Tea

Tea, chai in Hindi and Urdu, theneer in Tamil and tē in Sinhala, is the most poured drink in the tea, coffee and drinks department. How it is brewed changes what you should buy. South Asian milk tea is boiled on the hob, so it needs a strong, fast-colouring leaf. British tea is brewed in the cup or pot, where a bag is quick and tidy. Delicate speciality teas want cooler water, patience and no milk.

Loose leaf tea, especially CTC, is the choice for doodh patti, karak and Sri Lankan milk tea. Tea bags cover English breakfast, Earl Grey, decaf and everyday blends. Masala chai and instant chai include spice blends for the pan and sweetened premixes that only need hot water. Green tea and herbal tea offer lighter, caffeine-light or caffeine-free cups, depending on the blend, and the shelf continues with Ceylon speciality teas and iced tea powders.

The difference between CTC and orthodox tea is in the rolling. CTC, short for crush, tear, curl, is leaf rolled into small hard granules that release colour and strength quickly, ideal for boiling with milk. Orthodox leaf is rolled whole, brews more slowly and gives a lighter, more aromatic cup.

Once a pack is opened, decant the tea into a caddy with a tight lid and keep it away from the stove and spice rack, since tea absorbs strong smells within days.