Just like wine and whisky, aged tea is a concept that has been around for years, especially in China, known as “pu-erh” teas that can be over a hundred-years-old. In India, Susmit Pratik, founder of Ketlee, decided to experiment with the variety through tea-growers in Manipur in 2018. As tea ages, the Ranchi-based entrepreneur tells us, it loses its astringency and bitterness as sweeter, more fruity notes take over. Listen in as he talks about what goes into the process of ageing tea, how to serve it, whether you can age it at home, and his vision to offer tea from the remotest corners from India, tapping Ladakh, Nagaland, Tripura and beyond.Ultimately, he says, sipping tea is all about experiencing joy, in whatever form one decides to have it! Follow Susmit on LinkedIn | Instagram | WebsiteTo buy: Aged tea from KetleeTimestamps:01:08 Aged or pu-erh tea 04:26 Tea trees as tall as mango trees in Manipur05:36 Working with tea since 201507:02 Starting with aged tea09:30 Factors that influence tea flavour11:28 Falap tea from Arunachal Pradesh and Assam13:25 Aged tea availability15:00 Producers making aged tea16:00 Tea cakes or pearls, brewed in a gaiwan; pricing17:55 Quite an experience19:00 Preserving tea at home20:00 Does regular tea have an expiry date?23:20 Tea trends overall25:03 Flavoured teas26:30 Orthodox (loose leaf black tea) vs CTC (crush, tear, curl for milk tea) 27:38 Tea drinking more popular28:14 Providing wholesale tea for retailers29:10 Vision for Kettle; tea industry outlook31:33 Promoting the joy of tea drinking Follow Anuradha on LinkedIn | Twitter | InstagramEmail: [email protected]: Views and opinions expressed are personal. Listener discretion is advised.

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