Kangra Chai
Veg
Vegan
Light, golden-green tea from the GI-tagged Kangra valley — grown at altitudes between 900–1500 metres, with a delicate, floral, and mildly astringent character quite unlike Assam or Darjeeling tea. Brewed light without milk in traditional households, though milk-tea versions are equally common.
Cuisines
Himachali
Best for
Breakfast
Lunch
Dinner
Recipe
Prep: 5 min
Cook: 15 min
Total: 20 min
2-3 servings
Ingredients
| 2 cups | water |
| 1 cup | milk |
| 2 teaspoons | Kangra tea leaves |
| 2 tablespoons | sugar |
| 2 pods | green cardamom, crushed |
| 1 inch | cinnamon stick |
| 1 inch | fresh ginger, sliced |
| 1 | bay leaf |
| 1 pinch | salt |
Instructions
- 1 In a saucepan, bring 2 cups of water to a boil.
- 2 Add the Kangra tea leaves, crushed green cardamom, cinnamon stick, sliced ginger, bay leaf, and a pinch of salt to the boiling water.
- 3 Allow the mixture to simmer on low heat for about 5 minutes to let the flavors infuse.
- 4 Add 1 cup of milk and 2 tablespoons of sugar to the saucepan.
- 5 Bring the mixture to a gentle boil again, then reduce the heat and let it simmer for another 5 minutes.
- 6 Strain the tea into cups using a fine mesh strainer to remove the tea leaves and spices.
- 7 Serve hot and enjoy the aromatic flavors of Kangra Chai.
Tips
Adjust the amount of sugar and milk to your taste preference. For a stronger flavor, let the spices steep longer.