Of Typhoo Tea At Oxford Bookstore- Taste, Health And Conversations

Some Typhoo tea options

When the spring comes in, one of the most productive times of the day, with a seemingly new energy is the afternoon and early evening period. Using this time of the Typhoo, the 113-year old tea brand and one of the earliest pioneers of the teabag, held an event at the Oxford Bookstore in the heart of Delhi, bringing together some bloggers, journalists, and tea enthusiasts, who too added to the 'blend' of the get together. The gathering was to focus on the wealth that tea offers, ways to enjoy it best, and exactly to get the best of tea. The main people in the discussion included writer-journalist Sharmila Chand, dietitian Dr, Nilanjana Singh, and spokesperson from Typhoo, Subrata Mukherjee.


Dr. Nilanjana Singh, Sharmila Chand, and Subrata Mukherjee

The event as mentioned, was about the host of benefits that tea has, as a beverage, and the way it can be a healthy choice instead of an addiction as people tend to point out, for stimulants. The most common comparison with tea is that of coffee, and Dr. Singh was quick to give her analysis on the same. She commented, " Coffee and tea have their own health benefits, and they closely contest each other closely. But for all of us, tea scores just a bit more than coffee." She went on to lay emphasis on why moderation, and why a preparation method is of utmost importance to making tea work for one's own benefit.  Eg; chucking milk out wherever possible, using honey instead of sugar, and the likes. Tea naturally is known to have anti-oxidants and flavanoids, which according to Dr. Singh, can increase one's metabolism by around 5%!

Dr. Nilanjana Singh

Preparing one's cup of tea is obviously subjective, considering the way one likes it, just like a cocktail, or a coveted spirit, but suggestions can typically open new horizons. Amongst all the chit-chat, there were numerous ideas which came forward, one being the perfect way to handle green tea; a cup of green tea, only should be brewed till the liquid is actually a very light golden-green in color. Being a delicate beverage, the taste, flavor, and the healthy flavanoids seem to work best then, A little darker a shade of the brew, and the bitterness sets in. 

 Subrata Mukherjee

Subrata Mujherjee, being the marketing and business setup veteran, opened up on a host of facts about the trade, especially those which set Typhoo as a brand apart. From selecting the right growers, to how old and from where the tea trade started ( Sri Lanka, China), and the way things are changing now, with people willing to experiment with trying new beverages. 

Typhoo mocktail and tea making bar

Everyone present at the venue was treated with a generous selection of tea and mocktails. A personal favorite would be the Moroccan Mint, and the Clove-Cinammon Red tea, which felt like an elixir for the bad throats. Since berries are a big favorite, a lot of the Tea were flavored in different varieties of berries like raspberry and blueberry, which are the most common favorite favorites. The barman at the counter was generous with some recipes as well, shared below. 

The bar setup

Here are some take-away handy recipes:

Orange Spicer Fruit Infusion
Typhoo Orange brew – 90ml
Lime Juice – 10 ml
Sugar syrup – 10ml

METHOD
Put all the ingredients in cocktail shaker fill it up with ice and shake it and double strain into the chilled Typhoo glass.

Blackcurrant Fruit Infusion
Typhoo blackcurrant brew – 90ml
Lime Juice – 10 ml
Sugar syrup – 10ml

METHOD
Put all the ingredients in cocktail shaker fill it up with ice and shake it and double strain into the chilled Typhoo glass.

Lemon & Line Zest Fruit Infusion
Typhoo lemon brew – 90ml
Lime Juice – 10 ml
Sugar syrup – 10ml

METHOD
Put all the ingredients in cocktail shaker fill it up with ice and shake it and double strain into the chilled Typhoo glass.


Green Tea Moroccan Mint
Typhoo Green tea brew – 90ml
Mint leaves - 3-4 leaves
Lime Juice – 5 ml
Sugar syrup– 5ml

METHOD
Muddle mint leaves and put all the ingredients in cocktail shaker fill it up with ice and shake it and pour into glass filled up with ice.

Black Tea Classic Assam
Typhoo Assam tea brew – 60ml
Orange juice – 30 ml
Sugar syrup– 5ml
Lime juice – 5 ml
Cardamom – 2 pcs

METHOD
Muddle the cardamom put all the ingredients in cocktail shaker fill it up with ice and shake it and double strain into chilled Typhoo glass.

Comments

Popular posts from this blog

21 Gun Salute Press Meet Dedicated To Vintage Motor Tourism

The Wedding Trousseau Collection Launch By Parul J

An Evening Of Foodie Experiences At Bronies