Kashmiri Chai is a green chai tea that originates from China. Gunpowder tea, as it is called in English, was first created during the Tang Dynasty in the seventh to tenth centuries. For Kashmiri Chai, the tea leaves are individually rolled into small pellets and usually prepared with a delicious blend of almonds, cardamom, cinnamon, black pepper and occasionally saffron. As with Masalas Chai, there are a wide range of health benefits associated with this soothing drink.
The history of tea is long, dating back to ancient India. Legends say that chai was the invention of a king in the Indian royal courts in ancient times, but the history can be traced back to the healing methods practiced by Hindus in past millennia. They used a type of natural healing and medicine called Ayurveda, incorporating spices that contain healing properties into tea as part of an overall system of healing arts.
TRADITIONAL KASHMIRI CHAI INGREDIENTS
Kashmiri chai ingredients needed to make rose tea include tea leaves, milk, spices, salt and baking soda. Tea leaves, as mentioned earlier, ‘gunpowder’ or tea leaves rolled into balls, also known as Kashmiri chai Patti, are the preferred form of tea leaves for afternoon chai. Roasted leaves, specifically rose tea leaves, are also sometimes used to add smoke to a floral and herbal bouquet.
- MILK
Whole cow’s milk is the most common cream for making Kashmiri chai. However, you can add cream to enhance the creaminess of the drink. Although many cooks will not encourage the use of plant milk, it is still an acceptable substitute. However, some non-dairy milks will not give you a distinct pink color of the drink when added. In addition, it does not need to add a distinct creaminess and lightness to the drink. But we assure you that it will still taste great.
- SPICE
However, you can add as much or as little of these spices as you like. Additionally, crushed pistachios or almonds can be used as a topping if sugar or sweetener is added. Some cafés may choose to add dried rose petals or rose syrup to enhance the rosé cooler. However, the addition of these roses is neither traditional nor authentic.
- SALT
Salt is one of the most characteristic, traditional and basic ingredients of Kashmiri chai. The use of salt along with midday chai leaves gives the drink its distinctive taste. Usually, restaurants choose to use pink Himalayan rock salt. However, sea salt or regular white table salt will also work well.
- BAKING POWDER
This is also a key ingredient as it gives chai its unique pink color. Don’t rule it out if you want a magical pink color. However, if you absolutely must, you can use pink food coloring instead.
- SUGAR
Traditionally, we do not add sweeteners to this drink. But if you want to add sweetness to your chai, use regular white sugar.
HOW TO MAKE TRADITIONAL LASHMIRI CHAI
Traditionally, you will brew pink tea (Kashmiri chai) from Kashmiri green tea leaves, milk, salt, baking soda and spices. It comes from the Kashmir region of northern India, where it is usually served spicy. However, you will see this drink served all over the Indian subcontinent, in places like Pakistan and central India.
In these places, people sometimes modified it to contain sugar or other sweetener, as salty chai is not very common in this area. Nuts and dried fruits also supply it similarly. In Kashmir, it is a staple drink at breakfast or in the evening. Kashmiri afternoon chai can be prepared using ‘gunpowder tea’. For example, loose leaves, sachets and powder also work.
Rose tea also contains spices, usually a mixture of cardamom, anise, cinnamon, and sometimes cloves. These spices give the body a warm feeling when you drink the drink. Rose tea is the result of a careful process combining science and art. When cooked with a small amount of baking soda, the fermented leaves change color from amber to deep crimson. This acidic brine is neutralized with sodium bicarbonate. As a result, the reaction improves the color while reducing the astringency of the tannins in the leaves.
