Darjeeling long Leaf Roasted Tea (Purbanchal)
Many of us share a familiar early memory of fathers or grandfathers sitting on the Baranda in the early morning, the newspaper in hand, and mothers or grandmothers bringing a cup full of thick Dudh-Cha with smoke still rising from it. The cup is on a plate, and two thin arrowroot biscuits would be there. Bengali palates are more suited to this particular type of tea. Be it roadside stalls or welcoming guests at home, tea brewed with good quality whole milk containing the perfect amount of sugar is what Bengalis would go for. Now, to gift your taste buds the perfect tea, your choice must be Darjeeling long leaf roasted tea.
Area of Procurement
Darjeeling, Jalpaiguri
Specifications
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Texture/Appearance |
The long leaves become shrunken after drying. This gives the tea a hard and grainy texture. |
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Colour |
It bears a rich golden-brown colour if milk is not added to the tea. But, if there is milk, it has a light creamy colour. |
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Aroma |
The raw tea gives off the Darjeeling long leaf flavour. When mixed with milk and sugar, this tea smells of creamy milk. |
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How to store |
The flavour is the main essence of Darjeeling long leaf roasted tea. It is a must to use airtight containers to keep that intact. |
How to prepare
You need good quality full-fat or whole milk to successfully develop the taste and flavour of Darjeeling long leaf roasted tea. Boil the milk well, add the tea leaves, and simmer it for another 4-5 minutes. You can add the sugar to the boiling milk. Or, you can strain the tea in a cup (or a mug if that’s what you prefer; after all, why not have a full mug of this flavourful tea?) and add sweetener. Roasted tea is the perfect choice to make Masala Tea. Add cardamom, ginger, cinnamon, etc., to the boiling milk and let their flavours steep in milk. Now, that is what you call a perfect Chai.
- MDLRT100G
