It’s amazing to learn about the different types of teas available and prepared around the world. One must know the steps and processes involved in its preparation. There may be chances to see the similarities and differences between them. While interacting with my Kashmiri friends, I learned how to make the region’s most popular tea called THE NOON CHAI.
While doing more research on tea varieties, I came across another type of tea from Afghanistan. It is called AFGHANI QAYMAQ CHAI. It is a typical green tea that is prepared and enjoyed by Afghans all over the world. They really like to consume it in the morning hours of the day. Once I watched the preparation of it by a friend of mine (presented via FACEBOOK), I was amazed to notice certain things.
In this article, I would like to introduce the similarities and differences between Kashmiri Noon Chai and Afghani Qaymaq Chai. Without further delay, I’d like to show the similarities between them:
1. The tea is prepared from the GREEN TEA LEAVES available in the respective countries.
2. Baking soda or baking powder is used in the preparation of tea.
3. The preparation time consumed is very long in both cases.
4. It is the preparation of the tea leaves together with the baking soda or powder that authenticates the flavor, color and flavor of the respective tea.
5. In both the genuine PINK COLOR is observed.
6. It is the preference of the individual whether to consume the tea with milk or without the addition of milk.
7. Tea is usually consumed with the typical bakery products of both countries.
Aside from the similarities between the two, one could note the striking differences between them. These differences are listed as follows:
a) In Kashmiri Noon Chai, no sugar is added. Only salt is used in tea. On the other hand, there is sugar addition and no salt added for consumption in Afghani Qaymaq Chai.
b) In Kashmir, ice cubes are never added while brewing the tea leaves. Spoons or ladles are used for aeration. While in Afghanistan, ice cubes are frequently used for proper aeration and to achieve the typical color of the tea.
c) No cardamom powder is used to flavor the tea in Kashmir. On the other hand, in Afghanistan, cardamom powder is used to enhance the flavor of tea.
d) In the preparation of Kashmiri tea, corn starch is not added with the milk. First, the tea leaves are infused for a long time and milk is added as a final touch. Contrary to this, in the preparation of Afghan tea, corn starch is added to give an additional glaze or shine to the tea and it is the individual choice to add more amount of milk to the brewed tea decoction.
e) Kashmiri people allow the formation of the cream and do not remove it. It is left as it is in the tea to achieve its typical flavor. In Afghani Qaymaq Chai, the qaymaq or cream accumulated on top of the milk is regularly removed while the milk is being prepared and added on top of the tea before serving.
