During my conversation with Maggie Wu Studio, Maggie talked about how drinking tea has always been her go-to activity especially when she is feeling homesick. Tea is such an integral part of the her childhood with her family, even her grandparents who would always drink it, that it almost seems like water to her. I couldn’t agree more especially since tea is such an itergral part of Indian culture too.
If you missed her interview, you can check it out here.
So we decided to put the spotlight on tea and round up of some unusual yet delicious teas recipes from around the world. Try these and let us know what you think.
Thank you to Yulia and Sunitha for contributing their favorite teas.
Leh/Ladhak – Gur-Gur Chai
Leh, a high-desert city in the Himalayas, is the capital of the Leh region in northern India’s Jammu and Kashmir state. The region was a popular stop during the times of the old silk route and was a major trading post. Leh is known for its dramatic landscapes with stunning views of the Himalayas as well as its beautiful Buddhist sites and monasteries.
A majority of people think Ladakhi cuisine is all about momos and noodle soups, but in reality, it is so much more. Because of the harsh climate, most of the food consumed is grown locally. Mostly vegetarian, the cuisine uses a lot of vegetables like potatoes, cauliflower and pumpkins.
The signature drink in Leh is the butter chai also known as gur-gur chai. The butter and salty flavor make it one of the most unique ways of drinking tea that you will ever taste, especially if you are used to drinking sweetened milk tea so common all over the world. The salted tea is made by boiling tea with baking soda and salt, in a tea urn. Afterwards, a large lump of butter is added. This butter is specially churned in wooden apparatus, and the milk is usually from that of a yak. Butter gives the body some extra insulation against the harsh, cold climate. The monks in the monasteries as well as the sheep herders we spoke to told us that the butter from the tea helps prevent your lips from getting chapped in the cold and dry weather. So drinking tea is a activity that is done through out the day, sip by sip.
If you are used to drinking milk tea, this might seem a bit old. The best pieces of advise we heard is to think of it as a soup as opposed to tea!
The word around Ladakh is that the best butter tea is found at the Hemis Gompa (monastery) in the outskirts of Leh. Ladakhis love their butter brew so much that it is an absolute essential must-serve during group gatherings and family meetings.
Chinese Pu-erh tea
Kashmiri Kahwa chai
Kashmiri Kahwa Tea originates from the valleys of Kashmir – the northernmost region of India, bordering Pakistan. The tea is also consumed in the neighboring states of Pakistan, Afghanistan and parts of Central Asia. The exact origins of Kashmiri Kahwa Tea are a bit unclear. Some say it is thought that it could originate from the Xinjiang province of China of which Kashmir was a part during the Kushan Empire during the 1st and 2nd Centuries AD.
The tea is infused with herbs and spices to give it such a unique taste, smell and flavor. Cinnamon, aromatic cardamon, golden saffron, floral rose petals and nutty speckles of almond make it an ideal tea for anytime of the day, and delivers warmth, whilst being incredibly light and refreshing at the same time. The warmth of the tea is also ideal for Kashmir’s the harsh mountain winters.
To make the tea, heat water in a pan, add saffron, cinnamon, cloves and cardamon in the water and let it simmer. Switch off the heat and add the tea in the water to steep for a minute or two. Strain the khawa and add almond slivers along with some saffron strands. Add honey if needed.
Traditionally, the tea is made in a brass kettle called ‘Samovar’, – it is a large tank which has a central cavity for in which coal is burned, to keep the tea constantly warm. The samovar is the ultimate utensil for communal tea drinking – it allows for a large quantity of tea to be made all at once, and then kept warm for refills.
Kashmiri Kahwa usually is served to honoured guests as and as part of celebrations – with the addition of saffron is usually reserved for the most special guests. Traditionally, it is served in shallow, tiny cups – called ‘Khosas’ with sugar or honey and accompanied with dried fruits.
Seen here, the famous Dal Lake in Srinagar, Kashmir, photo credit @Stephen.turvey
Do you have any unusual tea recipes that are a part of your culture? Please share them with us so we can celebrate the diversity of this lovely beverage.
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