Tea Guide: Chai Tea
What most people know in the Western world as chai tea is called "masala chai" in the Eastern world. Whatever you call it, this tea has a history as full as its flavor. Chai is a milky tea with flavorful spices that are added.
The history of this creamy beverage dates back 5000 years to the ancient courts of India. It is believed that masala chai was a beverage used for Ayurvedic purposes by a royal Indian king for its natural healing properties. The tea was believed to be a cleansing system for various illnesses and ailments and was consumed on a regular basis for robust health and well being. As a result, masala chai grew in popularity throughout India eventually becoming a staple beverage served across the country on a daily basis.
This tea was thought of as a cure for many different diseases. When the seasons would change, farmers would experiment by adding different spices to this milky tea. They would also prepare it hot and cold. Over time, more and more varieties of chai tea were created.
Traditional spices added to the milky tea include peppermint, cinnamon, cardamom, nutmeg, ginger, peppercorn and cloves. Other "spices" that are often used in western chai drinks include cocoa, almonds, licorice and vanilla. There also a variety of sweeteners that can be used including honey, cane sugar, brown sugar, coconut sugar and molasses. The various sugar and spice mixtures create unique robust flavors and add a subtle golden hue to the milky masala chai.
When the British colonized India, they set up tea plantations in Assam, India. On these plantations, tea trees were grown and then cultivated to produce premium black tea. This black tea became the main tea used in chai recipes and is still the main recipe used today.
Assam, India became the main producer of chai tea. Then, in 1960, a new method for processing the tea was invented called the CTC (cut, tear, and curl) method. This method of processing the tea was quicker and less expensive than previous methods used. As a result of this new method, chai tea became a stronger flavored black tea. This new taste and less expensive method of production helped take chai tea to new levels of popularity the world over.
Most families in the Eastern world have their own secret masala chai recipe that they pass down to the next generation. Perhaps the most popular way to prepare chai tea is to boil loose black tea leaves, add milk, add spices, then close it off with a sweetener. After the tea has finished boiling, steeped, and simmered, it is then poured over a strainer to filter out the spice residue and tea leaves. Chai is usually served warm but it is also good served ice cold.
The history of this creamy beverage dates back 5000 years to the ancient courts of India. It is believed that masala chai was a beverage used for Ayurvedic purposes by a royal Indian king for its natural healing properties. The tea was believed to be a cleansing system for various illnesses and ailments and was consumed on a regular basis for robust health and well being. As a result, masala chai grew in popularity throughout India eventually becoming a staple beverage served across the country on a daily basis.
This tea was thought of as a cure for many different diseases. When the seasons would change, farmers would experiment by adding different spices to this milky tea. They would also prepare it hot and cold. Over time, more and more varieties of chai tea were created.
Traditional spices added to the milky tea include peppermint, cinnamon, cardamom, nutmeg, ginger, peppercorn and cloves. Other "spices" that are often used in western chai drinks include cocoa, almonds, licorice and vanilla. There also a variety of sweeteners that can be used including honey, cane sugar, brown sugar, coconut sugar and molasses. The various sugar and spice mixtures create unique robust flavors and add a subtle golden hue to the milky masala chai.
When the British colonized India, they set up tea plantations in Assam, India. On these plantations, tea trees were grown and then cultivated to produce premium black tea. This black tea became the main tea used in chai recipes and is still the main recipe used today.
Assam, India became the main producer of chai tea. Then, in 1960, a new method for processing the tea was invented called the CTC (cut, tear, and curl) method. This method of processing the tea was quicker and less expensive than previous methods used. As a result of this new method, chai tea became a stronger flavored black tea. This new taste and less expensive method of production helped take chai tea to new levels of popularity the world over.
Most families in the Eastern world have their own secret masala chai recipe that they pass down to the next generation. Perhaps the most popular way to prepare chai tea is to boil loose black tea leaves, add milk, add spices, then close it off with a sweetener. After the tea has finished boiling, steeped, and simmered, it is then poured over a strainer to filter out the spice residue and tea leaves. Chai is usually served warm but it is also good served ice cold.
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