The
aim of International Tea Day is to raise awareness of tea's long history and
cultural and economic importance around the world. The day's mission is to
encourage and foster collective efforts to introduce activities in support of
tea production and consumption, as well as to raise awareness of tea's
significance in the fight against hunger and poverty. With the aid of
sustainable agriculture, the United Nations hopes to ensure that tea is
available all over the world. It also aims to improve the living conditions of
tea producers, employees, and traders. This day is celebrated in tea rooms, hotels, pubs and cafés
through special events, and charitable fundraising events held across the
country. Since it is the
least refined beverage, tea has the highest concentration of antioxidants.
White tea is the most antioxidant-rich, followed by jasmine tea, green tea, and
finally black tea. These days there are many benefits advertised over green tea
or lemon tea.
Tea leaves
boiled solely in milk is considered the most unique tea in many parts of the
world. Tea in
India is not taken in a package with the leaves steeped separately, as it is in
other countries. Tea is usually consumed in India with both milk and sugar, but
the tea leaves are not steeped separately. Instead, the tea leaves are boiled
with the additions, then boiled again after the milk and sugar have been added. There are many other popular variations
depending on regional and cultural affiliations. Tea leaves are
also used to flavor food. In India, milk tea is popular among tea drinkers.
Masala Chai is not widely consumed in Southern India; instead,
milk-and-sugar-infused tea is the preferred beverage.
Herbal teas have been a long-standing tradition
of Ayurvedic medicine. Traditional Indian kitchens have long utilized the
medicinal benefits provided by various plants and spices such as holy basil
(Tulsi), cardamom (Elaichi), pepper (Kali Mirch), liquorice (Mulethi), mint
(Pudina), and others, and teas made from these plant leaves or spices have been
used for centuries. The sweet and milky flavor of chai tends to mask the
stronger and more bitter flavors of some of the medicinal additives, while
cardamom, clove, and ginger add flavor and aroma to the tea as well as health
benefits.
Assam is home to the world's largest
tea-growing area. In addition, Assam is India's leading tea producer. Contrary
to popular belief, tea has always been grown in Assam, despite the fact that it
was imported from China. The locals would pluck the leaves and make a decoction
out of them, which they would then drink. The best part where Tea served in mud
pot (Kolkotta). This adds the aroma to chai and also saves water and other
infections that could be by using the same cups. Some prefer taking in glass
which is now in reuse in most of the modern tea stalls. Tea served either a
paper cup or mud or a glass or in brass tumblers (mainly in south Indian
brahmins).
As like the tea could be blended with any
flavours of taste and smell, life is mended with happiness bitterness sorrow
excitement..
