Even before I ever had my first sip of tea, its cultural significance in any social gathering, was firmly ingrained in my mind. Whether it was my ajji’s (grandmother) morning ritual of kadha (a traditional healing concoction) or the elaborately fortified ginger tea, reserved for special moments in our guest-filled home, I have always been fascinated with this multi-faceted drink. Tea for me, stirs up many memories, cutting chai at college Rose Days, travelling to Darjeeling in search of my favourite mountain tea and experiencing
Taiwan’s world-famous Oolong tea, traditional tea-making ceremonies. It was in Taiwan that I sampled green tea ice-cream, a life-altering experience that changed my perception of how the leaves could be used. So, when a friend suggested a visit to Tasse de Thé (TDT- French term for a cup of tea) , a newly opened café, close to Flora Fountain, I decided to indulge the connoisseur in me.
The golden arched entrance at TDT , leads straight to their retail section, complete with an open tea bar and gift section comprising of handcrafted tea crockery and accessories. TDT houses over 300 exclusive varieties of in-house brewed teas by Jiten Sheth, co-owner and India’s first certified tea-blender by the International Tea Masters Association. A diamond merchant by profession, Sheth has teamed up with his son Rohak to create an authentic ‘French-esque’ tea experience in the city. The café is reminiscent of a decadent French palace. Think elaborate arches, monogrammed cutlery, elaborate chandeliers and marble tables, all curated and custom-designed from Bordeaux by Rohak. “Tea is commonly perceived to be a British gift to the world. However, it is the French, who actually adopted the culture of tea drinking, way before their next-door neighbours did,” quips Rohak as he escorted me to a booth-like seating area covered in pastel green, yellow, blue and pink.
The food is an all-vegetarian affair, with the highlight being a specially crafted tea-infused menu. I was served a watermelon gazpacho, a cold soup made of watermelon, cucumber, bell peppers and red wine vinegar that gave the soup a refreshing twist. This was followed by bites of the minced filo baked brie, baked broccoli cake(infused with flavours of tempura tofu) , and a delightfully light blueberry cream and cheese ravioli . The finishing notes included a yoghurt parfait bar with pomegranate, mixed dry fruits and a dressing of edible marigold flowers.
The Sheths plan to introduce elaborate tea-drinking rituals that hark back to traditional Asian cultures like in China and Japan. Rohak assures me, “We want to bring the art of cultured tea-drinking revolution through tasting events and workshops that will honour tea as an essential for responsible, soulful and healthy living.”
