You swirl the golden liquid in a cup first. Take a whiff of the aroma. Have a sip. Roll it around in your mouth to release the flavours. They could be full-bodied, floral, fruity or acidic; the tannins could be either subtle or pronounced. The methods for distinguishing good tea from a mediocre one are similar to wine, so why not bring the two together? That’s the thought that led Guwahati-based entrepreneur Alpana Saikia to craft the state’s first ‘tea wine’ using Assam CTC (crush, tear, curl)...
