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Nothing calms the body and spirit more than a nice cup of tea as the dropping temperature forces you to stay in your blanket for a little longer. India, the second largest producer of tea, has a diverse category of regional types. A wonderful tapestry of chai experiences is created by the distinctive ingredients, flavours, and brewing methods found in each location.
During the cold months, these beverages, which range from the floral scent of Kashmiri kahwa to the spiced warmth of masala chai, not only provide warmth but also uplift the mood. Learn about seven Indian ethnic tea recipes which represent their regions and traditions.
Masala Chai (Across India)
Perhaps the most famous tea in India is masala chai, which is served in both homes and at roadside stands. This drink is prepared using black tea, milk, sugar and spices like cloves, ginger, cardamom and cinnamon. To make this fragrant beverage, begin by adding the required spices to boiling water and letting their flavour infuse. Add the black tea leaves and steep for a few minutes after the water starts boiling. After that, bring the tea back to a gentle boil and add milk and sugar to taste. After straining the tea into glasses, top them with a dash of ground spices and serve hot.
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Kashmiri Kahwa (Kashmir)
This aromatic tea recipe, which is typically served in a brass samovar, originates from the Kashmir Valley. This traditional beverage, made with green tea leaves, spices, and nuts, is typically topped with saffron and almond slivers. The first step in making kahwa is to heat water and add green tea leaves with cardamom and cinnamon. For a few minutes, let it soak on low heat so the flavours may combine. When the tea is ready, filter it into glasses and adjust the sweetness with sugar or honey to your preference. This fine tea has a unique taste which makes it more appropriate to be consumed during the cold season.
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Tulsi-Adrak Chai (Uttar Pradesh)
Tulsi-adrak chai is a herbal tea that blends the warming qualities of ginger (adrak) with the health advantages of tulsi (holy basil). Due to its immune-boosting properties, this pleasant beverage is frequently prepared in homes throughout Uttar Pradesh and is particularly enjoyed in the winter. To make tulsi-adrak chai, start by adding a handful of tulsi leaves and freshly grated ginger to boiling water. Before adding the black tea leaves, let the liquid simmer for a few minutes. Once soaked, stir in milk and sweetener to taste and bring to a boil again. Make sure the fragrant combination of ginger and tulsi is evident when you strain the tea into cups. It is especially the best when you require some warm feeling because of its soothing taste.
Sulaimani Chai (Kerala)
Sulaimani chai is a unique black tea with a tangy flavour frequently consumed in the southern state of Kerala. Cardamom and lemon juice make up this unique chilled recipe; therefore, the drink is perfect to be taken post-dinner or on a warm winter day. To prepare this tea, cardamom pods have to be boiled in water to infuse the beverage with strong notes. After the tea has been brewed, drain it into a pot and taste it. Add sugar and fresh lemon juice according to your taste. Sulaimani chai tantalises the taste with its beautiful combination of spicy and citrus aromas when served hot. Originally, the brew was served in small glass cups, and this made it irresistible.
Gur-Gulabh Ki Chai (Rajasthan)
Gur-gulabh ki chai is a wonderful beverage that blends the aromatic essence of rose (gulab) with the sweetness of jaggery (gur). This Rajasthani tea is especially liked in the winter since it provides warmth and a refreshing flowery aroma. Crushed dried rose petals and black tea leaves are added to boiling water, and the mixture is left to settle and release its aromatic scent. Add the jaggery to taste after a few minutes and stir until it dissolves completely. Pour the tea through a strainer into glasses, and for a pretty touch, add some fresh rose petals as a garnish. This tea is well-liked even in Rajasthan's scorching climate since the rose petals add a slight floral scent and are thought to have cooling effects.
Gurmar Tea (Maharashtra)
Gurmar tea is a traditional herbal beverage that is well-liked in Maharashtra and stands out by its unique utilisation of the leaves of the gurmar plant. Gymnema Sylvestre or gurmar leaves are very famous for having a lot of benefits for your health focusing on maintaining blood sugar levels. To make this tea, add dried or fresh gurmar leaves to a cup of boiling water. For the flavours to be thoroughly extracted, let it steep for ten to fifteen minutes. Depending on your taste, you can add lemon juice or honey to improve its flavour. For this reason, this tea can well be consumed during the winter since it offers both warmth and primary well-being. Due to its possible ability to regulate blood sugar, this tea has become more popular outside of Maharashtra and is frequently included in a healthy lifestyle.
Noon Chai (Kashmir)
This unique Kashmiri dish, sometimes referred to as pink tea or gulabi chai, receives its distinctive pink colour from specific tea leaves, baking soda, and the traditional preparation technique. After adding milk, salt, and crushed pistachios, the tea is boiled with baking soda, which changes its colour. Midday chai is more salty than sweet, in contrast to other Indian teas. It is frequently served with traditional Kashmiri bread and crushed nuts in the winter. In Kashmir's high-altitude areas, this tea is thought to be crucial for keeping the body warm throughout the severe winter months.
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A unique variety of flavours and customs are offered by India's varied tea culture, which comes to life in the winter. Besides being a delightful method to fight the winter chill, these teas help maintain connections with other cultures and cuisines. Savour the cosiness of the seven regional tea recipes as you try them at home.
