Differences Between Kashmiri Noon Chai And Afghani Qaymaq Chai

It be superior to know about assorted kinds of teas available and prepared internationally. One might maybe maybe maybe furthermore silent know the steps and processes enthusiastic by their preparation. It might most likely perchance maybe maybe furthermore very smartly be imaginable that there are chances to glimpse the similarities and variations among them. Whereas […]



It be superior to know about assorted kinds of teas available and prepared internationally. One might maybe maybe maybe furthermore silent know the steps and processes enthusiastic by their preparation. It might most likely perchance maybe maybe furthermore very smartly be imaginable that there are chances to glimpse the similarities and variations among them. Whereas interacting with my pals from Kashmir, I learnt to prepare the most smartly-most in sort tea of the sphere known as THE NOON CHAI.

Whereas researching extra on kinds of tea, I got here across one other roughly tea from Afghanistan. It’s known as the AFGHANI QAYMAQ CHAI. It’s a frequent inexperienced tea prepared and relished by Afghanis internationally. They genuinely take to eat it within the morning hours of the day. Once I seen the preparation of it by a chum of mine (presented by strategy of FACEBOOK), I became astonished to glimpse obvious things.

In this article, I would take to introduce the similarities and variations between the Kashmiri Noon Chai and Afghani Qaymaq Chai. With out any additional delays, I would take to showcase the similarities between them:

1. The tea is prepared from the GREEN TEA LEAVES available within the respective worldwide locations.

2. Baking Soda or baking powder is historical within the preparation of the tea.

3. The preparation time consumed is terribly prolonged in every conditions.

4. It’s the brewing of the tea leaves along side the baking soda or powder which authenticates the respective tea taste, coloration and taste.

5. There is the staunch PINK COLOR seen in every of them.

6. It’s the preferences of the actual person whether or no longer they’d take to eat the tea with milk or with out the addition of the milk.

7. The tea is basically consumed with the customary bakery products in every the worldwide locations.

Other than the similarities between the two, one might maybe maybe maybe furthermore analysis the inserting variations between them. These variations are enumerated within the next manner:

a) In Kashmiri Noon Chai, there’ll not be any longer any addition of sugar. Handiest salt is historical within the tea. On the quite loads of hand, there is addition of the sugar and no salt is added for the consumption within the Afghani Qaymaq Chai.

b) In Kashmir, the ice cubes are never added whereas brewing the tea leaves. The spoons or ladles are historical for the aeration. Whereas in Afghanistan, the ice cubes are incessantly historical for honest aeration and to attain the customary coloration of the tea.

c) No cardamom powder is historical for additional taste within the tea in Kashmir. On the quite loads of hand, in Afghanistan, cardamom powder is historical to strengthen the flavour of the tea.

d) In the Kashmiri preparation of the tea, there’ll not be any longer any addition of corn starch with the milk. First of all, the tea leaves are brewed for a genuinely prolonged time and milk is added as a closing touch of it. Contrary to this, within the Afghani tea preparation, there is addition of corn starch to present the additional glaze or shine to the tea and it is far the actual person chance so that you simply may maybe add extra amount of milk to the brewed tea decoction.

e) The formation of the cream is allowed and never eliminated by the Kashmiri of us. It’s left because it is within the tea to uncover the customary taste of it. In the Afghani Qaymaq Chai, The qaymaq or cream gathered on the prime of the milk is eliminated on customary foundation whereas brewing the milk and added at the prime of the tea sooner than serving it.

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