Journal

Water is often taken for granted and overlooked, especially when it comes to tea. A cup of tea is 99% water, and water plays just as important role in the end result as the tea leaves themselves. The quality of water used when making a cup of tea will have a big impact on the taste.

This month Alison had the opportunity to visit the spectacular tea country of Sri Lanka. One of her first visits was to the inspiring Amba Estate, a fully organic tea garden and farm in the lush region of Ella in the central highlands, and home of our handrolled Amba Ceylon.

Tea these days often carries many different labels. Some teas are 100% organic, others are ‘biodynamic’, ‘Certified B Corp’, ‘Fair Trade’, ‘Rainforest Alliance’, etc. It can all seem quite confusing. After all that you might wonder, well does the tea taste any good?

Assam has become one of the most exciting regions in the world for tea in recent years, even as it has endured a painful shift from an area known for mass produced, low-margin black teas- the type that goes into generic supermarket teabags-  to one where small holder independent growers are taking centre stage. 

Punch originated in India 1,500 years ago. Then it was called Panj, a Hindi word meaning five, because it had five ingredients: citrus juice, water, arrack, sugar and spices

India is well known for its tea, less its chocolate. Yet there is an equally delicious craft cocoa scene as we discovered on our recent trip to Tamil Nadu in South India.