Sulaimani Chai
Malabar green tea chai
green tea, cardamom, long pepper, star anise, lemon peel, spearmint, cinnamon, clove
Medium
Product Description
Experience the refreshing charm of Sulaimani Malabar Chai, a traditional tea inspired by the Malabar coast of Kerala. Unlike creamy milk-based chai, Sulaimani is traditionally enjoyed as a light, aromatic black tea infused with spices and citrus notes.
This distinctive Kerala-style chai offers a beautifully balanced combination of bold tea, warming spices and a bright citrus character. Light yet flavourful, it is especially enjoyable after a meal or as a refreshing afternoon brew.
Tasting Notes
Aromatic • Citrusy • Warmly Spiced • Refreshing
Ingredients
Black Tea, Spices & Citrus Notes
How to Brew
Add 1–2 teaspoons of Sulaimani Malabar Chai to approximately 200 ml of hot water. Steep for 3–5 minutes, then strain and enjoy.
For a traditional Sulaimani experience, serve it without milk and add your preferred amount of sugar or jaggery.
Perfect For
- Kerala tea lovers
- Indian chai enthusiasts
- Lovers of spiced black tea
- After-meal tea rituals
- Exploring regional Indian teas
Tasting Notes
Brew The Perfect Cup
- 1 teabag
- 85°C
- 3 mins
- No
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Questions & Answers
1. Do you recommend adding sugar and milk in sulaimani chai?
Sulaimani malabar chai is a green tea blend that gives out an aroma of delicate spices and has energizing citrusy and minty notes. It is recommended to not add any sugar and milk in this chai.
2. What is Sulaimani Chai?
Sulaimani tea is believed to orginate from the tradition of Arab though its popular in the Malabar region.It is said that Prophet Mohammed used to enjoy drinking a beverage called ‘ghava’ which had dates,black pepper and had no tea powder or even sugar added to it.With time,this drink kept changing and was introduced to the Malabar coast of India which was because of the Arab traders.Slowly the taste and flavours changed, tea was added to this drink in the Malabar region and this Sulaimani tea became popular across the Malabar region.
