Wednesday, April 3, 2013


From my Foodie Archives:

How to Brew a Delicious Cup of Tea

I love tea.

You too love a cup of invigorating tea, don't you...?

But tell me... do you know how to make a good cup of delicious tea...?

Okay, let me tell you how. 
Here is my time-tested simple way of preparing the best cup of invigorating tea.

Get some good Assam CTC Tea 

CTC is an acronym for CrushTear and Curl ).

CTC teas have a granular appearance. 

The fact of the matter is that if you are really interested in a Stimulating, Refreshing and Invigorating cup of traditional Indian Tea then Orthodox Leaf Teas (like the fancy OPs, the BOPs, et al) just don’t fit the bill.

You need CTC tea to brew your strong, bright and full-bodied cup of milky Chai which looks deliciously appetizing – a lively reddish orange colour and not the dull muddy brown colour you get when you add milk to tea made from leaf teas the orthodox “teapot” way.


Take two cups of fresh water (one for you and one for me...!) in a stainless steel vessel.

Add four teaspoons of sugar. 
Yes, sugar must be added before boiling the water.

Put on the stove, cover with a lid and boil.

Once the water starts boiling, remove the lid and boil for one and a half minutes – yes, exactly one and a half minutes...!

Now briskly add two teaspoons of CTC Tea leaves.

The boiling water will suddenly erupt, and surge up, like a volcano.

So smartly switch off the flame before it spills over and quickly cover tightly with the lid.

Brew for five minutes till the liquor is full-bodied and the infusion is complete.

Have ready some freshly boiled full cream buffalo milk 

Yes, fresh creamy buffalo milk is a must (in Pune, I prefer Chitale’s Full Cream Milk).

First pour in some hot milk in the cup.

Then, through a strainer, pour in the rich tea brew and till you get beautiful reddish orange colour.

Remember – always pour tea into milk. You must never pour milk into tea.

This is the secret of the appetizingly attractive bright lively carroty red colour as it facilitates the perfect blending of the strong rich full-bodied intense tea liquor tea brew with the creamy white milk without producing any bitterness (this happens because milk is denser than the black tea brew).

Now, go ahead, relish every sip, and enjoy your cup of ambrosial divine rejuvenating tea.

And don't forget to tell us how you liked your delicious cup of tea.

Copyright © Vikram Karve 2013
Vikram Karve has asserted his right under the Copyright, Designs and Patents Act 1988 to be identified as the author of this work. 
© vikram karve., all rights reserved. 

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About Vikram Karve

A creative person with a zest for life, Vikram Karve is a retired Naval Officer turned full time writer and blogger. Educated at IIT Delhi, IIT (BHU) Varanasi, The Lawrence School Lovedale and Bishops School Pune, Vikram has published two books: COCKTAIL a collection of fiction short stories about relationships (2011) and APPETITE FOR A STROLL a book of Foodie Adventures (2008) and is currently working on his novel and a book of vignettes and an anthology of short fiction. An avid blogger, he has written a number of fiction short stories and creative non-fiction articles on a variety of topics including food, travel, philosophy, academics, technology, management, health, pet parenting, teaching stories and self help in magazines and published a large number of professional  and academic research papers in journals and edited in-house journals and magazines for many years, before the advent of blogging. Vikram has taught at a University as a Professor for 15 years and now teaches as a visiting faculty and devotes most of his time to creative writing and blogging. Vikram Karve lives in Pune India with his family and muse - his pet dog Sherry with whom he takes long walks thinking creative thoughts.

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