Sulaimani Chai
A fragrant, amber-hued black tea from Kerala's Malabar coast, gently spiced with cardamom and finished with a squeeze of lemon. This light, refreshing brew has no milk, making it a perfect palate cleanser after a rich meal or a soothing sip on a rainy afternoon.
For 4 servings
- prep · ~1 min
Crush the cardamom pods lightly.
Using a mortar and pestle or the back of a spoon, lightly crush the green cardamom pods just enough to crack them open and release the seeds.
TIPDon't powder the cardamom — cracked pods infuse the tea with a gentle perfume without making it gritty. - boil · ~5 min
Boil water with cardamom.
Pour water into a saucepan, add the crushed cardamom pods, and bring it to a rolling boil over medium-high heat. Let it bubble for 2 minutes so the cardamom releases its flavor.
- boil · ~4 min
Add tea leaves and simmer.
Add the black tea leaves and dried rose petals if using. Lower the heat and let it simmer gently for 3 to 4 minutes until the liquid turns a deep amber color and smells fragrant.
TIPWatch the color — when it turns deep amber, the tea is ready. Over-boiling makes it bitter. - mix · ~1 min
Add sugar and stir.
Remove the saucepan from the heat. Add the sugar and stir well until it dissolves completely.
- mix · ~1 min
Strain and add lemon juice.
Strain the tea through a tea strainer directly into serving cups. Add half a tablespoon of fresh lemon juice into each cup and give it a quick stir.
TIPAdd lemon juice only after straining and removing from heat — adding it to the hot pot can make the tea turn cloudy. - serve
Serve immediately while piping hot.
Sulaimani chai tastes best when served hot right after brewing. The aroma of lemon and cardamom is most pronounced when the tea is still steaming.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use freshly squeezed lemon juice for a bright, clean finish—bottled juice tastes flat.
- 2Crack cardamom pods gently to release flavor without turning the tea gritty.
- 3Boil the water with cardamom for a full 2 minutes to extract maximum aroma before adding tea.
- 4Watch the brew closely; as soon as it turns deep amber, remove from heat to avoid bitterness.
- 5Always add lemon juice after straining and off the heat to keep the tea clear, not cloudy.
- 6For a more floral note, let the optional rose petals steep with the tea leaves for the full 3–4 minutes.
Adapt it for your goals.
Sugar-free
Omit the sugar entirely or replace with a pinch of stevia or monk fruit sweetener. This variation is ideal for those reducing refined sugar intake while still enjoying the tea's natural spice and citrus notes.
extra spicedExtra-spiced
Add a small stick of cinnamon and 1-2 cloves along with the cardamom during the boil. This creates a warmer, more complex flavor profile that suits chilly evenings or when you crave a deeper spice kick.
iced sulaimaniIced-sulaimani
After straining and cooling the tea to room temperature, pour it over ice cubes and add the lemon juice. A refreshing cold version perfect for hot summer days, still retaining the cardamom and citrus character.
Why this is on our healthy list.
Caffeine with a Gentle Lift
Black tea leaves provide a moderate dose of caffeine for alertness without the jitters often associated with coffee, making Sulaimani Chai a balanced pick-me-up.
Rich in Antioxidants
Black tea is loaded with polyphenols like theaflavins and thearubigins, which help combat oxidative stress and support overall cellular health.
Digestive Support
Cardamom is traditionally used to aid digestion and reduce bloating, and the warm lemon juice further stimulates digestive enzymes, making this tea an excellent after-meal drink.
Hydrating and Low-Calorie
With no milk and a modest amount of sugar, this tea is primarily water-based and low in calories, supporting hydration without heavy additives.
Frequently asked questions
Yes, use 2 standard black tea bags (Assam or Nilgiri) as a substitute for the loose leaves, but steep for the same 3–4 minutes and remove them before adding sugar and lemon.
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