मसाला चाय की सामग्री (Ingredients of Masala tea)

मसाला चाय बनाने की विधि निश्चित नहीं है, और कई परिवारों के पास चाय के अपने संस्करण हैं। अधिकांश मसाला चाय में कैफीन होता है, आमतौर पर कॉफी का एक तिहाई (यदि काली चाय के आधार के साथ बनाया जाता है)। चाय की पत्तियाँ गर्म पानी में इतनी देर तक खड़ी रहती हैं कि तीव्र स्वाद प्राप्त कर सकें, आदर्श रूप से कड़वा टैनिन जारी किए बिना। संभावित विविधताओं की एक विस्तृत श्रृंखला के कारण, मसाला चाय को एक विशिष्ट प्रकार की बजाय चाय का एक वर्ग माना जा सकता है। हालांकि, मसाला चाय में सात बुनियादी घटक होते हैं जो लगभग हमेशा मौजूद रहते हैं: पानी, चाय पत्ती, दूध, चीनी, इलायची, काली मिर्च और अदरक। चाई, या चाई लट्टे का पश्चिमी रूपांतर, अधिक हर्बल और स्पाइसीयर दूध पेय के भारतीय संस्करण की तुलना में हल्का और मीठा स्वाद है। – मसाला चाय की सामग्री!

मसाला चाय की सामग्री –

  • चाय – बेस टी आमतौर पर एक मजबूत ब्लैक टी होती है जैसे कि असम, ताकि मसाले और मिठास उस पर हावी न हो। आमतौर पर, एक विशिष्ट प्रकार के असम का प्रयोग ममरी के नाम से किया जाता है। ममरी चाय को एक विशेष तरीके से ठीक किया गया है जो “पत्ती” चाय के विपरीत दाने बनाता है। यह सस्ती है और भारत में अक्सर चाय का उपयोग किया जाता है। हालांकि, चाय बनाने के लिए कई तरह की चाय का इस्तेमाल किया जाता है। भारत में ज्यादातर चाय मजबूत काली चाय के साथ बनाई जाती है, लेकिन कश्मीरी चाय को बारूद की चाय के साथ बनाया जाता है।
  • मसाले – पारंपरिक मसाला चाय एक मसालेदार पेय है जिसे गर्म करने वाले मसालों के विभिन्न अनुपातों के साथ बनाया जाता है। मसाला मिश्रण, जिसे करहा कहा जाता है, पिसी हुई अदरक और हरी इलायची की फली के आधार का उपयोग करता है। इस करे में आमतौर पर एक या एक से अधिक दालचीनी, स्टार ऐनीज़, सौंफ के बीज सहित अन्य मसाले मिलाए जाते हैं। काली मिर्च, जायफल, लौंग, इलायची के बीज, अदरक की जड़, शहद, वेनिला, और अन्य मसाले। पश्चिमी दुनिया में, दालचीनी और लौंग को बदलने या पूरक करने के लिए ऑलस्पाइस का उपयोग करना भी आम है।
  • दूध – परंपरागत रूप से भारत में, भैंस के दूध का उपयोग चाय बनाने के लिए किया जाता है। मसाला चाय एक भाग दूध को दो से चार भाग पानी में मिलाकर और तरल को लगभग उबलने (या पूरी तरह उबालने) तक गर्म करके बनाई जाती है। कुछ लोग अपनी मसाला चाय में मीठा कंडेंस्ड मिल्क इस्तेमाल करना पसंद करते हैं ताकि इसे स्वीटनर के रूप में दोगुना किया जा सके। जो लोग बिना दूध के चाय पीना पसंद करते हैं, उनके लिए इस हिस्से को पानी से बदल दिया जाता है।
  • चीनी – सादा सफेद चीनी, डेमेरारा चीनी, अन्य ब्राउन शुगर, ताड़ या नारियल चीनी, सिरप या शहद का उपयोग किया जाता है। गुड़ का उपयोग स्वीटनर के रूप में भी किया जाता है, ज्यादातर भारत के ग्रामीण हिस्सों में। जहां कुछ बिना चीनी वाली चाय पसंद करते हैं, वहीं कुछ चीनी मसालों के स्वाद को बढ़ा देती हैं। कुछ व्यंजन 3½ कप चाय में तीन बड़े चम्मच चीनी का उपयोग करते हैं। आमतौर पर पीने वाले के अनुरूप चीनी डाली जाती है।
मसाला चाय की सामग्री

यह भी पढ़ें –

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