Tea, Rhythm of Flavor–Tania Amin Khan


Tea is a very popular drink all over the world which introduced here in Bangladesh touching the hand of British. Bangladesh is an important tea producing country. Its tea industry dates back to British rule, when the East India Company initiated the tea trade in Chittagong in 1840. Today, the country has 172 commercial tea estates, including many of the world’s largest working plantations. The industry accounts for 3% of global tea production, and employs more than 4 million people.

The tea is grown in the northern and eastern districts, the highlands, temperate climate, humidity and heavy rainfall within these districts provide a favorable ground for the production of high-quality tea. Historically, Bengal was the terminus of the Tea Horse Road connecting the subcontinent with China’s early tea-growing regions in Yunnan. Atisa is regarded as one of the earliest Bengali drinkers of tea.

Black tea cultivation was introduced in Bengal during the British Empire. European traders established the first sub continental tea gardens in the port city of Chittagong in 1840, when plantations were set up beside the Chittagong Club using Chinese tea plants from the Calcutta Botanical Garden. The first home-grown tea was made and tasted near the Karnaphuli River in Chittagong in 1843. Commercial cultivation of tea began in the Mulnicherra Estate in Sylhet in 1857. The Surma River Valley in the Sylhet region emerged as the center of tea cultivation in Eastern Bengal. Plantations also flourished in Lower Tippera (modern Comilla) and Panchagarh which in North Bengal. Panchagarh is the only third tea zone in Bangladesh and most demanded teas cultivated here.

However within those years of glory, tea is now a very popular drink to all the people of this country and there are different flavored tea here in Bangladesh. It gets different dimension in the writings of poet and novelists. Therefore Tea creates much appeal especially in winter and Rainy season. In a rainy day, touching the hands of beloved and having a cup of tea in the footpath is mind-blowing. It something like flying within the Rhythm of Flavor. This time I’m going to present you different types of tea recipe for the readers of The Pages. Let’s have a look to the gorgeous presentation of Tea Recipe.


Nazia Farhana, a house wife but professionally a culinary artist of the time who works for Shopno Super Shop gives us different recipe for flavored tea. She completed her Masters Degree in English literature. She is awarded with numerous awards in recognition of her works. She is a regular recipe contributor to various newspapers and magazine i. e. Amader Somoy, Janakantha, Jugantor, The daily Observer , Anondo Alo, Annodin, Annona, ATN Life Style, Anondo Vubon, Sadwkakhon, Saptahik Rodosee, The Test of Bangladesh, Look @me, Food & fun ,  Praner Bangla, and India magazine Hangla Hesel , Sanonda etc.

Furthermore, she was engaged with some TV channels. She is a regular performer of Massranga TV Drinks & Dessert program. She has also worked with BTV, BTV World, Massranga TV, Jomuna TV, NTV, RTV, ATN Bangla, Ekuse TV, Gazi TV, Channel 9, Channel 24, SA TV, and Indian Channel Zee Bangla, Akasha aath, Ruposi Bangla cooking shows.

Chili tea:


500 ml water

Fresh lemon juice (1/2 – 1 lemon)

Fresh ginger

Fresh chili


Serve with slices of lemon


  1. Thoroughly wash ingredients, cut the ginger into thin slices (peeled, unpeeled, that’s up to you), halve and squeeze out the lemon and cut off a few slices of the chili. Amounts are really subject of personal preference, for 500 ml water use 6 rather large slices of ginger, the juice of 1 lemon and 2 slices of chili
  2. Bring half a liter of water to a boil, then reduce the heat to a minimum and add the ginger slices and chili slices. Let infuse for at least 10 minutes. Meanwhile prepare the drinking tea cups – add some (1-2 tsp, I prefer more) honey to each as well as the lemon juice.
  3. Pour tea through a fine mesh sieve into the cup and serve hot with thin lemon slices.



1/2 cup water 1/8 cup sugar 2 Tablespoons of black tea, 5 scoops of vanilla ice cream 5 cups seltzer water


1. Bring sugar & water to a boil. Simmer until sugar dissolves. Take off heat & steep tea for 5 minutes. Filter tea. 2. Put 2 tablespoons of tea into a cup. 3. Pour seltzer water halfway up the cup.  4. Add a scoop of ice cream and top with more seltzer water as needed. Enjoy!

Ice Lemon Tea


2 large lemons

1 1/4cups sugar

2cups fresh mint leaves, plus more for garnish

6 green tea bags

1/2cup fresh lemon juice


Using a vegetable peeler, remove peel from lemons. Combine lemon peel and sugar in a medium saucepan with 1/2 cup water and bring to a boil, stirring to dissolve sugar. Lower heat and simmer 2 minutes. Remove from heat and stir in mint. Cool to room temperature; strain.

Steep the tea bags in 4 cups of boiling water, covered, for 5 minutes. Then remove tea bags. Stir in syrup, lemon juice, 4 cups cold water, and ice cubes. Serve in tall glasses filled with ice and a few mint leaves.

Masala Black Tea 


For making masala tea powder, makes 3 tsp. powder

  • 1 tsp. or 5 grams black cardamoms skinned
  • ½ tsp. or 2 grams cloves
  • 2.5 to 3 grams cinnamon
  • ¼ tsp. or 1.5 grams fennel seeds
  • ¼ to ½ tsp lemon leaves
  • 2 petals of star flower / star anise

For making Tea

  • 1 ¼ cup water
  • ½ tsp. masala powder
  • 1 tsp. tea powder
  • 1 tsp. freshly chopped or crushed ginger (optional)
  • Sugar as needed 2 to 3 tsps

How to make the recipe

Making the spice powder

  1. Add all the spices to blender jar and powder finely.
  2. Store it in an airtight glass jar.

How to make masala tea using the spice powder

  1. Bring water to a boil.
  2. Add crushed ginger, spice powder and tea powder. Boil for about 2 to 3 minutes or till the flavors are infused well.
  3. Add sugar and lemon leaves boil 1 for 1minute.
  4. Filter it to the steel cups or serving cups.
  5. Serve hot

Orange Tea 


• 1 cup orange juice • 1/2 cup sugar Tea: • 2 cups water • 7 black tea bags (recommended: Red Rose) • 3 cups boiled water • 1/2 small orange, thinly sliced • Fresh mint or basil sprigs, to garnish

For the syrup:
In a small saucepan, bring the orange juice and sugar to a boil over medium-high heat. Simmer, stirring occasionally, until the sugar has dissolved, about 5 minutes. Remove from the heat and cool for 20 minutes.

 For the tea:
In a small saucepan, bring the water to a boil. Add the tea bags and remove the pan from the heat. Allow the tea to steep and Remove the tea bags and discard. Pour the tea and syrup ready to serve.

To serve: Pour the boiling water into the pitcher and add the orange slices. Pour the tea into cups and serve



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