In Nepal, almost every visit, meeting and conversation begins with the same question: "Chiya khanu huncha?" Will you have tea?
What is chiya?
Chiya is milk tea. Black tea leaves are boiled with water, milk and sugar, often with spices such as ginger, cardamom, cinnamon or clove. It is strong, sweet and comforting.
There are many versions:
- Dudh chiya: milk tea, the standard.
- Kalo chiya: black tea without milk, often with sugar.
- Masala chiya: milk tea with a stronger spice mix.
- Ginger tea: popular in winter and when someone has a cold.
Where tea grows in Nepal
Nepal grows tea in the eastern hills, especially around Ilam, near the border with Darjeeling. Orthodox teas from these hills are increasingly well known, while everyday chiya is usually made with strong CTC tea.
When Nepalis drink chiya
All the time. Morning, mid-morning, afternoon and evening. Tea shops on every corner serve small glasses throughout the day, and guests in homes are always offered a cup.
Chiya and food
Tea is often served with snacks:
- Biscuits or cookies.
- Sel roti during festivals.
- Fried snacks like pakoda.
- Beaten rice and fried soybeans.
Butter tea in the mountains
In Mustang and other high regions, Tibetan-style butter tea is also common. Tea is churned with butter and salt, making a rich, savoury drink that helps against the cold.
Tea and a Thakali meal
In Nepali homes, chiya usually comes before or after the meal rather than with it. Dal bhat is eaten with water, and tea follows once the plates are cleared. After a Thakali set there is no rush to leave, so take your time. See the menu or book a table.
