Recipes
Traditional Gundruk Recipe: How to Make Nepal's Beloved Fermented Greens
May 28, 2026 8 min read
Chiya Is Central to Nepali Life
A cup of chiya first thing after waking up, a roadside tea stall catch-up with friends, or the standard welcome offered to guests — tea sits at the heart of Nepali social life. Many people find home-brewed chiya never quite matches the tea-stall version, but with the right ratios and technique, you can get remarkably close at home.
What You'll Need (Makes 2 Cups)
- Water — 1 cup
- Milk — 1 cup
- Tea leaves (CTC or loose granules) — 2 teaspoons
- Sugar — to taste
- Crushed ginger — a small piece, optional
- Spices (cardamom, cinnamon, cloves) — to taste, optional
How to Brew It
Step 1: Boil the Water
Bring water to a boil in a pot. If using ginger or spices, add them now so their flavour has time to infuse into the water.
Step 2: Add the Tea Leaves
Once the water is boiling, add the tea leaves and let them boil for 1-2 minutes — this draws out both colour and flavour properly before the milk goes in.
Step 3: Add the Milk
Pour in the milk and let it come to a strong boil over medium heat, stirring occasionally. Once it boils, lower the heat and let it simmer another 2-3 minutes — this is what makes the tea rich and full-bodied rather than watery.
Step 4: Sweeten and Strain
Add sugar to taste and strain into cups. Serve hot.
The Secret to Tea-Stall Flavour
- Keep the water-to-milk ratio at 1:1 for balanced richness
- Fully extract the tea's colour and flavour in the water stage, before adding milk — this is what gives tea-stall chiya its depth
- Letting it rise to a boil, easing off the heat, then bringing it back up again a couple of times gives the tea a smoother body
- Use fresh, good-quality tea leaves and milk — this single factor makes the biggest difference of all
Variations Worth Trying
- Masala chiya: fragrant tea made with cardamom, cinnamon, and cloves
- Ginger chiya: made with crushed ginger, good for colds
- Black tea: a lighter version brewed without milk
Fresh tea leaves from Ilam and Jhapa sellers are available on FoodSansar — good-quality leaves are what actually give home-brewed chiya its tea-stall flavour.
