Rangsaa Launches It’s Website Rangsaa.com on ITD 2016

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On the 12th International Tea Day, 15th December 2016, we at Rangsaa are glad to launch our website www.rangsaa.com.

We at Rangsaa are huge fans of superior quality tea and herbs, but were jaded with the poor-grade and dusty flavors that found their way into infusions. Having realised a gap in the market for healthy, all-natural tea, we sought out to create delicious blends loaded with pure, unadulterated power. And so Rangsaa was born.

Climate change and modern lifestyle are messing our health and mental peace. Diseases like diabetes, hypertension and high blood pressure are increasingly becoming common among people. In Delhi, the national capital of India, there are already serious concerns surrounding the dangerously high levels of toxicity in the air.

We feel it is the need of the hour for people to consider tea as the best option for their daily drinks. Market stats and global trend forecast prove that people are bored of artificial drinks and are looking for something that will improve them naturally.

After years of research and collaboration with experts, we created our unique Rangsaa recipes to rediscover the forgotten power of Indian herbs. Rangsaa’s tea blends and tisanes are the results of a precise and careful selection of evocative herbs with proven health benefits, designed for the modern tea drinker. We aim to create an exquisite tea drinking experience for tea lovers around the world. And we ensure our journey is beneficial for all by working directly with small growers and farmers.

A fitness and wellness movement, Rangsaa operates in a unique space. With all-natural ingredients curated to transform and energize, Rangsaa is all about complex and novel layers of flavors, undertones and aromas. Our blends are multi-versatile, finding their uses in cooking, nutritious drinks and healthy cocktails. We love design and bring to you a product that not just tastes amazing, but also looks absolutely amazing. Just how our tea makes you feel good inside-out, so will our packaging.

The concept of healthy, nutritious tea goes way beyond the popular green tea or flavored tea bags. While we do see the concept of premium tea as a health drink growing globally, it still remains to gain traction in India. Rangsaa is on a mission to change this and we need your support to that end.

We are brewing a modern culture for contemporary tea drinking experience, and we look forward to sharing this wonderful journey with you. Please check out our website, shop and show your support. Share it if you love it.

RECIPE – Rangsaa Insignia Tea Infused Oatmeal Cookies

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recipe-tea-rangsaa-insignia-cookieFind a fancy cookie jar for these sweet, crunchy, spicy oatmeal cookies made with whole-wheat flour. The use of tea-infused butter as an element makes them unique and adds flavors that will surprise your palate. It’s a quick recipe and yields about 15 cookies.

KEY INGREDIENTS
1 1/2 cup wheat flour
3 tsp Rangsaa Insignia
1 cup rolled oats
1 tsp baking powder
1/2 cup vegetable oil
1/4 tsp cinnamon powder
2/3 cup brown sugar
1 tsp vanilla extract
1/2 tsp cinnamon powder
1/2 cup pistachios
1 cup butter
1 egg

PROCEDURE
Start by making your rangsaa infused butter. Heat the butter in a saucepan. Once liquid, add the tea and let it infuse in the butter on low heat for about 5 mins. Then cover the saucepan and let the mixture sit for 20 mins.

While your butter is getting ready, preheat oven to 350 degrees. In a medium bowl mix all the other ingredients and add clear butter. To separate the butter in the saucepan, pour the mixture through a fine sieve, pressing hard on the tea and then keep it aside. A quick tip here is that you can store the butter fried tea and use it later to flavor your rice. Tastes delicious!

Mix all the ingredients well until your cookie dough is well blended. Using two teaspoon dough per cookie, roll into balls, pressing gently on top. Place them on baking sheet about 1 1/2 inch apart. Bake for 20 mins until nicely brown. Once ready, serve fresh from the oven!

TEA PAIRING
Rangsaa Detox

TEA REVIEW – Rangsaa Insignia

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Romance Review.jpgDry Leaves
Tea is a colorful blend of fine green leaves and sweet-smelling ingredients, with shades of olive green, pink and wood. Aroma is reminiscent of fresh berry dessert; strong, citrusy, with hints of rosemary and caramel. Quite enticing!

Infused Tea/Unique Characteristics
The leaves brew a deep crimson liquor with hue of amber – the color is stunning. Aroma is tempting, complex and inviting. On the palate the infusion carries the taste of fresh summer berries, with mild woodiness and subtle tones of sun-ripened, sour-sweet-citrus. Delicate, smooth, refreshing, with an elegant wine-like finish, the distinctive flavors with alluring addition of hints of spice, easily elevate this tea into a realm of dessert.

Infusion
One level tsp of tea was infused in 200ml pre-boiled water (at 100C) for 9 minutes. The top cranberry-like flavor, with tart-sweetness, expressive and spicy edge, eases you into an olfactory journey. I suggest brewing this tea for longer time, as it wonderfully accentuates the well-balanced myriad of flavors.

Rangsaa Romance will introduce you to a unique sensory experience, that may assist you in growing your appreciation for tea. The marriage of tippy green tea with different herbs and spices helps you take a trip to tranquility and relaxation. Delicious in every way, harmony is embodied in this sophisticated blend that reminds you that real love is pure and special.

RECIPE – Rangsaa Insignia Thai-Style Fish Kebabs

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recipe-tea-rangsaa-romance-2Here’s an appetizing, refreshing and flavorful fish kebabs recipe that will help you sneak a little extra goodness into your day.

KEY INGREDIENTS
500 gms white fish fillet
3 tsp Rangsaa Insignia
1/4 cup cornflour
1/2 cup butter
1 inch ginger
4 cloves garlic
3 spring onions
2 green chillies
1/4 tsp pepper
1 egg white
1 tsp salt

PREPARATION
What you need to jump start this recipe is tea infused butter. In a saucepan heat the butter and add tea. Heat the mixture on low heat for 5 minutes. Remove the pan from heat and let it stand for 15 minutes. Press the tea nicely on the side and remove from butter. (Quick tip- you can store the tea and use it later to flavor your rice and stews.)

While your butter is infusing with tea, you can prep for rest of the recipe.
Add fish, ginger, garlic, cornflour, egg, salt and pepper in a food processor and blend into paste. Add finely chopped spring onions and green chillies, and mix them well in the paste. Once the saucepan mentioned above is cool, add the fish paste to it and mix well so the flavors of the tea-butter are evenly absorbed. Divide the mix into 8 equal parts. Use wet hands to shape portions into patties and place on a plate.

Heat oil in a large frying pan over high heat. Reduce heat to medium. Add the kebabs and cook for 2 minutes each side, or until light brown and cooked through. Transfer to a plate lined with paper towel. Repeat with the remaining kebabs, reheating pan between batches.

BEST ENJOYED
As snacks, light main course or starter, with thai chilli sauce.