It’s amazing to learn about the different types of teas available and brewed around the world. One must know the steps and processes involved in its preparation. There may be chances to see the similarities and differences between them. While interacting with my friends from Kashmir, I learned how to prepare the most popular tea in the region called THE NOON CHAI.

While researching more about tea varieties, I came across another type of tea from Afghanistan. It is called AFGHANI QAYMAQ CHAI. It is a typical green tea that is prepared and enjoyed by Afghans all over the world. They really like to consume it in the morning hours of the day. Once I saw the preparation of it by a friend of mine (introduced via FACEBOOK), I was amazed to perceive certain things.

In this article, I would like to introduce the similarities and differences between Kashmiri Noon Chai and Afghani Qaymaq Chai. Without further delay, I would like to show the similarities between them:

1. The tea is prepared from the GREEN TEA LEAVES available in the respective countries.

2. Baking soda or baking powder is used in the preparation of tea.

3. The preparation time consumed is very long in both cases.

4. It is the preparation of the tea leaves together with the baking soda or powder that authenticates the taste, color and flavor of the respective tea.

5. In both the genuine PINK COLOR is observed.

6. It is the preference of the individual whether to consume the tea with milk or without the addition of milk.

7. Tea is usually consumed with the typical bakery products of both countries.

Apart from the similarities between the two, one could observe the surprising differences between them. These differences are listed as follows:

a) In Kashmiri Noon Chai, no sugar is added. Only salt is used in tea. On the other hand, there is addition of sugar and no salt is added for consumption in Afghani Qaymaq Chai.

b) In Kashmir, ice cubes are never added while brewing tea leaves. Scoops or ladles are used for aeration. While in Afghanistan, ice cubes are frequently used for proper aeration and to achieve the typical color of the tea.

c) Cardamom powder is not used to flavor tea in Kashmir. On the other hand, in Afghanistan, cardamom powder is used to enhance the flavor of tea.

d) In the preparation of Kashmiri tea, cornstarch is not added with the milk. First, the tea leaves are steeped for a long time and milk is added as a finishing touch. Contrary to this, in the preparation of Afghan tea, cornstarch is added to give an additional glaze or shine to the tea and it is the individual’s choice to add more milk to the brewed tea decoction.

e) Kashmiri people allow the formation of the cream and do not remove it. It is left as it is in the tea to achieve its typical flavor. In the Afghani Qaymaq Chai, the qaymaq or cream accumulated on top of the milk is regularly removed while the milk is being prepared and added to the top of the tea before serving.