Chais of India

Each region in India has its own recipes for Chai based on geographical location and cultural preparations. For example, fresh mint leaves are often added to chai in west India at a particular time so that the leaves don’t turn bitter when boiled with milk. In South India, black pepper is in abundance and finds it way into a cup of tea. Gur Gur (Butter Tea) from the Himalayan regions of India, Nepal and Bhutan, is salty rather than sweet, with butter traditionally made from yak milk. Apart from this, there are several cultural preparations of tea, including Irani Chai, Sulemani Chai, Kahwa, and Noon Chai, among others. Join this workshop to learn a brief history about the various chais of India, followed by a chai tasting.