India is the second largest producer of tea in the world and also the world’s largest consumer of tea using nearly 30 percent of the global output. The practice of Ayurveda has resulted in a long-standing tradition of herbal teas dating back to 750BC. Traditional Indian kitchens have long utilized the medicinal benefits offered by various plants and spices such basil,cardamom, pepper, liquorices, mint, etc in tea. But with time, tea has merely become a heated mixture of milk and tea leaves and herbs have lost their existence as part of this beverage. Serving tea with some crispy snacks is an age-old tradition that is weaved in the socio-cultural fabric of the country.
With the growing worry about health, people are gradually shifting to organic food methods. Unlike all the hustle about healthier living, tea yet remains the most consumed and least healthy beverage consumed during the day in India.
The concept revolves around refining the tea time breaks by bringing back the Ayurveda with a modern twist of organic home grown herbs. “Lab” indicates the focus on chefs – “Scientists” behind the experiment and ingredients – “Elements” being the nuclei of the design process drives the journey through the space. The concept emphasizes on ingredients being part of the interiors. The foliage covers the central core with real pots of micro greens in addition to the glass and wood dividers with resin tiles that packs ingredients like cardamom, basil etc. in resin. The roof has sections of triangulated glass for enough sunlight. The TEA LAB proposes on growing, experimenting and consuming herbal tea and snacks from ancient time with modern flavor to it. The Lab bestow green spaces, organic home gardens, test tubes and testing stations to support the freshly grown ingredients. There are multiple seating typologies complementing the “tea time” ranging from café seating to low “thadi” seating to a living room comfortable space. This cafeteria will be a fresh trend in the society.