Knowledge Base, all you ever need to know about eastern tea and more...
Tea Knowledge BaseTea CeremonyOnline ShopAdvertisement
HomeTea Wares ResearchDictionaryGalleriesAbout UsHelp
The History And Culture Of Indian Tea

Indian tea is famous around the world. However, in Singapore, Indian tea is special in the sense that it is drunk with herbs and ginger. And there is also another variety of tea called tea tarik. Tea tarik is a type of tea which is tossed through the air causing foam to appear on the surface of the tea.

In India, drinking tea with ginger is also present. The old folks over there also drink the tea with green cardamon, cinnamon and masala.

Tea is good for health and the Indians know this. It is also good for digestion.

Cinnamon is good for smooth flowing of blood through the blood vessels.

Green Cardamon is good for respiratory needs.

Masala tea is good for soothing colds.

The favourite tea leaves amongst the Indians is the Ceylon tea.

Other types of tea leaves come from Malaysia, China, Japan.

Ceylon tea consists of many different types of brands such as Boh, Lipton.

However, many still prefer the traditional cuppa with ginger. It is a habit for many of them to drink tea during the afternoons.

I myself am a performer of tea tarik and I perform in front of guests at a hotel in Singapore. Tea tarik literally means pulling the tea. It is a method which involves tossing the tea into the air before filling it into a cup again. It is difficult and requires lots of practice.

The contributor of this article is an Asian Food consultant. He does live cooking, cooking demonstrations, catering, etc. He is known as the dancing prata man in Singapore. He is experienced in Singapore good, promotion and is an expert in performing tea tarik here. He has performed in countries lik Japan, Dubai, Saudi Arabia etc. He learnt how to make curry powder from his grandmother and mother. He has worked with the best chefs from Raffles hotel's Peter Knipp to Oriental hotel's Joseph Payer. To know more about Indian cuisine, please contact him via [email protected].

All rights reserved. No parts of this article may be reproduced unless authorization is given by


Back to Research

Tea Knowledge Base  |   Tea Ceremony   |   Online Shop  |   Advertisement

Home  |   Research  |   Dictionary  |   Galleries  |   About Us  |   Help
Copyright © 2000 Lim, Tai Wei and Quah, Hak Teng. All Rights Reserved.
The contents may not be reproduced in part or in whole,
by any means, without written permission.