Tea, for me, is always associated with the train travels during our holidays and waking up at the early morning chant of the tea vendors - "chai garam.....garram chai". Soon, an extremely hot a brownish fluid with a lot of milk, sugar and tea dust (with some miniscule quantity floating on the surface) will be served in an earthen pot (bhaanr), which will then have to be held precariously by the edge and drunk with a lot of slurpy noise. As the juggernaut chugs it's way into Bihar and then UP, this delicacy will start having some more additives put into it - stuffs like cardamom (Elaichi), clove (Lavang) and cinnamon (Daal-chini) and the taste and fragrance getting overpowered by these additives.
My next strong association with tea is with the Mumbai "cutting" - which literally means one cup tea "cut" into two. One recollects a lovely music video called "Ek cutting chai" (link attached)
http://www.youtube.com/watch?v=P8PM85Cuhrg. This "cutting" personifies the Mumbai street food and mood - the immensely satisfying casualness (bindaas) with which the Mumbaikar drinks a "cutting" while munching a "Vada pao" ("zyada garlic chutney maarke bosss") while waiting for the next local at the train station.
While these teas are full of zest and gusto and work rather well as the morning "pick-up" drink, the tea drunk by the "purist" tea-lovers belong to an entirely different world. This is a world of fine china crockery, delicate and intricately painted teapots and the golden gleam and fragrance of a sublime fluid called tea. A world, where tea would necessarily have to be served in teapots, covered by tea-cozies, accompanied by scones or cucumber sandwiches and after the first cup, a stronger second cup ("Only half a cup, my dear - just to wash down the food and leave the right taste on the tongue") would be called for. And while these ladies and gentlemen would be sipping their second cup, the oblique evening light would come in through the stained glass windows and suspend this moment in time.
While these teas are full of zest and gusto and work rather well as the morning "pick-up" drink, the tea drunk by the "purist" tea-lovers belong to an entirely different world. This is a world of fine china crockery, delicate and intricately painted teapots and the golden gleam and fragrance of a sublime fluid called tea. A world, where tea would necessarily have to be served in teapots, covered by tea-cozies, accompanied by scones or cucumber sandwiches and after the first cup, a stronger second cup ("Only half a cup, my dear - just to wash down the food and leave the right taste on the tongue") would be called for. And while these ladies and gentlemen would be sipping their second cup, the oblique evening light would come in through the stained glass windows and suspend this moment in time.
Over the years, I have been gradually moving away from my old favourite coffee and found a new love in tea. My increased age has not really contributed much to my wisdom but has certainly refined my epicurean sensibilities, allowing me to now enjoy the light Darjeeling Tea, brewed to perfection with a subtle mix of of colour, flavour and taste - and consumed without milk and sugar. I also started enjoying the Earl Grey tea - another classic - the tea with a lovely fragrance. I was, therefore, an eager participant in the tea tasting event which was being organised by some my wife's friends.
Technically this was a tea tasting event organised by some members of a foodie group called "Chef at Large" or CaL. My wife also belongs to this "for-whom-food-is-the-supreme-god" group and by extension, I got invited to this event. The event was anchored by Anamika Singh, a member of CaL and a friend of my wife. Anamika is a thoroughbred tea commissionaire, being a tea estate owner's daughter who has spent her formative years in Darjeeling. She now partly looks after her father's tea estate at Kangra (Manjhee Valley http://www.manjheevalley.com/index.html) and has her own brand of "blended" tea sold under the name "Anandini Himalaya Tea".
Anamika started with some basic clarifications on tea. The so called "herbal tea", it seems is not tea at all as it does not contain any tea leaves. The technical term for this is Tisane. Then comes the second category called the Infusions or blends which is tea with some other herbs or flowers into it (which, by the way, is what Anamika specializes in). And the third category is the classical tea which only contains tea leaves.
"Wait, wait, wait" - we said. "What is tea, if you were to define it? "
Anamika made us taste three of her blends. The first was a blend of first flush tea with lavender and lemon grass. The second was green tea with chamomile and rose hip. The third was again a green tea with Rhododendron and Himalayan Tulsi. I personally found the first one to be very "rich" while the second one to be incredibly refreshing and "lively" (if I may use this word to describe a tea). All three had the beautiful golden glow and a tinge of floral scent which blended beautifully with the tea. The process of tasting was quite similar to wine tasting in France - with teas being served in shot glasses and viewed & smelt before actually sipping it.
In the course of her talk, Anamika was also passing around samples of her tea on nice flat open containers so that we get to see and smell the teas. She also dissected a solitary defenseless teabag and revealed it's innermost secrets - an act which reminded me of my messy biology practical days. We all took a solemn pledge never to touch a tea bag in our lives - a promise, I suspect, only few of us have been able to keep.
The event ended with the usual round of applause for the anchor and an unusual assortment of extremely sumptuous lot of food brought in by the participants. One has to acknowledge - there are certain distinct advantages of having hardcore foodies as participants !

Bruschetta : Shamim Chaudhury
Photo - courtesy Kajal Pradhan Lamba
Water melon salad : Shamim Chaudhury
Photo : courtesy Kajal Pradhan Lamba
Some more references to Anandini Himalaya Tea :
http://www.youtube.com/watch?v=b8vnH2X1-FE