Types of Chai in India: A Chai Journey Across the Country

Ask ten Indians how they like their chai and you will get ten different answers. Some want it strong and milky. Some want it light with no milk at all. Some add salt, some add butter, and some won’t drink it unless it comes in a kulhad.

That is the beauty of chai in India. The tea leaves may be similar, but every region brews them its own way. So grab a cup, and let’s travel across India one chai at a time.

Why Loose Leaf Tea Makes the Best Chai

Before we start the journey, a quick word on the leaves. Traditional chai in India was never made with tea bags. Our grandmothers used loose chai patti, boiled slowly with water, milk and spices.

Loose leaf tea has bigger, fuller leaves, so it releases more flavour and aroma. Tea bags often hold tea dust, which brews fast but tastes flat. If you want chai that tastes like home, loose leaf tea is the way to go.

1. Punjabi Masala Chai: Strong and Full of Love

In Punjab, chai is kadak. The recipe is simple: strong tea leaves, plenty of milk, crushed adrak and a few elaichi pods. Everything boils until the colour turns deep brown. It is served in steel glasses, usually with mathri or rusk on the side. Guests are never allowed to leave without a cup, and saying no is not an option.

2. Mumbai’s Cutting Chai: Small Glass, Big Energy

Mumbai runs on cutting chai. “Cutting” means half a glass, small enough to finish before catching the local train. It is sweet, strong and boiled for a long time at roadside tapris. Friends often split one full cup between two, which is how the name started.

3. Kulhad Chai: The Taste of North India’s Streets

Walk through Varanasi, Lucknow or any railway station in the north and you will find chai served in kulhads, small clay cups. The clay adds a light, earthy smell to the tea, and many people swear it tastes better this way. Kulhads are used once and thrown away, and the clay breaks down naturally, so they are eco-friendly too.

4. Kashmiri Kahwa: The Royal Green Tea

Kahwa is nothing like regular chai. It is made with green tea leaves, saffron, cinnamon and cardamom, then topped with crushed almonds. There is no milk. Traditionally it is brewed in a samovar, a metal kettle, and sipped slowly through cold Kashmiri winters. It is light, golden and very soothing.

5. Noon Chai: Kashmir’s Famous Pink Tea

Kashmir has another surprise. Noon chai, also called pink tea, is made by boiling green tea leaves with a pinch of baking soda. Once milk is added, the tea turns pink. Instead of sugar, it has salt. It sounds unusual, but locals drink it with bread every morning.

6. Butter Tea of Ladakh: Built for the Mountains

In Ladakh, Sikkim and the high Himalayas, people drink butter tea, known locally as gur gur cha. The tea is churned with butter and salt until smooth. At high altitudes, the extra fat gives energy and keeps the body warm. It feels more like a soup than a tea.

7. Irani Chai of Hyderabad: Rich and Creamy

Irani chai came to India with Persian migrants and is now part of Hyderabad’s identity. The tea is brewed slowly in one pot while thick milk is prepared in another, and the two are mixed in the cup. It is creamy and slightly sweet, and it always comes with Osmania biscuits.

8. Assam Chai: Where It All Begins

Assam grows a large share of India’s tea. Its leaves are bold and malty, which makes them a perfect base for strong milk chai. Many Assamese homes also enjoy red tea, a simple black tea without milk.

9. Darjeeling Tea: Light and Fragrant

Darjeeling tea is often called the Champagne of teas. The leaves grow in the misty hills of West Bengal and give a light, flowery cup. Most tea lovers drink it plain, without milk, to enjoy its delicate taste.

10. Sulaimani Chai of Kerala

In Kerala’s Malabar region, Sulaimani is served after a heavy biryani meal. It is black tea brewed with lemon, sugar and sometimes a little cardamom or mint. It is light and refreshing, and people believe it helps digestion.

How to Brew Loose Leaf Tea at Home

Want to try classic milk chai at home? Here is a simple method:

1. Boil 1 cup of water with crushed ginger and elaichi.
2. Add 1 to 1.5 teaspoons of loose leaf tea and simmer for 2 minutes.
3. Add ½ cup milk and sugar to taste.
4. Let it come to a boil two or three times, then strain and serve.

For kahwa or Darjeeling, skip the milk. Steep the leaves in hot water for 2 to 3 minutes instead of boiling them.

Bring India’s Chai Culture Home with Chai Nagri

At Chai Nagri, our loose leaf teas are handpicked from India’s finest tea gardens and packed fresh, so every cup tastes the way chai should. Whether you love a kadak masala chai or a light morning brew, explore our Tea Leaves Collection and find your favourite.

Looking for a gift this festive season? Tea gift boxes like The Signature Brew Lite and The Red Ritual give your loved ones a little taste of India in every cup.

New here? Use code NAGRI15 to get 15% off your first order.

So, which chai is your favourite? Tell us in the comments. We’d love to know how your family makes it.