In our international section on making tea around the world, we wanted to include many of the other methods that are found.
We hope this section will continue to grow as tea friends contribute experiences and our tea journey continues.
First lets go to India...
The shouts of Chai, chai emanating from stalls at the side of the roads are almost as common as the cows wandering carefree across the same busy fairways. In India Chai is vital fuel, time to gather ones thoughts and to share a moment with the person next to you.
The uniqueness of Masala tea comes from the wonderful spices that are used. Often these are a closely guarded secret or merely it changes on a daily basis depending on any number of factors. The most common spices are cardamom and cinnamon with plenty of sugar added for that extra energy buzz. Ginger, star aniseed, black pepper and nutmeg are also great additions which are found in some mixes. From speaking to people, the Masala Mixture is one that is very personal and can be experimented with, to your hearts content.
Relatively simple to make but difficult to master. Masala tea is prepared by boiling tea, milk, water, spices and lots of sugar together. The mixture is then strained into the cup or a smaller vessel for later re-boiling. The original mix, seems, as if can be added to constantly throughout the day!
In India local variations exists on how tea is served, whether in a horrible disposal plastic or paper cup; an often very well used, small tea cup or in a glass or hand-made, single use, biscuit fired clay cups - the environment solution to disposable, one use cups. In Southern India using a metal cup and with a deep saucer is very popular. The metal saucer is used for cooling the hot liquid, in an already hot place.
A popular favourite in Malaysia and Singapore. Tea Tarik or Teh Tarik, is a rich tea make by mixing condensed milk with a black/red tea. Very tasty, but also not so good on the waist. The critical skill comes in the pulling of the tea, where the server uses 2 mugs to mix the tea and milk by pour the liquid from one to the other. Skilled pullers can transfer the liquid over 1 metre producing a delightful frothy final brew.
Weaving the rich heritage of this beautiful area of the world. Kashmiri tea takes it influences from the millennia of traders that have past through its lands. Potentially prepared with any number of types of tea, the key factor is the addition of delightful spices and in many cases the addition of dried fruit. To the best of the authors knowledge (please let us know other experiences or recipes) normally served without milk.
Almost more a meal than a tea. Tibet tea is blend of traditionally brick, black tea, mixed with yak butter and salt. It is vital source of energy and vitamins for the people of these high and cold climes.
These pages are based on the writers' own experiences. The world is very big place and everyone is different, as are their teas. If you have ANY comments, experiences or even better recipes / links / samples please let us know or join us on our Facebook page.