Noon Tea

 Noon Tea

A delicious tea from the beautiful land of Kashmir.  Noon Chai is different from regular tea and tastes divine. Special tea leaves from Kashmir are brewed in which baking soda, milk and cardamom is added to make this delicious tea. This tea is a great during the winters and can be served along with biscuits to make your evening better. Noon Chai or Kashmiri tea is the Variation of traditional tea usually cooked in a samavar. The noon tea is traditional tea beverage from Kashmir and also served in many parts Rajasthan and Nepal. Noon tea is also known as Pink Tea. This tea is pink in colour. It has different taste then other tea because of baking soda and salt. In this Tea, Baking Soda is added along with green tea, which reacts and makes the tea Red in colour. When you add milk to it, you get a nice pink colour. Noon chai is usually served at breakfast time in Kashmir Valley. People prefer to take tea instead of taking any fruit or vegetable for breakfast. Kashmiri bread is served along with the tea and with butter also.

Enjoy your Noon Tea with - Kashmiri bread, Indian cookies etc.

Ingredients: -

• 2 teaspoon Tetley Long Leaf Green Tea
• 1/3 teaspoon baking soda
• 1/2 teaspoon Salt
• 2 Cardamom (Elaichi) Pods/Seeds, crushed seed powder
• 2 cups Water
• 2 cups Milk

Method: -

1.     To begin making the Kashmiri Noon Chai Recipe, boil 1 cup water and brew tea leaves, till frothy. Now add the baking soda and whisk vigorously for about 10 seconds.

2.     Add remaining water and cardamom powder. Brew till tea turns bright red in colour.

3.     Now on medium heat, add the milk and whisk it vigorously to achieve a slight froth. The colour of the tea should now be a lovely dark pink.

4.     Adjust milk to colour of your choice. Add the salt and stir well.

5.     Pour into a cup and serve the Kashmiri Noon Chai hot.

6.     Serve Kashmiri Noon Chai Recipe along with cookies.

 recipe by me   - https://youtu.be/lG49lvK_Big

Masala Chai

 

The Authentic Masala Chai

Did someone mention chaiiiiii? Our quick fix to boost our mind and soul. Masala chai is one of the most popular beverages among the varieties of chai. This wonderful drink is a combination of simmering spices along with milk and tea is loved by all. Mamri tea plants from Assam regions are used to make Masala Chai with different proportions of spices. Enjoy a cup of masala chai in the morning or evening with your absolute favourite fried snacks or dry snacks! In India, roadside tea stall is known as Chaiwala, serve this masala tea in a small glasses, plastic cups, small teacups or clay Kulhar. Masala Chai is the delicious preparation of tea from India that is made with a combination of spices. Among the all the chai varieties, the one infused with ginger is an all-time favourite and by adding spices like black pepper and cinnamon or cardamom makes me get into a refreshed and relaxed state of mind. Although each family has their secret recipe for making the masalas for ‘Chai’.

Enjoy your Masala Chai with – Farsi Puri, Paratha, Thepla, Gathiya, and any other Dry Snacks.

ingredients

• 2 cups Water
• 1 tablespoon Loose leaf tea, Red Label or Lipton or Assam
• 1 teaspoon Ginger, grated
• 1 teaspoon Cardamom Powder (Elaichi)
• 1 teaspoon Black pepper powder
• 1/2 teaspoon Cinnamon Powder (Dalchini)
• 1/4 cup Milk
• Sugar, to taste

Method

1.     To begin making the Masala Chai Recipe, warm milk and keep aside. 

2.     In a saucepan bring two cups of water and the ground spices and ginger to a boil. Allow it to boil for a few minutes so the water gets flavoured with the spices.

3.     Add in the tea leaves and allow the tea mixture to come to a boil and let it simmer for less than a minute till the colour of the water changes to a maroon colour. Turn off the heat, cover the pan and allow the tea to brew for a few minutes.

4.     Pour in the warm milk and give the tea a stir.

5.     Using a small strainer filter the tea to individual cups or a teapot. Stir in the sugar to taste.

6.     Serve the Masala Chai hot with some of the Tea Time Snacks

 

 

Masala Chai

Irani chai

Irani chai from Hyderabad              

Nothing spells evening better than a steaming hot cup of chai and butter cookies. The fabulous Irani Chai of Hyderabad just adds an emotional value to our amazing evening with our loved ones. It is a Persian influenced tea with a nice flavour and unique taste. There is an interesting story behind Irani chai’s origin in Hyderabad. It is said that Persian immigrants came to Mumbai’s port in the last century and prior to that in search of a better life and to trade. From Mumbai they migrated to Pune and then to Hyderabad. Along with them came the concept of Irani chai. Hyderabad is well-known for serving the delicious Kesar Chai along with its special Irani Chai. Irani Chai is mostly available in only Irani hotel along with Maska Pav or Bun Maska.  The difference in Irani chai and rest of the tea style made in India varies in the making process. The tea leaves are boiled in a separate container along with water and milk is also boiled in separate container. Then while serving to the customers they pour in first the milk then the liquid solution made out of tea leaves. This process is seen in many places which still retain that Iranian touch. The taste of Irani chai is the same whether you go in the morning, afternoon or late evening. 

Enjoy your Irani Chai with – Any of your favourite dry snacks, Parathas.

Ingredients:

·       4 cups water

·       4 tablespoons tea powder

·       2 tablespoons or more sugar (optional)

·       2 cardamom pods, crushed

·       2 cups milk

·       1/2 cup condensed milk

·       4 tablespoons heavy (thickened) cream

Method:

1.     Place water, tea powder, cardamom pods and sugar (if using) in a saucepan over high heat. Bring to a boil. Reduce heat to low. Cover with aluminium foil and a tight-fitting lid. (You can also cover the edges with dough to seal the pan). Simmer for about 30 minutes. Remove from heat. Strain and remove solids.

2.     Meanwhile, place milk in another saucepan. Bring to a boil. Add condensed milk and heavy cream. Stir to combine. Cook, stirring occasionally, for about 15-20 minutes or until thickened. Remove from heat.

3.     Divide tea among four serving cups. Top with milk mixture. Serve immediately.

Note: -

- You can add 1/2 teaspoon ground cinnamon along with cardamom if you like.

- Traditionally, mawa or khoya is used instead of condensed milk and cream.

 

Café Goodluck , Pune.

                                                    

Ronga Saah

 

Ronga Saah from Assam

We must move by paying homage to the land that sends us our morning cup of tea. Yes, you are right its Assam! The word “Ronga Saah” is an Assamese word which means red tea or Lal Cha. This famous tea of Assam and Sikkim is reddish-brown in colour that is true to its name Lal Cha! You must enjoy this special tea while you are on a road trip to Assam, Arunachal, Sikkim, or Meghalaya along with road trips tea is undividable part of train journeys. However, this drink is simple black tea without any milk and generous addition of honey or sugar in it. Many people just like this Lal chai as they find it is good in taste, some people like this red tea (or Lal chai) as it is easy for digestion (as it is said that milk is not used here in Lal chai, so it does not create any problem of acidity). Actually, due to their lifestyle, some people drink more tea as compare to others and so they prefer this. Practices of drinking red tea are different from state to state. Ronga Saah is often consumed with honey for the additional uplift in its taste and aroma. Honey has its benefits and is recommended for consumption other than sugar. The best part of Lal cha is its mild flavour. The tea leaves are specially grown for imparting the light taste, soothing for the taste buds. It creates a calm effect as it passes through our food pipe and spreads across the body. The body is warmed with its amazing power and revitalizing energy.

Enjoy your Lal Cha with – Potato Chips, Tea Cake, Namkeen Mix, other Dry Snacks.

Lal chai recipe is also very simple.

Recipe

Ingredients

·       Water – 1 cup

·       Tea powder – 1 tsp

·       Honey/Sugar – 1 tbsp

Method

·       The first step is to boil water in a pan or a tea kettle for a sufficient duration.

·       Add the tea leaves directly into the boiling water and switch off the heat.

·       Allow the tea leaves to settle down for some time and then stain it properly into a cup.

·       Add sugar for the sweetened taste as desired. You may serve without sugar too.

 

 

 

pudina cha/Mint tea

pudina cha/Mint tea

Nothing spells morning better with a cup or two of pudina cha/Mint tea. this tea is Popular from ‘Nathdwara’ city in the western state of Rajasthan. Pudina cha is a light and refreshing beverage served specially in kullad. You’ll definitely crave for more once you taste this aromatic and soothing beverage. This soothing and warming tea also keeps throat infections at bay. Pudina Chai as it is called in India is light, aromatic and refreshing beverage.  Fresh mint tea is a refreshing Indian drink prepared adding milk. Pudina leaves are well known for its cooling property and it is usually used in many pulao, biryani, chutney and salad. When added to chai, makes it extra refreshing and aromatic. You can make mint tea with or without milk. 

Enjoy your Pudina Chai with – Cutlets, Pakoras, Sandwich, Toast, Bread Toast, Biscuits, Khakharas, etc.

INGREDIENTS:

·       Water – 3/4 cup

·       Milk – 3/4 cup

·       Tea powder – 2 tsp

·       Fresh mint leaves – 10

·       Sugar – 3 tsp

METHOD:

·       Boil water in a pan. Add tea powder and mint leaves to it and boil for 2-3 minutes in medium flame. 

·       Add milk and sugar. Mix well and boil for 2 minutes. Strain and froth it pouring to cup before serving.

·       The refreshing mint tea is ready. Serve hot with snacks and enjoy.

                                              

 

kahwa

☕ 

Popular Types of Chai Across India

Let’s start our journey of exploring different preparation of tea across India. The very 1^st variety of chai which personally I love is from heaven of the earth ‘Kashmir’.

Kahwa From Kashmir

Kashmiri Kahwa tea is made by boiling green tea leaves with saffron grown in Kashmir, cinnamon bark, cardamom pods, and occasionally Kashmiri roses to add a great aroma. Generally, it is served with sugar or honey and crushed nuts, usually almonds or walnuts. Some varieties are made as an herbal infusion only, without the green tea leaves.

If you’re fond of water-based tea then you will fall in love with the Kashmiri tea Kahwa Don’t believe me, try this recipe out for yourself. it is one of the best drinks to sip on cold winter days or if you’ve cold. While the Kashmiri beverages are quintessentially complex, yet they’re very simple and flavourful for the chilled weather outside. You can also relish this throughout the year with your family while being nostalgic about your childhood memories.

Enjoy your Kahwa with – Dry Fruits such as Cherry, Pistachios, Cashew Nuts, and Almonds, Dry Snacks

Recipe

Ingredients

·                1 tsp Kashmiri Green Tea

·                3 cups water

·                1/2-inch cinnamon stick

·                8-10 cardamom

·                2 tsp almonds

·                7-8 saffron

 

Method            

 

1.              Heat water in a pan.

2.              Add some cardamoms and crush them.

3.              Boil water in a kettle.

4.              Add crushed cinnamon, green tea leaves and cardamoms in the boiling water and let it simmer for 3-4 minutes.

5.              Strain the tea and pour into the serving cup

6.              Add almond and saffron strands to it.

7.              Serve hot.

 

                                                             

                              

Tea

 

Water is an essential component to keep us alive but not forgetting the derivative of water which s love of our lives. Yes, as we all know its everyone’s favourite ‘TEA’.

According to legend, tea has been known in China since about 2700 BCE. For millennia it was a medicinal beverage obtained by boiling fresh leaves in water, but around the 3rd century CE it became a daily drink, and tea cultivation and processing began. The first published account of methods of planting, processing, and drinking came in 350 CE. In 1824 tea plants were discovered in the hills along the frontier between Burma and the Indian state of Assam. The British introduced tea culture into India in 1836 and into Ceylon (Sri Lanka) in 1867. At first, they used seeds from China, but later seeds from the Assam plant were used.

After water, it is the most widely consumed drink in the world. There are many different types of tea; some, like Chinese Greens and Darjeeling, have a cooling, slightly bitter, and astringent flavour, while others have vastly different profiles that include sweet, nutty, floral, or grassy notes. Tea has a stimulating effect in humans primarily due to its caffeine content.

Classification of Tea

Teas are classified according to region of origin, as in China, Ceylon, Japanese, Indonesian, and African tea, or by smaller district, as in Darjeeling, Assam, and Nilgris from India, Uva and Dimbula from Sri Lanka, Keemun from Chi-men in China’s Anhwei Province, and Enshu from Japan.

Teas are also classified by the size of the processed leaf. Traditional operations result in larger leafy grades and smaller broken grades. The most important classification is by the manufacturing process, resulting in the three categories of fermented (black), unfermented (green), and semifermented (oolong or pouchong).

Brewing

A tea infusion is best made by pouring water just brought to the boil over dry tea in a warm teapot and steeping it from three to five minutes. The liquor is separated from the spent leaves and may be flavoured with milk, sugar, or lemon.

 

Types of Tea in India

India is one of the largest producers of tea in the world, especially from the regions of Assam, Nilgiri and Darjeeling. The major tea producing states in India are Assam, Tamil Nadu, Kerala, Tripura, Himachal Pradesh, Karnataka and other north-eastern states.

Assam Tea

Assam tea is a black tea, known for its bright colour and strong malty flavour. The tea plants are grown in the lowland region of Assam on either side of the Brahmaputra River.

Nilgiri Tea

Nilgiri Tea from the hills of the Nilgiris district and Munnar are fragrant and flavoured tea. Nilgiri tea is black tea comes from the picturesque tea estates of Munnar and Nilgiris of the Western Ghats mountains.

Darjeeling Tea

Darjeeling Tea available in black, green, white and oolong in colour, made from the small leaves. Tea planting in Darjeeling becomes the first Indian product to receive a GI tag.

Kangra Tea

Kangra Tea is a black tea and green tea from Himachal Pradesh produced in the Kangra Valley and got Geographical Indication status. Palampur and Dharamsala are popular tea estates in the region.

As Chai is the National Drink of India and also the State Drink of Assam, India is second largest producer of tea in the world as well as second largest exporter of tea after China. Indian tea culture consumed 70% of the tea within India itself and the trade, industries, exportation and production are controlled by the Tea Board of India. Most human beings love tea but not everyone has more information about tea. This is an attempt to spread more in-depth information about popular tea/chai across India. On this page tea lovers will get information about different varieties of tea across India. If you have come across any such variety of Tea then please do write to me in the comment section.

This page will have more updates coming soon. Do keep an eye to know more about Tea. Stay tuned!