Come December, when the morning mist won’t lift and fingers need warming, we brew tea the traditional way. Strong black Assam CTC, boiled gently with crushed ginger, cardamom, and a hint of clove. A splash of milk turns it copper and fragrant.
This isn’t a fancy café drink — it’s what pickers drink after work, what keeps families warm when fog curls around bamboo fences. Pair it with something simple, like roasted peanuts or puffed rice.
It’s amazing how a cup of garden tea transforms with just heat and spice — bold, malty, comforting, and unmistakably Assamese.