![]() ![]() In 1788 British East India Company began considering uprooting seedlings of tea from China. The chai is then strained and served.Ĭonsumption of tea in the Indian subcontinent Ī man in Kolkata, with a chadaani for serving nine glasses of cha (Bengali of tea). The chai is immediately taken off the heat, covered, and allowed to sit for about 10 minutes to allow the black tea to infuse into the chai. The mixture is brought to a boil and 1 teaspoon of loose black tea is added. Although the ingredients may vary from region to region, "tea masala" typically consists of crushed ginger, crushed cardamom, lemongrass, cloves, and cinnamon. Ginger is then grated into the mixture followed by adding a "tea masala". Sugar may be added at this point or after. The method may vary according to taste or local custom for example, some households may combine all of the ingredients at the start, bring the mixture to a boil, then immediately strain and serve others may leave the mixture simmering for a longer time, or begin by bringing the tea leaves to a boil and only add the spices toward the end (or vice versa).Ī common Maharashtrian practice for preparation of one cup of chai is to first combine one half cup of water with one-half cup of milk in a pot over heat. The solid tea and spice residues are strained off from masala chai before serving. Indian markets all over the world sell various brands of chai masala, (Hindi चाय मसाला, "tea spice") for this purpose, though many households or tea vendors, known in India as chai wallahs, blend their own. The simplest traditional method of preparing masala chai is through decoction, by actively simmering or boiling a mixture of milk and water with loose-leaf tea, sweeteners, and whole spices. A less common addition to the spice is lemon grass, giving the chai a unique, aromatic aroma and flavour.Ī boy in Mysore preparing masala chai: As it is prepared by decoction, preparation usually includes straining tea from the solids. A small amount of cumin is also preferred by some people. Other possible ingredients include nutmeg, mace, black cardamom, chilli, coriander, rose flavouring (where rose petals are boiled along with the loose-leaf tea), or liquorice root. In Bhopal, typically, a pinch of salt is added. The Kashmiri version of chai is brewed with green tea instead of black tea and has a more subtle blend of flavourings: almonds, cardamom, cinnamon, cloves, and sometimes saffron. The traditional composition of spices often differs by climate and region in Southern and Southwestern Asia.įor example, in Western India, cloves and black pepper are expressly avoided, and lemongrass is also often included. Traditionally, cardamom and ginger are the dominant notes, supplemented by other spices such as cloves, or black pepper the latter two add a heat to the flavour and the utilization of cloves is more typical and popular throughout India. ![]() In the Western world, using allspice, to either replace or complement the cinnamon and clove, is also common. Other spices are usually added to this karha including one or more of cinnamon, star anise, fennel seeds, peppercorn, nutmeg, cloves, cardamom seeds, ginger root, honey, vanilla, and other spices. The spice mixture, called karha, uses a base of ground ginger and green cardamom pods. The traditional masala chai is a spiced beverage brewed with different proportions of warming spices. By 1994, the term had gained currency on the U.S. Numerous coffee houses use the term chai latte or chai tea latte for their version to indicate that it is made with steamed milk, much like that used to make a caffè latte, but mixed with a spiced tea concentrate instead of espresso. According to stories, it originates from modern India and said that the king created masala chai as an ayurvedic energizing and refreshing beverage. In English, this spiced tea is commonly referred to as masala chai, or simply chai, even though the term refers to tea in general in the original language. The term chai originated from the Hindi word chai, which was derived from the Chinese word for tea, cha (see Etymology of tea). Originating in India the beverage has gained worldwide popularity, becoming a feature in many coffee and tea houses. 'mixed-spice tea' Hindi: मसाला चाय) is an Indian tea beverage made by boiling black tea in milk and water with a mixture of aromatic herbs and spices.
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