Are Tea and Coffee Almost the same?
Today, so many people have the same reaction to maths as they have with Tea. It’s easy to say you don’t like it because you’ve had a bad experience. In the vein of random analogies, I have this shocker of a title which I will explain after the next paragraph.
Last Friday the team were in awe of Indi and Muskhan visiting from TeaNTeas and having a tutored tea tasting by Father and Daughter from the Nilgiri Hills in Southern India. As you may know, they supply us with tea for The Nilgiri Tea Company. Why the transparency? There is nothing to hide. I am lucky enough to have family links to a nearby town. Once you know how much care is taken over the tea and the difference it makes to the people around the Studio, it is a no-brainer. The range of flavours from the many different teas they produce is wide.
Apart from the language of tea and coffee, there are many similarities. Broadly speaking there are two main types of tea and coffee. Both are utterly dependent upon how they are harvested and processed. Few teas need roasting, like Kukicha and Lapsang, however, the relationship with dairy and the quality of the ingredients remains.
On Saturday morning, I felt we just had to cup a range of coffees, to show the diversity. From roast to origin and process. There is a big story of coffee in India that will unravel over the coming years, hopefully. It is going in more than one direction and has fantastic potential in the long term.
