Nepal’s tea industry reported record sales in 2020. The fabled tea land is growing greater quantities and greater varieties of loose and broken leaf teas thanks to a government-initiated expansion of the industry to high altitude gardens in non-traditional growing areas. Rural agrarian entrepreneurs are redefining offerings for an international market thirsty for the distinct taste of Himalayan grown oolongs, white teas, and premium black whole leaf. In this segment Aravinda Anantharaman introduces Aasha Bhandari, newly named to promote trade at the Himalayan Tea Producers Cooperative, a consortium of all orthodox tea producers established in 2003.
Aasha Bhandari on the opportunities for Himalayan Tea from Nepal.Nepal is expanding tea production into high-altitude regions of the country to produce more Orthodox tea. Photo courtesy HIMCOOP/Aasha Bhandari
Himalaya Tea Opportunity
Aasha Bhandari is the International Trade and Promotion Executive at HIMCOOP, in Kathmandu, Nepal. She has taken over from John Taylor who resigned as Marketing Manager. Aasha was with the International Trade Centre working on a sustainable map project when she was invited to take over this role at HIMCOOP. In this segment she talks to us about her plans for HIMCOOP and what she sees as strengths, challenges and opportunities for Nepal’s tea industry.
Aravinda Anantharaman: You’ve recently taken charge of trade and marketing for HIMCOOP. What will you be working on in promoting Nepal’s tea industry?
Aasha Bhandari: We have good quality tea, but we need to focus more on marketing, pricing, and our strategy to promote it in the international market. Nepal has mostly SMEs, farmer-based production and strong factories. We may not be strong in terms of capacity or production but are strong in terms of the quality of tea that we make.
Aasha: Tea a growing industry and people are more focused on Orthodox tea rather than CTC. Even in Orthodox, there are varieties of tea – Nepal makes oolong, black tea and white tea. I’m seeing many young tea planters who are involved in the industry or who have started in the tea industry.
They are more focused on putting creativity in tea. One of the factories, a young factory, they are playing with the taste of tea and the processing of tea and that has actually produced a good output. I can see a lot of young people getting involved in focussing on quality.
Aravinda: What do you see as challenges and opportunities?
Aasha: I am excited about adding more SMEs. We have 20 to 26 producers at HIMCOOP, but I want to include more SMEs and go to the farmers on their field and convince them that they have potential marketing outside the country and in exports. For example, we have good teas, but the farmers are unaware about the pricing, about the packaging or invoicing even about the Exim Code (required registration for firms importing or exporting goods from Nepal).I am excited to give that information to them and teach them, or at least help them to think about export in near future. My first priority is to give SMEs the same platform that we are giving to our other producers.
I do feel the pressure that’s on my shoulder to sell the teas. To do better than last year when we had the biggest sale. This year, there is a little difficulty getting the samples to Kathmandu and sending it outside the country. DHL is expensive. Flights are also cancelled. When I started, I felt a little bit worried about not being able to match up the sales of last year or the work we were able to do last year.
I also feel that being very young, I may have to prove myself and that I can deliver.
Aravinda: How has it been so far?
Aasha Bhandari cupping
Aasha: I am in touch with our producers and they are doing well. There are difficulties but they are managing. During the first flush, there were hail stones in some places and a few of our producers were sharing that the hail destroyed their tea bushes, especially the buds. But overall, it’s been good so far. I am hopeful about a good second flush. I’m looking forward the white tea actually, because that has good price and good market value. We have specific buyers, small buyers for white tea, and they’ve been inquiring about the white tea. Producers were not able to make white tea in the first flush because of too much rain.
Aravinda: What is the framework of the Nepal tea industry?
Aasha: We are small in geography; we have small gardens and a small production. But if I have to describe the model, how it has been operated, it’s fully based on a small cooperatives, SME models where a few groups of farmers run the factory. The farmers don’t own the factory, the factory is owned by the cooperative of the farmer groups.
At HIMCOOP, member producers have their own factories and some own their own garden also. A few, 10-20% of the factories, depend on the farmers. Since last three, four years, small factories are also being built by farmers themselves.
Aravinda: How does HIMCOOP play a role in the larger Nepal industry?
Aasha: HIMCOOP was officially started in 2003 as a consortium of orthodox tea producers. It was basically established as a joint market marketing platform for the producers. It was established to promote Nepali Orthodox tea in the international market. It works on a cooperative model. We work on samples. Producers send us samples. I taste the tea, characterize its quality and taste, place a price over that and forward to buyer. So that’s how it’s been done. Members send us sample every season, we find buyers and forward the sample to the buyers.
HIMCOOP has played a very crucial role to promote the Nepal tea industry because we have a lot of buyers through this platform. Even last year, with the COVID situation, we, as an organization, did not stop. In fact, last year saw the highest sales for HIMCOOP in its entire 18-20 years existence.
Aravinda: What are the factors that have helped create the brand identity of Nepal’s tea?
Aasha: I think it’s the location and the weather, the bushes are planted at an altitude of around 7,500 feet.
Second is the innovation. At HIMCOOP, we have different types of factories. Some focus on quality in volumes while there are a few small factories where they love to play with the tea making. I think, including all other factors, it’s the innovation and the creativity. There are a few factories that have been doing really well. Others are focusing on making good quality tea, not taking risks on the creativity and innovation. But there are different markets for all these teas.
Aravinda: Is HIMCOOP primarily looking at exports or also at the domestic market?
Aasha: On that point, actually last year we were in dilemma with the lockdown and how long it would last. It was end of March, the starting point of first flush when we faced a lockdown. I asked the producers about the local market and plans to market to them. But luckily, the COVID situation was not that problematic last year and we were able to sell all the teas. I bring up this topic quite frequently. Nepal has a limited domestic market. But it’s mainly CTC that is consumed by people. There are people who love trying different types of tea. I think we’ve not marketed… we lack marketing in domestic markets.
I’m not saying we should not export but I think we should also be able to hold the domestic market. I was quite surprised to know that a few of, most of our producers have never thought about the local market. The reason is often cost. They sayit’s not cost effective for them because here people would purchase on less price. I don’t agree because I have been to tourist places like Thamel where they are selling White Tea, SF, Oolong, and silver needle tea at double the price they are exporting. Of course the quantity matters. Domestic market might not be able to consume that much of tea, at the moment, but I think we should offer a percent to domestic market.
Many factories would gift us tea. It was a lot of tea for me alone and I would give it to my friends. They didn’t know that Nepal is producing such good teas. And they’ve been asking me where, which factory. I told them that it’s not for sale and that they have to contact the factory individually if they want to buy it. So there is a gap between the producers and the consumers here in Nepal. From my own personal experience, a lot of people that I’ve given tea as a gift, they want to buy that tea again. There are a few tea shops but either they quote a high price, or it’s tea from Darjeeling, Assam, Sri Lanka. I think we need to focus on the domestic market also.
Aravinda: Would you say, Nepal tea as a brand has been established?
Aasha: I would say it’s in the process. We have a long way to go. I think for now, for the factories that we are selling, for the buyers that come to us, it has already been established, not for the whole market. Buyers do recognize Nepal as being very good. They do expect that if it’s from Nepal, it will be good. I want to take HIMCOOP, establish it as a marketing brand in the future.
Tea withering facility, 2020 was a record year for sales. Photo courtesy HIMCOOP/Aasha Bhandari
HIMCOOP (Himalayan Tea Producers Cooperative)
HIMCOOP is a joint marketing consortium of all Orthodox tea producers of Nepal. It was established in 2003 out of the need to link producers of high quality teas to buyers in the international arena. The intent is to jointly market tea by all producers on a common platform, through a one window sale outlet.
HIMCOOP forwards samples right through out the season to buyers all over the world and also provides any information required on Nepal tea and the Nepal tea industry. HIMCOOP represents estates that offer a variety of white, green, oolong, hand rolled and black whole and broken leaf tea.
HIMCOOP has respect for nature, people, social responsibility, and a commitment to maintain high standards in encompassing all aspects of cultivation and production of quality tea from Nepal.
Share this post with your colleagues. | Episode 19 | Nepal has good quality tea, but we need to focus more on marketing, pricing, and our strategy to promote “Nepal Tea Quality from the Himalaya” in the international market.
Chitrita Banerji is one of the most important chroniclers of food history, having written extensively about food and culture, in particular of food in Bengal. After graduating in English in Calcutta, she moved to the US for a Masters in Literature from Harvard University. She now lives in Cambridge, Mass. Her first book, Life and Food in Bengal was published in 1991. And from there on, food became her medium for storytelling. She has since published The Hour of the Goddess: Memories of Women, Food, and Ritual in Bengal; Bengali Cooking: Seasons & Festivals; Eating India: An Odyssey into the Food and Culture of the Land of Spices, besides fiction and biography. While America has become home, she has retained a close connection with India, especially Calcutta and Bengal.
Chitrita Banerji at a book signing during the Apeejay Kolkata Literary Festival. Photo by Amitava Guha.
Tea is Both Cultural and Personal
I discovered Chitrita Banerji’s writing in 2006. Her article, “What Bengali Widows Cannot Eat,” was my introduction to food writing. It’s common knowledge here that the Bengali loves their tea. And except for one, so far, every Bengali or Calcuttan I have met has confirmed that tea is a big part of their lives and had a story on the ready. To the Bengali, tea is both cultural and personal.I am curious about where one ends and where the other begins.So, for International Tea Day, I asked to have a conversation with her, on tea.
Aravinda Anantharaman: I was introduced to your work through the Granta Book of India which had an article by you, What Bengali Widows Cannot Eat. It was the first time I had read something from the genre of food writing. I didn’t even know you could write about food like this. You opened up a whole world to me that way.
Chitrita Banerji: Oh, thank you. That makes me very happy. That’s one of the things that a writer is always hoping to do. I may be opening up a world for you, but by doing that, I’m also bringing you into my world. That is a very gratifying feeling always for the writer. This is the real internal community that we depend on and that nourishes us. Food writing is something that has now become very popular. I started doing it a long time ago. And right from the beginning, I felt it’s really, really limiting to think food writing is only a collection of recipes. This is what you do, this is what people eat in this part of the country or that part… What does it mean? It has to be integrated with the way they live, with the way they think or the way they relate to each other. And I felt if I cannot portray that, I don’t want to write about food. So for almost 30 years now, I’ve been in a writing about food.
Aravinda: Would you place tea as part of the Bengali food culture?
Chitrita: I am a bit hesitant about saying that although it is such a big part of Bengali social culture. When we think of food, there is a kind of a wall between food and drink, and that is true in the Western concept too; people who write about food in the Western world do not write about wine. That is a separate kind of expertise, a separate world. So, tea is not something that I would normally consider part of our food culture. And yet, it is part of our relational culture, part of our way to bond with each other. It’s interesting that a foreign drink brought in by a foreign colonial power became such an important thing and it has now — at least in Bengal, it has acquired the Bengali identity. We don’t think of it as a foreign drink anymore. In fact, very few people actually know that history, very few people realise the origins of tea, and how the British colonial politics and economics worked in order to bring tea into India and then get to marketing tea so that Indians would develop a taste for it.
It’s like some food items, like potatoes and chili peppers. We think these are our foods and just forget that 500 years ago, we’d never heard of such things, that they came with the Portuguese into India. Some of these items are really a great testament to how human beings adopt new things and then give them a character that makes it their own.
It’s a transformative process that I find very interesting. And I find that is very hopeful, not in just the context of food but in the context of our relationships with each other. Very few Bengalis can do without their tea or without their potatoes or their chili peppers. We’re not changing tea or potatoes or chili peppers into something else, but we’re making them our own by accepting them and enjoying them. And acceptance brings enjoyment, real enjoyment. And this is something people don’t think about.
Aravinda: How did your relationship with tea develop?
Chitrita: When I was growing up tea was forbidden to young people, especially young girls. Everybody seemed to believe that tea is bad for the young. And if you pressed them, they’d come up with these silly answers, like, it’s going to make your skin so dark and nobody’s going to marry you. Or it’s going to be just ruin your liver — as if it’s alcohol.
I lived in a multicultural family home, several generations. It was a very big family, many, many relatives, and also lots of visitors because we had family members living outside Calcutta who would come to visit and stay with us. A big family means many ceremonies and many occasions like weddings, engagements, birthdays… So again droves of friends and relatives would come and some would stay.
Tea was always a presence morning, noon, and night. Nobody ever seemed to think that drinking tea at night would give you sleeping problems. And this is something that I have learned after coming to the West, that caffeine in tea and caffeine in coffee is bad for sleep. Nobody used to think that way before. So even if a visitor came to your house, say at 8: 30 in the evening, the first thing you would say was Cha khabe or Cha kori? And, mostly the answer would be yes. So tea was, next to water, almost the life-sustaining drink for the Bengalis and it was not different from my family to any other family.
And as you grow up and you develop independence and you’re allowed to go out on your own and meet with friends, one of the things you would do is go to a tea shop or find a place where you can eat order some tea and sit together. We did that unthinkingly, instinctively, but there was this feeling inside us that our adda, our talk would only be enhanced if we had a cup of tea with us.
Since I was going to Presidency College, I enjoyed the coffee in Coffee House, right opposite. Most of the time there was no tea obviously. In the coffee house, you get different kinds of coffee and it was considered very sophisticated. I have to say that, though I never admitted it, I never really enjoyed coffee the way I enjoy tea. And that I attribute to my father who made me learn about tea and appreciate tea in a very sophisticated, nuanced way.
He would make different kinds of tea and I would taste bit by bit. And sometimes I didn’t like what he would consider the best tea, but he would say, well, you have to develop a taste for it. Next time when we make this, you will see that you like it a little bit better and you might enjoy it more. That never happened with coffee for me.
My mother didn’t really like the taste of tea. She would add lemon juice in her tea. It was her way of totally obviating the taste of tea. For her, unlike me, there was no father to sort of gradually inculcate her into a new taste and a new drink. When she was growing up, she never had anything and she started drinking tea – and disliking it, of course – at a comparatively late age. She had a south Indian friend who introduced her to coffee. And she just fell in love with that taste and that scent and, the flavour. And she was a very good cook. And I think she was also attracted by the process of making coffee. And once she got to develop a taste for coffee, she hardly ever drank tea. It was always my father and me.
Aravinda: The tea that your father brought home, the blends he brought, was there a certain kind of tea that you think of as the tea from your house, as being different from the tea that was made in other people’s houses?
Chitrita: Oh, definitely. My father spent a fortune on tea. There were a lot of tart comments from my mother and other family members about this. It was very high quality Darjeeling tea, I don’t remember names of estates that he preferred. I have to say, I don’t remember him telling me, Okay, this is from that estate. He would simply say, “This is a new blend that I found. I tried it. I think you might like it, or this is a new blend that I found which is stronger than what I gave you last time and less fragrant but it might actually make you feel more energised. And so I would drink expecting that to happen. And most of the time, what he said would happen did happen. It was always tea from Darjeeling, but different qualities, different blends, and sometimes they would sell tea that was not very expensive but not very cheap either where they would lend a little bit of tea dust with the tea leaves. That would be the kind of tea that you could have on a more regular basis.
My father was obsessed with tea but he was not closed minded. When he found that after a while, I really didn’t like drinking tea with milk, he was not disappointed in me though he preferred it that way. After the first few times, I sort of settled into a pattern of drinking tea with sugar. Now I don’t drink tea with anything, just tea, but he always had the British style tea, milk and sugar and tea.
When I was older, when people came to my house, occasionally I would say, I will make the tea. My father would smile and sit there. And sometimes I failed miserably. I had a lot of trial and error to go through before I could make tea to the satisfaction of my father.
He was a really kind man, so he would never say it was undrinkable or chuck it. He always drank whatever I prepared but then he would say, maybe you should have done this, or waited a little bit. There was this whole thing of as soon as the water boils, take it off the heat. Don’t let it sit there and boil while you’re doing something else, that also affects the flavour of the tea.
It was a good training for me to do that. I didn’t learn to cook. Every time I say this, nobody believes it, but I actually loathed the idea of cooking. My mother sometimes tried to teach me. But I just did not want to go to the kitchen. I did not learn to cook until I was in the States.
Aravinda: When did you start enjoying cooking?
Chitrita: After my first marriage. I was asking my mother, asking friends and older ladies who lived in the Boston area, I would ask them to teach me. And, once I found that I made something and I made it well and it gave people pleasure, that made me feel okay, this is something I could do, it’s not drudgery. See, while I was growing up, in my head, cooking was drudgery. But that whole other thing of assembling many complicated items and then producing something and then that giving so much pleasure to other people, that made me see cooking in a completely different way and made me feel this is something that I will enjoy doing for the rest of my life.
I’m so glad that I could learn from my mother while she was around. She really was phenomenal. I know I’m not half as good as her but still I’m pretty good. This is an art that I was fortunate enough to have learned about and acquired. It lends joy to my life. So in the same way, when I make tea, I make tea very carefully. I still do what my father said. I don’t let the water sit there and boil forever. I time the tea steeping very carefully. Sometimes because I realise I’m getting a bit more absent-minded I even set a timer like two minutes or three minutes, and I pour out my tea. I do it carefully.
Aravinda: But what is it about tea that brings people and conversations together. It’s almost as if you can’t have one without other especially in a Calcutta context. All conversations, all gatherings seem to be enabled by tea.
Chitrita: Traditionally speaking Bengalis did not have a drinking culture. And in fact, if you go back and look at the texts from Bengal, say maybe 500 years ago or 600 years ago, there are a lot of narratives where meals are described in great detail, but the only drink is water.
You don’t sit around and chat over a glass of water. The water is always accompaniment to the meal and it does not have a separate role. But tea is separate from food. It has this association with energy. Tea gives you energy tea, wakes you up. You’re bored? A cup of tea will get you out of that doldrums. When it comes to socialising, friends getting together or relatives getting together, the cup of tea connotes the sort of idea that you’re going to be energised and you will therefore be able to talk about things, discuss things.
I think for the Bengali at least, probably for the rest of India, with tea and coffee, caffeine was an eye-opening thing. That you could just have a drink, which was not water, which was not the forbidden alcohol, and still have the that physical enjoyment from drinking it… I feel that Bengali social life would be very different if tea didn’t exist. A cup of tea and a couple of biscuits would be a very standard gesture of hospitality.
Aravinda: Kolkata is also famous for lebu cha, the lemon tea spiced with black salt — how did that come about?
Chitrita: I have really asked a lot of people about it and nobody’s been able to give me a good answer. And again, I feel that there must be many, many people who hate the taste of milk. And yet, do want to drink tea. And some enterprising person came up with this idea, that, make the tea put in lime juice, some salt, some rock salt and it’ll just become something different yet it will be a cup of tea. Also remember, for most of these tea sellers, they operate without a refrigerator. So it’s very hard to keep the milk without spoiling. They have to keep boiling it, repeat the boiling, and that definitely changes the taste of the milk along with the tea to which they will add it. And, if it’s not very good quality tea, it will not taste so good by itself.
But quite apart from that, the lime juice and the funny spices that they add together, I think whoever came up with it, found that it was working and then maybe, others took it up too. In Bengal, if you ask people, who invented the rossagolla, there’s always this very clear answer: Nobin Chandra Das. I don’t think there is an inventor of lebu cha. I think it’s a sort of serendipitous happening that came from experimentation, and it took because it’s easy to make and also Bengalis do have a spicy palate.
We very rarely think of the snacks that we have with tea. They are not overly sweet things, they are salty things. The samosas are there, muri (puffed rice) is a very big thing. And muri is dressed up with tiny boiled potatoes, chickpeas and other ground spices to make it A really spicy concoction. So I think the natural proclivity for spices made the lebu cha very easy to popularise once somebody had come up with it.
Aravinda: Does one eat plain muri or is it always dressed up?
Chitrita: Even if you’re having it at home, the muri served with tea in the afternoon would be dressed up but minimally, with a bit of salt, and the other Bengali favourite, mustard oil, and chopped green chilies. That would be the very standard way of having muri with tea at home. Nothing fancy, no cooking skills required. Mustard oil by itself is a real palate a tingling element. A little bit of that and then you have the tea and the two different tastes really make it, at least for a Bengali, a favourite kind of a combination.
Aravinda: There’s a story about your Sanskrit tutor and muri that I remember. Would you mind sharing that story here?
Chitrita: So, the Sanskrit teacher. He was a funny guy. First of all, he loved food, so whatever my mother gave him, he would just gobble it up. But every day, she didn’t have sweets and things to give him. And on those days, he’d just say, “Didi, just give me some plain muri with the tea.”
The very first time she did it, I was amazed that instead of taking the muri and eating it and then having tea, he just poured some of it into the cup. And I remember saying, what are you doing? He ignored me, picked up this cup of hot tea and just slurped it. And he must have had a great deal of practice with his tongue because when he put the cup down again, I saw all the muri that he had put in had disappeared. Again, he picked up some more muri, put it in there, slurp, slurp, all the muri is gone. I don’t know how he did it.
There is this particular Bengali habit, I am not sure that I have seen it in the rest of India. Generally this custom today of serving tea in mugs did not exist say 30, 40 years ago. It was always cup and saucer. And one of the ways that some Bengali seem to like is pouring tea into the saucer and then slurping it from the saucer. I think my father would have been appalled, but I have seen so many people do it. I even asked some people why and they said, it’s a good way to cool the tea. Why not blow on it or wait a little bit, I asked. And they’d say, no, no, no, then it becomes too cold. So apparently there is some magic temperature that the drinker can achieve by pouring tea into that little saucer and then slurping it from the saucer. I found it extremely difficult to think of you’re doing it myself. I’ve never tried it but that is also a very Bengali characteristic.
Aravinda: Where did your father buy his tea?
Chitrita: The kind of places say where my father used to go and buy tea, those little corner tea shops that every neighbourhood had, they would just have tea chests. You bought your tea leaf or tea dust, you went home and made your tea. Those stores are hardly to be seen because big companies are now selling packaged teas and those packages you can buy in the grocery store. This whole intimacy that my father experienced with this tea seller… the discussion would be like, “This came in today, would you like to try that?” or “I’ve been waiting for a particular kind of tea to come and I will tell you when it does.” Or my father would say, “The last time you talked me into buying that tea and it was very disappointing, very bland. I’m not going to listen to you anymore.” And then, then tea seller would always say, “Ah, why are you getting so impatient? Once in a while a man makes mistakes. Don’t write me off. I have lots of good suggestions for you coming.” They’ll go back and forth about this there was a personal quality too the acquisition of the tea, which now does not exist. I wonder how much that has reduced the enjoyment of tea among people.
Aravinda: From the outside, looking at Calcutta and Bengali society, it feels like tea is a big part of the social fabric, seen also in the books and films from here? Nowhere else do I see tea almost as a motif of a culture. Am I assuming a larger significance than there is?
Chitrita: I don’t think so. I think socializing and tea are inextricably linked in Bengali and has been for a long time. And so laterally that is reflected… In films we will see people getting together drinking tea, and also let us say, the more lighter of literary works, for instance, detective stories. The Bengali detective always drinks, tea. Like Sherlock Holmes and his pipe, the Bengali detective has to have his tea and cigarettes. There’s one very famous Bengali detective called Byomkesh and he has also a sidekick, Ajit, like Sherlock Holmes’ Watson, he has Ajit. So these two live together, they share a flat and Byomkesh deals with the mysteries while Ajit is the helper,. Many times in these stories you will have this description of Byomkesh picking up a cup of tea that is absolutely steaming and taking a long satisfying sip from it, and then a big puff on the cigarette.
This is something that has been generated over the years. Again, it is gradual but it is absolutely imprinted on the Bengali psyche. Bengalis also associate tea with thinking apart from everything else. Byomkesh is a thinking detective. He sits at home. He thinks things through and solves the mystery and tea is what helps him do that. The cigarettes also help I’m sure.
An even more famous cerebral, tea-loving detective is Feluda, created by the great film director Satyajit Ray. Feluda is almost as much a Bengali icon as Ray. And he is most particular about his tea. Very superior Darjeeling is what he insists on. And his favourite snack to accompany the afternoon cuppa is dalmoot which he gets made up according to his preference at a little shop called Kalimuddin’s, in Calcutta’s New Market. I was the first person to translate four of the Feluda novels into English, and I worked with Mr. Ray over several months. I noticed that Feluda’s tea preference was modelled on his own.
Aravinda: How many cups of tea do you drink in a day?
Chitrita: I have kind of cut down a bit. I used to drink four cups of tea a day, and now I have that down to only two. So partly because, you know, getting older, sleeping problems. I have my morning cup of tea and then I have one at 4 or 4.30. That changes when I go to Calcutta and I’m visiting friends and sometimes, I visit them at odd hours. But they will ask, “Cha kori?” And I always say Yes. To hell with sleep.
My neighbors in Calcutta are a couple in their late 70s, early 80s. And they are avid tea drinkers. When I visit, they will invite me in, go off to put the kettle on. They’re not my family, they’re not friends but I can’t tell you how many cups of tea I’ve enjoyed with them. Ashima is a little bit like my father. She will call me and say, “I found this new kind of tea which I think is really good. And I want to try it out with you.” It’s really wonderful to have her think of me when she’s got this special kind of tea.
Aravinda: Away from Kolkata, was tea hard to find?
Chitrita: Living in America, I have learned to really like a tea that probably my father wouldn’t like – Earl Grey tea. He’d probably say, what is all this perfume stuff? Had he been alive I would probably keep it a secret.
My first husband was from Bangladesh and I lived in Bangladesh for some years. And over there again for, well, partly because it was post-war, for a long time, things were very topsy turvy, things were hard to get. I found that the culture of tea existed in the same way that it did in West Bengal but the quality of tea was never going to be that great because Darjeeling just didn’t exist.
A lot of people I knew there – those who could afford it – would make these trips to Calcutta. For shopping. For two things, sarees and tea. If I visited them after their return, they would always make sure to offer me some Calcutta tea.
Aravinda: Where do you get your Darjeeling from now?
Chitrita: I live in Cambridge a short distance from Harvard Square, there used to be a wonderful tea store called Tealuxe. They had the best quality teas from all over the world. For a long time I would just go and buy Darjeeling from them in packages.
They went out of business about three years ago. So for a while I just didn’t know what to do and I was dreading the thought that my stock would run out and then – I have to share this story – I had reconciled to the fact that I’ll just have to buy packaged teas… I have to have tea. And then I wrote the piece for you. Two or three months after that, I got a call from a friend – I had shared the story with my friend, an Armenian American – and she had shared the story with this guy, also an Armenian American who runs a tea company. He wants to meet you, she said. I said, okay and we fixed a meeting. He had asked to meet at a tiny little restaurant. It was not really proper restaurant, more like a sandwich shop/ coffee shop where a lot of students go. I turn up there and then this guy said I must have tea with you. I said, yes, but I don’t know what kind of tea these people have. These people are not important, but they let me do whatever I want here, he said. He had brought three kinds of tea and he said, I’m going to brew them in their kitchen and I’m going to serve tea to you.
He brought tea in three different cups and then asked me to taste and tell me which one I liked. I noticed that he did not offer me milk or sugar, it had to be the pure tea tastes that he wanted me to have. One of them was absolutely wonderful, very, very fragrant, beautiful Darjeeling tea. So he said, well, I’ll make a bigger packet of this and mail it to you as a present. And then I found that MEM Tea, his company actually did mail order sales. Now I buy tea from them. He’s now sold the company to a friend and has moved to Maine when he bought a farm and he grows wild flowers.
Aravinda: In a way I’m really surprised but I’m also in a way not. I find that tea seems to touch people in ways beyond any understanding. So have you been able to create a world around tea in Cambridge?
Chitrita: One of the things I miss here is that very few people here among my friends enjoy tea. That’s one of the things I miss greatly. When I go to Calcutta, it’s so different. All the friends that I meet, we would get together over tea, that whole kind of, you know, communal pleasure, surrounding the cup of tea, I have not been able to recapture in my American life. In my American life, I am the solo tea drinker. I am the tea drinker who’s still making it with great care and still enjoying it. But it is not an active, lively enjoyment with other people. It’s a reminiscent enjoyment. It’s an enjoyment probably with the past, it’s an enjoyment of a drink that takes me back to the past. I wish it could be different. That can only happen when I go to Calcutta again.
Charita Banerji (R) with a friend, at dinner in Kolkata. Photo by Amitava Guha.
Eat Your Books
Eat Your Books is a website that features Chitrita’s books. The site has indexed recipes from leading cookbooks and magazines as well recipes from the best food websites and blogs. Members can create your own personal ‘Bookshelf’. Imagine having a single searchable index of all your recipes – both digital and print!
Pranav Bhansali is Managing Partner at Bhansali and Company, one of the major export houses for CTC, Orthodox and Darjeeling tea in India. The family-owned export house, headquartered in Kolkata, has been in the tea trade for 90 years. The company buys from all the major auction centers and directly from tea gardens across India, while operating two blending facilities in Kolkata and Coimbatore. Currently, Bhansali ships to Russia, the CIS countries, Iran, and the UAE.
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Digital Convenience Steeped in Tradition
Transactions at tea auctions in Mombasa, Kenya, Colombo, Sri Lanka, and across India account for more than 75% of the world’s trade volume. The first tea auction, in London, dates to 1679. The digital convenience of tracking tea and processing payments make modern tea auctions far more efficient, and transparent, than out-cry but describing tea quality and formal rules regulating trade remain steeped in tradition.
Aravinda Anantharaman: How relevant are auctions today in Indian tea as private sales grows in significance?
Pranav Bhansali: The split is as follows (approximately): auction 45 % vs private sales 55%. Auctions continue to be very relevant and play an important role. Certain tea producers and estates consciously believe in being an ‘auction mark’ while the bulk of bought leaf producers in north India believe in producing and selling their produce as quickly as they can, which makes the private sale mechanism more suited to their requirements.
Aravinda:Is the auction price still the benchmark?
Pranav: Yes, auction levels, I would say, are accurate and reflect the dynamics of demand and supply in the market.
Aravinda:How have e-auctions been for Indian tea? Have they brought any advantages to producers and buyers?
Pranav: Yes, of course, there has been an advantage from switching to e-auctions. If we look at what’s happened in Ceylon (Sri Lanka) and Africa where the switch to e-auctions is a recent phenomena, it reiterates that changing to e-auctions was the right decision. And if it wasn’t for the e-auctions, the tea industry would have come to a halt during the pandemic.
Aravinda:It is still a buyers market, isn’t it, despite the drop in production in 2020? What is needed to make it a sellers market? Quality? Less tea but better tea? Innovation?
Pranav: You are correct. The only way the sellers can take control is by producing quality. Meanwhile producers continue to produce more tea than the market and a healthy pricing structure can bear. Who or what will break first?
Aravinda:How did 2020 change the market for Indian tea?
Pranav Bhansali: The pandemic was disastrous for Indian tea exports. Many markets were lost to African teas. India’s deteriorating relations with Pakistan has meant that Pakistani importers have increased their reliance on African teas. We all had to consider the whole concept of just-in-time inventory. Shipping and logistics was another nightmare, from which we are still reeling.
Aravinda:In black tea grades, what sells well in the export market and what sells well in the domestic? What would you recommend that producers make more of?
Pranav: In the domestic market, it’s mainly CTC grades like the BP (Broken Pekoe), BOP(SM), PF/ OF (Pekoe Fannings/ Orange Fannings). In the export market, we sell various orthodox grades like the Barooti, FBOP, GBOP, GFBOP. The markets of Syria, Turkey, Russia choose OPA/ FOP, BPS while Saudi Arabia and Iran like whole leaf grades the OP1, and it’s OPA/ FOP for Afghanistan and Russia.
Looking at African prices, it is clear that producers will do better producing orthodox grades. Last year has taught us that there are very few grades of tea that have a more robust demand than a well made OPA/FOP and BPS(O) Pekoe.
Aravinda: The tea auction in Mombasa, Kenya, which transacts 450 million kilos annually, has announced it will move to a five-day per week auction. What are you views on that? Will daily volume/prices increase? Should India increase auction days?
Pranavi: Since the offerings will be spread over five days, I feel it will be difficult to find trends and gauge the market. In north India, we have Kolkata and Guwahati auctions which are distributed over two days leaving other days time to prepare for the upcoming auction and other back end office work. Personally, I find the Indian system more convenient.
Aravinda: Can you sum up the season so far, in terms of quality, exports and prices?
Pranav: CTC first flush teas this year were slightly below par as far as quality is concerned. Indian CTC prices are non-competitive as far as export is concerned thanks to massive production in Africa. Orthodox teas are selling well thanks to demand from Iran.Unfortunately, even though Iran continues their support for Indian teas, lot of uncertainty remains as far as payment is concerned.
Bhansali and Company operates two blending facilities in Kolkata and Coimbatore.
Bhansali and Company
Bhansali and Company is a professionally managed firm that employs the finest experts and industry professionals. Partners are closely involved and conduct the majority of its tasting, buying and selling operations personally.
“Our clients treasure the personal involvement as it leads to us having a solid understanding of their needs and requirements and ensure exceptional attention to detail.”
The 1.4 billion people who live in India consume about 20% of the tea produced globally, including most of the tea grown there. Consumption averages 840 grams per person annually. Growth slowed to 2.5% in 2020—much weaker than in previous years—largely due to retail closures, but India has not lost its taste for tea, it is just prepared more at home. Aravinda Anantharaman takes us on a tea tour that reveals there is lot more to savor than chai.
The Many Teas of IndiaChai is a blend of black tea and eight spices
Many of India’s Teas are a Far Cry from Chai
India’s association with chai is a long and strong one. Chai connotes milky sweetness, a social break in the day, train journeys, spices … but here’s the thing, it’s not the only kind of tea that enjoys cultural popularity in the country. Here are a few teas from across India, with deep cultural affinities … and quite a far cry from chai.
In the South, coffee is the popular beverage except in Kerala where tea is a staple. The Sulaimani is a tea from Kerala’s mapilla Muslim community in the Malabar region. While it’s origin is undocumented, there are references to its connection with the Arabian beverage called the ghava made with dates and black pepper. There was sea trade between the Arabian and the Malabar coast so there could be some truth here. Kerala is also home to spices like cardamom and pepper and the Sulaimani celebrates this — it is made with black tea, cardamom and cinnamon, lime juice and sugar or honey. Some add a pinch of saffron too.
Moving west towards Gujarat and Maharashtra states, where the Parsi community are based offers another version. Tea for the Parsis in India is choi, black tea with mint and lemongrass, and if available, spearmint. Famous for their baking skills, the Parsis enjoy their tea with something sweet, a repertoire of dishes like kumas, mawa cake and poppatjis (each with a story of its own). They also enjoy a proper English-style tea service Choi is made with any black tea — leaf or CTC or dust — steeped in boiling water along with the mint and lemongrass. It is sweetened and served with a spot of milk.
Kahwa
In the North, Kashmir has the kahwa. It’s not an everyday drink but an occasional one, usually served before and after a feast. The kahwa is made with a bit of green tea but saffron and cardamom pods are the mainstay of this beverage. It’s sweetened and garnished with slivers of almond. Sometimes a little milk is added making it the doodh or milk kahwa. As befitting its celebratory status, the kahwa is served from a beautiful samovar.
But everyday tea in Kashmir is the noon chai or salt tea. This is made from a green tea concentrate. To serve, milk and salt are added to the concentrate. The tea has a faint pink colour from the addition of soda, and is enjoyed for the warmth it delivers.
Salt tea is also the preferred tea in the northwestern parts, in places like Ladakh. Sharing ties with Tibet, the tea here is po cha or salted butter tea.
In the East, where so much of India’s tea grows, there’s no dearth of tea choices. However, in Kolkata, street side tea is lebu cha which is lemon black tea with a touch of black salt — no milk but a rather inviting beverage with spicy tangy sweetness to it.
Further east, tea is preferred black and smoked. In Manipur and parts of Assam and Nagaland, tea has been enjoyed even before the British brought it here. Tea is made from leaves harvested from wild-grown bushes. Its withered, dried, and stuffed into bamboo and allowed to smoke over the stove for an extended period. Smoky black tea is a staple.
I suspect there are more teas that would make it to this list. Which just emphasizes the truth about tea — that its a versatile beverage and its place in a culture comes from how they have made it their own.
Three alcohol and two non-alcohol blends offer mixologists new options.
Sparkling Teas are Nicely Suited to Gourmet Dining
Jacob Kocemba, a Copenhagen-based sommelier credited with creating a new genre of low-alcohol teas has produced a range that’s elegant, contemporary and interesting.
It all started when Kocemba was head sommelier at a restaurant in his native Denmark. His head chef requested a wine to pair with a new dessert for the next day. It was a dessert that used an expensive French strawberry.
“In my wine cellar I had 1,700 wines,” says Kocemba, “but none of them matched the dessert.” He decided to step away and sleep on it. The next morning, there was still no wine he was happy with. So he went to the pastry chef, tasted each ingredient that was going into the dessert, then tasted them all combined. In a moment of inspiration, he stared for a moment at his tea shelf and saw many possibilities. That night he created a drink with tea that was an unexpected success that became special but not yet finished.
“Someone introduced me to carbon dioxide. I had every fifth weekend off, and started working with it,” says Kocemba. In 2011, a couple of years after his first forays into tea, Kocemba started the Kocemba Sparkling Tea Company. Three years later, he was back working as a manager in a Michelin-starred restaurant. But evidently, he could not leave the story of sparkling tea incomplete. So in 2016, once again, he quit his job to pursue his work with sparkling tea. In 2017, he partnered with Bo Stan Hansen to launch Sparkling Tea Co. in Copenhagen.
Kocemba talks about sparkling tea as one does of wine or champagne. It’s a category unto itself, with plenty going for it. But is it for the wine lover or the tea devotee? Both, says Jacob. “You will find a lot of links to the tea, you will recognize it as a tea drinker. Others will recognize the balance and sweetness and acidity, depending on what they are familiar with.”
The sparkling teas made by Kocemba are carefully crafted. Take for instance the BLÅ, a non-alcoholic tea, and one of the most popular teas in their range. It’s made with a whopping 14 teas, including an Earl Grey, the Lady Grey, a Fujian tea, both green and black teas from Assam, a Darjeeling, and an Indian jasmine tea — all organic and single-origin.
Each tea is extracted at different temperatures. “Just like champagne,” says Jacob.
Sparkling Tea offers two non-alcoholic and three alcoholic variations. Vinter is based on chai. Kocemba’s inspiration was Glögg. “In my opinion, it tastes like shit,” he confesses. But rather than dismiss it, he set to ask how he could translate the flavors into something drinkable. The result was Vinter, with the warm hit of spices from chai, that are joined by notes of bergamot oil from an Earl Grey.
Without doubt, Kocemba’s teas are complex. He uses from 6 to 13 teas to achieve the desired outcome. If white tea brings the velvety texture, green is sought for depth and umami while black tea lends a backbone to building layers. The blended teas are bottled with white wine or grape, chosen for their natural sweetness, and to enhance the flavors of the tea. A sparkling tea, is served chilled, in a champagne glass.
In 2019, Kocemba and Bo created a private label for the hallowed Fortnum and Mason. Jacob narrates an interesting story of how that came about. “One of the employees of Fortnum and Mason followed us on Instagram. He liked us. We were in London and wrote them a mail asking if we could drop by. They were stunned at how we look at tea.” Jacob created two non-alcoholic sparkling teas based on their teas, both still in production. The brand lists this as the most innovative product in their 300-year history!
It brought them attention and visibility, but Kocemba is not in a hurry to chase numbers. “We want to build this category,” he says. It is a difficult product to produce, evidently demands deep understanding of flavors and a lot of skill and precision. Jacob admits that it’s not an easy genre to propagate because of the craftsmanship it requires. At Sparkling Tea, he still makes all the bottles, with a batch taking 6-8 weeks to produce.
It is a category that offers plenty to both wine and tea drinkers. Adds Bo, “Both will experience a completely new and innovative way of enjoying tea, which broadens the use of tea and makes it relevant at even more occasions.”
Now, that ought to be reason enough to carry a bottle to the next dinner party.
