Everything you need to know about chai

What is chai?

Masala chai (mixed-spice tea), also simply chai, is a unique beverage with a deep-rooted cultural significance in India that has gained worldwide popularity in recent years. The name 'chai' is the Hindi word (चाय) for 'tea', which was derived from 'cha', the Chinese word for 'tea'. The Hindi interpretation of chai consists of a mix of spices infused into a tea-like beverage, creating a uniquely flavourful drink. Intense spices like cardamom, cinnamon, ginger, cloves and black peppercorns set chai apart from other tea blends. When combined with the rich and robust flavour of black tea, these spices create a complex and flavourful blend that warms the soul and awakens the senses.

In India, buffalo milk is the traditional choice for making chai, but outside of India, cow's milk or non-dairy alternatives like soy, almond, rice or coconut milk are more commonly used. The type of milk used can significantly impact the flavour and richness of the final product, and many people have their own preferences.

Chai is typically sweetened with honey, white sugar or brown sugar, but other sweeteners like demerara, turbinado or coconut sugar can also be used. The amount of sweetener added can be adjusted to taste, and some people prefer their chai with little to no added sugar.

The preparation of chai also varies greatly, with different methods and techniques used across different regions and cultures. Some recipes involve steeping the spices and tea in water and then adding milk and sweetener, while others require simmering the spices in a mixture of milk and water. The length of time that the chai is steeped can also impact the flavour, with longer steep times resulting in a more robust brew.

Chai origins

Chai's rich history can be traced back more than 5,000 years to the Assam region of India. According to legend, an Indian king created a blend of warm spices for medicinal purposes that was intended to be used in 'Ayurveda', a health practice that specialised in the use of spices and herbs. This therapeutic blend, which included ingredients such as cloves and ginger, was believed to have several health benefits, including promoting digestion and relieving pain.

Over time, chai grew in popularity, and its recipe spread to different parts of India, with each region adding its own interpretation to the blend. Interestingly, the original form of chai did not contain tea leaves from the Camellia sinensis plant and was not considered tea. It was not until the mid-1800s when Camellia sinensis plants were discovered in India and harvested by the British, that black tea leaves, milk and sugar became a popular addition to the blend.

The British East India Company established tea plantations in Assam in 1835 to compete with China's monopoly on tea supply to Great Britain. By 1900, most of the tea consumed in Great Britain was sourced from India and Ceylon, replacing China as the dominant supplier. In the 1830s, black tea began to be added to the existing Chai spice mix, but its high cost limited its appeal. It wasn't until the 1900s that the popularity of the tea spice mix increased when the India Tea Company promoted 'tea breaks' for workers, resulting in an increase in overall tea sales and the addition of spices to the mix by chai vendors.

In the 1960s, mechanised tea production was introduced, producing an inexpensive tea that was quickly infused and had a strong flavour, making it the perfect complement to the sweet spiciness of masala chai. This helped masala chai gain momentum and become deeply ingrained in Indian culture and lifestyle.

How to make chai

There are different opinions on the best way to make chai. Typically, this involves boiling water, tea, milk, sweetener and spices in a specific order, simmering the mixture, and straining it. However, there is a lot of room for experimentation, and people debate the best methods, such as when to add milk or how long to simmer the chai. Adding all ingredients to boiling water at once is not recommended. To bring out the full flavour of the tea and spices, it's necessary first to boil the water, then add the spices, followed by the tea, and finally the milk after a few minutes.

We have put together a step-by-step guide for making a delicious and authentic chai at home:

1. Begin by bringing water, milk and spices to a simmer in a small saucepan on the stove. 
2. Once it reaches a simmer, reduce the heat and add black tea to the mixture to brew. Allow the tea to steep without boiling, since boiling can release too many tannins, resulting in a bitter taste. 
3. Strain the warm spiced mixture into a mug to remove the whole spices and tea leaves. 
4. Add sugar to the chai and sweeten it according to your preferences. If you need to make more servings, adjust the recipe measurements accordingly

Chai pairings

Chai is a versatile beverage that pairs well with a wide variety of foods. Spicy food is one of the most popular food pairings for this delicious tea. The combination of heat and spices in the food is complemented by the spices in the tea, creating a harmonious blend of flavours that can enhance your overall dining experience. Some great examples of spicy foods that pair well with chai include curries, samosas and pakoras. The aromatic spices in the tea add an extra layer of complexity to the flavours of these dishes, creating an explosion in your mouth.

Chai is also an excellent beverage for sweet treats. The spices in the tea help to balance out the sweetness in the food, making it a perfect complement to a wide variety of desserts. Some classic sweet treats that pair well with chai include Indian desserts like gulab jamun and rasgulla and Western desserts like apple pie and carrot cake. The warm and comforting taste of chai perfectly complements the rich and sweet flavours of these treats, creating a delectable and unforgettable combination.

Apart from desserts, the bold flavours in the tea also complement the savoury flavours in snacks. Some great savoury snacks that pair well with chai include nuts, cheese and crackers. 

Moving on to breakfast, masala chai is a great beverage to pair with breakfast foods. The bold flavours in the tea help to wake up your taste buds and complement the flavours in the food, making it a perfect way to start your day. Some great breakfast foods to pair with chai include oatmeal, pancakes and waffles. The earthy and robust taste of chai helps to balance out the sweetness in these breakfast foods, creating a satisfying and energising breakfast experience.

Finally, chai is an excellent beverage to pair with light lunches. The bold flavours in the tea help to balance out the light flavours in the food, making it a perfect choice for a midday pick-me-up. Some great examples of light lunches that pair well with chai include sandwiches, salads and soups. The soothing warmth of the tea helps to enhance the flavours of these dishes, creating a delicious and satisfying meal that will leave you feeling nourished and satisfied.