Masala chai

Masala chai is a flavoured tea beverage made by brewing black tea with a mixture of aromatic Indian spices and herbs. Originating in India,[1][2][3] the beverage has gained worldwide popularity, becoming a feature in many coffee and tea houses. Although traditionally prepared by a decoction of green cardamom pods, cinnamon sticks, ground cloves, ground ginger, and black peppercorn together with black tea leaves, retail versions include tea bags for infusion, instant powdered mixtures, and concentrates. In some places the term "chai" alone can refer to the beverage.

              Masala chai, a blend of black tea and herbs and spices, originating in India.Tea plants have grown wild in the Assam region since antiquity, but historically Indians viewed tea as a herbal medicine rather than as a recreational beverage.[6] Some of the chai masala spice mixtures, or Karha, that are still in current use are derived from Ayurvedic medical texts.

In the 1830s, the British East India Company became concerned about the Chinese monopoly on tea, which constituted most of its trade and supported the enormous consumption of tea in Great Britain: approximately one pound (by weight) per person per year. British colonists had recently noticed the existence of the Assamese tea plants, and began to cultivate tea plantations locally. In 1870, over 90% of the tea consumed in Great Britain was still of Chinese origin, but by 1900 this had dropped to 10%, largely replaced by tea grown in British India (50%) and British Ceylon (33%).

However, consumption of black tea within India remained low until the promotional campaign by the (British-owned) Indian Tea Association in the early 20th century, which encouraged factories, mines, and textile mills to provide tea breaks for their workers. It also supported many independent chai wallahs throughout the growing railway system.

The official promotion of tea was as served in the English mode, with small added amounts of milk and sugar. The Indian Tea Association initially disapproved of independent vendors' tendency to add spices and greatly increase the proportions of milk and sugar, thus reducing their usage (and thus purchase) of tea leaves per liquid volume. However, masala chai in its present form has now firmly established itself as a popular beverage.

There is no fixed recipe or preparation method for masala chai and many families have their own versions of the tea. Most chai contains caffeine typically 1/3 that of coffee (if made with a black tea base). The tea leaves steep in the hot water long enough to extract intense flavour, ideally without releasing the bitter tannins. Because of the large range of possible variations, masala chai can be considered a class of tea rather than a specific kind. However, all masala chai has four basic components: milk, sugar, cardamom, and ginger.

Tea

The base tea is usually a strong black tea such as Assam, so that the spices and sweeteners do not overpower it. Usually, a specific type of Assam is used called "mamri". Mamri tea is tea that has been cured in a special way that creates granules as opposed to "leaf" tea. It is inexpensive and the tea most often used in India. However, a wide variety of teas are used to make chai. Most chai in India is brewed with strong black tea, but Kashmiri chai is brewed with gunpowder tea.

Spices

Spices and cut tea leaves

The traditional masala chai is a spiced beverage brewed with different proportions of warming spices. The spice mixture, called Karha, uses a base of ground ginger and green cardamom pods. Other spices are usually added to this base or karha. For example, most masala chai found on the street, in restaurants or in homes incorporates one or more of the following along with ginger and cardamom, namely: cinnamon, star anise, fennel seeds, peppercorn, nutmeg and cloves. In the Western world, using allspice, to either replace or complement the cinnamon and clove, is also common.

Traditionally, cardamom is a dominant note, supplemented by other spices such as cloves, ginger, or black pepper; the latter two add a heat to the flavour. The traditional composition of spices often differs by climate and region in Southern and Southwestern Asia.

For example, in Western India, cloves and black pepper are expressly avoided.[citation needed] 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. In Bhopal, typically, a pinch of salt is added.

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. A small amount of cumin, is also preferred by some people. A small amount of turmeric may be added to aid those suffering from a fever.

Milk

Traditionally in India, water buffalo milk is used to make chai.[8] Outside of India, whole-fat cow milk is usually used. Generally, masala chai is made by mixing ¼ to ½ parts milk with water and heating the liquid to near-boiling (or even full boiling). As noted above, some people like to use condensed milk in their masala chai to double as the sweetener. For those who prefer to drink chai without milk, the portion is replaced with water.

Sweetener

Plain white sugar, Demerara sugar, other brown sugars, palm or coconut sugars, syrup, or honey is used. Jaggery is also used as a sweetener, mostly in rural parts of India. While some prefer unsweetened chai, some sugar enhances the flavour of the spices.

Some recipes use up to three tablespoons of sugar in 3½ cups of chai. Condensed milk can also be added as a dual-purpose sweetener and dairy addition. Sugar is typically added to suit the drinker.

Preparation

A boy in Mysore, India preparing masala chai. As chai is prepared by decoction, preparation usually includes straining tea from the solids.

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. Indian markets all over the world sell various brands of "chai masala", (Hindi चाय मसाला [chāy masālā], "tea spice") for this purpose