Sulaimani Chai
A fragrant and refreshing black tea from the Malabar coast of Kerala. It's a perfect digestif, balancing sweet, tangy, and spicy notes from lemon, cardamom, and cloves. A light and invigorating drink, often enjoyed after a rich meal.
For 4 servings
4 steps. 10 minutes total.
- 1
Step 1
- a.Infuse Water with Spices
- b.In a medium saucepan, combine 4.5 cups of water, sugar, crushed cardamom pods, cloves, and the cinnamon stick.
- c.Place the saucepan over medium-high heat and bring the mixture to a rolling boil.
- d.Once boiling, reduce the heat to low and let it simmer for 5-7 minutes. This will allow the spices to fully infuse the water with their aroma and flavor.
- 2
Step 2
- a.Steep the Tea
- b.Turn off the heat completely. Add the loose-leaf black tea to the hot spiced water.
- c.Immediately cover the saucepan with a lid and let the tea steep for no more than 2-3 minutes.
- d.Steeping for too long will release tannins and make the chai bitter.
- 3
Step 3
- a.Strain and Finish
- b.Using a fine-mesh tea strainer, carefully pour the chai into four heat-proof glasses or cups.
- c.Add 1 teaspoon of freshly squeezed lemon juice to each cup.
- d.Stir gently and watch as the tea magically transforms into a beautiful, clear golden-amber color.
- 4
Step 4
- a.Garnish and Serve
- b.Garnish each cup with a fresh mint sprig.
- c.Serve immediately while it's hot and fragrant.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best flavor, use high-quality loose-leaf black tea, such as Assam or Ceylon.
- 2The key to a non-bitter Sulaimani Chai is to steep, not boil, the tea leaves.
- 3Serve in traditional glass cups to fully appreciate the beautiful amber color of the tea.
- 4Adjust the amount of sugar and lemon juice to suit your preference for sweet and sour.
- 5For a stronger mint flavor, lightly muddle a few mint leaves in the cup before pouring the tea.
Adapt it for your goals.
Ginger-Infused
Add a half-inch piece of freshly crushed ginger along with the other spices in step 1 for a zesty, warming kick.
Honey SweetenedHoney Sweetened
Replace the sugar with honey. Add the honey after straining the tea, just before serving, to preserve its nutrients.
Iced Sulaimani ChaiIced Sulaimani Chai
Allow the prepared chai (before adding lemon) to cool completely. Refrigerate for a few hours, then pour over ice and add lemon juice just before serving for a refreshing summer drink.
Why this is on our healthy list.
Aids Digestion
Traditionally consumed after meals, the combination of lemon, cloves, and cardamom in Sulaimani Chai helps stimulate digestive enzymes, reducing bloating and indigestion.
Rich in Antioxidants
Black tea is a great source of antioxidants, particularly flavonoids, which help combat oxidative stress and reduce cellular damage in the body.
Immunity Booster
The fresh lemon juice provides a good amount of Vitamin C, while spices like cloves have antimicrobial properties, both of which contribute to a stronger immune system.
Natural Refresher
This light, milk-free tea is hydrating and serves as an excellent palate cleanser and mental refresher, helping to alleviate fatigue.
Frequently asked questions
Sulaimani Chai is a specialty from the Malabar coast of Kerala in South India. It is believed to have Arab origins, brought to the region by traders centuries ago. It's traditionally served after heavy meals to aid digestion.