Tea in Mauritius is like a national treasure, and its making is an acquired art - a special chemistry of water temperature, time and, of course, Mauritian tea leaves. Consider that tea pickers work in the fields from approximately four in the morning to midday, picking each leaf by hand. (They make about Rs 3 per kg of leaves and an average worker on a good day can collect around 80 to 100 kg of leaves). The tea is then taken to the factory by trucks, dried for 24 hours, cut and dried again at high heat. After being allowed to ferment, it is flavoured and packaged. This all takes place during the hottest time on the island, from November to April.

The three tea manufacturers here feature a vanilla-flavoured tea, which until now is the all time favourite. Bois Cheri brand (has 42 kinds of tea, six of which are flavoured), Corson (has 7 blends and 15 flavoured teas) and Chartreuse (has two teas, one of which is flavoured). Bois Cheri and Corson offer guided tours of the tea-making process throughout the year - phone before you visit them for times.(For an unforgettable view of Mauritius, visit Bois Cheri and go for the ?tea tasting? activity.)

If you wanted to drink tea ?Mauritian? style, you would start by buying a bag of tea in loose form or ?bulk?. Take a small saucepan and fill with 3 cups of fresh water. Bring to a boil. Add 2 tablespoons of loose tea (vanilla flavoured is a must) to the boiling water. Turn off the heat. Let sit for one or two minutes then strain tea into teapot. Take 1 cup of boiling water separately and mix 3 tablespoons of full-cream powdered milk to it. Stir until blended and add to your tea and stir. It should be a wonderful ?pink? caramel colour. Add at least 2 teaspoons of sugar (anything less wouldn?t be Mauritian) to each cup and serve. Voila, tea ?à la Mauritian?!

To complete the Mauritian tea-drinking experience, you would ideally have it in the morning (made just the way instructed above) with a piece of fresh baguette, fresh creamery butter, a scoop of jam and definitely a couple of slices of Australian processed cheddar cheese in the ?blue? box.

Using traditional teabags works just as well, and you don?t need to add milk or sugar if you prefer, but please take your time and at least let the teabag sit in the boiling water for a few moments before you drink it. The extra time you take will be well worth the effort!

Angela KEESSOONDYAL