Assam has become one of the most exciting regions in the world for tea in recent years, even as it has endured a painful shift from an area known for mass produced, low-margin black teas- the type that goes into generic supermarket teabags- to one where small holder independent growers are taking centre stage.
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Punch originated in India 1,500 years ago. Then it was called Panj, a Hindi word meaning five, because it had five ingredients: citrus juice, water, arrack, sugar and spices
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India is well known for its tea, less its chocolate. Yet there is an equally delicious craft cocoa scene as we discovered on our recent trip to Tamil Nadu in South India.
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Now strawberries are in abundance, here is an idea to use them (beyond just popping them in your mouth) with cold infused Assam tea to create a cooling, tasty tea with a twist.
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Kangra Valley (known locally as "Valley of the Gods") is one of India's smallest tea growing regions and often overlooked. It's not as well known as Darjeeling or even Nepal but tea gardens here benefit from the same high altitude conditions.
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A lot of us assume that making a cup of loose-leaf tea is much more complicated than using a tea bag but it’s just one extra step to use an infuser or tea pot, and the benefits are really worth it:
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