In Bhutan, most tea comes in the form of dreadful tea bags filled with broken tea leaves. Another option is butter tea, which has an unappetising name but is an interesting drink. It dates back to the time of the caravans, when tea was transported from Tibet on the backs of yaks. It reveals animal notes when brewed. At least this tea tells a story.
In Bhutan, almost nobody knows that tea doesn’t always come from elsewhere and that it is also grown in the Trongsa district in the centre of the country. To reach it, you cross a mountain pass at over 3,000 metres, traverse rice fields and stop for a break outside stunning monasteries. If the opportunity arises, you can have tea with the monks.
Sometimes, you get your hopes up for nothing. You hear about a famous tea and, after driving for hours to meet the producer, discover that she makes a concoction from rowan leaves and other plants with no trace of Camellia sinensis. Had I forgotten to tell my contacts that I meant tea in the strict sense of the word? Sometimes we get carried away and overlook the essentials. Still, when travelling, detours are as important as the destination… They lead to wonderful encounters.
(To be continued.)
