The love for tea across the world has surpassed many milestones, so much that 21st May is celebrated as International Tea Day as per United Nations. Be it the kadak chai in monsoon or the light and detoxing green tea in the morning, tea is one thing that is associated with several things in our day-to-day life. One of the most widely consumed beverages worldwide, tea is made by brewing tea leaves, with or without milk and sugar. Yet, there are countless teas in India and other countries, which we can’t ignore. And while we speak of chai, we cannot let go of the types we have in our own country!

Sulaimani chai is one such tea from Kozhikode that is loved across south Indian and has managed to capture the attention of those beyond borders. An ambrosial sweet and sour tea made from black tea usually and served without any milk, Sulaimani chai uses a tinge of lemon over a perfectly brewed tea of cinnamon, clove and tea leaves along with sugar. And the concoction is refreshing! Usually found across south India, it is Kerala’s most favourite brew but is available in Hyderabad.  

While black tea and teas flavoured with a host of spices have long been savoured in India and neighbouring countries, Sulaimani chia results from the potpourri of many different cultures in Kerala, especially the Arab. The word, Sulaimani is an Arabic word that means ‘man of peace. And it might sound like a coincidence, but it is worth noticing how  Sulaimani chai is similar to ghava (very similar to kahva), which is also found in Kashmir.


   

How To Make Sulaimani Chai At Home?

It is pretty easy to make Sulaimani chai at home. A handful of ingredients, and just about 10 minutes later, you can savour this nourishing brew. Here’s an easy and quick recipe:

Ingredients:
Water- 1 cup
Tea powder- 1-2 tsp
Cardamom pods- 1 (crushed)
Clove- 2
Sugar- 2 tsp
Cinnamon stick- 1
Lemon-1 tsp

Method
Pour the spices into the water and let it boil. Add sugar and tea powder.
Let it simmer on a low flame.
Turn off the flame and add the lemon juice and cover the pan with a lid for a minute.
Strain and serve hot.

You can also use a bit of ginger in the tea as well. You can experiment with certain spices of your choice.