So, Is it Chai Tea or is it just chai? Alright! Lets talk on this topic and learn how to make it as well.
As a person coming from Nepal, making tea is a most required skill whether to serve your guests or to enjoy yourself. So, after multiple iterations of making chai for many years, I can now share the process of making Chai with you.
Chai- Hindi Word for Tea
Lol! there you have it. "Chai" is a Hindi word for tea. Its like Canadians saying Toque Cap. The second word there is redundant. Anyways, it's the cultural thing. And now it is famous all over the world.
Chai- What does it constitute?
Chai is a fusion drink made up of tea leaves, Indian spices, milk and sugar. While everyone has a different palate and wants different tasting teas, the basics remain same. And chai is incomplete without the spice and milk. Sugar is optional.
In most of the cases, chai is made with C.T.C. Tea. Why C.T.C? Because it is strong, bitter and gives the golden brown to dark brown color. Most C.T.C teas do the trick with the color. Loose Leaf teas on the other hand have to be carefully selected. While selecting loose leaf tea, use Malty tea and not whole leaf (OP or TGFOP) can be used.
Spices: To make chai the following are the spices :
Common Spices and Their Characteristics
Green Cardamom
Green cardamom, known as the "Queen of Spices," is a small, green pod with black seeds inside. It has a strong, sweet, and aromatic flavor with hints of mint and lemon. Commonly used in Indian and Middle Eastern cuisine, it's also a key ingredient in chai tea.
Black Cardamom
Larger and darker than its green counterpart, black cardamom has a strong, smoky flavor with a cooling menthol undertone. It's often used in savory dishes, particularly in North Indian, Nepalese, and Chinese cuisines. Black cardamom adds depth to meat dishes and curries.
Cloves
Cloves are the dried flower buds of the clove tree. They have a strong, pungent, and slightly sweet flavor. Cloves are used in both sweet and savory dishes across various cuisines. They're also known for their aromatic properties and are used in perfumes and traditional medicine.
Black Pepper
One of the most common spices worldwide, black pepper comes from dried peppercorns. It has a sharp, pungent flavor that adds heat and depth to dishes. Black pepper is used in cuisines globally and is often paired with salt as a basic seasoning.
Nutmeg
Nutmeg is the seed kernel from the fruits of several species of evergreen trees. It has a warm, slightly sweet flavor with a hint of clove. Commonly used in baking, nutmeg also features in savory dishes and beverages like eggnog. It's often used grated or ground.
Cinnamon
Derived from the inner bark of several tree species from the genus Cinnamomum, cinnamon has a sweet and woody flavor with a slight citrusy note. It's widely used in both sweet and savory dishes across many cuisines. Cinnamon is available in stick form or ground.
Bay Leaves
Bay leaves come from the bay laurel tree. They have a subtle, herbal flavor with hints of mint and pepper. Typically used whole and removed before serving, bay leaves add depth to soups, stews, and sauces. They're a staple in Mediterranean cuisine.
Ginger
Ginger is the root of the Zingiber officinale plant. It has a warm, slightly sweet, and peppery flavor with a pungent aroma. Used fresh, dried, or ground, ginger is versatile in both sweet and savory dishes. It's also popular in teas and traditional medicine for its potential health benefits.
Now the first 4 are the key spices and the other are optional.
Picture: Some Spices used on Chai
Chai- Lets make it!
Here is the step by step process to make chai (1 cup):
- Gather the following ingredients :
- Milk (150 ml), Water 150 ml
- Green Cardamom (3-4 Pods- Open and Crush)
- Black Cardamom (1 Pod- Open and Crush)
- Cloves (4-5 Pieces- Crush)
- Black Pepper (4-5 units- Crush)
- Nutmeg (Optional- A pinch - 1 to 2 gram Max)
- Cinnamon (Optional - A Pinch - 1 to 2 gram Max)
- Bay leaves (Optional - 1 leaf)
- Ginger (Optional - 3 to 5 grams)
2. Add the water to the Pot and heat it to become warm
3. Add the Milk and Bring the Mixture to Boil.
Picture: Mix of Water and Milk Starting to boil
4. Add the CTC Tea 5 grams and the spices, addition of loose leaf is optional
Picture: A spoonful of CTC Tea
Picture: Crushed Tea Masala
Picture: Loose Leaf Tea (Optional)
5. Boil the mixture until there is Milk Skim on the top and add sugar
Picture: Phases of Boiling Chai
Picture: Spoon of Sugar to be added to Chai
6. Boil it until it becomes golden brown, taste a little bit once in a while, and top off sugar or even crushed spice if you need to. Once you are satisfied with the taste then turn off the stove.
7. Serve the tea
Picture: Chai being Served on a Glass
No more buying mixed Chai blend. This way you can prepare the best Chai or Chai Tea.
Happy Sipping!
Authored By:
Bhaskar Dahal
2nd Generation Tea Entrepreneur
Founder and C.E.O, Nepal Hills Tea Inc.
