Today, many people don't even know what a deficit is. But literally thirty years ago in the USSR, people stood in lines for hours to buy products, the range of which left much to be desired. This is exactly what our country was like in the seventies and eighties of the last century. It was at that time that the Soviet people were able to taste Indian tea for the first time. Today we will tell you everything about black tea “with elephant”, which was considered one of the best products of a bygone era.

Own tea industry

Initially, there was only domestic Georgian tea in the USSR. This was a real breakthrough in the industrial industry, and the drink was even exported to other countries, where it became popular. That is why the authorities decided to expand production and switched from manual work to machine work, which caused the loss of the former quality, since mechanisms, unlike people, could not distinguish good tea leaves from bad ones. In the seventies, the tea industry in the USSR collapsed, the state suffered losses and began to decide what to do about it.

The appearance of tea “with an elephant” on the shelves

Many people who lived through the times of the USSR sadly remember those times when “the grass was greener and the sky was cleaner,” and the products were of the highest quality; in comparison, even imported ones were worthless. But many did not even suspect at that time that they were drinking tea collected not on the territory of their beloved Motherland, but far beyond its borders.

It so happened that it fell into disrepair, so the USSR entered into an agreement for the supply of tea with countries such as Sri Lanka, Kenya, Tanzania, India and Vietnam. Our state fell out with its previous importer, China, which could also supply tea, and therefore did not use its services. So, in order not to lose face in front of their citizens, factories began to pass off imported tea as domestic; bad Georgian leaves were added to it so that they would not go to waste. Since tea came in bulk in loose form, it was easy to do this, without losses. Initially, this scam worked perfectly, but nevertheless, the “domestic” tea was replaced by the same Indian tea “with an elephant”. The citizens really loved him.

The history of the creation of tea "with an elephant"

How did tea “with an elephant” appear on the shelves of domestic stores? The development of the recipe, according to some sources, belongs to the Irkutsk tea packaging factory, while according to others, it belongs to the Moscow tea factory. But this is not so important now, and even then few people asked this question. The main thing is that the recipe was so successful that tea “with an elephant” was truly distinguishable from all other drinks. This tea was distinguished not only by its bright and strong taste, but also by its packaging, which was specially developed in 1967, and Indian tea “with an elephant” went on sale in 1972.

Tea composition

But again, it was not real Indian tea, but a blend (mixture). This tea contained varieties of Georgian, Madagascar, and Ceylon leaves.

Tea "with an elephant" was divided into the highest and first grade, their composition was significantly different. The first grade packaging contained only 15% tea from India, 5% from Ceylon, 25% from Madagascar, and as much as 55% leaves from Georgia.

That’s why it was superior, and therefore it contained one third of real Indian tea, and two thirds belonged to Georgian.

Each of the varieties adhered to the requirements of GOST and TU; only the highest grade Darjeeling was added to Indian tea. This tea was produced in factories in Moscow, Irkutsk, Ryazan, Ufa, and Odessa. Each production had its own tasters, whose duties were to create the necessary mixture of purchased varieties so that all qualities corresponded to the product (taste, aroma, smell, color and price). Each factory was already quite self-sufficient and itself entered into agreements for the supply of tea with each country.

Packaging design

Since tea was produced in two varieties, they had to be somehow distinguished visually. So, on the packaging of the first grade the elephant had a blue head, and on the top grade tea it had a green head. Over time, the design changed, and each of the factories had its own differences. There was one thing in common: cardboard packaging, elephant.

What design did tea “with an elephant” have? Let's look at the most memorable variations: the packaging color was both white and orange, but we are more familiar with yellow. The elephants themselves were also different, there were packages where one elephant with its trunk down walked to the left, and there were also three elephants walking in the same direction, also with their trunk down. The most striking example of a drawing is one that stands with its trunk raised against the backdrop of an Indian city, and the domes are clearly visible. All of the above described elephants had a driver on them.

Why do we remember more the yellow packaging of tea, with an elephant against the backdrop of India, and its trunk looking up? The thing is that due to the popularity of tea, and sometimes its absence on the shelves, fakes often began to appear, where there was no smell of Indian tea, and most of the composition belonged to Turkish tea, which was terrible in quality. In this regard, citizens began to give preference to one type of packaging, which was rarely counterfeited due to its more saturated design.

Symbol of the era

When remembering the times of the USSR, the image of that tea, that same elephant, the soft cardboard packaging vividly emerges. Along with many products of that era (take the same condensed milk), this tea remains recognizable even in the 2000s, and more than seventy percent of the population of the former Union can remember it.

Tea “with an elephant” (price for 50 grams - 48 kopecks, and for 125 - 95 kopecks) was loved by everyone. The presence of this drink in the house indicated the family’s stable wealth.

But, like all good things, one day tea “with an elephant” disappeared from the shelves. The USSR collapsed, and tea could still be found for some time, then it was simply swept off the shelves.

Brewing rules

Many housewives made a terrible mistake when they pulled out white sticks from the “elephant” pack and, mistaking them for garbage, simply threw them away. After such cleaning, it was impossible to fully experience the taste of the tea, since those sticks were tips (tea buds), and these are the highest quality raw materials.

This tea is brewed in the same way as all other varieties. Pour the required amount of tea leaves into a teapot treated with boiling water and pour boiling water over it. Let it brew for at least ten minutes, you can dilute it with milk.

Milk in triangular bags, doctor's sausage, jelly in briquettes, assorted cucumbers and tomatoes in a five-liter jar, tea with an elephant... Many people often remember Soviet products with kindness. And for good reason, because they were really high quality. Today we will tell you only about a few famous brands of the Soviet food industry

Sprats

Latvia is considered the ancestor of sprats. In Soviet times, only freshly caught Baltic sprat was used in sprats, which was caught in the winter season, from November to March, when the fish fattened up and became round after the warm summer months. Fish caught in spring and early summer, since they are dry and skinny, were not used to make sprat. And one more thing - real sprats were packaged only in a metal can, since in glass containers sprats are exposed to sunlight, and in plastic packaging, when oil and plastic interact, harmful substances are released.

Despite the fact that a jar of sprats in the USSR was quite expensive - 1 ruble 80 kopecks, sprats were a mandatory attribute of any holiday table.

What can I say, who among us in childhood did not love to catch the fattest fish in the jar and immediately put it in our mouths. Housewives prepared several types of salads, various pates, and countless varieties of sandwiches from these canned goods.

Here is one of the most common - garlic croutons with sprats. Cut the bread into thin slices and fry until crispy. Peel the garlic and rub the croutons with it. Open a jar of sprats and place two fish on the prepared fried piece. Enjoy the wonderful taste and aroma!

Tea with an elephant

Another iconic product of the Soviet food industry is “tea with an elephant.” However, it was not easy to get it. The following varieties were relatively freely sold on the shelves of Soviet stores: tea No. 36 (a mixture of Georgian and Indian tea), Krasnodar and Georgian. However, in the 70s, the tea industry began to move from manual to machine work, and the quality of Georgian tea fell catastrophically. Foreign inclusions, dust, parts of shoots and coarse lower leaves appeared in the packs. All these shortcomings, characteristic of Georgian tea in the late Soviet period, gave it a bad reputation that continues to this day.

At that same time, Indian tea appeared on the shelves in a yellow packet with an elephant. It was the first Indian tea brought to the USSR. The goods were imported in bulk and packaged at tea-packing factories in standard packaging - “with an elephant” of 50 and 100 grams (for premium tea).

Since its inception, Indian tea has always been in short supply. They speculated on it, they gave it to friends, they paid for small services, it was... it was... it was TEA! They invited people to visit: “Come, I got some Indian tea here.” Overall, it was a real event!

By the way, the best tea was considered to be packaged in packs with the image of an elephant with its trunk raised up. In the 90s, both the trunk and the tea itself disappeared. Turkish tea has replaced the beloved Indian tea.

Today, elephant tea has reappeared on the shelves, but it has nothing in common with that same Soviet tea.

"Sprat in tomato"

Canned food “Kilka in Tomato” has become a real symbol of the USSR. Even Margaret Thatcher, after her visit to the USSR, spoiled not only her beloved cat with these canned foods, but also treated herself to them.

These canned foods have literally cult status. Of course, the popularity of the product among Soviet people was not due to its fantastic taste, but to its low cost and availability.

Mass production of canned food “Srat in Tomato” began in the mid-50s of the 20th century. Nikita Sergeevich Khrushchev personally tasted the new product of the Kerch fish factory and assured the people that “you can’t imagine a better national product.”

The recipe for “Srat in Tomato” was extremely simple: fish, water, tomato paste, salt, sugar, sunflower oil, acetic acid, spices. Nothing extra.

The price for sprat was more than low, and the canned food itself did not disappear from the shelves even during times of severe shortage. For many, a jar of “Srat in Tomato” was the only snack when drinking vodka “for three,” and for the always hungry students, these canned foods made it possible to replenish the loss of phosphorus in the body, since they could not afford other fish.

In modern Russia, the popularity of “Srat in Tomato” remains at the same high level, because in the early 90s, for many, sprat was the only delicacy. And these days, many take these canned foods out of habit to indulge in memories of their Soviet youth. But now no one knows exactly what they will find inside the jar...

Whole condensed milk

Whole condensed milk is another symbol of the Soviet era. It remains a symbol to this day. In the Soviet years, condensed milk was produced according to GOST. Condensed milk was made by evaporating whole milk and adding 12 percent sugar. The main indicator of the quality of condensed milk is the percentage of fat and moisture, which, based on GOST, should have been no lower than 8.5 percent and no higher than 26.5 percent, respectively.

In the production of condensed milk, only natural milk fats were used; the use of plant analogues was prohibited. In this regard, it was called “Whole condensed milk with sugar.”

A can of that same Soviet condensed milk! Time has taken its toll...

Nowadays, the technology for preparing condensed milk is very different; it contains artificial preservatives, thickeners and emulsifiers. All this greatly affects the quality and taste of the product beloved by many.

Condensed milk produced in the USSR was packaged in tin cans with white, blue and light blue paper labels. This image was so consistent from decade to decade that its design is still used as a kind of “brand”.

To supply northern and other hard-to-reach territories, condensed milk was produced in three-liter cans. The shape of the can and the label design were the same. In Soviet times, caramelized (boiled) condensed milk with sugar was not produced industrially, but was prepared at home by additionally boiling regular condensed milk directly in a can in a water bath for several hours. When the water boiled away, the cans usually exploded.

Doctor's sausage

Doctor's sausage was very popular in the Union! It was worth it, because its taste and quality were close to perfection. The history of doctor's sausage began in 1936. At first, boiled sausage was called “Stalin’s”. However, this name was soon replaced by “doctoral”, since the sausage recipe was developed by leading nutritionists from the All-Russian Research Institute of the Meat Industry. Doctor's sausage according to GOST consisted of 25 percent beef, 70 percent pork, 3 percent eggs and 2 percent milk. The recipe was perfect and followed down to the smallest detail.

“This low-fat sausage is good for feeding children and those for whom foods containing a lot of fat are not recommended” - this is what is written about the doctor’s sausage in the “Book of Tasty and Healthy Food”, 1939 edition. And it was true.

Gradually, the recipe was violated, and the famous taste of the doctor's drink disappeared. Today the phrase has become commonplace: “Sausage contains everything you want, but not meat,” which, unfortunately, is not a joke. However, despite everything, many in our country still have an invariable passion: putting a piece of fresh “doctor’s sausage” on bread. Choosing it among many varieties, we try to remember a long-forgotten taste.

And some, to this day, throw boiled “doctor’s” into the Olivier. Although a piece of prime beef tenderloin costs much less.

Kissel with natural extract

Kissel in Russia is more than jelly. From the point of view of Russian gastronomic history, this is a food, a full-fledged dish, high-calorie food, but not a drink. According to popular wisdom, you could go for him seven miles and swim across the milk river.

Surely many people remember bright bricks of briquetted jelly. If you want to cook the jelly, but if you want to gnaw on it. Which is what many did, because jelly has always been an extremely solid monolith. It was quite possible to knock out an opponent in the sandbox, using it as brass knuckles, and in winter, use it as a puck when playing hockey.

And it was not just like that. All light industry of the USSR, incl. and food, in those years it was sharpened and unified to meet the needs of the military-industrial complex.

In the USSR, jelly was most often served in a pioneer camp, school, institute cafe or workers' canteen, where the drink was a traditional third course along with compote and fruit drink. Surely many people remember bright bricks of briquetted jelly. If you want, cook it, or if you want, chew it. That's what we did.

Today the situation has changed a little. Kissels are almost never produced using fruit or berry extracts from concentrated juices. The mixture contains flavoring or aromatic additives. Now we drink jelly, rather than eat it, and the briquette familiar from childhood has been transformed into a “loose portion”...

Modern children are “raised” on other drinks - and these are far from jelly or fruit drinks. In kindergartens today, the menu most often includes compotes and juices.

Processed cheese “Druzhba”

In 1960, the USSR developed a recipe for processed cheese. It was made in accordance with GOST, the standards of which implied the use of only the highest quality cheeses, the best milk and butter. Seasonings were only natural. There were no substances that inhibit the growth of microorganisms in the product, no flavors or other harmful components in the cheese.

Today, the composition of processed cheese “Druzhba” has changed dramatically. The mixture contains thickeners, flavor substitutes, etc.

Milk in a triangular package

Soviet people could not live even a day without milk. So for many people from the USSR, milk in triangular bags is perhaps the most “nostalgic” thing of a bygone era.

The morning of our citizens, as a rule, began already in queues at a closed grocery store. In order to buy milk, or rather, “have time to buy it,” you had to get up at 6 in the morning.

Funny pyramid-shaped packaging began filling the shelves of Soviet stores in the 50s.

Tetrahedrons were produced in two sizes: large ones for milk and kefir, smaller ones for cream. To be fair, it must be mentioned that pyramid-shaped containers were not a purely Soviet invention. It was “licked” from Swedish Tetra Pak packaging. Be that as it may, pyramid-shaped containers gained great fame in the USSR not only because of their bizarre shape, but also for practical reasons. By cutting off the top of the triangular bag, it could be placed on the table without worrying about milk spilling.

The boys did not throw away the empty triangular bags. They were laid on the floor and slammed with all their might - with a successful strike, a rather loud bang occurred, which echoed throughout the school and frightened the girls. If you didn’t drink the milk completely, then with the clap the milk drops would fly in all directions, which was also fun. And yet, milk tetrahedrons were brought to the sales floor in special hexagonal aluminum or plastic trays, which craftsmen used to make cases for music speakers. Sharikowa

+ TO FRIENDS

“Tea with an Elephant” was one of the most popular brands during the Soviet era. Our compatriots have always liked good Indian (Ceylon) tea. The tea tradition itself goes back much further than centuries. And although tea did not traditionally grow in Russia, it has become an integral part of Russian cuisine. However, tea doesn’t grow in England either...

Sometimes amazing encounters and parallels happen. It would seem that the Soviet era with its tea specificity has long ago sunk into oblivion. Gone are the eras of the Turkish counterfeit - “We drink to friendship and love.” Connoisseurs have long tasted precious Chinese teas costing several thousand dollars per kilogram. But the population’s love for ordinary, high-quality black tea is not going away. And a morning cup of it is the best indicator of the stability of our tastes.

So, the meetings... This whole story began in 1970. At the XX Plenum of the Central Committee of the Communist Party of Uzbekistan (September 25), the leader of the republic, Rashidov, who was gaining strength in those years, carried out significant personnel rotations in the Bureau of the Central Committee. One of the “victims” was the Secretary of the Central Committee for Ideology “Tashkent resident” Rafik Nishanov. For many years he will be transferred “to exile” at the Foreign Ministry. And first, he will go as the USSR ambassador to the ends of the world - to Ceylon and the Maldives.

Rafik Nishanov, Chairman of the Council of Nationalities
Supreme Soviet of the USSR (1989)

How many such party appointees from national republics were there in the Soviet embassies! To this day, jokes about them circulate through the corridors of the Foreign Ministry - about their swagger, stupidity and self-confidence. But here it turned out a little differently. And Rafik Nishanovich turned out to be a completely different field. Actually, in the leadership of the republic, he always stood out for his delicacy and intelligence. There, in distant Sri Lanka (which had just gained independence), he also managed to turn around.

This was, after all, a time of sharp intensification of the USSR’s contacts with “developing and freed from colonial oppression” countries. And Sri Lanka fell into this new trend very successfully. What could be obtained for the USSR in this country in exchange for supplies of equipment and economic assistance? Of course, tea.

And one fine day, Rafik Nishanov receives instructions to select suppliers and ensure the purchase of a large batch of black tea for the national economy. Work was in full swing. Embassy staff (there were 24 diplomats in total) met with manufacturers, traders, and discussed purchases from local ministries.

The winner of this competition unexpectedly turned out to be Merrill Fernando, a local “tea-taster” and the head of a small company. For several years now (even before the country gained independence) it has been exporting tea. Something was also intended for the USSR. But, of course, the volumes were rather symbolic. Until now, Rafik Nishanovich says that his choice was explained simply - Merrill cared not so much about business as about the tea itself - its quality and safety. In those years, Merrill Fernando could charm not only girls, but also Soviet leaders.

It was then that this “romance” began between the young Ceylon company and the Soviet Union. Which has been going on for many decades. And in 1989, when R. Nishanov was elected Chairman of the Council of Nationalities of the Supreme Soviet of the USSR, the company created its own representative office and began independent work on the Soviet (and later Russian) market. However, she also receives a name that is now familiar to us. Merrill has two sons and two business assistants - Dilkhan and Malik. Is it any wonder that my father named his company, which has already become a corporation with millions in turnover, simply by their abbreviated names - Dilmah.

Rafik Nishanov

A few years ago they celebrated 25 years of business in Russia. And the main guest of honor at the celebration was he - Rafik Nishanovich. Yes, I'm old. But the eyes are young. You can see it even in my iPhone photo.

— What was the impetus for contacts with the USSR? - we ask the heir to the “empire” Dilhan Fernando.

— Ambassador Nishanov was looking for a supplier for the Soyuzplodimport foreign trade association in those years. It must be said that at that time, the Soviet side paid great attention to quality. Even then, there were many tea producing companies in Sri Lanka. The ambassador became convinced that my father was in the tea business not for money, but out of love for this drink.

The son is now responsible for the father. Including for his business:
Dilhan Fernando can talk endlessly about tea

With Merrill Fernando (Founding Father)

Olga Syutkina and I were able to talk with Merrill himself. Well, what can I tell you? In many ways, for tea he is a legend. Maybe because, like half a century ago, business doesn’t seem to be the main thing for him. It’s only what he is committed to – quality and taste – that makes his business successful. Although, there is probably another secret. Merrill helps people. The charitable foundation he founded is one of the largest in Sri Lanka. He builds hospitals and schools, helps thousands of the same peasants who collect and process tea. In general, everything is in order with social responsibility there.

25 years in Russia is a considerable period for business. It is impossible to sell the same tea for Australia, England and our country. It is clear that everywhere there are certain taste characteristics. And the new Dilmah collection is aimed precisely at them.

I also wanted to say something about historical parallels... Oh, yes. Rafik Nishanovich’s translator at the Soviet embassy back in 1972 was another person familiar to all of us. I’m sure you know him - this is the current head of the Ministry of Foreign Affairs, Sergei Lavrov.

This is a channel for historians of Russian cuisine Olga and Pavel Syutkin. The past of our cooking, ancient recipes and secrets, forgotten products and dishes - all the most interesting things will be here. Subscribe!

The AiF columnist tried to figure out what tea leaves from India were supplied to the USSR and what is now being imported to Russia, and at the same time find out how the locals feel about tea. The result was completely unexpected.

-Where do you have tea?

- To the left, the whole department. You'll see right away.

It's easy to say. Having looked into a large supermarket in Delhi, I rummaged through several shelves before I came across the loose-leaf black tea I had been accustomed to since childhood. It is not surprising - after all, the tea drinking culture in India is different from what we are used to. Instant (!) is popular - yes, like coffee - tea, which is poured with boiling water, as well as the “granulated version” - leaves rolled into hard balls. “Normal” tea as we understand it is not easy to find in India. In the mornings, they drink masala tea from glass glasses - brewed with milk (the harmful influence of the British colonialists) and masala spices containing pepper and spices. You swallow such “happiness”, and your tongue burns – so sharply. But that's okay. In the state of Himachal Pradesh, where many Tibetans live, they prefer tea with yak butter and... dried chicken powder. A drink and breakfast at the same time. Some tribes (in particular, the Gurkhas) do not brew anything at all, but simply chew tea leaves with... garlic. In general, the naive idea of ​​India as a tea country collapses from the very first days of your stay.

Only female fingers

“Extensive tea plantations appeared in India only in 1856 - seedlings were brought from China by English planters,” explains one of the tea businessmen Abdul-Wahid Jamarati. “Before this, only wild varieties grew here. Now tea is grown in three mountainous regions. In the northeast of India - in Darjeeling and Assam, as well as in the south - Nilgiri tea is produced there. Cool weather and frequent rain are necessary for flavor: the leaves love to absorb moisture. The most aromatic tea is collected only by hand and only by women (their salary is approximately 5 thousand rubles per month in Russian money. - Author): men's fingers are rougher and cannot pinch off the youngest sprouts - flushes. During machine harvesting, everything is cut off, which is why such varieties are cheap: experts cynically call them a broom. Personally, I am an ardent fan of the tea that is harvested in Darjeeling between February and May; it has a very bright and rich taste. By the way, never buy tea at bazaars, where it is poured into open bags and kept in the open air all day. The aroma of such a leaf disappears: it turns into chopped hay. I was in Russia and saw that you are storing leaves incorrectly. The tea should be placed in the refrigerator, at a temperature of +8°, ​​so it concentrates its qualities. Don’t keep it in a paper box; the best option is a regular glass jar.”

The most aromatic tea is collected only by hand and only by women. Photo: www.globallookpress.com

Darjeeling plantations are mesmerizing - huge mountains covered with green tea bushes. My guide, 28-year-old Lakshmi from Tamil Nadu, assures me that she is happy with the position: “It’s not like mining coal at the damn depths of a mine.” She considers herself a professional in the tea business, since she is able to collect 80 kg (!) of leaves per day. The machine, by the way, collects 1.5 tons, but it is very fine: you and I later drink this dust when brewing tea bags. Rubbing the tender leaves of the tea bush with her fingers, Lakshmi reports: they grow back in two weeks, and in a year you can accumulate 70 kg of tea from one plant (2.5 times more in Assam). True, now some land owners are planting artificially bred varieties - the taste is not great, but they can harvest 100 kilos in six months. Alas, there are plenty of different tea scams in India.

For example, in the surrounding shops empty jars and packs with the inscription “Elite” or “Select” are freely sold, and unscrupulous traders fill them with cheap varieties: after all, abroad only highly experienced tasters can determine the quality of tea.

What's in the brew?

“Unfortunately, small companies often butcher good tea,” they tell me at the plantation. “They throw in cheap versions of Kenyan or Malaysian stuff, stamp it “Made in India” - and the pack goes to the international market.” Darjeeling could not estimate exactly how much fake tea is sold in Russia. The British (and in Britain they love Indian tea no less than here) carefully monitor quality and strictly check suppliers. Do they do this here?

“Frankly speaking, even the tea that the USSR bought could hardly be called Indian,” says businessman Vijay Sharma, whose company sold tea to the Soviet Union in the late 1970s. – It was a blend, a mixture. Depending on the variety, in the pack with the image of an elephant, famous in Soviet times, the share of tea from India was only 15-25%. The main filler (more than 50%) was Georgian leaf. And even now things are not going too well. I tried tea from sellers in Moscow and St. Petersburg, it turned out that they had no idea what period of collection (the taste depends on this) of Darjeeling. And moreover, “Nilgiri” tea is often sold here as “elite”, although in India it is the cheapest, a drink for the poor, and it is what is packaged in bags. In some places, Indonesian or Vietnamese tea was sold under the guise of Indian tea.”

Cup of red pepper

I order tea from a street cafe in Delhi. It is usually cooked in an iron kettle (or even a saucepan) over an open fire. The leaves are sometimes boiled immediately in milk (at the client’s request) or in water, after adding cinnamon, cardamom, ginger and chili pepper. In general, from the outside it looks like making soup. A glass costs 15 rupees (13.5 rubles). The taste is something strange, and almost ten spoons of sugar are poured in: in India they love extremely sweet tea. I ask you to brew black Assam leaves without milk and spices. The waiter appears with a glass of steaming tea and... places a jug of milk next to it. "For what?! I asked…” “Sir,” his voice sounds with obvious pity. “But it won’t taste good to you!”

To summarize, I will say: the supply of Indian tea to our country is still chaotic, sellers have little understanding of the varieties or are openly fantasizing, pushing low-quality tea leaves from other countries to the Russian consumer. I’m generally silent about the price - in India tea costs 130 rubles. per kilo, we can sell it for a thousand. It's a pity. Indian varieties, especially Darjeeling, are excellent, and our business needs to work directly with India for a long time, and not buy tea at exorbitant prices through Europe and dubious small firms in India. This way it will be cheaper for us and, most importantly, tastier.