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When British tea planters first ventured into the Assam Valley in the 1850s to establish tea plantations, they faced many difficulties, especially with the wildlife. They had to contend with marauding elephants, king cobras, and troops of thieving monkeys. But the most feared of all was the mature Bengal Tiger who could kill with one swipe of a powerful paw.
The early planters added fruits and spices to their often consumed black tea to ward of hunger and thirst. The fruits provided vitamin C; the cinnamon was added as a digestive.
Milk and sugar may be added if desired.
Ingredients: Black tea, calendula petals, marigold flowers, cinnamon pieces and natural flavors.
Origin: Dimbula Sri Lanka, Assam India
Preparation:
Boil water to 212°F. Add 1 teaspoon per 8 ounces of fresh water. Steep 4 minutes.
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