“Cha khabi?”
“Chol cha khete jai!”
“Ei, ak cup cha bana na, please!”
Cha, is not a word. It’s a feeling. You can’t really start your day without a cup of shokaler cha (morning tea). Kolkata is known for its “liquor” cha–and it’s neither ordinary black tea, nor brewed in alcohol (just to make things clear for all the non-Bengalis reading this). You see, we prefer our tea brewed with tea leaves sourced specially from the East and not tea dust that’s sold in departmental stores. In fact, there are certain etiquettes involving our daily cup of cha as well.
For starters, it needs to be served in a cup on a saucer, on which it should be poured and sipped. Aah! That feeling! I still miss those afternoon tea sessions. This is the reason why I still get my tea leaves from Kolkata in bulk and stock them for the next six months. A well-made cup of cha is welcomed any time of the day, all around the year. It’s the finest solution to nearly every catastrophe and conundrum that the day may bring.
A true cha lover like me is always on the lookout for some really good cha to soothe the soul. I always experiment with different hacks and tips to make my tea even more interesting. So for all those folks who want to spice up their liquor cha, here are three tweaks that you’ve got to try–from one Bengali to another. You’re welcome!
1. Lemongrass cha
Who doesn’t like lemongrass? For me, this is the best flavoured tea out there. I tried lemongrass tea bags first, which were good–but not great. The freshness was missing. That’s when I decided to use fresh lemongrass leaves. Thank god, I did–because the results are outstanding. That fresh aroma of lemongrass just takes you to another world. After brewing your tea leaves for just two minutes, mix in lemongrass leaves and cover the vessel. Let it brew for five minutes and then strain it.
2. Lebu cha
This is Kolkata’s very own spiced lemon tea. Those who have travelled to Kolkata via trains know what I am talking about. Every Bengali the world over, knows how to make this. So if you don’t mind your tea being tangy with a pinch of spice, you have to try this. After brewing your tea, strain it and add a few drops of fresh lemon juice and chaat masala. Your lebu cha is ready!
3. Mint tea
Sure mint-flavoured tea (in bags) is easily available and is easy to whip up. Except, if you like your tea to be freshly brewed and enjoy fresh flavours, it’s best to avoid artificially-scented tea bags. Get fresh mint leaves instead. After brewing your regular tea leaves, put fresh mint leaves on top and cover the lid. Let it settle for five minutes and then strain it. Trust us, the flavour is pure joy!
