Sanjay Kumar head chef of the Greenbank Hotel Falmouth writes:

Nimboo chai
Long before pet bottles started haunting dioxin emitting landfills in third world countries, lemon tea was a humble concoction drunk out of single use earthenware cups (bhanrs) to fend away a lot of not so serious ailments.
Many a humid Kolkata summer afternoons were spent gauging local newspaper pages, while savoring every last drop of the amber liqueur in make shift tea stalls. Dreams they say need no boundaries to brew.
Nimboo Chai, my dear friends has been a feel good drink: for as long as history began, repeating itself!
Fact enough, second only to water, tea is the most consumed beverage in the world! (Shame you can’t lose points on your license, if you are breathalised crossing the limit of sound on the M40,after having a cuppa or two in a swanky little chef cafĂ©!)
When Sir Thomas Lipton landed in the wee island of Ceylon, he spotted potential straight away in the foothills of Dimbulla. A few centuries hence; the taste test has withstood many a man made calamity. Just as the simplicity of the beverage is in its variety over the years, lemon tea has become an essential feel good drink all over the world.
So how do you brew your own, cuppa-nimboo chai? Simple...
To make 2 cups of tea:
All you need is,
3 cups of Soft water
1 lime squeezed
A little sliver of ginger smashed
Half a tea spoon of sugar
TAS tea leaves
And you have to:
In a saucepan boil the water with ginger and sugar.
When the decoction is bubbling profusely, and starting to change colour, squeeze in the lime juice and add tea leaves. Turn off the flame and allow the flavours to infuse. Strain and serve hot or chilled, it’s up to you.
Tea treats: Nimboo chai is scientifically hypothesized to be good at healing stomach aches, heart burns and minor cases of flu. For everything else there is the NHS...