Chai Around The World

Share on facebook
Share on twitter
Share on linkedin
Share on email

Irani chai

This is a unique type of Indian chai made so with the addition of mawa or khoya, which is made by reducing full-fat milk to form pale yellow solids. The result is the delicious and creamy chai many Irani cafe owners are famous for today.

Teh tarik

This Malaysian specialty turns a classic cup of black tea into a smooth, frothy, and creamy cup of chai. It is made with the extra step of “pulling” during the pouring process as well as using condensed milk to sweeten.

Masala chai

This classic tea dates back 500 years to Southeast Asia but is widely popular across the globe today. Brewed with black tea and many other aromatic spices, it is perfect for those cool mornings.

Kashmiri chai (noon chai)

Made with gunpowder tea, milk, and baking soda, this chai is known for its deep pink color. It originated from the northern subcontinent and is especially popular in Pakistan.

Nepali chiya

Chiya is a very flexibly spiced, milky tea enjoyed all throughout Nepal and some parts of Africa, sometimes two to three times a day. It can be made with warming spices such as cardamom during the winter or cooling spices such as mint during the summer.

Karak chai

The unofficial national drink of Qatar, Karak tea is made with simple spices and evaporated milk. Since it isn’t meant to be as spicy as Masala Chai, many recipes will make this with only a couple of spices, such as cardamom and saffron. 

Sat rong cha

Bagladeshi Romesh Ram Gour invented this tea using tea leaves of different densities and layering them in one glass. Also known as “seven color tea,” it is layered in an alternating light and dark pattern with each layer bringing a sweet or spicy kick.

Po Cha

“Tibetan tea,” or butter tea, is very popular in the Himalayan region. It is prepared with yak butter, tea leaves, water and salt, making the tea high in calories, which is perfect for the higher altitudes of the region.

Maghrebi mint tea

Many may recognize this as Moroccan mint tea, as it is brewed with strong green tea, spearmint, and sugar. It is mostly drunk throughout North Africa, parts of the Sahel region, and the Arab world.