Tea is a serious affair in almost all our households. TH and my brother in law require to be fueled by at least a few servings of tea per day to keep going. As far as I know, south Indians prefer watery, dark, sweet tea while north Indians like milky, spiced and relatively less sweet tea. Ironically, being a south Indian am used to masala tea perhaps due to marwari neighborhood or the Punjabi acquaintance that happened to me. So from day 1 in my kitchen after marriage the tea is spiced with one or other ingredients; at least a piece of crushed ginger goes into the tea else I feel as though it is incomplete.
Having a tea addict at home gives me more opportunity to experiment in that space, which I do a lot. There is this standard tea masala mix that I make at home which I am sharing in this post; I keep changing the measures of the listed ingredients as per my mood at the time of preparation and feedback from TH for the previously prepared mix. It all depends on your choices of smell and taste.
- 1. Cardamom - 3 tbsp
- 2. Cloves - 2 tbsp
- 3. Pepper - 4 tbsp
- 4. Cinnamon - 5" piece
- 5. Star Anise - 4 or 5
- 6. Dry Ginger - 6" piece
- 7. Nutmeg - 1 large
- Peel the cardamoms and take the seeds, crush the dry ginger, break the nutmeg & cinnamon into small pieces.
- Take all ingredients in a tray and microwave for 30 seconds or dry roast in a pan until they are crisp and emanating flavors. Let it come to room temperature.
- Grind the ingredients into a coarse powder in a mixer jar and store in airtight container.
- The flavors of all these spices are really very strong and so a small pinch should suffice per serving of tea while brewing.
பழியஞ்சிப் பாத்தூண் உடைத்தாயின் வாழ்க்கை
வழியெஞ்சல் எஞ்ஞான்றும் இல்.
Householder’s virtue is in sharing the food that is earned while shunning for sins.