Salt Tea, Local Drink of Sunderbans
I was on a boat ride through the Ganges tributaries, my eyes desperately scanning the thick foliage to sight the royal Bengal Tiger of Sundarbans. Unmindfully I took the tea offered in the boat and the first sip shook me to senses. Salt in tea? Did the chaiwala make a mistake? Steam rising from the cup, I observed it carefully, at the same time I was hesitant to keep it down. The saltiness of the tea had triggered my taste buds. For a while I forgot all about the Sundarbans tigers that may be lurking around.
This is not an ordinary preparation of tea; this is the making of local staple—salty tea. This was no fine dine experience but a preparation that was born out of local availability of ingredients. A brew, presenting a savory alternative that tells a story of geography and necessity. Salty tea, known locally as nonta chai or noon chai is a drink unlike any other. Its core ingredients—black tea and locally resourced water. There is no sugar, no milk in the concoction.
Salty Tea
The beverage is both hearty and savory, providing a unique taste experience for those accustomed to the sweet or astringent flavors of traditional teas.
No, they didn’t add salt to it but the water there is salty so the taste changes. They usually don’t add milk to this kind of tea and it is served when you are being cruised around the several islands through the mangrove forests. May be you can add sugar to sweeten it, but I just let it be and enjoyed the unusual local drink of Sundarbans.
The Sundarbans trip was a memorable one for me even though we couldn’t spot a single tiger. This often becomes a major disappointment to many tourists and they feel the entire trip is wasted, both in terms of time and money. It depends on the tourists, what exactly they want to do and see there. Chances of sighting a tiger are very less!
Sumptuous food in Sundarbans Resort
The resort we stayed was a well organized one, with good trips arranged to the villages and to the several islands scattered all around. The food spread was excellent, with tiger prawns and crabs. And there was refill till we were full. That is one advantage of going during the lean season. With not much crowd around and just two families we were taken care of well!
Salt in Tea – Sundarbans Special
Variations of Salt Tea
Beyond Sunderbans, variations of salty tea can be found in other cultures.
In Tibet as po cha, is a drink unlike any other. Its core ingredients—black tea, salt, and yak butter—create a rich, creamy concoction that serves both as nourishment and comfort in the harsh, high-altitude climates of the Himalayas.
In Mongolia, suutei tsai is made with tea, salt, and milk, while in parts of Central Asia, similar versions exist, highlighting the beverage’s adaptability to different regions and resources. Each version retains the core concept—utilizing locally available ingredients to create a drink that sustains and comforts.
The practice of adding salt to tea is not confined to Asian cultures. Historically, Russians and Siberians have also been known to add a pinch of salt to their tea, especially during long winters when food preservation was crucial. This convergence of practices across disparate cultures underscores the universal appeal and utility of this unique beverage preparation.
The popularity of salty tea has begun to spread beyond its traditional borders. In recent years, adventurous food enthusiasts and cultural explorers have embraced the beverage, intrigued by its distinct flavor profile and cultural significance. In urban cafes from New York to Tokyo, salty tea is emerging as a niche yet fascinating option, offering patrons a taste of salty tradition.
Benefits of adding salt to tea serves several practical purposes:
- Enhances Flavor: Salt balances the bitterness of the strong black tea.
- Acts as a Preservative: In regions with limited food storage options, salt helps preserve the beverage, ensuring it retains its nutritional value longer.
- Nutritional Benefits: Salt provides essential electrolytes, which are crucial for hydration and overall health, especially in high-altitude and arid environments.
- Aids Digestion: Salt can stimulate the production of digestive enzymes, potentially aiding in digestion and improving gut health.
- Hydration: Despite its high salt content, salty tea can help with hydration by encouraging water retention, which is beneficial in arid and high-altitude environments where dehydration is a risk.
Salted Tea Recipes
Here are some intriguing salted tea recipes from different cultures, each with its own distinctive ingredients and preparation methods.
- Tibetan Butter Tea (Po Cha)
Ingredients:
- 4 cups water
- 2 tablespoons loose black tea leaves (or 2 tea bags)
- 1/2 teaspoon salt
- 2 tablespoons yak butter (or unsalted butter)
- 1/2 cup whole milk or heavy cream
Instructions:
Boil the water and add the black tea leaves. Let it steep for 5-10 minutes. Strain the tea leaves and pour the tea into a blender. Add salt, butter, and milk or cream. Blend on high speed until the mixture is smooth and frothy. Serve hot, preferably in a thermal flask to keep it warm.
- Mongolian Milk Tea (Suutei Tsai)
Ingredients:
- 4 cups water
- 2 tablespoons loose green tea leaves (or 2 tea bags)
- 1/2 teaspoon salt
- 1 cup whole milk
- Optional: a pinch of baking soda (to enhance the color and texture)
Instructions:
Boil the water and add the green tea leaves. Let it steep for 5-10 minutes. Strain the tea leaves and return the tea to the pot. Add the salt and milk to the tea. Bring the mixture to a gentle boil and simmer for a few minutes. Optionally, add a pinch of baking soda for a smoother texture. Serve hot, ideally with traditional Mongolian food like buuz (dumplings).
- Indian Spiced Salted Tea
Ingredients:
- 4 cups water
- 2 tablespoons loose black tea leaves (or 2 tea bags)
- 1/2 teaspoon salt
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground ginger
- 1 cup whole milk
Instructions:
Boil the water and add the black tea leaves. Let it steep for 5-10 minutes. Strain the tea leaves and return the tea to the pot. Add the salt, cardamom, ginger, and milk. Simmer the mixture for a few minutes, allowing the spices to infuse. Serve hot, garnished with a cinnamon stick if desired.
- Himalayan Pink Salt and Butter Tea
Ingredients:
- 4 cups water
- 2 tablespoons loose black tea leaves (or 2 tea bags)
- 1/2 teaspoon Himalayan pink salt
- 2 tablespoons unsalted butter
- 1/2 cup whole milk or heavy cream
Instructions:
Boil the water and add the black tea leaves. Let it steep for 5-10 minutes. Strain the tea leaves and pour the tea into a blender. Add the pink salt, butter, and milk or cream. Blend on high speed until the mixture is smooth and frothy. Serve hot, enjoying the unique mineral taste of Himalayan pink salt.
- Russian Salted Tea
Ingredients:
- 4 cups water
- 2 tablespoons loose black tea leaves (or 2 tea bags)
- 1/4 teaspoon salt
- 1 teaspoon lemon juice (optional)
- 1 teaspoon honey (optional)
Instructions:
Boil the water and add the black tea leaves. Let it steep for 5-10 minutes. Strain the tea leaves and pour the tea into a pot. Add the salt and stir well. Optionally, add lemon juice and honey for a slightly different flavor profile. Serve hot, ideal for cold winter days.
These recipes highlight the versatility of salted tea across different cultures. Each version brings its own unique flavors and traditions, providing a savory and warming beverage perfect for various occasions.
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Salty tea…I have no idea how it tastes. Did you like it? 🙂
Tigers not seen…? Then I will plan to go there next time.:)
Fun! I definitely need to visit Sunderbans… at least to taste salty chai 🙂
Salted caramel is big for some here. Hope you have a nice weekend.
I would be very interested to try this. 🙂
Loved both the pics and that's one awesome table.
In sunderbon, salty tea is taken by boatmen. When I surveyed Sunderbons,mostly on boats and stayed in the boat, I found if you take this black salty tea your lips and throat do not become dry quickly. Some boatmen say that it is a good drink to prevent Malaria. You should visit Sunderbon in core areas during October-November as this is the mating season of Tiger and they are frequently seen in core areas. In Sojnekhali, atop a watch tower i saw tigers ataround 2 PM.
Salty tea…. How interesting! Love your blog and all the interesting things that you share….. Be back for more…..
You know something Indrani, when we were in the concentrationcamp we were very hungry , but we got tea, coffee , sugar, salt and pepper. We discovered that tea and salt and a bit of pepper tasted like broth. We were determined to drink the same when we were free again.But no sooner we were free or we stopped drinking salted tea. We didn't really like it, actually.
I do like your post however!
The table there is shaped like a boat! How nice
Salty tea sounds like an interesting taste. If I were there I would want to try it.
I had salty tea (with milk) in Sikkim, they called it Bhutia Chai.. it was nice but I dont think I could have it everyday 🙂
salty tea.. sounds interesting !
I will test adding little salt to tea today…
All thanks to your thumbs up.. 🙂
Looks like fun
Now that is an interesting idea for tea! I too prefer to travel in lean season, less crowd is worth it.
People always know how to adapt to the environment when required. Salty tea is an example, I guess.
Indrani, really unusual tea! 🙂
Spotting Tigers is a matter of luck!
Yet to visit Sunderbans.
Salty Tea? that is interesting
Although, the diminishing number of Tigers is an alarming issue, the salty tea seems to be a strange pleasure.
Looks like a great place even if you don't sight tigers. I've never heard of salty tea before.
From what I have read, tigers are very elusive animals. Your tour sounded very enjoyable even without a sighting. I would have enjoyed it too I think, as well as trying some of the salty tea.
I think I'd prefer the salty flavor instead of adding sugar or milk.
Fun post, and fantastic photos!!
Sounds like a fun tour. The Salty Tea is a unusual. I am glad you had a great time!
Beautiful post, Indra!
And salty tea… I dont no… ;-))
Warm greeting, Anna :-))
It sounds like you had a lovely day despite no tigers. It would have been nice to travel without crowds. The salty tea sounds unusual. Have a wonderful week and thank you for stopping by my blog today.
Good to absorb and enjoy every aspect of your trip including the 'salty tea'.
The salty tea sounds unique. Yes, Indrani, you're wise to go and ENJOY the sights, sounds and people instead of being fixated on seeing the tigers. It would be a bonus if you did, though but you enjoyed everything else, were well cared and catered for and shared it with us! Have a great day. Jo
must be wonderful to see the place and experience the culture even without tiger sighting. does this mean that the bengal tiger is getting fewer in number?
Thanks friends for the comments. 🙂
Hilary, a thumbs up from me! 🙂
Nice post
So was there a thumbs up on the salty tea?
A drink Sunderbans, I don't think I'm not allowed salt, so no thanks.
I'd love to try that tea. I hope you get to go again and see a tiger!
I've never tasted salty tea, but I would be willing to give it a try. I'm glad you had a pleasant trip, even if you didn't see a tiger.
Salty tea!! That's a different, to be sure!! Another great trip, Indrani! Thanks as always for sharing!! Have a wonderful week!!
Well, you had tiger prawns… 😉
that would be a unique taste. 🙂
Salty tea? What fun!