I’ve always been a caffeine addict. From six cups of coffee a day at one time, I’ve moved on to teas.

It first started with the good old teh tarik (pulled tea) sessions with colleagues after a long day at work (something most Malaysians will relate to).

I then moved on to Teh C– a variation of teh tarik only it is mixed with evaporated milk and not condensed milk.

It is the less sugar laden but milkier version of teh tarik. The term ‘C’ comes from the popular brand of evaporated milk – Carnation.

As much as I love my local Teh C, the best milk teas I’ve had thus far are still the ones sold along the road side stalls in India.

In Kerala, its served in short glasses – either plain or with spices (masala tea) and in Calcutta its served in small earthen cups that you smash into a pile of used cups after you’re done drinking it. The tea is seemingly brewed in fresh milk instead of water, and I suppose that makes the difference.

Then again, everyone has their own style and preferences when it comes to preparing tea.

I’ve a collection of teas from various destinations I’ve travelled to over the years. With proper storage these can last a long time (though it might lose some colour).

I can’t deny that I miss the thrill of hopping on a plane and travelling to just anywhere! – something we won’t be able to do for a while.

But for now, I’ve found some temporary respite in the few tins and packets of teas I have accrued from my travels.

A few minutes of brewing yields sweet aromas that remind me of a certain place. Be it the valleys of Spain or Gopeng, the souqs of Qatar or the backwaters of Kerala.

Essentially tea is my elixir for my inability to travel during this time – my very own teleporter – for now.

Post inspired by Discover Prompt: Day 24: Elixir