From different chai preparations to regional tea cultures, here’s why the Chai of India is not just a beverage for Indians!

India is one of the world's leading countries in tea production and has many different varieties. Our tea culture is vast, and every state and in fact many cities have its traditional and special teas. That is why we are here to take you on a piping hot tea ride with us. So, grab your cuppa and explore the different chai of India with Local Samosa.

If you think that the beloved chai of India is only restricted to the black, masala, milky and herbal, then you are missing out on many other flavors of this hot beverage. India has so many regions, and they have some special tea recipes that are not just soul-satiating but are also a treat to the eyes. From Kashmir's pink Noon tea to Himachal's Buttery Gur Gur, to refreshing Parsi Choi from the Parsi community, India's tea culture is filled with flavourful and soul-warming teas, and today, we are here to take you through the different Chai of India. Come, take Chai ki Chuski, and join us in the exploration of the Tea culture of India.

1) Kashmir's Noon Chai

Noon Chai is definitely one of the gorgeous-looking tea we have in our country. The pink color, the creamy, sweet, and salty taste makes it a must-try. Usually, it is served every day at least twice in Kashmiri homes. The locals usually drink noon chai with a Kashmiri tandoori bread called “Girda”. It is an integral part of their lives, but the far-flung villages have the best of it. "I went on a trek to lidderwat valley, Pahalgam, while returning we went to this remote village called Aru valley, and they served us noon chai with Bakir Khani. It was the best cup of noon chai I have ever had. The tiredness from the trek vanished with the very first sip.", says Sabeela Firdous, aka Sabeelicious, a home baker and a food blogger from Kashmir.

Recipe of a classic cup of Noon Chai:

In a pot, pour 2 cups of water and add 4 tsp Kashmiri chai or long leaf green tea. Let it boil until it reduces to half. Keep whisking for about 1-5 minutes while it's reducing. Now, add baking soda and let it boil. Add milk and salt and let it boil for about 5-10 minutes. You can add the butter now, or you can add it later while serving.

2. Kolkata's Lebu cha

In Kolkata, almost 80% of people start their morning with a sip of 'Subha ki chai'. This tea is a flavourful blend of black tea and zesty lemon. "Like a rosogolla, Kolkata chai is also our emotion. The authentic Lebu chai releases the intense citrus aroma from Bengal lime. It offers a sensory pleasure that makes drinking this tea feel like an extraordinary break from routine.", says Niladri, Kolkata Food blogger.

Talking about the tea culture of Kolkata, he further says, "In the 1920s, Kolkata and its communal “tea cabins” became an early center for popular tea drinking. Tea cabins were basic cafes offering low-cost meals, snacks, and tea. As part of the 'Adda' tradition, so as the same I mentioned before, Kolkata chai creates a bond."



If you are visiting Kolkata next time, don't forget to check Balwant Singh tea house, Sharma tea stall, and Porkotini to enjoy a hot cup of Lebu chai.

Recipe of a classic cup of Lebu Chai:

Place a clean tea pan on the stove over medium heat and add 500 ml of water plus the sugar. When it starts boiling, add the tea granules and heat/boil just for a minute, or till the time you see the infusion turning into a lovely light caramel color. (Boiling any more would result in a darker bitter tea with an unpleasant aftertaste.)

As soon as you see that it is the color, remove the saucepan and turn the stove off to avoid overheating the tea. Strain/filter the tea into a container. Add ground ginger, black salt, and lime juice. You will see the tea color changed from caramel to deep yellow!

3. Mumbai's Cutting Chai

Mumbaikar's have a different level of love for its iconic cutting chai. Cutting chai is nothing but half a cup of tea, which is less in both quantity and price, yet it gives you the needed boost of energy. It goes very well with a hot vada pav or samosa, and trust us, you'll fall in love with it. This is must-have chai of India!

"I was never a chai person until I had my first cup of cutting chai on a rainy day near my office. It was one of the special moments in my life as it was when I truly started enjoying my cup of tea.", says Apeksha Sangam, a resident of Panvel. " I remember when I came to Mumbai, there was this chai ki tapri. I didn't have money at that time, so the Chaiwallah asked me to write my name on a book and asked me to pay later. And, I had that cutting chai ka bill record with him for 2 long years. Later, he went to his village and never came back. I still miss his chai!", says Aishwarya Pewal, who is a Lifestyle Journalist at Lokmat.

Another Mumbaikar, Dr.Lubna Yusuf Moosa who now lives in Canada says, "Chai has always been a stress buster, an ice breaker, and yes, an addiction. I have had Chai from numerous places, including big names such as Starbucks. But trust me, nothing beats tapri ka Chai. When I was teaching at Mumbai University, there was this tapri right outside the gates of uni, Hari Om Chai. This tapri was a lifesaver. I recall chugging at least 5 to 8 cuttings."

For Prateeksha Khot, who is a food blogger, it is an emotion. " Marine Drive during monsoons is my absolute favorite spot to have a cutting chai! That hot tea after getting drenched in the cold rains hits you differently! I was in Louisiana for a good 3 years, and getting a good cup of tea was a challenge. When I flew back to India, the first thing we did after landing was directly driving from the airport to one of my favorite Tapri and the first sip of tea made me feel instantly at home. It’s a feeling I will never take for granted again!

Recipe of a classic cup of Cutting Chai:

Make sure to use loose tea leaves/tea powder and not a teabag. Boil 3/4 to 1 cup of water. Add crushed ginger ( you can add cardamom as well if you want). Add 2 teaspoons of the tea leaves/powder. Let it brew for 5-10 mins. Add milk and sugar based on how strong you want the tea. Most importantly, serve it in cutting glass to seal the deal.

4. Tamil Nadu's Nilgiri Tea

This Chai of India has a smooth flavor and intense fragrance. It is one of the best choices for both hot and cold teas. It is delicate, mellow, and has a naturally sweet taste. Nilgiri teas are well balanced, and they never turn bitter. Nilgiris hills in Tamil Nadu are home to the finest Nilgiri tea, and if you are in the state, it's a must-visit.

"For us, a trip to Nilgiris is all about freshly brewed hot tea and breathtaking views, whether during the journey up the hill, or during the stay there. Tea is a part of every memory that we cherish. It wouldn't be wrong to say that tea is the energy drink in Tamil Nadu. From students to homemakers, office goers, professionals, and businessmen, many can spend their entire day just drinking hot tea with few biscuits. Nilgiri tea, being a specialty of South India, is close to our hearts. Be it any occasion, tea always finds a place. There's nothing that a cup of tea can't make special or fix!", says Ms.Vennila, founder of Madras Curry Channel.

For Apeksha Sangam, who is a travel and food blogger, it's her favorite. "Back in 2017, I had the chance to visit Nilgiri hills, also known as the Blue Mountains, and we visited some popular tea estates. The place where I was staying was a homestay, and our host would prepare us a cup of freshly made, aromatic, and healthy Nilgiri tea. They even taught me 2 different recipes that can be made with these tea leaves, and I cherish them till today.", she says.

Recipe of a classic cup of Nilgiri tea

Nilgiris tea is enjoyed the most when it's black. Boil a few orange pekoe leaves steeped in hot water for 3-5 minutes and then add a tiny amount of palm sugar crystals, and it's ready. It is served cold in summers and piping hot in monsoons. Feel free to throw in some fresh mint leaves while steeping for a spellbinding taste.

5. Parsi Choi from the Parsi Community

Parsi Choi is a wonderful mixture of lemongrass and mint, and the taste is nothing but refreshing. It’s a must-have in every household and sipped as a breakfast or afternoon tea. This cuppa, ‘Choi', is an indulgent affair for Parsis and is served with either Khari, Bun Maska, or Batasa. The taste is refreshing, and this chai of India can make your day.

"I have a wonderful memory of having breakfast together with my family in the morning. Our breakfast always starts off with a hot cup of tea and some Batasa biscuits. Parsi Choi is a reminder of home. I love going to Kayani/Sassania bakery which serves a great cup of Choi with the famous bun maska and Mawa cakes. For me, it’s always been my grandma preparing Choi for me in the mornings. In the afternoons, she would make Choi again for us to sit down and drink whilst we chat away or play cards together", says Ayesha Elavia, Group Community Manager at Dentsu Webchutney.

A cup of this Choi is like a ritual and a proper tea-party for many Parsis. Their morning routine starts with it, and it can break or make their mood." It used to be served bed tea till I was in college, and that 1st cup of tea used to decide if my day will be good or bad. So, if ever the tea was not made properly, I knew my day was going to be full of hiccups. And, if the tea was perfect, my day was perfect, and mostly it was perfect.", she further says.

For Khushnaaz aka TheParsiChef, it is a reminder of home. " Parsi Choi is a reminder of home. Typically it’s the memories that make home and for me, it’s always been my grandma preparing Choi for me in the mornings. In the afternoons, she would make Choi again for us to sit down and drink whilst we chat away or play cards together. The taste is a mixture of lemongrass and mint. At times we would add in cardamom and clove for a spice of flavor." she says.

Recipe of a classic cup of Parsi Choi

Boil a cup of water, add some lemongrass and mint leaves. Once it comes to a boil, add the tea powder. Let it all boil. Now in a cup, add some sugar, tea, and then milk as per your liking. Your tea is ready. Accompany it with some batasa or Khari.

6. Kerala's Sulaimani Chai

Sulaimani tea is loved by the people of the south, and especially the Keralites. It is a great example of the intermingling of different cultures. It is served after heavy meals like Biryani across the Malabar region and is a crucial part of marriage menus in Kerala's Mappilah Muslim community. "The perfect Sulaimani chai is brewed to a pure golden colour with sugar and a daub of lemon. You can add a few spices if you want. You may find a basil or mint leaf within. The chai tastes superb either way. My favourite place would be Kozhikode! It's a feeling, and when it's raining a cup of Sulaimani chai can help souls.", says Joshua Davy, Influencer and Digital Marketer at Kerala Food Vibes.

Recipe of making a classic cup of Sulaimani chai

Into a saucepan, add water along with cinnamon, cloves, cardamom, and sugar. Mix well. Boil for 2 minutes.

Now, add tea powder, mix it well, and let it boil until the color changes and the flavor is steeped in fully.

Switch off the flame and add lemon juice. Close and keep for a minute. Serve it in tiny glasses with a few strands of saffron.

7. Assam's Ronga Saah

Assam is the largest tea-growing region in India. It is home to India's indigenous wild-growing tea varieties, but it is mainly known for black tea, i.e. ' Ronga shah'. However, the taste can differ. It can be smooth and nutty to slightly bitter, depending on the number of tea leaves and the duration of its boiling. According to many locals, the best place to have it would be the roadside tea vendors. "Though there are some green and white teas grown in Assam, they are not as well known as black tea. Assam tea has a hearty, bold flavor that is drinkable on its own but also goes well with milk as well. "I love sipping it from The tea story at Uzan Bazar, Chai time at Zooroad, Aruj-The tea bar, Ganeshguri", says Susmita Barman from Guwahati.

"My daily routine is of drinking a cup of Ronga Saah and a gold flake mint early in the morning. That's some heavenly experience I go through every day. It is indeed a routine in every house in Assam, to have Ronga in the morning with breakfast, as well as in the evening with snacks", says Sachin Puma from Guwahati.

Another resident from Guwahati, Jenny, says, " It's ancient and the identity of Assam. Once you start tasting teas, you will always fall for it. You will get to drink tea as a welcome greeting in every home. "For Shubham, it's a relief! "I'm an IT student, so when I wake up with a lot of pressure, a cup of Ronga Saah comforts me, unlike anything. It tastes like a Creamy Caramel or Sweet Lemon. Also, if you add Tulsi and laung, it tastes even better." says Subham Rai from Guwahati.

Recipe of a classic cup of Ronga Saah

To serve one cup of Ronga Saah, start by boiling 1 and a half cups of water in a pan. Add one-fourth teaspoon of tea leaves and sugar(according to taste). Let it boil for 2-3 min. The tea leaves will release their color. Strain the tea in a cup, and enjoy.

8. Ladakh's Gur Gur Chai

This Buttered brew from Ladakh is pure bliss. It is usually made by boiling tea, soda, and water in a samovar. You will find different varieties of gur-gur ( a quiver-shaped churn) in every Ladakhi home. It is mostly sipped with the local Tsampa, a Himalayan staple made of roasted and ground barley. The taste is salty and buttery, while the color is usually pink. It is the perfect solution for fighting the bitter cold and could prove to be therapeutic. Gur Gur tea is indeed one of the most popular and beloved Chai of India for all right reasons.

"It is soothing and keeps me warm. I would say it tastes more like a soup, and it's healing. In our restaurant, it is our culture to serve Gur Gur Cha to the guests instead of water. They love it, and so do every Ladakhi. It's one of the best Chai of India.", says the owner of Alchi Kitchen, a restaurant in Ladakh that serves traditional recipes.

Recipe of a classic cup of Gur Gur Chai:

Boil the Gur Gur Cha tea leaves until it turns into a dark pink color. Then in 2 cups of boiling water, add around half a cup of the decoction. Now add salt to taste. Now in the churner( gur-gur), put 1 tbsp of butter, half cup milk, and the boiling tea. Churn it for 5 mins and return to the vessel. Let it get hot again, but don't boil it. It's ready.

9. Chennai's Karupatti Tea

Karupatti tea is indeed another soul-warming chai in India and is an ideal option to sip on during winters. It uses jaggery as a substitute for sugar, which makes it healthier. This tea is a combination of pepper, palm jaggery, and coriander seeds. The taste is pleasant, and the sweetness of jaggery makes it a must-try. It even helps to maintain hemoglobin in the blood and tastes delicious if you add some ginger too.

"It's healthy and makes me feel refreshed every time I sip on it. It's nothing but delicious. My mom makes the best Karupatti tea, and I can't get enough of it. People in Chennai, and all across Tamil Nadu, love it.", says, P.Kamil Haneef, a dentist from Chennai.

Recipe of a classic Katupatti tea

Boil water with tea powder, ginger, cardamom, and Palm jaggery. Boil for 3-4 mins until palm jaggery dissolves completely. Then add a dash of tea powder and cardamom, once again bring it to boil, and switch off the stove. Filter using a tea strainer and serve hot.

10. Himachali Kangra Tea

Kangra tea is Chinese hybrid tea! This chai of India is said it is good for the heart, its antioxidants can help in increasing metabolism, it’s low in caffeine, and thus you can have this tea without feeling guilty. Kangra has a very mellow & fruity taste and has a beautiful aroma of grass. It also has many health benefits and can be a healthy replacement for your regular sugary tea.

Kangra tea is Chinese hybrid tea! This chai of India is said it is good for the heart, its antioxidants can help in increasing metabolism, it’s low in caffeine, and thus you can have this tea without feeling guilty. Kangra has a very mellow & fruity taste and has a beautiful aroma of grass. It was given the geographical indication status in 2005 and has many health benefits. It can be a healthy replacement for your regular sugary tea.

“No Himachali will ever refuse a good cup of Kangra tea, and with some extra sugar, it's like an icing on the cake. I was never a coffee person, and it makes me feel rejuvenated like nothing else. I still remember, one of my cousins didn't want to talk about her bad mood, but the conversation began with Kangra and she spilled the beans.”, says Meera Sharma, a resident of Mandi.



While for Swaroop, who hails from Bilaspur, it is comfort. "I live in the place where it began to grow successfully( Dharamshala), and I feel special about it. Whenever a tourist or our relative visits, they first demand us to serve them with the tea. I remember we were on a vacation and due to an accident, we were stuck in the middle of the forest. As we were kids, we were extremely scared, but then our teachers comforted us with a cup of a Kangra.”



“ Kangra tea hails from the Kangar district in Himachal Pradesh where both black and green tea is produced in the Kangra valley, since the mid -19 century, whereas, Kangra tea was given the geographical indication status in 2005. I remember one day, my sister and I were alone at home, so we decided to watch a movie together and we drank more than 12 cups of Kangra tea. It was fun.”, says Harshana, who is from Dharamshala.

"Though, it's a bit bitter. You can add honey to make it tastier as it also helps to aid in relaxing sleep. There are two forms of tea, black and green. My personal favourite is green because it has a slightly woody aroma. Neugal Café, The Coy’s, and Kangra tea factory, Palampur have the best Kangra teas!", says another Himachali.

Recipe for a classic Kangra tea

Add one teaspoonful of Kangra Green Tea for every cup into a teapot. Bring fresh water to a boil and allow it to cool for a minute. Pour the water into the teapot and brew for 2 minutes. Strain and serve into cups. For your tastebuds, sweeten it with a dash of honey or sugar as you please, or add lemon to get tangy joy. Don’t forget to check out our latest collection of teas.

So, which one of these Chai of India are you going to sip next? Tell us about your favorite in the comment section below. Also, did we miss any other chai of India? Let us know at Abhishansa@localsamosa.com

Also Read: Fill your cups with these Insta-trendy teas online, and enjoy an aesthetic sip!

For more such stories follow Local Samosa on Facebook,  Instagram,  Twitter, and Telegram.