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These two professionals quit their corporate jobs for the love of tea

India might be a tea drinking nation, but there aren’t many who can tell their Darjeeling from their Oolong or the first from the second flush. What remains popular is the CTC, or the “crush, tear, curl”, variety where different teas are blended (or, rather, crushed, torn and curled) to make a uniform and standardized product. This powdery tea finds its way into millions (if not trillions) of cups and kulhads throughout India, mixed with milk, sugar and spices, providing that quintessentially Indian chai experience. It does taste good, but times are changing.

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