By Vidushi Singh
India is always associated with chai. Teas are produced in a wide range around the nation; they are distinctive because to the rich spices, flavours, and creative recipes.
This mild-flavored, reddish-brown tea is reputed to help with digestion and is incredibly cooling.
The pink noor chai, known as sheer chai. It is created with milk, salt, baking soda, and gunpowder tea leaves with dried rose petals and dry fruits.
Bengal's form of spiced tea is called lebu cha. This black tea with a hint of lemon infusion is served in a street-style cup.
This tea's distinctive flavour comes from the inclusion of mawa or khoya making it milky, sweet, and creamy mixture with spices like cinnamon and green cardamom.
Originated from Rajishtan, served with sharp flavour of mint in kulhad or clay cups.
This tea is buttery and salty in taste, mostly famous in Ladakh, Sikkim & Arunachal.