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Abstract

TEA KINNAURI (THANG & NAMKEEN CHAI) AN AYURVEDIC PERSPECTIVE: A REVIEW

Negi Vineeta Kumari*, Nariyal Vikas, Chandla Anubha, Antony Chris, Sharma Om Raj and Sharma S. K.

Abstract

Introduction: Beverages have been an integral part of Indian societies and culture. People of Kinnaur district of Himachal Pradesh India have the ancient tradition of preparing beverages from black grapes, wild apricot, apples, barley, various herbs and tea (thang /green tea and namkeen chai /salty tea). Tea is the most widely consumed beverage after water in the world. Thang is prepared by boiling Camellia/Taxus /Acacia in water like decoction, whereas the Salty Tea (ccha chah local name) is prepared by adding powder of dry walnut kernel, black pepper, milk (optional), butter rarely ghee and salt in Thang. Objectives: Primary objective is to evaluate the health benefits of Tea Kinnauri (its ingredients) according to Ayurvedic literature and the secondary objective is to document the preparation of traditional tea. Methods: Data about the preparation of tea was collected by observation and discussion with the natives of Kinnaur district, whereas regarding health benefits various Ayurvedic literature, websites and research papers were taken as a source. Results: Various Ayurvedic literatures and research papers showed that the ingredients of Thang and Salty tea possess multifarious medicinal properties and nutrients as well.

Keywords: Chah, Thang, Namkeen Chai, Ccha Chah.


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