As the streets of Kolkata glisten under a curtain of monsoon rain, there’s no better way to warm your soul than with a steaming cup of ada cha, or milk-ginger tea. A staple in Bengali households, especially on damp and breezy days, this spiced tea combines the earthy sharpness of fresh ginger with the creaminess of milk, creating a soothing beverage that’s both invigorating and comforting. Here’s how to prepare authentic ada cha in 5 easy and detailed steps.
Step 1: Gather Fresh Ingredients for Authentic Kolkata-Style Ada Cha
To make traditional Kolkata-style milk-ginger tea, you need the following ingredients:
- Fresh ginger – 1.5 inches (peeled and crushed)
- Full-fat milk – 1 cup
- Water – 1 cup
- Loose black tea – 1 to 1.5 teaspoons (preferably Assam tea)
- Sugar – 1.5 teaspoons (adjust to taste)
Tip: Avoid tea bags. Loose-leaf tea gives ada cha its robust flavor, ideal for rainy day sipping.
Step 2: Crush Fresh Ginger to Release its Warming Aroma
The heart of ginger tea in Kolkata homes lies in the preparation of ginger. Using a mortar and pestle or the back of a spoon:
- Peel and crush the ginger until coarse but juicy.
- This allows the natural oils and spicy compounds like gingerol to infuse properly during boiling.
Why it matters: Crushed ginger—rather than sliced—maximizes flavor release into the tea.
Step 3: Simmer Crushed Ginger in Water for a Strong, Spicy Base
Pour 1 cup of water into a saucepan and add the crushed ginger. Then:
- Bring the water to a boil over medium heat.
- Let it simmer for about 3–4 minutes, allowing the spicy aroma to fill your kitchen.
This step is crucial for building the foundation of your milk-ginger tea recipe, infusing it with depth and warmth.
Step 4: Add Loose Tea and Milk – Let Flavors Marry Slowly
After the ginger water has simmered:
- Add loose tea leaves and allow them to steep for 2 minutes.
- Pour in 1 cup of full-fat milk and bring the mixture to a gentle boil.
- Simmer on low for another 2–3 minutes, stirring occasionally to avoid scorching the milk.
This method ensures your ada cha on a rainy day in Kolkata has the right balance of spice, color, and richness.
Step 5: Strain, Sweeten, and Serve Kolkata’s Classic Ada Cha
Finally, turn off the heat and:
- Strain the tea through a fine sieve into a cup or clay bhar for the full Bengali experience.
- Add sugar to taste and stir until dissolved.
Optional: For an extra punch, add a tiny pinch of crushed black pepper or a few tulsi leaves during the simmering stage.
Enjoy your rainy day ginger tea while listening to the pitter-patter of Kolkata rain, ideally paired with a plate of telebhaja or nimki.
Why Ada Cha is a Monsoon Favorite in Kolkata?
In Kolkata, tea isn’t just a drink—it’s a ritual. Especially during the monsoon, milk-ginger tea is cherished for:
- Its natural warmth, helping combat dampness and cold
- Ginger’s digestion-boosting and anti-inflammatory properties
- The emotional nostalgia it evokes with each sip
This rainy season, embrace the simple joy of brewing ada cha and let it become part of your own Kolkata monsoon story.
