiting every year.

The jungles of the extreme northeast of India, the region caught between Bangladesh and Myanmar, is not one I’ve really explored. In a two week trip to Tripura many years back, I was lucky to find a clouded leopard (Neofelis nebulosa) in a hidden spot below us in a ravine. It woke from a nap, gave us a glance and went back to sleep.

It took much planning to actually cross the border into Myanmar. Of the many things I enjoyed in that unfortunate country, one was the street food. Here is a photo of a street food stall in Yangon with people at lunch. Everyone has a large kettle full of tea on the table in front of them. I think it is refilled for free if you want. The tea habits are similar to those in China, you pay for the leaves, and get endless servings of hot water

Spring in Bhutan oscillates between warm and cool. In the courtyard of the storied temple of Kyichu Lhakhang in Bhutan a group of older women had gathered for a social prayer in the late morning. They gave us quizzical glances as we walked in. I was warm from a walk, but the women wore warms, and all of them had rosaries in their hands.

Brown paper packages tied up with strings

The sight of luggage being loaded on to aircrafts as I wait for my flight is perhaps my most favourite thing of all. The slight annoyance at the long time I will have to sit still in a chair, and the anticipation of what I might see as I step off the plane at the other end, are what drives this blog. And it all starts with the sight of baggage.

The municipal food market in Bhuj

When we left the palace complex of Bhuj, it was definitely time for all reasonable people to sit down to lunch. Our mid-morning breakfast of the local street food had left us too full to think of such mundane things. We walked into the bazaar and old town which inevitably accretes around a palace. A regular grid of narrow streets greeted us. Was this a couple of centuries old, or the result of the reconstruction after the 2001 earthquake? Some of the standing structures looked like they were built earlier than the 21st century. So perhaps the grid of streets is older. That would be in line with the relatively progressive ideas of the old Raos of Bhuj.

We walked along until, as is normal with us, we hit the food market. The municipal market was in an early-20th century style, and seemed remarkably free of earthquake damage. Perhaps it has been repaired. The peaked corrugated metal roof certainly seemed renewed. We’d arrived too late to see the market in full swing, but there were still a few vendors at the stalls. The variety of fresh produce on display was a little surprising at first. This could be a market anywhere in India. I suppose cold chains have revolutionized the transport of farm produce in my lifetime. The only sign of old Kutch was the heap of red chilis laid out by one of the vendors.

The mid-day heat was intense. We were genuinely at the edge of a desert. I was glad to see a tea stall outside the market building as soon as we stepped out. It had a fan, and the man running the place invited us to sit under it. But there was a breeze and shade outside too. We preferred to sit out and watch the street going about its daily life. The hot, milky and sweet tea eventually arrived. It’s strange how refreshing that can be on a day like that.

Snacking after a workout

At two poles of the country, Mumbai and Kolkata, the same thing is known by two different names: masala bhel and jhal muri. I replaced the bhel/muri by roasted chana and peanuts. Kept the chopped veggies: cucumber, tomato, carrots, Shimla mirch (bell pepper). Dropped in a bit of chopped green chili, and ginger. This is the season for fresh turmeric root, so a little of that also went in. I didn’t want any chutneys in it, so I squeezed in half a lime, added a sprinkle of black salt. It was ready before you could say “full toss.” The tea was a bag; I’m too hungry after the weights to wait to steep leaves. A tasty bowlful of protein, fiber, and fats; and rather filling. Just right for after a workout.

I suppose it is not hard to figure out that part of the photo is in black and white. I must snap out of this. Monochrome has its place, but not front and center of modern life.

Break of journey

After a long drive from Chandigarh to Delhi, The Family and The Young Niece flew back to Mumbai. I had to take a flight to work. After reaching Lucknow, I had a three hour drive to Kanpur. A break for tea was very welcome. The fact that the tea came in a kulhar was a bonus. The hot tea released the aroma of damp earth, a memory of rain, of deserted railway stations at night.

A meeting over tea

On our way back from the Eravikulam National Park, we saw a massive black shape between the neat rows of tea bushes which line the slopes here. The bus driver stopped obligingly to let us figure out that the shape was not a rock but a lone bull Gaur. It had its head down and seemed to be rooting at the tea. I’d seen this before. Gaur move through the aisles in these plantations, and if they destroy tea, it is by accident. Their target is the smaller herbs and grasses that grow on the verge. There is something about tea that they don’t like. I’m happy that they leave the pekoes to us.

The genus Bos includes both the Gaur (Bos gaurus) and domestic cattle. It seems that their ancestors developed and migrated from Africa at the same time as humans. The single male that I saw is among the last of a species that diverged and evolved in the forests of India, and is now on the verge of extinction due to loss of habitat. What a sad end that would be to this marvelous and gentle giant!

Indian Chinese tea

I’m not talking of things which are called Chinese in India and are unheard of in China: like the gobi machurian. This post is about Chinese tea from China: three which I like, and use regularly are Tie Guan Yin (a sweet green Oolong), Da Hong Pao (a smoky red tea) and Yun Wu (an exquisitely aromatic green tea). The names are evocative. Guan Yin is named after the Buddhist goddess of mercy, derived from the male bodhisattva Avalokiteshwara. Da Hong Pao means big red cloak, after an emperor who cloaked the tree whose leaves cured his ailing mother. Yun Wu is the name I like best; it means mist and rain, and you can almost smell it in the brew.

When I first encountered them in tea markets in China, they were all infused in boiling water for very short times: sometimes less than a minute. This is enough to release the flavour of the leaves, as I could tell on sipping the scalding brew. I learnt a lot about Chinese tea habits from these expeditions. But I’m an Indian tea drinker: not necessarily of the milk and masala variety, but I definitely like the brew to tickle my tongue as well as my nose. So I’ve had to experiment with not losing flavour while adapting the brew to my taste.

A blog by Gingko Bay assured me that good leaves are ones which are good in many ways. I usually make Yun Wu by steeping the leaves in absolutely boiling water for about two minutes, covered to preserve the aroma. The resulting brew is a golden yellow in colour: deeper than most Darjeelings and wonderfully fragrant. When I treat the leaves this way I get only one brew from the leaves. This has become my favourite post-lunch tea at work.

I adapted the traditional recipe when making Tie Guan Yin. I pour cold water into the leaves, and immediately pour it out into the drinking cups to remove any other aroma which they might have had. This preparatory process is called face washing in China. Then I pour the boiling water into the pot again to brew the tea. In China the tea is steeped for 30 seconds. I leave it in the pot for thrice as long. The resulting tea has a pale yellow colour, like Darjeeling, and an aroma to die for. The brew is strong enough for me, and it tastes sweet! The dried tea leaves are shaped like little balls which open up into wide leaves after the steep. If I start this brew in the morning, then about 10 grams of leaves gives me tea for the whole day. That’s why I use this on weekends when I’m home.

Da Hong Pao is a red tea, which I have come to brew slightly against tradition. The amount of water I use is somewhat less than what the traditional Chinese recipe calls for, and I’ve increased the brewing time from 45 seconds to about twice as long. The tea comes out dark red in colour, with the tannins which I like in an Indian tea, but with the smoky taste of the original intact.

As you can see, I’ve Indianised the recipes by brewing the tea a little longer than the Chinese would, and by covering the tea while it steeps. I wonder whether there are other techniques for Indianizing these lovely aromatic teas, while still staying true to the flavour of the Chinese.

No coffee in Olympus

When we emerged from the subway to the promenade of the Olympic Green, I wanted some coffee. There were a couple of convenience stores near the exit, but no hot coffee. We walked further: a ticket office with cold drinks, but no coffee. The promenade was lined with kiosks selling cold drinks and sausages, but no coffee. Eventually we settled on the most popular drink in the place, which was yogurt out of a pot (see the photo).

We saw many families out together: parents, child, and one or two grandparents. Often one of the adults could be seen carrying a big bag of food. The drinks would come from the kiosks.

Over the next few days we discovered that this was one of the differences between Shanghai and Beijing. Shanghai has coffee everywhere, but the main tourist spots in Beijing have no coffee. In this Beijing is more representative of China. Coffee is largely imported, and costs much more than tea.