Sulaimani Tea is a light, aromatic clear black tea made without milk and infused with spices like cardamom, cloves, cinnamon and ginger. A dash of lemon adds a refreshing tang, making it perfect after meals or anytime you want a soothing, flavorful tea. Believed to have Arab origins, this tea is popular in Kerala and Hyderabad.

Recipe Snapshot

  • Prep time: 5 minutes
  • Cook time: 10 minutes
  • Total time: 15 minutes
  • Yield: 2
  • Category: Beverages
  • Cuisine: Kerala, South Indian

Ingredients

  • 2 cups water
  • 1 teaspoon black tea powder (or tea leaves (or 1 tea bag) - can add 1½ teaspoon for a stronger tea flavor)
  • 2 green cardamoms
  • 2 cloves
  • ½ inch cinnamon ((true cinnamon and not cassia cinnamon))
  • 1 inch ginger (- peeled and rinsed, optional)
  • 8 teaspoons raw sugar (or use white sugar, add as required)
  • 1 teaspoon lemon juice (- can add more for more tangy taste)
  • 8 to 10 mint leaves (– optional)

Method

Crush Spices & Ginger

  1. Lightly crush the green cardamom pods, cloves, cinnamon stick, and ginger in a mortar-pestle.

Boil Water with Spices

  1. In a saucepan, add water along with the crushed spices and ginger.
  2. Bring to a boil on medium heat. Then simmer for 4 to 5 minutes so the flavors of the spices infuse into the water.

Make Sulaimani Tea

  1. Add black tea powder or use tea bags.If using loose tea leaves, turn off the heat and add the tea leaves. Mix, cover pan with a lid and steep for 2 to 3 minutes.
  2. After adding the black tea powder, simmer for 2 to 3 minutes until the tea color deepens. Avoid over-boiling to prevent bitterness.
  3. Next add sugar and stir well until dissolved. Turn off heat.
  4. Add lemon juice and gently stir. Add fresh mint leaves if using. Cover with a lid and let the tea rest for a minute.
  5. Strain the tea into cups or glasses and serve hot.

Serving Suggestions

  1. Serve Sulaimani Chai hot after heavy meals like biryani, curry meals, or festive thalis.
  2. You can also enjoy it with snacks like dates, nuts, or savory biscuits.
  3. For a refreshing iced version, refrigerate the brewed tea and serve it chilled over ice.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.