Chai Black Tea

About this tea

Masala chai, meaning 'spiced tea' in Hindi, represents not just a beverage but a cornerstone of Indian culture. While 'chai' simply means tea, masala chai refers to the spiced version that has captivated the world. Every family, street vendor, and region in India has its own recipe, making chai deeply personal and infinitely variable.

The base typically uses strong Assam CTC (Crush, Tear, Curl) tea, designed to hold up against the intense spices and milk. Traditional spices include green cardamom (the 'queen of spices'), cinnamon, fresh ginger, cloves, and black pepper, though recipes might add star anise, fennel, nutmeg, or vanilla. The key is balance - no single spice should dominate. Authentic preparation involves simmering tea and spices in a mixture of water and milk, not just steeping in water.

The flavor profile is warm, aromatic, and complex: the tea provides a robust, malty foundation while cardamom adds sweet, floral notes, cinnamon brings warmth, ginger provides zingy heat, cloves add depth, and black pepper creates a tingling finish. When properly made, the spices meld into a harmonious whole greater than its parts. The addition of milk and sugar transforms it into a creamy, comforting drink.

Brewing recommendations: For authentic chai, use 1 tablespoon (4g) of chai blend in 125ml water, simmer for 5 minutes, add 125ml milk and sugar to taste, bring to a boil, then simmer 3-5 minutes more. Strain and serve hot. For convenience, steep in boiling water (100°C/212°F) for 5 minutes, then add warm milk.

Traditionally enjoyed throughout the day in India - morning, afternoon 'chai breaks,' and evening. Pairs perfectly with Indian snacks like samosas, pakoras, and biscuits. The warming spices make it ideal for cold weather and the digestive properties of the spices make it excellent after meals.