Tea lovers, assemble! From floral to sweet, try these regional brews at home. Check out the step-by-step method. India's love for tea transcends geographical and cultural boundaries. Every state has its own interpretation of this much-loved beverage, infused with local spices and flavours that reflect the region's distinct culinary identity. The state's culinary tradition also becomes apparent in the local chai.Tea is a staple in many Indian homes. Try the different variations! (Picture credit: Freepik)ALSO READ: Love coastal cuisine? Recreate this chef-recommended traditional Kerala fish curry recipe at homeSo, if you are bored with your usual cup of chai, why not explore the diverse tea recipes? Executive chef Diwas Wadhera of Eros Hotel, New Delhi, shared with us four regional tea recipes with HT Lifestyle that you can easily recreate at home. He also explained the story behind each.Some teas are zesty, some floral, and others gently sweet, while many are enjoyed without milk. However, they all mirror the culinary landscape of their respective regions.From Himachal Pradesh's Kangra Tea to West Bengal's Lebu Cha, you will find local ingredients and preparation methods in regional tea.1. Himachal Pradesh's Kangra TeaThe chef described the flavour profile. This tea has a gentle sweetness with a hint of floral aroma, reflecting this region's light and wholesome cuisine.“Kangra Tea comes from the beautiful Kangra Valley in Himachal Pradesh. It has a light, fresh taste with a gentle floral aroma. People usually enjoy it without milk, so they can experience its natural flavour,” he said.Diwas also noted that this tea contains no strong, overpowering spices.Here's the recipe:Ingredients2 tsp Kangra tea leaves (green or black)2 cups waterHoney or sugar (optional)Lemon slice (optional)MethodStart by boiling two cups of waterOnce the water comes to a boil, switch off the flame and add the Kangra tea leavesCover the pan and let the tea brew for about 2–3 minutes if you're using green tea, or 3–4 minutes for black teaStrain it into a cup. If you like, add a little honey or sugar. A slice of lemon can also be added for a refreshing tasteServing suggestion: Serve hot with light biscuits or cookies.2. West Bengal's Lebu Cha (lemon tea)Kolkata is famous for its street food, but the chef reminded us that its tea is also a standout in its own right. This brew is perfect for those who enjoy intense, tangy, zesty flavours.He added, “The tea is a true reflection of West Bengal’s vibrant and flavour-forward food culture. Combining black tea with fresh lemon, black salt, and aromatic spices, it strikes a perfect balance between tangy, savoury, and refreshing.”We asked the chef what pairs well with this tea. Diwas shared that it is best enjoyed with hot pakoras or jhal muri during the monsoon.Ingredients2 tsp Assam or Darjeeling tea leaves2 cups waterJuice of half a lemon2 tsp sugar or honeyA pinch of black saltA pinch of roasted cumin powder (optional)MethodBoil two cups of water and add the tea leaves.Let it brew for about 2–3 minutes, then strain it into a cup. Add sugar or honey and stir well. Once the tea has cooled slightly, squeeze in the fresh lemon juice.Add a pinch of black salt and roasted cumin powder if you like. Stir gently and serve immediatelyServing suggestion: Best enjoyed hot with pakoras, samosas, or any evening snack.3. Kashmir's KahwaKashmir Kahwa is well-known. The chef highlighted that it is widely loved for its aroma.“Kahwa is made without milk and is flavoured with cardamom, cinnamon, saffron, and almonds. Prepared with green tea infused with cinnamon, cardamom, saffron, and almonds, it offers warmth and depth in every sip," he mentioned the ingredients. "Beyond its flavour, Kahwa reflects the region’s tradition of hospitality, transforming a simple cup of tea into a comforting and elegant experience.”Ingredients2 cups water1 tsp Kashmiri green tea3–4 green cardamom pods1 small cinnamon stick2–3 saffron strandsHoney (optional)Sliced almondsMethodBoil two cups of water with the cardamom and cinnamon for about 3–4 minutes so the spices release their flavour.Add the green tea leaves and saffron, then switch off the flame and let the tea steep for another 2 minutes.Strain it into a cup. Add a little honey if you prefer a sweeter taste, and finish with sliced almonds on top.Serving suggestion: Serve hot on cold or rainy days.From Tamil Nadu's Nilgiri tea to Kashmir's Kahwa, the flavour notes tell that spices and local produce make all the difference in capturing the aroma.4. Tamil Nadu's Nilgiri TeaThe Nilgiri region in South India has its own distinctive tea as well. Grown in Tamil Nadu's Nilgiri Hills, this tea makes a smooth, refreshing brew. Elaborating more on the preparation and back story of this tea, the chef shared, “This tea has a pleasant floral aroma. It can be enjoyed either as black tea or with milk. The tea reflects the freshness and diversity that define Tamil Nadu’s culinary landscape. Its bright aroma, brisk flavour, and smooth finish make it both refreshing and versatile, pairing effortlessly with the state’s bold, spice-rich cuisine.”Here's the recipe: Ingredients2 tsp Nilgiri tea leaves2 cups water½ cup milk (optional)Sugar to tasteMethodBoil two cups of water and add the Nilgiri tea leaves.Let it brew for about 3 minutes. If you prefer black tea, simply strain it into a cup, add sugar if needed, and serve.If you like milk tea, add milk after brewing, let it simmer for another minute, then strain and serve hot.Serving suggestion: Perfect with cakes, biscuits, sandwiches, or evening snacks.Adrija Dey’s proclivity for observation fuels her storytelling instinct. As a lifestyle journalist, she crafts compelling, relatable narratives across diverse touchpoints of the human experience, including wellness, mental health, relationships, interior design, home decor, food, travel, and fashion that gently nudge readers toward living a little better. For her, stories exist in flesh and bones, carried by human vessels and shaped through everyday endeavours. It is the small stories we live and share that make us human. After all, humans and their lores are the most natural and raw repositories of stories, and uncovering them, for her, is akin to peeling an orange under a winter afternoon sun. Always up for a chat, she believes the best stories come from unfiltered yapping, where "too much information" is kind of the point. A graduate of Indraprastha College for Women, University of Delhi, and an alumna of the Indian Institute of Mass Communication (IIMC), Delhi, Adrija spends her idle hours cocooned with herbal tea and a gripping thriller, scribbling inner monologues she loosely calls poetic pieces, often with her succulents in attendance. On lazier days, she can be found binge-watching, for the nth time, one from her comfort-show holy trinity: The Office (US), Brooklyn Nine-Nine, or Modern Family. Dancing by herself to her peppy playlists, however, is an everyday ritual she swears by religiously.Read MoreRecipeCatch every big hit, every wicket with Crick-it, a one stop destination for Live Scores, Match Stats, Quizzes, Polls & much more. 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