Different types of teas from across the country, from kahwa to tandoori chai


Tea is one of the world’s oldest and most popular beverages, served hot or cold in a variety of ways. There are several varieties found across different states in India, where mornings and evenings are incomplete without a warm cup of masala chai or black tea.

Here are some of the most interesting tea varieties consumed in the country, ranging from the intriguing tandoori chai to the exquisite Kashmiri kahwa:

Tea with butter

Butter tea, also known as gur gur chai, is produced by boiling tea leaves with butter made from yak milk, salt, and water. It is popular in Ladakh and Sikkim. Butter tea flows nonstop in Ladakhi homes, with people drinking many little cups throughout the day. The gur gur chai is brewed with a dash of salt and butter in an eponymous cylindrical wooden churn. This pink-hued tea is said to keep the body warm while also combating dehydration.

Kashmiri Kahwa (Kashmiri Kahwa) is a

Known as one of the most excellent tea brews, kahwa is associated with Kashmir, however it is also found in Central Asia and Persia. This spiced tea is produced by steeping green tea leaves with cinnamon, saffron, and cardamon, then serving it with rose jam, sugar, or honey over crushed nuts in a cup. It has a variety of health benefits, including cleansing the body, lowering stress, and being a simple cold cure. When you’re feeling tired in the afternoon, kahwa is the ultimate pick-me-up.

Greetings, Nun Chai

Nun chai, a gift from Kashmir, literally means “salted tea.” The baking soda added to the tea leaves and milk gives this pinkish tea its colour. It is eaten in the morning and afternoon by Valley residents with local breads such as tchot and chochwor. It keeps the body warm throughout the cold winter months. Butter tea is a version of nun chai with a dab of butter added. It’s popular in Nepal, Ladakh, and Sikkim.

chai tandoori

This tea recipe, which originated as a street food, has managed to outlast the fads and become a staple. Half-cooked tea is poured into an empty kulhad that has been pre-heated in the tandoor, giving the tea a deep smokey flavour.

chai from Iran

The Irani chai, popular in Mumbai and Pune, is a sweet and thick concoction made from milk that has been cooked down until it is creamy, then mixed with tea leaves, water, and sugar. This delicious tea is further enhanced by the addition of khoya and mawa.

Chai Sulaimani

The sulaimani chai is a black tea cooked with spices like cardamom, cinnamon, ginger, and cloves until it acquires a beautiful golden colour and finished with a dash of lemon juice. It is thought to have travelled to India by Arab travellers. It is popular in many regions of Kerala and is also consumed on a regular basis in many homes in Hyderabad.

choi choi choi choi choi choi

The easiest way to define Parsi choi is to say that it is not to be confused with Irani chai. This is a lovely combination of English breakfast tea and masala chai, resulting in a very aromatic cup of tea.