Wild Thyme has been used in Hunza over centuries as a medicinal herb which is very effective in treating Flu, sore throat, cough and stomach aches. It is a herb that grows on high altitude and is purely organic, people of Hunza specially visit pastures/meadows to collect tumuru, dry and store them. In Hunza cuisine, we use it in special herb soup locally famous as Tumuru Dawdo. We brew Wild Thyme to make herbal tea locally known as Tumuru Chai which now is a famous Hunza Herbal Tea in Gilgit-Baltistan. We don’t grow thyme at homes and on fields rather we pick and store purely organic type thyme from Meadows.

Ingredients for single serving:

Dried wild thyme/tumuru  1 tbsp

Water                                       300 ml

How to make Hunza Herbal Tea, Tumuru Chai

Directions:

Pour 300 ml of water in a pan and bring it to boil.

Add 1 tablespoon of Hunza Herbal Tea leaves, Tumuru Chai into boiling water.

After a minute of adding the dried wild thyme, lower the flame. Cover the lid and let the mixture simmer for 2 minutes.

Strain the tea before serving.The colour of the tea depends on the time you simmer the tea.

Serving:

Hunza Herbal Tea, Tumuru Chai is served without any seasonings.

For added taste and flavor you can add sugar or organic honey.

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