What is Chai? The Best Recipe and Guide
Chai has been growing in popularity over the last few years, but you may still be wondering what "chai" is exactly, and why it is becoming so popular.
As a chai blender and self-confessed ‘chai connoisseur’, I will answer these two interesting questions for you below.
What is Chai?
Chai is the Hindi word for tea. In the West, Masala chai (spiced tea) is often called “chai tea”.
So why do people call it “Chai Tea” (“tea tea”)? The reason for this is that it simply helps to differentiate a ‘plain ol’ cuppa’ from its more exotic cousin, Masala Chai.
While some people do get quite annoyed when anyone calls it “chai tea”, I’m pretty relaxed and like to think most people will know what you’re talking about.
But if you really want to talk like a pro, “chai” is generally very well understood.
Does Chai have milk in it?
This part of the discussion is fascinating (or I may just be very dull, I’ll let you decide)!
Chai can be made either as a water-based tea or a milk-infused latte.
The interesting part is this isn’t a new drink, it’s actually hundreds of years old!
In the South of India, spices, tea and ginger are still infused with mostly water to create a black tea which is bursting with spice and flavour. They may add a splash of milk but this type of chai much more closely resembles a tea that would be recognisable in the West.
In the North of India however, chai is enjoyed predominantly as a very milky and sweet drink. They will often use 2 cups of milk to every one cup of water and infuse their spices, sweetener, tea and ginger with the milk on a hob top. The chai will “bubble” as the heat infuses the flavours into the milk. This, is what is often referred to as a “chai latte” in the West.
Can you get a non-milky chai in a coffee shop?
So, this is the issue. If your chai is made with a powder or syrup, then probably no. You need a natural tea-based blend of chai in order to make a water-based chai.
As the majority of coffee shops use powders and syrups, your only option is a chai latte (milk-based chai). However, if you happen to come across a coffee shop which offers loose-leaf teas, ask them what tea they have available and you may be surprised at their selection.
Natural chai often doesn’t make it onto the menu of coffee shops due to the time taken to brew (we’re working on this at Chala!) but if you fancy checking out our masala chai or honey-infused chai to make at home, you can check them out on our store.
What does chai taste like?
Masala Chai made with milk is rich in character and spiced notes. Top notes of cinnamon come through your palate with hints of clove, black peppercorn and cardamom adding that famous chai flavour. It is also a very creamy and relaxing drink.
Chai made as a tea is a bit stronger in flavour. What it lacks in creaminess it makes up for in boldness and discernible notes. It is much easier to pick out the spice flavours and a really enjoyable drink at any time of the day.
What are the origins of chai?
There is much dispute over the exact origins of Masala Chai, but its heritage is rooted in Indian culture.
One thing to note is that chai originally didn’t contain any tea. It was instead used as a medicine-based drink with consumers claiming medicinal benefits from the nutrient-rich spices.
It wasn’t until the 1830’s that chai started to look a little different.
With the British Empire’s presence reaching across the Middle East; foods, spices and cultures started to move more freely. Tea was among one of these foods.
Originally a Chinese plant and enjoyed for centuries in day-to-day life and rituals, the plant was brought to India (via spies, smugglers and downright scallywags) and planted mostly in the British-run Assam region of Northern India.
This tea was then sent back to the United Kingdom where men and women who were well off, would purchase and drink the tea.
Tea prices at this time were high and most people in India could not afford the cost of tea. So, they introduced their “Masala” (Spices) to the black tea leaf. This bulked up the blend and created a cheaper alternative which suited the already favoured spiced palate of the nation.
Taking the British influence of adding copious amounts of milk and sugar to tea, the masala chai began to become milkier, sweeter and stronger in flavour as recipes began to develop across the nation.
Traders, known as Chaiwalas, would stand on every street corner and sell their chai which was often brewed to the taste of the local community. These “Chai salesmen” would mesmerise the crows as they poured their chai from heights to create a frothy chai. (That’s me below pulling some chai).
As travellers explored India and other Eastern regions, they discovered this beautiful drink and brought it across the world. Today we can enjoy chai in nearly every country in the world, all taking on a different twist and flavour.
I discovered this amazing caffeinated drink while in the northeast of India, sipping on sweet chai while sitting in the jungle watching geckos climb the walls and while trying not to think too much about the guide’s tales of giant snakes in the village…
What ingredients are in a chai?
While all chai recipes vary, these are the most common ingredients you’ll find in any chai you purchase.
Tea
Tea in chai is often a CTC (Cut, Tear, Curl) tea and this means that it is stronger in flavour and quickly infuses the water/milk with its flavours. Many other teas can be used but some of the best chai uses tea from Assam, North India.
This tea-growing region is renowned for its strong and bold flavour profiles which are perfect for chai as it cuts through the spices and ensures a well-balanced flavour.
Spices
Spices such as cinnamon, cardamom, star anise, nutmeg, cloves, black peppercorn and fennel are all common in chai. Each adds its own unique flavour and a well-made chai will enchant your taste buds without being too strong in one particular spice.
Ginger
Ginger is one of the ingredients that simply make chai, well, chai!
With its strong spice and depth of chest-warming flavour, no chai is complete without some ginger added in. Some chai will contain dried ginger root, some freshly grated ginger and others only flavourings.
I always prefer fresh or dried ginger, but the choice is yours.
Sweetener
When it comes to sweeteners, there are so many to choose from. Whether you like your chai sweetened with cane sugar or (like myself) you prefer to add a bit of honey to give it a delicate sweetness, there are so many to choose from.
Agave syrup and other naturally occurring sweeteners are growing in popularity and we’re doing a lot of research and development to find new ways of using them in our chai range.
My favourite chai uses honey as the sweetener.
Is there Caffeine in chai?
Yes, there is caffeine in chai.
How much depends on the amount of tea used, however. This article looks more in-depth at caffeine in chai.
How to Make Chai.
Making chai isn’t too difficult. Here’s a simple recipe to get you started:
Recipe:
3-6 Whole Cloves
1-2 Cardamom Pods
1-2g of Cinnamon (whole or ground)
1/2 of a Star Anise Pod
30-40 Fennel Seeds
2-3 Black Peppercorns
2.5 - 3.5g of Black Tea (1 emptied tea bag)
Optional:
2-3g of Honey
0.5-1g of Grated Ginger
Step 1: Add all of your spices, tea, ginger and sweetener to a pot.
Step 2: Add 1 cup of milk (If using whole milk, add half a cup of water as well).
Step 3: Infuse on medium to high heat for 5-7 minutes.
Step 4: Strain into a mug.
Step 5: Enjoy!
This isn’t our Sticky Masala Chai recipe of course, but we don’t believe in monopolising tea. So feel free to use this recipe if you fancy making your own chai.
If you would rather just use our pre-made and award-winning chai, you can check out our store.
Chai Variations
There are lots of variations of chai but a few of the most popular are listed below:
Dirty Chai
A Dirty Chai is a masala chai which has had coffee added to it. This is a great option for those who enjoy both coffee and chai and aren’t fans of making decisions!
Herbal Chai
While there are many ways to make Herbal Chai, Rooibos is often the most common tea substitute, making this blend 100% caffeine-free. It has a beautifully delicate and light flavour profile while still offering the spice chai is known for.
Hot Chocolate Chai
A personal favourite, Hot Chocolate Chai is a combination of chai spices and, you guessed it, hot chocolate! Very drinkable and a delightful beverage in the winter on those cooler days.
How to store your Chai?
As tea absorbs smells and flavours, be sure to keep your chai stored in an air-tight container or bag. This will allow your chai to remain fresher for longer.
Tea also isn’t a big fan of light. The UV rays break down the tea and it begins to lose flavour, so keep your chai in an opaque container/bag.
Conclusion
One thing I love about the world of tea is the incredible connections and a growing sense of community shared by those who enjoy speciality tea.
If you would like to explore the world of chai further, you can read more of our blog posts here.
If you have any questions, I would love for you to get in touch by contacting me at info@chalachai.com.
And remember,
Life’s too short to drink bad chai!
Andrew McGuire
Chief Chai Maker
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