A Passionate Tea Drinker/Tea Taster, Anamika Singh with ambitions of offering healthy tea to Indians as well || New Infusions with Mix of Natural flowers & Herbs

A Tea drinker by birth and a Tea-Taster by profession, Anamika Singh has introduced new infusions with a mix of natural flowers and herbs to the Indian market. Having launched her own brand 'Anandini Himalaya Tea', she conducts Tea tasting ceremonies, conferences & events in Delhi. Her real love is Tea. ‘Identifying, understand and tasting tea we celebrate the very event of drinking tea! Sharing this knowledge with hospitality professionals & clients of real tea is a far bigger challenge‘. Anamika brings on the table knowledge and passion in a delicious brew. Anamika Singh has spent over fifteen years in the tea industry. Starting in Darjeeling as an apprentice under her father, Mr. A. K. Singh (a world renowned tea specialist), she now invests a greater part of the year in the family owned tea gardens in Himachal Pradesh. Research & development in her workshop helps bring out the finest nuances of tea manufacturing and blending. Anamika’s expertise extends to food pairing as part of the sensorial journey to culinary ecstasy. Navigating between Dharamshala and Gurgaon has allowed her to keep in touch with her traditional ‘purist’ roots as well as the rapidly evolving international market of demanding expats and the Indian tea ‘connoisseurs’. Working in collaboration with exclusive Spas, Star hotels and top restaurants Anandini HT has helped her to be part of this taste revolution. Anamika fires the mindset of 'chaiwallahs' with her dynamic personality and persistence in quality products and presentations. Anandini Himalaya Tea was born as the dream daughter of one of the finest tea producers of India. Anamika Singh, the founder, has taken the whole process of tea manufacturing towards the modern day tea drinking with ‘blends’. They entice you into sharing this divine liquid with breakfasts, lunches, teatime snacks and even dinners. Inspiring blends have been created using the finest real teas and merging with Himalayan flowers and herbs as well as delicate spices from south India. Attached to the roots nurtured by Shri Abhai Singh for over 40 years 'Anandini' marks the evolution towards a consumer friendly palate with an international twist. Sprawled across 650 acres, this bio-diverse tea plantation was begun by the early British planters, over a century ago. It nestles comfortably on the lap of the mighty snow-capped Dhauladhar ranges in the Kangra region of the Himalayas. Like a maestro, this jewel occasionally pulls a veil of mist around it when working on its masterpiece, the First Flush.Kangra district is situated in the Northwest Indian state of Himachal Pradesh. The mountainous region has dramatic landscapes ranging from pine tree-covered slopes to snow covered sub Himalayan mountain range and deep gorges and streams that path their ways in to the valleys and one such is the Manjhee stream which flows along side the Manjhee Valley Tea Garden. As in all creative cycles there is a starting point and the end result. At the point of balance the beginning and the end merge leaving no trace of either. Great 'Blends' follow a similar path to attain Divine Balance! Green Tea, Pomegranate flowers and Himalayan TulsiThe red pomegranate petals charms its way into the Green Tea liquor with the intense, strong earthy Himalayan Tulsi. The result is love at first sip. It increases healthy metabolism along with the antioxidant potency, which is more then two, or three times of red wine. It compliments crepes with chocolate sauce drizzled over it accompanied with sliced bananas or waffles with fresh fruits or a bowl full of muesli or sprouted lentils with chopped tomatoes, cucumber and fresh coriander. Green Tea, Rhododendron flowers and Himalayan TulsiGrandeur of Himalayas in every sip. When each leaf, has melted snow seeped in, Spring greets you in the cup. The delicate flaming red tangy Rhododendron flowers from the high altitude lofty Himalayas mingle gently with the sweet Himalayan Tulsi. The immune booster green tea when blended with the stress reliever Rhododendron petals and Himalayan Tulsi creates the happiness quotient that helps you sail through the day. It supports immunity and strength and stamina and is perfect at 10am. Accompanied with a chocolate chip cookie or a sliced crisp apple it enhances the flavors of tea while leaving an after taste of sweetness. Or just a piece of dark chocolate..First Flush Tea with Lavender & Lemon GrassA cup of Happiness with whiffs of Serenity ... An exquisite First Flush radiant in cup amalgamates with the fragrant Lavender and the enticing Lemon grass to form the romantic trio. It eases of stress and anxiety. The citral in the refreshing lemon grass has a strong anti microbial and anti fungal properties and is also a detoxifying agent. The calming lavender is a good source of Vitamin A, Calcium and Iron. With bite full of French macaron or a fresh fruit tartlet or a delectable pear and chocolate frangipane tart, traditional Swiss roll or a caramel shortbread of Anzac biscuits, it compliments the flavors. Green Tea with Chamomile and Rose HipThe sweet intense smoothness of the Chamomile creates a sip of dreams along with the slightly tangy bits of Rose Hip. Infused into the green tea, it leaves you with a sense of calm. With a warm honey glow and sweet floral notes, the shining star in the nutrition and wellness sector, Green Tea has a higher concentration of antioxidants and bioactive substances. Rose Hip contains 50% more Vitamin C then oranges and blueberries. When sipped after dinner, it eases of stress and tiredness. It compliments a chocolate soufflé or almond ricotta cheesecake or tiramisu.Method of InfusioFor 1 cup (200ml): In a pot add 1 teaspoon of Anandini Blend. Pour 1 cup of water (200 ml) heated at 95 degrees C. over the Blend. Infuse for 4 minutes. Strain and Sip.Check out more about Anamika and her brain-child Anandini Himalayan tea http://www.hindustantimes.com/Entertainment/Food/Tea-trail/Article1-922654.aspxhttp://www.dailypioneer.com/vivacity/86686-secret-of-the-leaves.htmlhttp://www.youtube.com/watch?v=b8vnH2X1-FE&feature=sharehttp://healthfooddesivideshi.blogspot.in/2012/08/tea-with-anamika-singh-when-master-tea.htmlhttp://www.mytastycurry.com/2012/08/tea-tasting-and-food-pairing-event-by.html?fb_action_ids=4556295904914&fb_action_types=og.likes&fb_source=aggregation&fb_aggregation_id=246965925417366http://deyatanu.blogspot.in/2012/09/afternoon-teaand-something-more.html


A Tea drinker by birth and a Tea-Taster by profession, Anamika Singh has introduced new infusions with a mix of natural flowers and herbs to the Indian market. She has been exporting many of the tea flavors in European markets and now having launched her own brand 'Anandini Himalaya Tea', she conducts Tea tasting ceremonies, conferences & events in Delhi. Her real love is Tea. ‘Identifying, understand and tasting tea we celebrate the very event of drinking tea! Sharing this knowledge with hospitality professionals & clients of real tea is a far bigger challenge‘. Anamika brings on the table knowledge and passion in a delicious brew.
 

Anamika Singh has spent over fifteen years in the tea industry. Starting in Darjeeling as an apprentice under her father, Mr. A. K. Singh (a world renowned tea specialist), she now invests a greater part of the year in the family owned tea gardens in Himachal Pradesh. Research & development in her workshop helps bring out the finest nuances of tea manufacturing and blending. Anamika’s expertise extends to food pairing as part of the sensorial journey to culinary ecstasy.
 
A Tea drinker by birth and a Tea-Taster by profession, Anamika Singh has introduced new infusions with a mix of natural flowers and herbs to the Indian market. Having launched her own brand 'Anandini Himalaya Tea', she conducts Tea tasting ceremonies, conferences & events in Delhi. Her real love is Tea. ‘Identifying, understand and tasting tea we celebrate the very event of drinking tea! Sharing this knowledge with hospitality professionals & clients of real tea is a far bigger challenge‘. Anamika brings on the table knowledge and passion in a delicious brew. Anamika Singh has spent over fifteen years in the tea industry. Starting in Darjeeling as an apprentice under her father, Mr. A. K. Singh (a world renowned tea specialist), she now invests a greater part of the year in the family owned tea gardens in Himachal Pradesh. Research & development in her workshop helps bring out the finest nuances of tea manufacturing and blending. Anamika’s expertise extends to food pairing as part of the sensorial journey to culinary ecstasy. Navigating between Dharamshala and Gurgaon has allowed her to keep in touch with her traditional ‘purist’ roots as well as the rapidly evolving international market of demanding expats and the Indian tea ‘connoisseurs’. Working in collaboration with exclusive Spas, Star hotels and top restaurants Anandini HT has helped her to be part of this taste revolution. Anamika fires the mindset of 'chaiwallahs' with her dynamic personality and persistence in quality products and presentations. Anandini Himalaya Tea was born as the dream daughter of one of the finest tea producers of India. Anamika Singh, the founder, has taken the whole process of tea manufacturing towards the modern day tea drinking with ‘blends’. They entice you into sharing this divine liquid with breakfasts, lunches, teatime snacks and even dinners. Inspiring blends have been created using the finest real teas and merging with Himalayan flowers and herbs as well as delicate spices from south India. Attached to the roots nurtured by Shri Abhai Singh for over 40 years 'Anandini' marks the evolution towards a consumer friendly palate with an international twist. Sprawled across 650 acres, this bio-diverse tea plantation was begun by the early British planters, over a century ago. It nestles comfortably on the lap of the mighty snow-capped Dhauladhar ranges in the Kangra region of the Himalayas. Like a maestro, this jewel occasionally pulls a veil of mist around it when working on its masterpiece, the First Flush.Kangra district is situated in the Northwest Indian state of Himachal Pradesh. The mountainous region has dramatic landscapes ranging from pine tree-covered slopes to snow covered sub Himalayan mountain range and deep gorges and streams that path their ways in to the valleys and one such is the Manjhee stream which flows along side the Manjhee Valley Tea Garden. As in all creative cycles there is a starting point and the end result. At the point of balance the beginning and the end merge leaving no trace of either. Great 'Blends' follow a similar path to attain Divine Balance! Green Tea, Pomegranate flowers and Himalayan TulsiThe red pomegranate petals charms its way into the Green Tea liquor with the intense, strong earthy Himalayan Tulsi. The result is love at first sip. It increases healthy metabolism along with the antioxidant potency, which is more then two, or three times of red wine. It compliments crepes with chocolate sauce drizzled over it accompanied with sliced bananas or waffles with fresh fruits or a bowl full of muesli or sprouted lentils with chopped tomatoes, cucumber and fresh coriander. Green Tea, Rhododendron flowers and Himalayan TulsiGrandeur of Himalayas in every sip. When each leaf, has melted snow seeped in, Spring greets you in the cup. The delicate flaming red tangy Rhododendron flowers from the high altitude lofty Himalayas mingle gently with the sweet Himalayan Tulsi. The immune booster green tea when blended with the stress reliever Rhododendron petals and Himalayan Tulsi creates the happiness quotient that helps you sail through the day. It supports immunity and strength and stamina and is perfect at 10am. Accompanied with a chocolate chip cookie or a sliced crisp apple it enhances the flavors of tea while leaving an after taste of sweetness. Or just a piece of dark chocolate..First Flush Tea with Lavender & Lemon GrassA cup of Happiness with whiffs of Serenity ... An exquisite First Flush radiant in cup amalgamates with the fragrant Lavender and the enticing Lemon grass to form the romantic trio. It eases of stress and anxiety. The citral in the refreshing lemon grass has a strong anti microbial and anti fungal properties and is also a detoxifying agent. The calming lavender is a good source of Vitamin A, Calcium and Iron. With bite full of French macaron or a fresh fruit tartlet or a delectable pear and chocolate frangipane tart, traditional Swiss roll or a caramel shortbread of Anzac biscuits, it compliments the flavors. Green Tea with Chamomile and Rose HipThe sweet intense smoothness of the Chamomile creates a sip of dreams along with the slightly tangy bits of Rose Hip. Infused into the green tea, it leaves you with a sense of calm. With a warm honey glow and sweet floral notes, the shining star in the nutrition and wellness sector, Green Tea has a higher concentration of antioxidants and bioactive substances. Rose Hip contains 50% more Vitamin C then oranges and blueberries. When sipped after dinner, it eases of stress and tiredness. It compliments a chocolate soufflé or almond ricotta cheesecake or tiramisu.Method of InfusioFor 1 cup (200ml): In a pot add 1 teaspoon of Anandini Blend. Pour 1 cup of water (200 ml) heated at 95 degrees C. over the Blend. Infuse for 4 minutes. Strain and Sip.Check out more about Anamika and her brain-child Anandini Himalayan tea http://www.hindustantimes.com/Entertainment/Food/Tea-trail/Article1-922654.aspxhttp://www.dailypioneer.com/vivacity/86686-secret-of-the-leaves.htmlhttp://www.youtube.com/watch?v=b8vnH2X1-FE&feature=sharehttp://healthfooddesivideshi.blogspot.in/2012/08/tea-with-anamika-singh-when-master-tea.htmlhttp://www.mytastycurry.com/2012/08/tea-tasting-and-food-pairing-event-by.html?fb_action_ids=4556295904914&fb_action_types=og.likes&fb_source=aggregation&fb_aggregation_id=246965925417366http://deyatanu.blogspot.in/2012/09/afternoon-teaand-something-more.html

Navigating between Dharamshala and Gurgaon has allowed her to keep in touch with her traditional ‘purist’ roots as well as the rapidly evolving international market of demanding expats and the Indian tea ‘connoisseurs’. Working in collaboration with exclusive Spas, Star hotels and top restaurants Anandini HT has helped her to be part of this taste revolution. Anamika fires the mindset of  'chaiwallahs' with her dynamic personality and persistence in quality products and presentations.

A Tea drinker by birth and a Tea-Taster by profession, Anamika Singh has introduced new infusions with a mix of natural flowers and herbs to the Indian market. Having launched her own brand 'Anandini Himalaya Tea', she conducts Tea tasting ceremonies, conferences & events in Delhi. Her real love is Tea. ‘Identifying, understand and tasting tea we celebrate the very event of drinking tea! Sharing this knowledge with hospitality professionals & clients of real tea is a far bigger challenge‘. Anamika brings on the table knowledge and passion in a delicious brew. Anamika Singh has spent over fifteen years in the tea industry. Starting in Darjeeling as an apprentice under her father, Mr. A. K. Singh (a world renowned tea specialist), she now invests a greater part of the year in the family owned tea gardens in Himachal Pradesh. Research & development in her workshop helps bring out the finest nuances of tea manufacturing and blending. Anamika’s expertise extends to food pairing as part of the sensorial journey to culinary ecstasy. Navigating between Dharamshala and Gurgaon has allowed her to keep in touch with her traditional ‘purist’ roots as well as the rapidly evolving international market of demanding expats and the Indian tea ‘connoisseurs’. Working in collaboration with exclusive Spas, Star hotels and top restaurants Anandini HT has helped her to be part of this taste revolution. Anamika fires the mindset of 'chaiwallahs' with her dynamic personality and persistence in quality products and presentations. Anandini Himalaya Tea was born as the dream daughter of one of the finest tea producers of India. Anamika Singh, the founder, has taken the whole process of tea manufacturing towards the modern day tea drinking with ‘blends’. They entice you into sharing this divine liquid with breakfasts, lunches, teatime snacks and even dinners. Inspiring blends have been created using the finest real teas and merging with Himalayan flowers and herbs as well as delicate spices from south India. Attached to the roots nurtured by Shri Abhai Singh for over 40 years 'Anandini' marks the evolution towards a consumer friendly palate with an international twist. Sprawled across 650 acres, this bio-diverse tea plantation was begun by the early British planters, over a century ago. It nestles comfortably on the lap of the mighty snow-capped Dhauladhar ranges in the Kangra region of the Himalayas. Like a maestro, this jewel occasionally pulls a veil of mist around it when working on its masterpiece, the First Flush.Kangra district is situated in the Northwest Indian state of Himachal Pradesh. The mountainous region has dramatic landscapes ranging from pine tree-covered slopes to snow covered sub Himalayan mountain range and deep gorges and streams that path their ways in to the valleys and one such is the Manjhee stream which flows along side the Manjhee Valley Tea Garden. As in all creative cycles there is a starting point and the end result. At the point of balance the beginning and the end merge leaving no trace of either. Great 'Blends' follow a similar path to attain Divine Balance! Green Tea, Pomegranate flowers and Himalayan TulsiThe red pomegranate petals charms its way into the Green Tea liquor with the intense, strong earthy Himalayan Tulsi. The result is love at first sip. It increases healthy metabolism along with the antioxidant potency, which is more then two, or three times of red wine. It compliments crepes with chocolate sauce drizzled over it accompanied with sliced bananas or waffles with fresh fruits or a bowl full of muesli or sprouted lentils with chopped tomatoes, cucumber and fresh coriander. Green Tea, Rhododendron flowers and Himalayan TulsiGrandeur of Himalayas in every sip. When each leaf, has melted snow seeped in, Spring greets you in the cup. The delicate flaming red tangy Rhododendron flowers from the high altitude lofty Himalayas mingle gently with the sweet Himalayan Tulsi. The immune booster green tea when blended with the stress reliever Rhododendron petals and Himalayan Tulsi creates the happiness quotient that helps you sail through the day. It supports immunity and strength and stamina and is perfect at 10am. Accompanied with a chocolate chip cookie or a sliced crisp apple it enhances the flavors of tea while leaving an after taste of sweetness. Or just a piece of dark chocolate..First Flush Tea with Lavender & Lemon GrassA cup of Happiness with whiffs of Serenity ... An exquisite First Flush radiant in cup amalgamates with the fragrant Lavender and the enticing Lemon grass to form the romantic trio. It eases of stress and anxiety. The citral in the refreshing lemon grass has a strong anti microbial and anti fungal properties and is also a detoxifying agent. The calming lavender is a good source of Vitamin A, Calcium and Iron. With bite full of French macaron or a fresh fruit tartlet or a delectable pear and chocolate frangipane tart, traditional Swiss roll or a caramel shortbread of Anzac biscuits, it compliments the flavors. Green Tea with Chamomile and Rose HipThe sweet intense smoothness of the Chamomile creates a sip of dreams along with the slightly tangy bits of Rose Hip. Infused into the green tea, it leaves you with a sense of calm. With a warm honey glow and sweet floral notes, the shining star in the nutrition and wellness sector, Green Tea has a higher concentration of antioxidants and bioactive substances. Rose Hip contains 50% more Vitamin C then oranges and blueberries. When sipped after dinner, it eases of stress and tiredness. It compliments a chocolate soufflé or almond ricotta cheesecake or tiramisu.Method of InfusioFor 1 cup (200ml): In a pot add 1 teaspoon of Anandini Blend. Pour 1 cup of water (200 ml) heated at 95 degrees C. over the Blend. Infuse for 4 minutes. Strain and Sip.Check out more about Anamika and her brain-child Anandini Himalayan tea http://www.hindustantimes.com/Entertainment/Food/Tea-trail/Article1-922654.aspxhttp://www.dailypioneer.com/vivacity/86686-secret-of-the-leaves.htmlhttp://www.youtube.com/watch?v=b8vnH2X1-FE&feature=sharehttp://healthfooddesivideshi.blogspot.in/2012/08/tea-with-anamika-singh-when-master-tea.htmlhttp://www.mytastycurry.com/2012/08/tea-tasting-and-food-pairing-event-by.html?fb_action_ids=4556295904914&fb_action_types=og.likes&fb_source=aggregation&fb_aggregation_id=246965925417366http://deyatanu.blogspot.in/2012/09/afternoon-teaand-something-more.html
 Anandini Himalaya Tea was born as the dream daughter of one of the finest tea producers of India. Anamika Singh, the founder, has taken the whole process of tea manufacturing towards the modern day tea drinking with ‘blends’. They entice you into sharing this divine liquid with breakfasts, lunches, teatime snacks and even dinners. Inspiring blends have been created using the finest real teas and merging with Himalayan flowers and herbs as well as delicate spices from south India. Attached to the roots nurtured by Shri Abhai Singh for over 40 years 'Anandini' marks the evolution towards a consumer friendly palate with an international twist.

As in all creative cycles there is a starting point and the end result. At the point of balance the beginning and the end merge leaving no trace of either. Great 'Blends' follow a similar path to attain Divine Balance! 

A Tea drinker by birth and a Tea-Taster by profession, Anamika Singh has introduced new infusions with a mix of natural flowers and herbs to the Indian market. Having launched her own brand 'Anandini Himalaya Tea', she conducts Tea tasting ceremonies, conferences & events in Delhi. Her real love is Tea. ‘Identifying, understand and tasting tea we celebrate the very event of drinking tea! Sharing this knowledge with hospitality professionals & clients of real tea is a far bigger challenge‘. Anamika brings on the table knowledge and passion in a delicious brew. Anamika Singh has spent over fifteen years in the tea industry. Starting in Darjeeling as an apprentice under her father, Mr. A. K. Singh (a world renowned tea specialist), she now invests a greater part of the year in the family owned tea gardens in Himachal Pradesh. Research & development in her workshop helps bring out the finest nuances of tea manufacturing and blending. Anamika’s expertise extends to food pairing as part of the sensorial journey to culinary ecstasy. Navigating between Dharamshala and Gurgaon has allowed her to keep in touch with her traditional ‘purist’ roots as well as the rapidly evolving international market of demanding expats and the Indian tea ‘connoisseurs’. Working in collaboration with exclusive Spas, Star hotels and top restaurants Anandini HT has helped her to be part of this taste revolution. Anamika fires the mindset of 'chaiwallahs' with her dynamic personality and persistence in quality products and presentations. Anandini Himalaya Tea was born as the dream daughter of one of the finest tea producers of India. Anamika Singh, the founder, has taken the whole process of tea manufacturing towards the modern day tea drinking with ‘blends’. They entice you into sharing this divine liquid with breakfasts, lunches, teatime snacks and even dinners. Inspiring blends have been created using the finest real teas and merging with Himalayan flowers and herbs as well as delicate spices from south India. Attached to the roots nurtured by Shri Abhai Singh for over 40 years 'Anandini' marks the evolution towards a consumer friendly palate with an international twist. Sprawled across 650 acres, this bio-diverse tea plantation was begun by the early British planters, over a century ago. It nestles comfortably on the lap of the mighty snow-capped Dhauladhar ranges in the Kangra region of the Himalayas. Like a maestro, this jewel occasionally pulls a veil of mist around it when working on its masterpiece, the First Flush.Kangra district is situated in the Northwest Indian state of Himachal Pradesh. The mountainous region has dramatic landscapes ranging from pine tree-covered slopes to snow covered sub Himalayan mountain range and deep gorges and streams that path their ways in to the valleys and one such is the Manjhee stream which flows along side the Manjhee Valley Tea Garden. As in all creative cycles there is a starting point and the end result. At the point of balance the beginning and the end merge leaving no trace of either. Great 'Blends' follow a similar path to attain Divine Balance! Green Tea, Pomegranate flowers and Himalayan TulsiThe red pomegranate petals charms its way into the Green Tea liquor with the intense, strong earthy Himalayan Tulsi. The result is love at first sip. It increases healthy metabolism along with the antioxidant potency, which is more then two, or three times of red wine. It compliments crepes with chocolate sauce drizzled over it accompanied with sliced bananas or waffles with fresh fruits or a bowl full of muesli or sprouted lentils with chopped tomatoes, cucumber and fresh coriander. Green Tea, Rhododendron flowers and Himalayan TulsiGrandeur of Himalayas in every sip. When each leaf, has melted snow seeped in, Spring greets you in the cup. The delicate flaming red tangy Rhododendron flowers from the high altitude lofty Himalayas mingle gently with the sweet Himalayan Tulsi. The immune booster green tea when blended with the stress reliever Rhododendron petals and Himalayan Tulsi creates the happiness quotient that helps you sail through the day. It supports immunity and strength and stamina and is perfect at 10am. Accompanied with a chocolate chip cookie or a sliced crisp apple it enhances the flavors of tea while leaving an after taste of sweetness. Or just a piece of dark chocolate..First Flush Tea with Lavender & Lemon GrassA cup of Happiness with whiffs of Serenity ... An exquisite First Flush radiant in cup amalgamates with the fragrant Lavender and the enticing Lemon grass to form the romantic trio. It eases of stress and anxiety. The citral in the refreshing lemon grass has a strong anti microbial and anti fungal properties and is also a detoxifying agent. The calming lavender is a good source of Vitamin A, Calcium and Iron. With bite full of French macaron or a fresh fruit tartlet or a delectable pear and chocolate frangipane tart, traditional Swiss roll or a caramel shortbread of Anzac biscuits, it compliments the flavors. Green Tea with Chamomile and Rose HipThe sweet intense smoothness of the Chamomile creates a sip of dreams along with the slightly tangy bits of Rose Hip. Infused into the green tea, it leaves you with a sense of calm. With a warm honey glow and sweet floral notes, the shining star in the nutrition and wellness sector, Green Tea has a higher concentration of antioxidants and bioactive substances. Rose Hip contains 50% more Vitamin C then oranges and blueberries. When sipped after dinner, it eases of stress and tiredness. It compliments a chocolate soufflé or almond ricotta cheesecake or tiramisu.Method of InfusioFor 1 cup (200ml): In a pot add 1 teaspoon of Anandini Blend. Pour 1 cup of water (200 ml) heated at 95 degrees C. over the Blend. Infuse for 4 minutes. Strain and Sip.Check out more about Anamika and her brain-child Anandini Himalayan tea http://www.hindustantimes.com/Entertainment/Food/Tea-trail/Article1-922654.aspxhttp://www.dailypioneer.com/vivacity/86686-secret-of-the-leaves.htmlhttp://www.youtube.com/watch?v=b8vnH2X1-FE&feature=sharehttp://healthfooddesivideshi.blogspot.in/2012/08/tea-with-anamika-singh-when-master-tea.htmlhttp://www.mytastycurry.com/2012/08/tea-tasting-and-food-pairing-event-by.html?fb_action_ids=4556295904914&fb_action_types=og.likes&fb_source=aggregation&fb_aggregation_id=246965925417366http://deyatanu.blogspot.in/2012/09/afternoon-teaand-something-more.html
Green Tea, Pomegranate flowers and Himalayan Tulsi
The red pomegranate petals charms its way into the Green Tea liquor with the intense, strong earthy Himalayan Tulsi. The result is love at first sip. It increases healthy metabolism along with the antioxidant potency, which is more then two, or three times of red wine. It compliments crepes with chocolate sauce drizzled over it accompanied with sliced bananas or waffles with fresh fruits or a bowl full of muesli or sprouted lentils with chopped tomatoes, cucumber and fresh coriander.
 
A Tea drinker by birth and a Tea-Taster by profession, Anamika Singh has introduced new infusions with a mix of natural flowers and herbs to the Indian market. Having launched her own brand 'Anandini Himalaya Tea', she conducts Tea tasting ceremonies, conferences & events in Delhi. Her real love is Tea. ‘Identifying, understand and tasting tea we celebrate the very event of drinking tea! Sharing this knowledge with hospitality professionals & clients of real tea is a far bigger challenge‘. Anamika brings on the table knowledge and passion in a delicious brew. Anamika Singh has spent over fifteen years in the tea industry. Starting in Darjeeling as an apprentice under her father, Mr. A. K. Singh (a world renowned tea specialist), she now invests a greater part of the year in the family owned tea gardens in Himachal Pradesh. Research & development in her workshop helps bring out the finest nuances of tea manufacturing and blending. Anamika’s expertise extends to food pairing as part of the sensorial journey to culinary ecstasy. Navigating between Dharamshala and Gurgaon has allowed her to keep in touch with her traditional ‘purist’ roots as well as the rapidly evolving international market of demanding expats and the Indian tea ‘connoisseurs’. Working in collaboration with exclusive Spas, Star hotels and top restaurants Anandini HT has helped her to be part of this taste revolution. Anamika fires the mindset of 'chaiwallahs' with her dynamic personality and persistence in quality products and presentations. Anandini Himalaya Tea was born as the dream daughter of one of the finest tea producers of India. Anamika Singh, the founder, has taken the whole process of tea manufacturing towards the modern day tea drinking with ‘blends’. They entice you into sharing this divine liquid with breakfasts, lunches, teatime snacks and even dinners. Inspiring blends have been created using the finest real teas and merging with Himalayan flowers and herbs as well as delicate spices from south India. Attached to the roots nurtured by Shri Abhai Singh for over 40 years 'Anandini' marks the evolution towards a consumer friendly palate with an international twist. Sprawled across 650 acres, this bio-diverse tea plantation was begun by the early British planters, over a century ago. It nestles comfortably on the lap of the mighty snow-capped Dhauladhar ranges in the Kangra region of the Himalayas. Like a maestro, this jewel occasionally pulls a veil of mist around it when working on its masterpiece, the First Flush.Kangra district is situated in the Northwest Indian state of Himachal Pradesh. The mountainous region has dramatic landscapes ranging from pine tree-covered slopes to snow covered sub Himalayan mountain range and deep gorges and streams that path their ways in to the valleys and one such is the Manjhee stream which flows along side the Manjhee Valley Tea Garden. As in all creative cycles there is a starting point and the end result. At the point of balance the beginning and the end merge leaving no trace of either. Great 'Blends' follow a similar path to attain Divine Balance! Green Tea, Pomegranate flowers and Himalayan TulsiThe red pomegranate petals charms its way into the Green Tea liquor with the intense, strong earthy Himalayan Tulsi. The result is love at first sip. It increases healthy metabolism along with the antioxidant potency, which is more then two, or three times of red wine. It compliments crepes with chocolate sauce drizzled over it accompanied with sliced bananas or waffles with fresh fruits or a bowl full of muesli or sprouted lentils with chopped tomatoes, cucumber and fresh coriander. Green Tea, Rhododendron flowers and Himalayan TulsiGrandeur of Himalayas in every sip. When each leaf, has melted snow seeped in, Spring greets you in the cup. The delicate flaming red tangy Rhododendron flowers from the high altitude lofty Himalayas mingle gently with the sweet Himalayan Tulsi. The immune booster green tea when blended with the stress reliever Rhododendron petals and Himalayan Tulsi creates the happiness quotient that helps you sail through the day. It supports immunity and strength and stamina and is perfect at 10am. Accompanied with a chocolate chip cookie or a sliced crisp apple it enhances the flavors of tea while leaving an after taste of sweetness. Or just a piece of dark chocolate..First Flush Tea with Lavender & Lemon GrassA cup of Happiness with whiffs of Serenity ... An exquisite First Flush radiant in cup amalgamates with the fragrant Lavender and the enticing Lemon grass to form the romantic trio. It eases of stress and anxiety. The citral in the refreshing lemon grass has a strong anti microbial and anti fungal properties and is also a detoxifying agent. The calming lavender is a good source of Vitamin A, Calcium and Iron. With bite full of French macaron or a fresh fruit tartlet or a delectable pear and chocolate frangipane tart, traditional Swiss roll or a caramel shortbread of Anzac biscuits, it compliments the flavors. Green Tea with Chamomile and Rose HipThe sweet intense smoothness of the Chamomile creates a sip of dreams along with the slightly tangy bits of Rose Hip. Infused into the green tea, it leaves you with a sense of calm. With a warm honey glow and sweet floral notes, the shining star in the nutrition and wellness sector, Green Tea has a higher concentration of antioxidants and bioactive substances. Rose Hip contains 50% more Vitamin C then oranges and blueberries. When sipped after dinner, it eases of stress and tiredness. It compliments a chocolate soufflé or almond ricotta cheesecake or tiramisu.Method of InfusioFor 1 cup (200ml): In a pot add 1 teaspoon of Anandini Blend. Pour 1 cup of water (200 ml) heated at 95 degrees C. over the Blend. Infuse for 4 minutes. Strain and Sip.Check out more about Anamika and her brain-child Anandini Himalayan tea http://www.hindustantimes.com/Entertainment/Food/Tea-trail/Article1-922654.aspxhttp://www.dailypioneer.com/vivacity/86686-secret-of-the-leaves.htmlhttp://www.youtube.com/watch?v=b8vnH2X1-FE&feature=sharehttp://healthfooddesivideshi.blogspot.in/2012/08/tea-with-anamika-singh-when-master-tea.htmlhttp://www.mytastycurry.com/2012/08/tea-tasting-and-food-pairing-event-by.html?fb_action_ids=4556295904914&fb_action_types=og.likes&fb_source=aggregation&fb_aggregation_id=246965925417366http://deyatanu.blogspot.in/2012/09/afternoon-teaand-something-more.html 
Green Tea, Rhododendron flowers and Himalayan Tulsi
Grandeur of Himalayas in every sip.  When each leaf, has melted snow seeped in, Spring greets you in the cup. The delicate flaming red tangy Rhododendron flowers from the high altitude lofty Himalayas mingle gently with the sweet Himalayan Tulsi. The immune booster green tea when blended with the stress reliever Rhododendron petals and Himalayan Tulsi creates the happiness quotient that helps you sail through the day. It supports immunity and strength and stamina and is perfect at 10am. Accompanied with a chocolate chip cookie or a sliced crisp apple it enhances the flavors of tea while leaving an after taste of sweetness.  Or just a piece of dark chocolate.
.
A Tea drinker by birth and a Tea-Taster by profession, Anamika Singh has introduced new infusions with a mix of natural flowers and herbs to the Indian market. Having launched her own brand 'Anandini Himalaya Tea', she conducts Tea tasting ceremonies, conferences & events in Delhi. Her real love is Tea. ‘Identifying, understand and tasting tea we celebrate the very event of drinking tea! Sharing this knowledge with hospitality professionals & clients of real tea is a far bigger challenge‘. Anamika brings on the table knowledge and passion in a delicious brew. Anamika Singh has spent over fifteen years in the tea industry. Starting in Darjeeling as an apprentice under her father, Mr. A. K. Singh (a world renowned tea specialist), she now invests a greater part of the year in the family owned tea gardens in Himachal Pradesh. Research & development in her workshop helps bring out the finest nuances of tea manufacturing and blending. Anamika’s expertise extends to food pairing as part of the sensorial journey to culinary ecstasy. Navigating between Dharamshala and Gurgaon has allowed her to keep in touch with her traditional ‘purist’ roots as well as the rapidly evolving international market of demanding expats and the Indian tea ‘connoisseurs’. Working in collaboration with exclusive Spas, Star hotels and top restaurants Anandini HT has helped her to be part of this taste revolution. Anamika fires the mindset of 'chaiwallahs' with her dynamic personality and persistence in quality products and presentations. Anandini Himalaya Tea was born as the dream daughter of one of the finest tea producers of India. Anamika Singh, the founder, has taken the whole process of tea manufacturing towards the modern day tea drinking with ‘blends’. They entice you into sharing this divine liquid with breakfasts, lunches, teatime snacks and even dinners. Inspiring blends have been created using the finest real teas and merging with Himalayan flowers and herbs as well as delicate spices from south India. Attached to the roots nurtured by Shri Abhai Singh for over 40 years 'Anandini' marks the evolution towards a consumer friendly palate with an international twist. Sprawled across 650 acres, this bio-diverse tea plantation was begun by the early British planters, over a century ago. It nestles comfortably on the lap of the mighty snow-capped Dhauladhar ranges in the Kangra region of the Himalayas. Like a maestro, this jewel occasionally pulls a veil of mist around it when working on its masterpiece, the First Flush.Kangra district is situated in the Northwest Indian state of Himachal Pradesh. The mountainous region has dramatic landscapes ranging from pine tree-covered slopes to snow covered sub Himalayan mountain range and deep gorges and streams that path their ways in to the valleys and one such is the Manjhee stream which flows along side the Manjhee Valley Tea Garden. As in all creative cycles there is a starting point and the end result. At the point of balance the beginning and the end merge leaving no trace of either. Great 'Blends' follow a similar path to attain Divine Balance! Green Tea, Pomegranate flowers and Himalayan TulsiThe red pomegranate petals charms its way into the Green Tea liquor with the intense, strong earthy Himalayan Tulsi. The result is love at first sip. It increases healthy metabolism along with the antioxidant potency, which is more then two, or three times of red wine. It compliments crepes with chocolate sauce drizzled over it accompanied with sliced bananas or waffles with fresh fruits or a bowl full of muesli or sprouted lentils with chopped tomatoes, cucumber and fresh coriander. Green Tea, Rhododendron flowers and Himalayan TulsiGrandeur of Himalayas in every sip. When each leaf, has melted snow seeped in, Spring greets you in the cup. The delicate flaming red tangy Rhododendron flowers from the high altitude lofty Himalayas mingle gently with the sweet Himalayan Tulsi. The immune booster green tea when blended with the stress reliever Rhododendron petals and Himalayan Tulsi creates the happiness quotient that helps you sail through the day. It supports immunity and strength and stamina and is perfect at 10am. Accompanied with a chocolate chip cookie or a sliced crisp apple it enhances the flavors of tea while leaving an after taste of sweetness. Or just a piece of dark chocolate..First Flush Tea with Lavender & Lemon GrassA cup of Happiness with whiffs of Serenity ... An exquisite First Flush radiant in cup amalgamates with the fragrant Lavender and the enticing Lemon grass to form the romantic trio. It eases of stress and anxiety. The citral in the refreshing lemon grass has a strong anti microbial and anti fungal properties and is also a detoxifying agent. The calming lavender is a good source of Vitamin A, Calcium and Iron. With bite full of French macaron or a fresh fruit tartlet or a delectable pear and chocolate frangipane tart, traditional Swiss roll or a caramel shortbread of Anzac biscuits, it compliments the flavors. Green Tea with Chamomile and Rose HipThe sweet intense smoothness of the Chamomile creates a sip of dreams along with the slightly tangy bits of Rose Hip. Infused into the green tea, it leaves you with a sense of calm. With a warm honey glow and sweet floral notes, the shining star in the nutrition and wellness sector, Green Tea has a higher concentration of antioxidants and bioactive substances. Rose Hip contains 50% more Vitamin C then oranges and blueberries. When sipped after dinner, it eases of stress and tiredness. It compliments a chocolate soufflé or almond ricotta cheesecake or tiramisu.Method of InfusioFor 1 cup (200ml): In a pot add 1 teaspoon of Anandini Blend. Pour 1 cup of water (200 ml) heated at 95 degrees C. over the Blend. Infuse for 4 minutes. Strain and Sip.Check out more about Anamika and her brain-child Anandini Himalayan tea http://www.hindustantimes.com/Entertainment/Food/Tea-trail/Article1-922654.aspxhttp://www.dailypioneer.com/vivacity/86686-secret-of-the-leaves.htmlhttp://www.youtube.com/watch?v=b8vnH2X1-FE&feature=sharehttp://healthfooddesivideshi.blogspot.in/2012/08/tea-with-anamika-singh-when-master-tea.htmlhttp://www.mytastycurry.com/2012/08/tea-tasting-and-food-pairing-event-by.html?fb_action_ids=4556295904914&fb_action_types=og.likes&fb_source=aggregation&fb_aggregation_id=246965925417366http://deyatanu.blogspot.in/2012/09/afternoon-teaand-something-more.html
First Flush Tea with Lavender & Lemon Grass
A cup of Happiness with whiffs of Serenity ... An exquisite First Flush radiant in cup amalgamates with the fragrant Lavender and the enticing Lemon grass to form the romantic trio. It eases of stress and anxiety. The citral in the refreshing lemon grass has a strong anti microbial and anti fungal properties and is also a detoxifying agent. The calming lavender is a good source of Vitamin A, Calcium and Iron. With bite full of French macaron or a fresh fruit tartlet or a delectable pear and chocolate frangipane tart, traditional Swiss roll or a caramel shortbread of Anzac biscuits, it compliments the flavors.


 
A Tea drinker by birth and a Tea-Taster by profession, Anamika Singh has introduced new infusions with a mix of natural flowers and herbs to the Indian market. Having launched her own brand 'Anandini Himalaya Tea', she conducts Tea tasting ceremonies, conferences & events in Delhi. Her real love is Tea. ‘Identifying, understand and tasting tea we celebrate the very event of drinking tea! Sharing this knowledge with hospitality professionals & clients of real tea is a far bigger challenge‘. Anamika brings on the table knowledge and passion in a delicious brew. Anamika Singh has spent over fifteen years in the tea industry. Starting in Darjeeling as an apprentice under her father, Mr. A. K. Singh (a world renowned tea specialist), she now invests a greater part of the year in the family owned tea gardens in Himachal Pradesh. Research & development in her workshop helps bring out the finest nuances of tea manufacturing and blending. Anamika’s expertise extends to food pairing as part of the sensorial journey to culinary ecstasy. Navigating between Dharamshala and Gurgaon has allowed her to keep in touch with her traditional ‘purist’ roots as well as the rapidly evolving international market of demanding expats and the Indian tea ‘connoisseurs’. Working in collaboration with exclusive Spas, Star hotels and top restaurants Anandini HT has helped her to be part of this taste revolution. Anamika fires the mindset of 'chaiwallahs' with her dynamic personality and persistence in quality products and presentations. Anandini Himalaya Tea was born as the dream daughter of one of the finest tea producers of India. Anamika Singh, the founder, has taken the whole process of tea manufacturing towards the modern day tea drinking with ‘blends’. They entice you into sharing this divine liquid with breakfasts, lunches, teatime snacks and even dinners. Inspiring blends have been created using the finest real teas and merging with Himalayan flowers and herbs as well as delicate spices from south India. Attached to the roots nurtured by Shri Abhai Singh for over 40 years 'Anandini' marks the evolution towards a consumer friendly palate with an international twist. Sprawled across 650 acres, this bio-diverse tea plantation was begun by the early British planters, over a century ago. It nestles comfortably on the lap of the mighty snow-capped Dhauladhar ranges in the Kangra region of the Himalayas. Like a maestro, this jewel occasionally pulls a veil of mist around it when working on its masterpiece, the First Flush.Kangra district is situated in the Northwest Indian state of Himachal Pradesh. The mountainous region has dramatic landscapes ranging from pine tree-covered slopes to snow covered sub Himalayan mountain range and deep gorges and streams that path their ways in to the valleys and one such is the Manjhee stream which flows along side the Manjhee Valley Tea Garden. As in all creative cycles there is a starting point and the end result. At the point of balance the beginning and the end merge leaving no trace of either. Great 'Blends' follow a similar path to attain Divine Balance! Green Tea, Pomegranate flowers and Himalayan TulsiThe red pomegranate petals charms its way into the Green Tea liquor with the intense, strong earthy Himalayan Tulsi. The result is love at first sip. It increases healthy metabolism along with the antioxidant potency, which is more then two, or three times of red wine. It compliments crepes with chocolate sauce drizzled over it accompanied with sliced bananas or waffles with fresh fruits or a bowl full of muesli or sprouted lentils with chopped tomatoes, cucumber and fresh coriander. Green Tea, Rhododendron flowers and Himalayan TulsiGrandeur of Himalayas in every sip. When each leaf, has melted snow seeped in, Spring greets you in the cup. The delicate flaming red tangy Rhododendron flowers from the high altitude lofty Himalayas mingle gently with the sweet Himalayan Tulsi. The immune booster green tea when blended with the stress reliever Rhododendron petals and Himalayan Tulsi creates the happiness quotient that helps you sail through the day. It supports immunity and strength and stamina and is perfect at 10am. Accompanied with a chocolate chip cookie or a sliced crisp apple it enhances the flavors of tea while leaving an after taste of sweetness. Or just a piece of dark chocolate..First Flush Tea with Lavender & Lemon GrassA cup of Happiness with whiffs of Serenity ... An exquisite First Flush radiant in cup amalgamates with the fragrant Lavender and the enticing Lemon grass to form the romantic trio. It eases of stress and anxiety. The citral in the refreshing lemon grass has a strong anti microbial and anti fungal properties and is also a detoxifying agent. The calming lavender is a good source of Vitamin A, Calcium and Iron. With bite full of French macaron or a fresh fruit tartlet or a delectable pear and chocolate frangipane tart, traditional Swiss roll or a caramel shortbread of Anzac biscuits, it compliments the flavors. Green Tea with Chamomile and Rose HipThe sweet intense smoothness of the Chamomile creates a sip of dreams along with the slightly tangy bits of Rose Hip. Infused into the green tea, it leaves you with a sense of calm. With a warm honey glow and sweet floral notes, the shining star in the nutrition and wellness sector, Green Tea has a higher concentration of antioxidants and bioactive substances. Rose Hip contains 50% more Vitamin C then oranges and blueberries. When sipped after dinner, it eases of stress and tiredness. It compliments a chocolate soufflé or almond ricotta cheesecake or tiramisu.Method of InfusioFor 1 cup (200ml): In a pot add 1 teaspoon of Anandini Blend. Pour 1 cup of water (200 ml) heated at 95 degrees C. over the Blend. Infuse for 4 minutes. Strain and Sip.Check out more about Anamika and her brain-child Anandini Himalayan tea http://www.hindustantimes.com/Entertainment/Food/Tea-trail/Article1-922654.aspxhttp://www.dailypioneer.com/vivacity/86686-secret-of-the-leaves.htmlhttp://www.youtube.com/watch?v=b8vnH2X1-FE&feature=sharehttp://healthfooddesivideshi.blogspot.in/2012/08/tea-with-anamika-singh-when-master-tea.htmlhttp://www.mytastycurry.com/2012/08/tea-tasting-and-food-pairing-event-by.html?fb_action_ids=4556295904914&fb_action_types=og.likes&fb_source=aggregation&fb_aggregation_id=246965925417366http://deyatanu.blogspot.in/2012/09/afternoon-teaand-something-more.html 

Green Tea with Chamomile and Rose Hip
The sweet intense smoothness of the Chamomile creates a sip of dreams along with the slightly tangy bits of Rose Hip.  Infused into the green tea, it leaves you with a sense of calm. With a warm honey glow and sweet floral notes, the shining star in the nutrition and wellness sector, Green Tea has a higher concentration of antioxidants and bioactive substances. Rose Hip contains 50% more Vitamin C then oranges and blueberries. When sipped after dinner, it eases of stress and tiredness. It compliments a chocolate soufflé or almond ricotta cheesecake or tiramisu.

Method of Infusion:
For 1 cup (200ml): In a pot add 1 teaspoon of Anandini Blend. Pour 1 cup of water (200 ml) heated at 95 degrees C. over the Blend. Infuse for 4 minutes. Strain and Sip.

Check out more about Anamika and her brain-child Anandini Himalayan tea -

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