Blended Tea from Chai Country, Cochrane Place, Kurseong
Blended Tea, Chai Country, Cochrane Place, Kurseong
Recipes from master tea blender Laltu Purkait
Tea is an aromatic beverage commonly prepared by pouring hot or boiling water over cured leaves of the tea plant, Camellia sinensis. After water, tea is the most widely consumed beverage in the world. It has a cooling, slightly bitter, and astringent flavour that many people enjoy. [Source: Wikipedia]
Tea may be blended with other teas from the same area of cultivation or with teas from several different areas. The aim of blending is to obtain a better taste. Tea can be served as a hot and cold beverage and can be blended with seasonal fruits & flowers along with exotic ayurvedic herbs and honey.
Chai Country, the exclusive tea salon of Chochrane Place, Kurseong offers a wide variety of hot and cold belended tea, blended by the master tea blender Laltu Purkait.
Rose Tea (Gulab Bahar)
From the Garden of Eden
- Water (220 ml)
- Ground Cinnamon (1 pinch)
- Cardamom (1 piece)
- Clove (1 piece)
- Almond (1 piece)
- Darjeeling first flush tea ( one and one – fourth tp. spoon)
- Rose Petal (few piece)
- Saffron (few strands)
Add cinnamon, cardamom, clove and almond in water and allow to boil. Put off the flame add the tea. Strain and garnish with rose water, rose petal (dry / fresh) and saffron strands.
Straight from the clay pot
- Water (80 ml)
- Milk (20 ml)
- Ginger (mashed, 1 pinch)
- Garm Masala (1 pinch)
- Tandoori Masala (1 pinch)
- Almond (chopped, half piece)
- CTC Tea (half tp. spoon)
- Assam Lonf Leag Tea (half tp. spoon)
- Sugar to taste
Put all the spices (except tandoori masala, tea leaves and sugar) in water and milk and allow to boil. Reduce flame add tea and allow to boil till right colour. Add sugar and garnish with tandoori masala, before serving.
Experience the liquid pan
- Water (200 ml)
- Mitha Pan Pata (one third portion, finely chopped)
- Fennel Seed (a pinch)
- Cardamom (1 crushed)
- Clove (1 crushed)
- Green Tea (one and one – fourth tp. spoon)
Put all the spices (except tea) in water and allow to boil. Put of the flame off and add the green tea. Brew for 3 / 4 minutes, strain and serve.
Mulberry (Kimbu) Ice Tea
A fruity delight
- Water (180 ml)
- Mulberry (8 to 10 piece, crushed)
- Spare Mint Leave (2 piece, chopped)
- Spare Mint Leaves (a small bunch, for garnishing)
- Lemon Juice (10 – 15 ml)
- Darjeeling Roasted Autumn Flush (one and one fourth tp. spoon)
- Sugar (to taste)
- Rock Salt (to taste, crushed)
- Black Pepper (to taste, crushed)
Brew the Darjeeling Roasted Autumn Flush tea in 180 ml of water for about 5 minutes. Keep aside and bring to room temperature.
Add the crushed mulberry, lemon juice, chopped spare mint leaves, lemon juice, sugar and rock salt.
Pour the mixture in a glass and shake well. Serve with ice. Use black pepper and spare mint leaves for garnishing.
Passion Fruit (Goriendal) Ice Tea
A passionate affair
- Water (180 ml)
- Passion Fruit (1 piece)
- CTC tea (half tea spoon)
- Darjeeling Roasted Black Tea (half tea spoon)
- Rock Salt (to taste)
- Black Pepper (grounded, to taste)
Use 180 ml of water to make a strong tea liqueur using Darjeeling Roasted Black tea and CTC Tea (it is to be remembered that the CTC tea is added with the flame lowered while the Darjeeling Tea is added with the flame off). Keep away till it reaches room temperature.
Meanwhile cut the Passion fruit into halves, scoop out the pulp along with seeds and juice (don’t throw the seeds). Mash the pulp into a fine paste.
Add the paste to the tea liqueur at room temperature and shake well. Serve in a tall glass with lot of ice and add rock salt and grounded black pepper to taste.
Please note the the recipes are obtained from Laltu Purkait, tea blender at Chai Country, the boutique tea salon of Cochrane Place, Kurseong.
The recipes were collected during my FAM (Familiarization) Tour of Cochrane Place, Kurseong
Contact details of Cochrane Place, Kurseong: