Lemon-Tea

#LemonTea [ #LebuCha ] : 

I have tasted lemon tea at various places in India. The lemon tea made in each place differs in taste and flavor. Each drink happens to be unique which explains the character of that place. The tea I had at Wayanad in Kerala was actually a black tea with a dash of lemon and sugar. The lemon tea made by a staff at my husband's office in Chennai used to be very tasty. He used only the basic ingredients such as tea, sugar and lemon juice. I learned the method of making tasty lemon tea from him. But the lemon tea I prepared wasn't as good as his tea. The secret for the taste might be exact quantity at particular combinations. But two tiny glasses of lemon tea that I tasted at a railway station in Jharkhand was really different and brought me back from great discomfort!! The tea was very refreshing, pleasant and more importantly comforting.

Last year we were transferred and moved from Mysore to Chittaranjan, a township in West Bengal.  After settling down in Chittaranjan, we traveled by train to many places in West Bengal & nearby states like Bihar & Jharkand and wherever we went I used to take lemon tea, commonly called 'lal chai' or 'lebu cha'.

 

My choice is always lemon tea - lebu cha as it gives instant energy and a real rejuvenator. One more strong reason to take lemon tea is because of a situation I faced during a visit to a place called #Madhupur in Jharkhand. Madhupur is a railway junction on Howrah - Delhi main line at a distance of approximately 54 km from Chittaranjan by train. It was in Bengal before partition and then Bihar. Now it belongs to the state of Jharkhand. It was famous among the elite people of Bengal because of its climate and greenery. Many well known elite people of Bengal from Kolkata built bungalows and used to stay for a long period of time during Durga puja and also in winter from December to January. There is a place called 52 Bigha [ Baawan Bigha ] which was known as Holland of India long ago for its natural beauty. The town is also famous for mouth watering sweets and Lassi. We planned to go there on a holiday by taking a local train in the morning by 8 am and after seeing interesting places over there return back by evening.

On one Sunday after having breakfast at home me and my husband reached Chittaranjan railway station. I think it was our first outing after coming to Chittaranjan.  We thought being a holiday there wouldn't be much of a crowd. The train arrived a bit late and it was very crowded. We somehow managed to get into a coach. The coach was jam packed with people. First half an hour journey was nice and the train stopped in a station or two and chugged on. Then stopped at a station and stayed put there for more than half an hour. Even though the train was crowded I didn't feel uncomfortable when the train was moving smoothly. The weather was too hot and humid and because of the crowd it was unbearable when the train was motionless at a station. The train again started moving but I was not able to stand on my legs and felt dizzy. I sat on the floor of the coach and drank water. My husband told me in another fifteen minutes the train would reach Madhupur Junction. Some more people got down from the coach at a station just before Madhupur and I slowly returned back to normal. Then our train reached the destination and we alighted from the train.

My husband asked me to sit on a bench in the platform and went in search of a tea shop or juice shop to get some refreshing drink for me. He came back with two cups of hot lemon tea.  Usually the tea cups used to be as tiny as that of half of our fore finger in this region.The quantity served might be less than 25 ml. That quantity may not be sufficient for us as we are accustomed to drink nearly 100  ml of tea or coffee at home and also in coffee shops/hotels in Tamil Nadu. That was the reason why he bought two cups of lemon tea for me. As I told you in the beginning after relishing the tea I felt relieved and became energetic. When I was sipping the second cup of tea a cab driver approached us to take us around the town to see interesting places. I regained my full energy back and our exploration of Madhupur began.

Lebu Cha made it possible.

From then onwards I started preparing lemon tea - Lebu cha at home frequently. I haven't searched any recipe from online or asked for its recipe from any person over here. But I have keenly observed how the vendors served tea on the street shops and in the train. The tea vendors come with a tea pot with hot brewed tea. When anyone asks for a cup of lemon tea they used to squeeze  in 3 to 4 drops of lemon juice into a tiny paper cup and add a pinch of  masala powder and then pour hot brewed tea over it.  Its taste used to be a little bit salty [ rock salt taste ], spicy [ black peppery ], sweet and sometimes got ginger taste also. Keeping those tastes in my mind I prepared Lebu cha in my own way and every time the drink comes out perfectly!!

Note : I always use Date Palm sugar [ ஈச்ச வெல்லம் ] to make lebu cha which is widely available in West Bengal.

It can be replaced with Palm sugar [ பனை வெல்லம் ] or jaggery or sugar.

Making Time            : 10 mins

Number of Cups       : 2 

Ingredients :
1 Tsp	Tea powder
2 - 4 pinch	Black pepper freshly crushed
2 pinch	Black salt [ Rock salt ]
2 Tsp	Palm sugar*
1/2 inch long	Ginger crushed
1/2	Lemon

* If Palm sugar is not available then take jaggery or sugar.

Method :

Peel ginger and crush it.

Powder black salt.

Take a vessel and add two tea cups of water.

Heat on a stove over medium flame.

Add crushed ginger and bring it to boil.

Reduce the flame and let it simmer for 2 minutes.

After two minutes turn off the stove and add tea powder.

Close the vessel with a lid.

Let it be closed for 2 - 3 minutes.

In the meantime rinse the tea cups with hot water.

Then add a pinch of black salt, a pinch of black pepper and palm sugar in each cup.

Now add 3 to 4 drops of lemon juice in each cup.

Remove the lid from the vessel.

Strain brewed tea through a tea filter into the cups.

Mix well with a spoon.

Adjust lemon juice according to your taste.

Serve hot.

Enjoy!! You would definitely feel energetic after a cup of Lebu Cha, the Lemon Tea.

You might like to try

Mango milk shake with karpooravalli[omavalli]

Bael fruit - Vilva pazha juice

Mango milk shake with Tulasi

Green Tea with Mint

Tulasi Herbal Tea

Green Tea with Tulasi

For other Juice, Soups and Porridge varieties

Refreshments

Tulasi-Herbal-Tea

#TulasiHerbalTea #HolyBasilHerbalTea :
We had a habit of relishing either tea or coffee in the morning. Then we started taking milk mixed with horlicks or boost. When we were in Raipur, my daughter brought herbal tea bags of different herbs and flavors from Germany. Also I came to know about tea being prepared with a variety of herbs in different parts of the world through a TV documentary. 

 

We had Tulasi [ HolyBasil ] plants and pudina [ mint ] bed in my garden. So initially I started preparing green tea with either mint or tulasi. When green tea wasn't available in my pantry, I boiled a handful of Tulasi or mint leaves in water and started relishing the herbs infused water. 

We slowly widened our horizon and started experimenting with different leaves like, Bael, Keezhanelli [ Gale of the wind or seed under leaves ],  Moringa [ drum stick ], Guava, Pongamia, Neem, Peepal, etc.,... I used to prepare herbal tea from a single type of leaves for three to four days continuously. Then I will go for the next type of herbal tea for another three or four days.

Now due to Corona pandemic situation the government and doctors are advising the people to drink decoction [ kashayam ] made from ginger, garlic, turmeric and black pepper to increase body immunity against the virus and also to consume Vitamin C rich fruits like Lemon, Orange, Musambi [ sathukudi ], Nellikkai [ Amla ], etc.,...

Keeping the advisory in mind I have included them in my herbal tea preparation. Here I have prepared a herbal tea from Tulasi adding immunity boosting ingredients.

#Tulasi or #Tulsi is also known as #HolyBasil and the scientific name is Ocimum sanctum.
Tulasi leaves have a strong aroma and is an astringent. Some of the varieties taste bitter and some have clove-like aroma and spicy taste.

It has been used in Ayurveda and in other Indian system of medicine to treat asthma, bronchitis, arthritis,cold and flu for many centuries.
Tulasi is considered as an adaptogenic herb, plants that help to adapt the body to stress and boost energy. Other adaptogens are ashwagandha, astragalus root, Siberian ginseng and turmeric.
It contains Eugenol just like Clove oil, the substance for its pain relieving property.

Tulasi is also rich in antioxidant, anti inflammatory,
and has anti aging property.

Tulasi is a blood purifier and also helps the body to remove
toxins & wastes at the cellular level.

Daily 8 - 10 fresh leaves can be chewed to reap the health benefits of Tulasi.

Ingredients :
A hand full	Tulasi leaves
1/2 inch piece	Ginger
1/4 inch piece	Turmeric tuber
1 -2 cloves	Garlic
1/4 Tsp	Black pepper crushed
1 small	Lemon

If turmeric tuber is not available then 1/4 tsp turmeric powder can be used.

Honey or jaggery can be added to make the drink more tasty.

[ I prefer to drink without sweetner ]

Method :

Wash tulasi leaves [ holy basil ] in water and keep over a cutting board to drain water.

Take a vessel and add 2 cups of water.

Heat on a stove over medium flame.

Smash ginger, turmeric tuber and garlic and put into the water.

Dab the Tulasi leaves using the back of a big ladle and tear the leaves with hand.

Then add the tulasi leaves and two pinches of crushed pepper.

When water starts boiling, reduce the flame completely.

Let it simmer for 5 to 6 minutes.

Then turn off the stove.

Now squeeze lemon juice into the vessel and put the lemon skin also into it.

Let it stand for two minutes.

Strain through a tea filter into tea cups.

Sprinkle a pinch of freshly crushed black pepper.

Serve hot.

If necessary add honey or jaggery for taste.

You might also like to try

Muskmelon Mint juice

Aam Panna - Raw Mango Juice

Muskmelon Mango juice

Green Tea with Mint

Green Tea with Tulasi

Mango milk shake with karpooravalli[omavalli]

Bael fruit - Vilva pazha juice

Mango milk shake with Tulasi

For other Juice, Soups and Porridge varieties

Refreshments

>

Clove-Tea

#CloveTea : I have been making an aromatic powder mix since 2015 using various spices. It is used in the preparation of an aromatic drink that would lift up one's sagging energy during intense work at office or anywhere else and refresh both mind and body. It took me so long to share its preparation with you all as I didn't click photos every time whenever I made the powder.

When we were in Mysore, my husband told me that he couldn't serve tea for visitors as there was no tea shops near his workshop. He asked his office staff to make black tea with lemon. But that wasn't working well. During that time I watched a health show on a TV channel where a dietician told taking clove tea would be refreshing while on work at office. So I powdered a small quantity of cloves and asked him to try tea from it. The next day he served cloves tea and everyone started asking what kind of tea it was! One of his office staff added some cardamom powder to it. The new powder mixture of clove and cardamom was a great hit among his office staffs and visitors as well. My husband told me that everyone started demanding clove tea or visiting him only to taste clove tea.

Subsequently my husband asked me to make clove tea powder in large quantity since the demand has risen sharply. Haha... I then started making aromatic clove tea powder twice a month!!

Now we are living at Chittaranjan in West Bengal and we came here and set up home in the month of July last year. Here again he asked for same tea powder for his office. I supplied him and saved some portion from it for home visitors. Daily I have been serving clove tea to our gardener, house keeper, helper and maid in the morning. I am regularly preparing Clove tea powder once in two months or according to the need.

#Clove : #Cloves are aromatic flower buds of a medium size tree which grows to a height of 8 - 12 m. It belongs to Myrtaceae family and its scientific name is Syzygium aromaticum. It is widely used as spice due to its aromatic and flavorful nature.  It has been in use as medicine in traditional medicines for many centuries. In traditional medicine, the oil extracted from cloves contains a substance called eugenol. It is effective in the treatment of tooth ache and other types of pain.
Cloves are rich in antioxidant.
Cloves are antimicrobial and found to be effective against several bacteria and fungal strains.
Cloves are antiviral also
The tea made from cloves,, cinnamon and cardamom drives away cold due to its microbial activity and anti viral property..
Cloves promote digestion and help the system to absorb nutrients well into the system.
Cloves are good at preventing acidity and also dispel gas.

Source : Cloves

#Cinnamon : #Cinnamon is the common name for several species of tree whose inner bark is used as a spice in a variety of cuisine world over. The commercial product, sheets of inner bark from these trees is also known by the name Cinnamon. These species belong to the genus Cinnamomum in the family Lauraceae.
Ground Cinnamon composed of around 11% water, 81% carbohydrates [ including 53% dietry fiber ], 4% protein and 1% fat. A sample amount 100 gm of cinnamon powder contains Calcium [ 100 % of daily value, DV ], Iron [  64 % DV ]and Vitamin K  [ 30 % DV ]
Traditionally used in cuisines as a flavoring agent and as a digestive aide in traditional medicine.
A study shows that regular intake of cinnamon reduces cholesterol and triglycerides.
Cinnamon is rich in antioxidants
Cinnamon has anti inflammatory properties
Cinnamonis good for our heart

Source : Cinnamon

#Cardamom : Cardamom is a strong flavorful spice of seeds of several plants in the genera Elettaria and Amomum in the family Zingiberaceae. It is used in cuisines extensively for its unique taste, strong flavor and intense aroma.
Cardamom is also rich in antioxidant and diuretic which help to lower blood pressure.
It is anti inflammatory and helps to treat digestive problems including ulcers.
It has antibacterial properties that helps in the treatment of infections.

Source : Cardamom

I usually prepare clove tea powder mainly using cloves, cardamom and cinnamon. But recently I have started including black pepper as it is rich in antioxidant, anti inflammatory property, improves brain function, lower cholesterol level and also improves gut health. Also because It has been in use since ancient times as the best home remedy for cold, cough and fever.
I also included a small piece of nutmeg last time when I ground powder for its intense flavor and felt that the drink happens to be even more tastier than before.

I have been searching the web world for the past two - three days to gain knowledge about these spices to write this post. After going through various articles in wikipedia and other websites, I realized that I have been making this aromatic powder for a long time without knowing its real value. Now I can firmly say that the drink made from this powder is not only refreshing but also a health booster.

Ingredients :
1/2 Cup	Clove
6 - 8	Cardamom [ can add more also ]
1 Tsp	Cinnamon powder OR
2 - 3 pieces	Cinnamon stick
1 Tsp	Black Pepper [ Optional ]
Small piece	Nutmeg [ Optional ]

Method of making Powder :
Heat a kadai on a stove over slow flame.
First add Cardamom once the kadai becomes hot.
Stir for a minute and then add Cloves.
Keep stirring till cloves slightly become hot and emanates aroma.
Take care not to roast them till they start smoking.
Turn off the stove.
Keep stirring for two to three minutes.
Transfer into a bowl or plate and allow to cool down.

Then take all the ingredients in a mixie jar.
Grind into a fine powder.
If the jar gets heated up stop running the mixie.
Wait for some time and then resume again.
Store in a clean and dry bottle.

Always use a clean & dry spoon to take powder from the bottle.

Making Clove Tea :
Tea can be brewed in two ways.

Method I :
Heat one tea cup of water in a vessel and bring it to boil.
Add 2 pinches of prepared #CloveTeaPowder.
Reduce flame and simmer for a minute.
Turn of the stove and strain through a filter.
Transfer into a tea cup.
Serve Hot without adding anything.
Or add honey or jaggery powder. [ recommended ]
Or add sugar for taste.



Method II :
Put two pinches of #CloveTeaPowder in a tea cup.
Pour hot water over it.
Close the cup with a lid.
Wait for 2 to 3 minutes.

Ah!! Super aromaa!!...
If available drop some crushed pieces of Mint [ Pudina ] leaf or Karpooravalli [ Omavalli ] leaf or Tulsi [ Holy Basil ] leaf over the tea.
Enjoy a sip at a time.!!
Definitely you will feel rejuvenated!!

You might also like to try

Bael fruit - Vilva pazha juice

Ammaan Pacharisi Thuvaiyal

Green Tea with Tulsi & Orange

Mango Milk Shake

Lemon Rasam with Vallarai

For other Juice, Soups and Porridge varieties

Refreshments


For all other dishes

Recipe Index

Tea

#Tea : Tea as a beverage has actually originated from China. They consumed tea for medicinal purposes. Slowly it has become the most popular beverages of the world. Britishers introduced Tea plantation and tea drinking culture in India.
Preparing Tea is an art. There are different methods of brewing tea. Mostly boiling water is poured over dried tea leaves to get the tea decoction. Chinese used to consume tea without cream/milk.
But we used to drink tea by adding milk along with sugar into the tea decoction.

In North India tea is prepared by adding tea leaves/powder, Ginger, cardamom, masala powders with the milk. It is boiled for sometime to get the desired taste. The taste of this tea is strongly flavored with masala than the aroma of tea.
But I used to make tea with or without masala but allow it to brew for 2 minutes or less than 2 minutes only.
This way I try to get the taste and aroma of the tea.
Here let me present my way of preparing tea with ginger.

Ingredients given below are enough to prepare two tea cups. 
Ingredients :
2 Tsp                                 Tea leaves
2 Tsp                                 Sugar
1 cup                                 Water
3/4 cup                              Milk
1/2 inch                              Ginger, clean and smash [ optional ]

Method :
Boil water in a vessel.
When water begins to boil, then turn off the stove.
Add tea leaves.
Then add ginger[ if desired ].

Keep it closed with a lid for 2 minutes.

After 2 minutes, strain the decoction through a tea filter into a cup.

Meanwhile boil milk in an another vessel.

Now mix decoction and milk.

Add sugar and mix well.

Pour into a tumbler.

Serve hot by keeping the tumbler inside another small bowl called dabaraa.
This is the traditional way of serving foaming tea in Tamil Nadu, a state of India.

Other green tea you may like to try

Tulasi-Orangepeel Green Tea

Green Tea with Sweet Lime

Green Tea with Mint

Green Tea with Lemon