10 Indian Tea Recipes to Make at Home: Chai, Kahwa & More

Quick Summary

The most popular Indian tea recipes are masala chai, kadak chai, honey ginger tea, cardamom tea, tulsi tea, lemon tea, lemongrass tea, fennel tea, sulaimani Tea and kashmiri kahwa. Each takes 15 minutes or less and uses ingredients found in an Indian kitchen.

Introduction

India enjoys tea in as many styles as it has regions. The warmth of a cup brings freshness in the morning and helps people unwind in the evening.

The 10 recipes below range from classic masala chai to Kashmiri kahwa. Each one lists exact quantities, preparation time and steps, so it can be made at home in 15 minutes or less.

Indian Tea Recipes at a Glance

Recipe	Tea Base	Milk	Total Time	Caffeine (per cup)	Key Flavors
Honey Ginger Tea	Black tea	No	8 min	30–50 mg	Ginger, honey
Lemongrass Tea	None (herbal)	No	12 min	None	Citrus, grassy
Tulsi Chai	None (herbal)	No	10 min	None	Holy basil, lemon
Lemon Tea	Black tea	No	8 min	30–50 mg	Pepper, cumin, lemon
Masala Tea	Black tea (CTC)	Optional	13 min	30–50 mg	Cardamom, clove, cinnamon, ginger
Fennel Tea	Black tea	No	7 min	30–50 mg	Mild anise-like sweetness
Cardamom Tea	Black tea (CTC)	Optional	10 min	30–50 mg	Sweet, floral cardamom
Kashmiri Kahwa	Green tea	No	13 min	15–30 mg	Saffron, cinnamon, almonds
Kadak Chai	Black tea (CTC)	Yes	10 min	50–70 mg	Strong, malty
Sulaimani Tea	Black tea	No	10 min	30–50 mg	Cardamom, clove, lemon

Which Tea Should You Use?

Use CTC black tea for milk teas, whole-leaf (orthodox) black tea for milk-free teas, and green tea for kahwa.

• CTC black tea: Crushed, torn and curled granules that brew a strong, dark cup. Ideal for cardamom tea, masala chai, and kadak chai. Read what is CTC tea.
• Orthodox (whole-leaf) black tea: A lighter, more nuanced cup. Best for lemon tea, fennel tea, honey ginger tea, and Sulaimani Tea. See CTC vs orthodox tea.
• Green tea: Used for Kashmiri kahwa.
• Herbal (no tea leaves): Tulsi and lemongrass tea.

Top 10 Indian Tea Recipes

Here are the top 10 tea recipes that you can try at home.

1. Honey Ginger Tea

Honey ginger tea is made by simmering black tea with fresh ginger for around 2 minutes and sweetening it with honey rather than sugar.

This tea’s warm, spicy flavor comes from fresh ginger. Instead of sugar, use one or two teaspoons of honey.

Caffeine: around 30-50 mg per cup (black tea)

Benefits

• Ginger is a traditional home remedy for cold, sore throat and cough; its warmth is soothing.
• Honey coats the throat and is recognised as a soothing remedy for cough and sore throat.
• Ginger also helps settle nausea and mild stomach upset.

Serves: 2   |   Prep: 3 min   |   Cook: 5 min   |   Milk Needed: No

Ingredients

• 2 cups (500 ml) water
• 1-inch piece fresh ginger (about 10 g), grated
• 2 tsp black tea leaves (CTC or loose leaf), or two tea bags
• 1 to 2 tsp honey

Method

1. Boil the water in a saucepan.
2. Add the tea leaves and grated ginger in the same pan.
3. Simmer on medium heat for 2 minutes.
4. Strain into two cups.
5. Stir in the honey.

You can buy Assam tea online to use or any strong black tea to make honey ginger tea.

2. Lemongrass Tea

Lemongrass tea is a caffeine-free herbal drink made by simmering chopped lemongrass stalks and leaves in water for 5 minutes.

It has a fresh, citrus-like flavor and contains no tea leaves. Use both the leaves and the stalks, and sweeten with honey or jaggery if you prefer it to sugar.

Caffeine: Caffeine-free (no tea leaves)

Benefits

• Caffeine-free, so it suits evenings and people limiting caffeine.
• Lemongrass is traditionally used to support digestion and ease bloating.
• Its citrus aroma makes it a calming, refreshing cup.

Serves: 2   |   Prep: 5 min   |   Cook: 7 min   |   Milk Needed: No

Ingredients

• 2 cups (500 ml) water
• 2 fresh lemongrass stalks with leaves (about 20 g), washed
• add 1 to 2 tsp of jaggery or honey (optional)

Method

1. Trim the root end and cut the stalks and leaves into 1-inch pieces.
2. Lightly crush the stalks to release their flavor.
3. Bring the water to boil in a pan and add the lemongrass.
4. Simmer for 5 minutes.
5. Strain the tea into cups and add honey or jaggery.

3. Tulsi Chai

Tulsi tea is made by simmering a quarter cup of fresh tulsi (holy basil) leaves in 2 cups of water until the water darkens.

Tulsi, also called holy basil, is a common herb in Indian homes and is brewed on its own as a caffeine-free tea. Lemon juice and sugar are added to taste.

For more, read our guide to tulsi tea.

Caffeine: Caffeine-free (no tea leaves)

Benefits

• Tulsi is traditionally taken for cold, cough and sore throat relief.
• It is also used in Ayurveda as an adaptogen to help the body cope with stress.
• Caffeine-free and gentle enough for daily use.

Serves: 2   |   Prep: 3 min   |   Cook: 7 min   |   Milk Needed: No

Ingredients

• ¼ cup fresh tulsi leaves
• 2 cups (500 ml) water
• 1 tsp lemon juice
• Sugar or honey, to taste

Method

1. Wash the tulsi leaves.
2. Boil the water and add the leaves.
3. Simmer it for 4-5 minutes, or until the water darkens.
4. Strain the hot tea into cups.
5. Add the lemon juice and sweetener to taste.

4. Lemon Tea

Indian lemon tea is black tea brewed in water, then finished with fresh lemon juice and a pinch of rock salt.

Lemon tea is a common drink in Indian households. You can also add pepper and cumin in it which gives it a savory, spiced edge, and the rock salt balances the lemon.

For a cold version, see how to make lemon iced tea.

Caffeine: About 30 to 50 mg per cup (black tea)

Benefits

• Lemon adds vitamin C, and the warm cup soothes a sore throat.
• Cumin and black pepper are traditionally used to support digestion.
• Contains no milk or sugar by default, so it is a light cup.

Serves: 2   |   Prep: 3 min   |   Cook: 5 min   |   Milk: No

Ingredients

• 2 cups (500 ml) water
• 2 tsp black tea leaves
• ¼ tsp cumin seeds (optional)
• ¼ tsp crushed black pepper (optional)
• 1 tbsp of fresh lemon juice (about ½ lemon)
• 1 pinch rock salt

Method

1. Boil the water and add the tea leaves and simmer for 2 minutes.
2. Add cumin seeds and black pepper and steep for 1 minute (optional).
3. Strain into cups.
4. Add and stir in the lemon juice and rock salt.

5. Masala Tea (Masala Chai)

Masala tea is black tea simmered with crushed ginger, cardamom, cloves, cinnamon and lemongrass, with or without milk.

Masala tea is known for its spicy, aromatic flavor. Add milk for a creamy cup, or leave it out for a lighter one.

For the complete method, see our masala chai recipe and the chai masala powder guide.

Caffeine: About 30 to 50 mg per cup (black tea); milk does not change it

Benefits

• Ginger and clove are traditionally used to ease cold and cough, which is why masala chai is a common monsoon and winter drink.
• Cinnamon and cardamom are traditionally used to aid digestion.
• Black tea gives a gentle caffeine lift for alertness.

Serves: 2   |   Prep: 5 min   |   Cook: 8 min   |   Milk: Optional

Ingredients

• 1 cup (250 ml) water
• 1 cup (250 ml) milk (optional; use 2 cups of water for a milk-free cup)
• 2 tsp CTC black tea leaves
• 2 green cardamom pods, crushed
• 2 cloves
• ½-inch cinnamon stick
• ½-inch fresh ginger, crushed
• 1 small lemongrass stalk, chopped (optional)
• Sugar, to taste

Method

1. Bring the water to boil for 3 minutes with all the spices.
2. Add in the tea leaves and let it steep for a minute.
3. Add the milk, if using, and bring to a boil.
4. Simmer for 2 to 3 minutes.
5. Strain into cups and sweeten to taste.

You can use Halmari Gold CTC with the whole spices above, or the ready blend Halmari Gold Masala Chai.

6. Black Tea with Fennel Seeds

Fennel tea is black tea brewed with 1 teaspoon of fennel seeds, which adds a mild natural sweetness so sugar is optional.

Fennel seeds are commonly eaten after meals in India. In tea, they add a mild, anise-like sweetness, so the tea can be enjoyed without sugar.

Caffeine: About 30 to 50 mg per cup (black tea)

Benefits

• Fennel seeds are eaten after meals in India to support digestion and reduce bloating.
• Fennel adds natural sweetness, so the tea needs little or no sugar.

Serves: 2   |   Prep: 2 min   |   Cook: 5 min   |   Milk: No

Ingredients

• 2 cups (500 ml) water
• 1 tsp fennel seeds
• 2 tsp black tea leaves

Method

1. Boil the water for 2 minutes with fennel seeds.
2. Add in the tea leaves and let it simmer for 2 minutes.
3. Strain into cups. Sugar is optional.

7. Indian Cardamom Tea (Elaichi Chai)

Cardamom tea (elaichi chai) is black tea simmered with crushed green cardamom pods, with or without milk.

Cardamom gives tea a sweet, floral aroma. It can be prepared with or without milk. For more on this spice, read our cardamom tea guide.

Caffeine: About 30 to 50 mg per cup (black tea)

Benefits

• Cardamom is traditionally used to soothe the stomach and freshen the breath.
• Its warm aroma makes the cup relaxing.

Serves: 2   |   Prep: 3 min   |   Cook: 7 min   |   Milk: Optional

Ingredients

• 1 cup (250 ml) water
• 1 cup (250 ml) milk (optional; use 2 cups of water for a milk-free cup)
• 2 tsp CTC black tea leaves
• 4 green cardamom pods, lightly crushed
• 2 tsp sugar, or to taste

Method

1. Boil the water for 2 minutes with sugar and the cardamom pods .
2. Add in the tea leaves and steep for a minute.
3. Add the milk, if using, and bring to a boil.
4. Simmer for 2 minutes.
5. Strain into cups.

8. Kashmiri Kahwa

Kashmiri kahwa is a green tea brewed with whole spices, saffron and almonds, then sweetened with honey.

Kahwa is a traditional Kashmiri tea finished with saffron and almonds, and dried rose petals are used as a garnish. See our Kashmiri kahwa guide for more.

Caffeine: About 15 to 30 mg per cup (green tea)

Benefits

• Green tea is rich in catechins, antioxidants found in the tea leaf.
• Cinnamon, cardamom and clove add warmth that is traditionally used to ease cold and congestion.
• Saffron and almonds make kahwa a traditional, comforting drink in Kashmir winters.

Serves: 2   |   Prep: 5 min   |   Cook: 8 min   |   Milk: No

Ingredients

• 2 cups (500 ml) water
• 1 tsp green tea leaves
• 2 green cardamom pods, crushed
• 1-inch cinnamon stick
• 2 cloves
• 4 to 5 saffron strands
• 4 almonds, thinly sliced
• 1 to 2 tsp honey
• A few dried rose petals, for garnish

Method

1. Boil the water with the cinnamon, cardamom and cloves for 4 minutes.
2. Remove from the heat for 1 minute, then add the saffron and green tea leaves.
3. Steep for 1 to 2 minutes. A longer steep makes green tea bitter.
4. Strain into cups and stir in the honey.
5. Top with the sliced almonds and rose petals.

Tea to use: Halmari green tea.

9. Kadak Chai

Kadak chai is strong milk tea made by simmering CTC tea leaves in milk and water until the brew turns deep brown.

Kadak means “strong” in Hindi, and this tea is brewed to match. It uses more tea and a longer simmer than a regular cup of milk tea. To see how it differs from spiced chai, read masala chai vs kadak chai.

Caffeine: About 50 to 70 mg per cup (stronger brew)

Benefits

• Black tea provides caffeine for alertness and focus.
• Ginger, if added, helps with cold and throat comfort.

Serves: 2   |   Prep: 2 min   |   Cook: 8 min   |   Milk: Yes

Ingredients

• 1 cup (250 ml) water
• 1 cup (250 ml) full-fat milk
• 2½ tsp CTC black tea leaves
• 2 tsp sugar, or to taste
• ½-inch fresh ginger, crushed (optional)

Method

1. Boil the water, with the ginger if using.
2. Add the tea leaves and simmer for 2 minutes.
3. Add the milk and bring to a boil.
4. Lower the heat and simmer for 3 to 4 minutes, until deep brown.
5. Add the sugar and strain into cups.

Tea to use: Halmari Gold Orthodox.

10. Sulaimani Tea

Sulaimani is a milk-free spiced black tea from Kerala, finished with lemon juice.

Sulaimani is popular in Kerala’s Malabar region and is traditionally served without milk, often after a heavy meal. The spices are boiled first and the tea is steeped briefly.

Caffeine: About 30 to 50 mg per cup (black tea)

Benefits

• Traditionally served after heavy meals to support digestion.
• Lemon adds vitamin C; cardamom, clove and cinnamon add warming spice.
• Served without milk, so it is a lighter cup.

Serves: 2   |   Prep: 3 min   |   Cook: 7 min   |   Milk: No

Ingredients

• 2 cups (500 ml) water
• 1 tsp black tea leaves
• 2 green cardamom pods, crushed
• 2 cloves
• ½-inch cinnamon stick
• 1 tbsp fresh lemon juice
• 1 to 2 tsp sugar or honey
• 4 to 5 fresh mint leaves (optional)

Method

1. Boil the water with the cardamom, cloves and cinnamon for 3 minutes.
2. Add the tea leaves, remove from the heat and steep for 1 to 2 minutes.
3. Strain into cups.
4. Add sugar or honey and the lemon juice and stir well.
5. Add the mint leaves, if using.

Conclusion

These teas can be made at any time of year, and none have rigid rules. Adjust the sweetness, spices, and tea strength to your preference.

Whether you want a strong cup in the morning or a light one at the end of the day, each recipe is simple enough to prepare in any kitchen. Begin with the one that appeals to you, and then let your personal preferences shape the others.

Frequently Asked Questions

Which tea is best for Indian masala chai?

CTC black tea, preferably from Assam, is best for masala chai. Its dense granules brew a strong, dark cup that holds its flavor against milk and spices. Whole-leaf (orthodox) tea works for lighter, milk-free spiced tea.

How long should Indian chai be boiled?

Simmer chai for 2 to 4 minutes after adding milk. Kadak chai takes the longer end of that range for a deep brown color. Boiling much longer makes the tea bitter and harsh, so lower the heat once the milk starts to rise.

Can Indian tea be made without milk?

Yes. Honey ginger tea, lemon tea, fennel tea, Sulaimani and kahwa are made without milk, and lemongrass and tulsi tea need no tea leaves at all. Masala tea and cardamom tea can also be made with water only.

Why does chai taste bitter?

Chai turns bitter when the tea leaves are boiled too long or when too much tea is used. Use about 1 teaspoon of tea per cup, simmer for no more than 2 to 4 minutes, and strain right away. For more fixes, read why tea tastes bitter.

Is kahwa a green tea?

Yes. Traditional Kashmiri kahwa is made with green tea leaves, whole spices such as cardamom, cinnamon and cloves, and saffron. It is usually served with almonds.