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It is learnt that when Amrita Pritam and Imroz moved to their Delhi residence they also agreed to the pact that the lady would cook the meals while the groom would make the tea for both. Well the pact was fine till Imroz found himself most of the time during the day in the kitchen with the tea pot on the gas stove making tea for the visitors, that too who had come to see Amrita.

People now have to do with Green Label and Tata Gold for daily cups and Duncan’s Runglee Rungliot, named after the priced tea garden in Darjeeling for formal occasions. And heres how they like to put their cup of tea. Tea leaves put in the pot and pouring hot water over it. Adding milk latter to retain the original aroma of the leaves. Another tip, use fresh water and not the filtered one.

For me tea with nostalgia was way back and now I am used to having the cup of tea that comes prepared from the kitchen.  However we do organize high tea when we use all that fine chine, teacosy and tea caps. A few die- hard tea fans are trying their best to keep the trading alive.

The young businessmen spend half an hour every morning indulging in an elaborate  tea affair. His collection includes Lapsang Souchong, Oolong Tea, Hojicha Matcha in Japanese variety, Tra Sen and Rose Hip from Vietnam, Rooibos a South African Red Bush tea, chamomlia from Germany and Hydrangea tea from Korea. He has an elaborate tea paraphernalia to enjoy each variety, the cups for his Korean tea comes with an inbuilt sieve, besides banboo whisks to make a frothy drink from the Japanese fine powdered tea. One of his Japanese tea varieties comes with puffed brown rice, a source of oxygen and energy.