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Masala chai

Freshly steeped masala chai being poured in a kulhar and is a form of tea or chai
Alternative names	Spiced tea
Type	Flavoured tea
Course	Drink
Place of origin	India
Associated cuisine	South Asian cuisine
Serving temperature	Hot
Main ingredients	Black tea, milk, spices, sugar
Cookbook: Masala chai   Media: Masala chai

Masala chai (/məˈsɑːlə tʃaɪ/; lit. 'mixed-spice tea') is a popular beverage throughout South Asia, originating in India. It is made by brewing black tea (usually crush, tear, curl) in milk and water, and then by sweetening with sugar. Adding aromatic herbs and spices creates masala chai.

The term chai originated from the Chinese word for tea, cha (see Etymology of tea) via the Hindi chai (चाय). In English, this spiced tea is commonly referred to as chai tea, or simply chai. Originating in India, the beverage has gained worldwide popularity, becoming a feature in many coffee and tea houses, with many using 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.

History

Tea was introduced to India by the British as a popular beverage. 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.

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 around 1 pound (0.45 kg) 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 India (50%) and Ceylon (33%).

However, consumption of black tea within India remained low until the promotional campaign by the 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 chaiwalas throughout the growing railway system.

Tea was promoted as served Indian style, 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, chai later firmly established itself as a popular beverage.

Ingredients

Tea

Black tea is typically used as a base in most chai recipes. The most common type of black tea is from Assam; however, a blend of different tea variations may be used. Assam, Darjeeling, and Nilgiri are the three most common types of tea used in chai in India.

Spices

The spices used in masala chai often include cardamom, grated ginger, cinnamon, cloves, star anise, black peppercorns, and more. Mint and lemongrass may also be used in masala chai.

Masala chai in western India often excludes cloves and black peppercorns. A small amount of salt is often added to chai in the region of Bhopal. The Kashmiri version of chai is brewed with green tea instead of black tea and has a more subtle blend of spices with a pinch of salt. This version is a bit savory and is pink in color, due to the addition of baking soda.

Milk

Traditionally in India, milk from water buffaloes is used to make chai. Although whole milk is usually used in masala chai, alternatives such as soy milk or skim milk are also preferred options across the world.

Sweetener

White sugar, brown sugar, demerara sugar, or honey may be used as a sweetener in chai. Jaggery may also be used as a sweetener.

Preparation

Masala chai is composed of three major components: masala, chai (or tea), and milk. Recipes and preparation of chai can vary by geography and by family. One way to prepare masala chai is by gently boiling water with spices in a pot. Tea is then added to the pot and brewed to preference. Once brewing is complete, the tea and spice mixture is strained into a cup. Milk or cream can then be added.

A 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. Sugar may be added at this point or after. Ginger is then grated into the mixture followed by adding a "tea masala". Although the ingredients may vary from region to region, "tea masala" typically consists of crushed ginger, crushed cardamom, lemongrass, cloves, and cinnamon. The mixture is brought to a boil and 1 teaspoon of loose black tea is added.

Benefits

Over the last few years, chai has gained popularity for it complex flavors as well as the numerous health benefits consuming it provides. The blend of black tea leaves with spices such as ginger, cardamom, cinnamon, cloves, and black pepper provides a rich source of antioxidants. Antioxidants help reduce inflammation and support heart health. Ginger and cinnamon, in particular have shown properties that reduce blood pressure and boost immunity. The combination of spices in chai also offers a warming effect which aids overall digestion and improves circulation. Depending on how it is made, it can have less caffeine content than coffee, making it a better alternative for those with caffeine intolerance.

Consumption in the Indian subcontinent

Small vendors (called chaiwalla in Hindi/cha-ola in Bengali) are found by the side of every highway, road and alley – often the only establishments that will be open through the night. They generally also sell tobacco and snacks. Many will deliver tea to people's places of business in a chaidaan, a wooden or metal frame carrier for cups.

In the metropolitan city of Mumbai, roadside tea stalls serve smaller cups of tea at a lower budget which is referred to as 'cutting chai', the term 'cutting' referring to the halving of quantity contained in a full cup to reduce the cost of the cup of tea.

In Pakistan, masala chai is usually brewed with milk and sweetened with spices like nutmeg, cinnamon and/or cloves.

Chai can also be served in a kulhad.

Consumption beyond the Indian subcontinent

Masala chai is popular in East Africa and the Caribbean. It is also quite popular in the GCC; but it is locally known as Karak Tea or Chai Karak (Arabic: شاي كرك, Urdu: کڑک چائے).

In the West

In the West, to better simulate water buffalo milk, one may try using dry or powdered milk, along with the raw or turbinado sugar normally used in India. In addition, as milk consumption in all age groups in the West has started to decrease steadily over the last 50 years, substitutes such as oat and almond milk have emerged as an alternative to water buffalo milk.

As an alternative to the hot tea format, several types of cold "chai" beverages have become popular in the United States. These range in complexity from a simple spiced iced tea without milk to a slush of spiced tea, ice, and milk (or nondairy creamer) mixed in a blender and topped with whipped cream.

Chai with added espresso is called a "dirty chai" in America, as well as "java chai", "red eye chai", "turbocharger", "chai charger", "tough guy chai", etc.

See also

• Indian cuisine
• History of tea in India
• Indian tea culture
• Chaiwala
• Kulhar
• Darjeeling tea
• Ginger tea
• Noon chai
• Bandrek
• List of Indian beverages

References

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2. Banerjee, Snigdha. "The British ad propaganda & the journey from tea to chai". www.cityspidey.com. Retrieved 24 January 2023.
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7. Rosen, Diana. Chai: the Spice Tea of India. Pownal, Vermont: Storey, 1999.
8. M., Gilbert, Richard (1986). Caffeine, the most popular stimulant. New York: Chelsea House Publishers. p. 24. ISBN 9780877547563. OCLC 12970317.{{cite book}}: CS1 maint: multiple names: authors list (link)
9. Chatterjee, Arup K. (18 August 2018). "How chai arrived in India 170 years ago". The Hindu.
10. Collingham, Lizzie. (2006). "Chai: The Great Tea Campaign". In Curry: A Tale of Cooks & Conquerors, pp 187-214. New York: Oxford University Press. ISBN 0-19-517241-8.
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15. Subramanian, Sribala (2020-01-29). "The Art and Science of Kashmir's Pink Tea". Atlas Obscura. Retrieved 2023-02-24.
16. Sara Perry (1 Aug 2001). The New Tea Book: A Guide to Black, Green, Herbal and Chai Teas. Chronicle Books. p. 40. ISBN 9780811830539.
17. Outside of India, such as in the United States, Canada, United Kingdom, or other European, countries whole-fat cow's milk is usually used. Powdered milk will somewhat more resemble water buffalo milk. Generally, the main part of masala chai is the masalas like Tulsi, Mulethi, Aswagandha, Tezpatta and other useful ingredients.
18. "Did You Know Chai Tea Is Thousands of Years Old?". The Spruce Eats. Retrieved 2023-02-24.
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21. "Recipe for 5 Spice Tea". Tealicious. Retrieved 2019-05-18.
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24. Nandan, Jahnvi Lakhota (2018-07-20). "10 objects that define Indian design". CNN Style.
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28. Munishi, Michael Oresto; Hanisch, Rachel; Mapunda, Oscar; Ndyetabura, Theonest; Ndaro, Arnold; Schüz, Joachim; Kibiki, Gibson; McCormack, Valerie (2015-08-06). "Africa's oesophageal cancer corridor: Do hot beverages contribute?". Cancer Causes & Control. 26 (10): 1477–1486. doi:10.1007/s10552-015-0646-9. ISSN 0957-5243. PMC 4838015. PMID 26245249.
29. Planet, Lonely; Fitzpatrick, Mary; Ham, Anthony; Holden, Trent; Starnes, Dean (2012-06-01). Lonely Planet East Africa. Lonely Planet. ISBN 9781743213124.
30. "Chai Karak: The Popular Drink That's Rapidly Spreading in the Gulf". Khaleejisque. 2011-09-28.
31. Stewart, Hayden; Dong, Diansheng; Carlson, Andrea. "Why Are Americans Consuming Less Fluid Milk? A Look at Generational Differences in Intake Frequency" (PDF). United States Department of Agriculture. Economic Research Service. Retrieved 28 March 2022.
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External links

• The Global Evolution of Chai Archived 2018-06-04 at the Wayback Machine

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