If you think tea is just a damp sachet languishing at the bottom of your mug while you half-heartedly scroll through emails, allow us to reintroduce you to the beverage that built empires, launched revolutions, and continues to cause debates over milk-before-water etiquette. On the occasion of International Tea Day, we got Snigdha Manchanda, India’s first certified tea sommelier to talk tannins, terrior, and the terrifying things people do to green tea in the privacy of their kitchens.
Edited Excerpts:
1. If teas were personalities, how would you describe Assam, Darjeeling, and Oolong?
Assam is bold and straightforward - no frills, gets the job done. Darjeeling is more nuanced and layered, a bit like an introvert who surprises you in conversation. Oolong sits somewhere in between - green tea and black tea is often slightly mysterious.
2. What’s the biggest mistake people make while brewing tea at home and how can we fix it?
Using boiling hot water for all types of teas. That’s the quickest way to kill the flavour, especially with green and white teas. Just let the water cool for a minute or two before pouring. Also: don’t oversteep. Each type of tea has a different brewing time. For example black tea can be brewed for upto five mins but green teas should be brewed for a max of three mins.
3. Loose leaf vs. tea bags: Is one really better, or is that just tea snobbery?
Loose leaf generally gives you better quality because you’re getting the whole leaf, not just the dust. But there are good quality tea bags out there too, it depends on what’s inside. I recommend transparent pyramid shaped tea bags over the opaque filter paper bags as they allow more room for the tea leaves to unfold ensuring an optimum brew.
4. What’s the one underrated tea region or variety you wish more people knew about?
The Nilgiris. It often gets overlooked next to Darjeeling or Assam, but Nilgiri teas are clean, light, and incredibly versatile. It's great for both hot and iced teas, and for blending.
5. What are some common tea and food pairings that don’t work and what are the pairings that are surprisingly brilliant?
Green tea with very rich or spicy foods just doesn't pair well. It just doesn’t have the body to hold up. But pair a lightly smoked oolong with cheese, or a mint infused green tea with dark chocolate, and it really works. The surprise is usually in the contrast of flavours.
6. Can tea actually calm you down or is that just clever marketing and pretty packaging?
There’s science behind it. The L-theanine in tea can promote relaxation without drowsiness. But I also think the act of making tea, the pause it creates plays a big role. It’s part chemistry, part habit. Tea time is my me time! The pause of sipping a cup quietly often helps me reset my day or unwind after a long day.
7. Talk to us about terroir. Just like wine, does where a tea grows really change how it tastes?
Absolutely. Altitude, soil, climate, they all influence the flavour profile. A Darjeeling grown at a high elevation tastes very different from one grown lower down, even within the same estate.
8. What’s the weirdest or most unexpected tea infusion you’ve ever tried, and did it work?
I'm just back from London where I tried a matcha latte with miso paste and salted caramel. Why didn't I think of this pairing earlier? It's a flavour bomb that doesn't sound right but when you sip it...if you're a matcha lover like me, you'll love it.
9. What’s the deal with all the milk alternatives in chai such as oat, almond, soy? Do they change the flavour profile significantly?
They do. Oat milk is the closest in texture to dairy, it gives chai that creamy finish and is naturally sweet. Almond milk adds a nutty note, and soy tends to be a bit flat. Each type of milk changes the body of the chai, but they work well for people avoiding dairy.
10. If you could create a signature tea blend inspired by your life, what would be in it and what would you name it?
I would name the blend “Still Blooming” - A quiet celebration of growth, grace, and becoming.” It will have Silver needles white tea, jasmine flowers and pink peppercorns. This blend reflects my journey of graceful transformation—always evolving, becoming. The white tea symbolizes purity and potential, jasmine captures elegance, while pink peppercorn adds a bold, creative edge. It’s a minimalist blend with unexpected spicy floral notes.
11. Is there a tea ritual from around the world that you personally love or practice?
The Japanese tea ceremony really resonates with me. It’s deliberate, respectful, and reminds you to be present. Even if I don’t follow the formal process every day, the intention behind it is something I try to carry into how I make tea. This would be my “pause and rise” tea ritual.
12. What are your top 3 tips for turning an everyday cup of tea into a mindful, sensory experience?
1. Always have a favourite cup!—it makes a difference. Turns it into a ritual.
2. Smell the tea before you sip.
3. Don’t multitask. Even five quiet minutes with your tea can shift your day.
13. And finally, for World Tea Day: What’s one cup every person must try?
Kashmiri Kahwa. Ideally brewed right, and sipped slowly post meals. It captures everything I love about tea—nuanced warmth from saffron, and a sensory experience with almonds and spices. Happy sipping!