Laal Saah

There are multiple ways of making laal saah, depending upon your definition of the perfect cup. Different methods work for different teas and get you different strength of the brew. For me, the liquor should be orange-gold, no hint of bitterness, absolutely clear and the bottom of the cup visible through the tea. No sugar, may be a slice of lemon but no spills on the saucer please. Though Assam tea is most commonly available as CTC, if you can do use the premium quality leaf.

Print Recipe

Method

Boil water in a kettle.
Add one teaspoon leaf tea per cup into a teapot and pour in the hot water. If you are using CTC tea, a good way of getting a clear, aromatic laal saah is to dip a tea strainer into hot water. This forms a film and prevents any loose particles from getting into the tea. Take 1/2 teaspoon CTC tea in the strainer and pour hot water through it.
Cover and steep for five minutes.
Strain into cups and serve.
Add sugar/honey or lemon or both to your tea and enjoy!