REWA News: If you are a fan of tea then you must have heard the name of Tandoori tea. That foamy, hot and aromatic tea cooked with smoke in an earthen kulhar, which once drunk makes normal tea seem dull, but have you ever thought that this special tea can be made at home like in a 5 star hotel and that too in a very easy way.
Today we are going to tell you the benefits of Tandoori tea, the secret of its original aroma and the step-by-step Rewa desi method, through which you too can enjoy this stylish tea at your home – without any hassle.
During the winter season, you will definitely find Kulhar tea in every narrow street of Rewa, but here people will take it by the name of Tandoori tea. Tandoori tea is actually a special kind of tea which is prepared by boiling tea in a hot clay pot. First the kulhar is heated on high flame, then prepared tea is poured into it. As soon as the tea comes in contact with the hot kulhar, it boils, smoke comes out of it and the same smoke gives it that special ‘Tandoori taste’ which is not present in any other tea.
Why tandoori tea is special from health point of view-
Tandoori tea is considered better not only in taste but also in health. Kulhar soil provides minerals – which help in digestion. No oil or ghee – the pure form of tea remains intact. Relief in gas and acidity – Kulhar soil gives cooling effect. Chemical-free process – no steel utensils, no plastic – just soil, water and tea.
Ingredients to make Tandoori Tea-
1 cup milk
1 cup water
2 teaspoon tea leaves
sugar as per taste
2-3 cardamoms (crushed)
1 small piece ginger (grated)
1 small clay pot
Gas tongs or mesh.
Method to make Tandoori Tea-
First prepare tea-
Put water, tea leaves, ginger and cardamom in a vessel and boil. When the tea starts leaving colour, add milk and sugar.
Boil well so that the tea becomes thick and spicy.
Make kulhar into tandoor-
Place the earthen pot directly on the flame (even better if you have a BBQ grill).
Keep baking until it becomes very hot (slightly black or starts burning).
Keep the hot kulhad in a steel bowl or cup.
Now slowly pour tea into it.
As soon as the tea hits the kulhad, it will start boiling and smoke will start coming out – this is where the real tandoori flavor comes from.
Serving style-
Now pour this tea in another kulhar or cup and serve it.
If you wish, you can sprinkle some cardamom powder on top.
special tips
If the clay ax is new, first soak it in water, so that it does not break.
If you do not have a gas stand or grill, you can also heat kulhad in the oven.
Do not reheat a once used kulhar – this is not considered correct and also spoils the taste.
