Around Asia in twelve teas
From milk tea infused with duck egg yolk to a delicate tea perfumed with lotus flowersthere are as many ways of preparing a brew as there are teas
From milk tea infused with duck egg yolk to a delicate tea perfumed with lotus flowers; from a warming Kashmiri ‘chai’, which is both pink and salty, to a beverage from Kolkata that tastes different every time you try it—there are as many ways of preparing a brew as there are teas.
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FIRST PUBLISHED21.07.2017 | 03:40 PM IST
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TOPICSTeas | Asia | Black Tea | Green Tea | Nun Chai | Lebu Cha | Bubble Tea | Cold Cha Yen | Kombucha | mint-india-wire
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