The love for tea in India is not just about a beverage; it’s a way of life. From the bustling streets of Mumbai to the serene garden of Assam, tea is a staple in the daily lives of millions of Indians. Each region in India has its own unique way of preparing tea, leading us to different types of tea. And when it comes to the tea capital of the country, Assam, their unique ronga saah (red tea) or pheeka saah is a delectable variant that most people cannot do without.
Into The World Of Ronga Saah
An Assamese will always agree to a cup of ronga saah anytime! As an Assamese, we don’t have a definite, allotted time for this beverage. While tea is often taken as a common way to bond with friends and family, similarly, ronga saah serves as the staple drink for people from all walks of life.
The tea stalls, which are a ubiquitous sight everywhere in Assam, offer this quintessential ronga saah. In the evening time, friends, and colleagues sipping on cups of ronga saah and bonding at tea stalls is a common loved sight here. Mostly, it starts with one cup, stretches into two cups, and then comes upward of five, sometimes 10 times a day. It’s a continuous process of sip, blow, wait, sip and repeat.
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Sip! Sip!
To the average Assamese, ronga saah is what espresso is to coffee: concentrated, efficient and bold in flavour. Still sweet, soothing, and aromatic, ronga saah is always served pipping hot, regardless of how hot or humid the city air is. However, the beautiful world of ronga saah has many variations. You can make a spice-filled concoction with crushed ginger or cardamom or add jaggery for sweetness. Some even make a smoked version or use Khling paat.
Served without milk, this reddish-brown tea remains the brew of choice because of health purposes too. It is not just popular for its refreshing taste but also for its ability to cleanse the system. The absence of milk in the tea makes it a safe option to keep away acidity if you tend to drink more cups of tea throughout the day.
How To Make Ronga Saah
The preparation of tea in India is an art form in itself. This ronga saah, in particular, is made from fresh, luscious tea leaves grown in the state, which are steeped in boiling water for about 4-5 minutes. Well, if you wish to brew for yourself a hot cup of ronga saah, this is how you can do it:
- Boil a cup of water in a kettle or a pan for a good amount of time
- Now, add two teaspoons of tea leaves to boiling water and let it simmer for a while.
- After the tea is fully boiled, switch off the flame and allow the tea leaves to settle down. Some people who like their tea stronger can brew it for a longer time.
- Now, strain it into a cup.
- Add sugar or honey according to your taste.
Regardless of how busy everyone’s day or schedule is, they almost always have time for ronga saah!
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