Indian Masala Chai
India
The original spiced tea—simmered with ginger, cardamom, cinnamon, and warm spices in creamy milk.
The Story
Chai is simply 'tea' in Hindi, but to the world it means India's beloved spiced milk tea. Every household, every chai wallah has their own recipe—some heavy on ginger, others cardamom-forward, some with black pepper's bite. The tea is boiled (not steeped) with spices and milk, creating something entirely different from Western 'chai lattes.' Real masala chai is a revelation.
Flavor Notes
Perfect For
- Cold mornings
- Digestive comfort
- Energy boost
- Indian food pairing
- Sharing with friends
Pairs Well With
How to Brew
Our recommended approach for the best cup
Water Temperature
Boiling and simmering
(100°C)
Amount
2 teaspoons CTC tea + spices per 8oz
Steep Time
Simmer 5-10 minutes with milk
Resteeps
Not traditional
Recommended Vessel
Saucepan
Brewing Tips
Use CTC (crush-tear-curl) Assam for authenticity. Bruise whole spices before adding. The tea should boil with the milk and spices—this isn't delicate steeping. Strain into cups. Adjust sweetness with jaggery or sugar. Every Indian will tell you their family recipe is best.