Author: Aravinda Anantharaman

Writer, editor, columnist, tea reporter, and running Copac Media, a creative consultancy. Her interests are history and literature, and their influence on contemporary society. Aravinda has published with Penguin Random House (India).

by Aravinda Anantharaman September 6, 2021 1

Business

Tea Leaf Cuisine

Fermented tea leaf, known as laphet, is used to make a Burmese salad called laphet thoke or mixed with rice.

by Aravinda Anantharaman August 27, 2021 2

News Origin

Q|A Anshuman Kanoria

The Indian tea market has potential, there is no doubt about it. I think the pandemic has given an opportunity as well. We need to somehow combine the platform of health, great taste, and a lifestyle and build that story around tea.