How to make Nepalese Masala Tea (Chiya)?


In this article, we will teach you how to make the best Nepalese masala tea – in Nepal known as “Chiya”. This is how we serve the Nepalese Tea at the Hungry Buddha Canberra. This tea is perfect for cold Canberra weather.

Ingredients for 4 Cups of Tea

  • Milk 400 ml (full cream milk)
  • Water 400 ml
  • Green cardamom 6 pieces
  • Cloves 6 pieces
  • Bay leaves 2
  • 3 tablespoon sugar
  • 2 tablespoon regular loose black tea


  • Pour the milk in a pot and add water. If you don’t know how much milk and water to add, pour half cup water for every cup of milk that you add. Place the pot into the stove.
  • Half crush the spices & add them to the milk and water.
  • When the mixture starts to boil, add the tea leaves and sugar. Lower the heat or else the milk will boil over. Let them boil for a few minutes. Stir the tea regularly while boiling. Boil for at least 5 mins. If you don’t boil properly, tea will taste/look a little bland

Now, pour the piping hot tea through a tea strainer directly in the cups. There it is – the best Nepalese Masala Tea – Chiya.

If you have any questions, feel free to ask us here.


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