Masala chai

Masala chai(/məˈsɑːlətʃaɪ/;lit.'mixed-spice tea') is a popular beverage originating inIndia. It is made by brewingblack tea(usuallycrush, tear, curl) in milk and water, and then by sweetening with sugar. Adding aromatic herbs and spices creates masala chai.
The termchaioriginated from theChineseword fortea,cha(seeEtymology of tea)via theHindichai(चाय). In English, this spiced tea is commonly referred to aschai tea,or simplychai.Originating in India,the beverage has gained worldwide popularity, becoming a feature in manycoffeeandteahouses, with many using the termchai latteorchai tea lattefor their version to indicate that it is made with steamed milk, much like that used to make alattebut mixed with a spiced tea concentrate instead ofespresso.
Tea was introduced to India by the British as a popular beverage. Tea plants have grown wild in theAssamregion since antiquity, but historically, Indians viewed tea as a herbal medicine rather than as a recreational beverage.
In the 1830s, the BritishEast India Companybecame 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 inIndia(50%) andCeylon(33%).
However, consumption ofblack teawithin India remained low until the promotional campaign by theIndian Tea Associationin the early 20th century, which encouraged factories, mines, and textile mills to provide tea breaks for their workers. It also supported many independentchaiwalasthroughout the growing railway system.
Teawas 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.
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, andNilgiriare the three most common types of tea used in chai in India.
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 ofBhopal.TheKashmiri versionof chai is brewed withgreen teainstead 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.
Traditionally in India, milk fromwater buffaloesis used to make chai.Although whole milk is usually used in masala chai, some people prefer alternatives such assoy milkorskimmed milk.
Whitesugar, brown sugar,demerara sugar, orhoneymay be used as a sweetener in chai.Jaggerymay also be used as a sweetener.
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 commonMaharashtrianpractice 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 teais added.
Over the last few years, chai has gained popularity for its complex flavors as well as the numerous health benefits consuming it is thought to provide. The blend of black tea leaves with spices such asginger,cardamom,cinnamon,cloves, andblack pepperprovides 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 is also claimed to offer a warming effect which aids overall digestion and improves circulation. Depending on how it is made, chai can have less caffeine content than coffee, making it a better alternative for those with caffeine intolerance.
Small vendors (calledchaiwallainHindi/cha-olainBengali) 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 achaidaan, a wooden or metal frame carrier for cups.
In the metropolitan city ofMumbai, 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 chaiis usually brewed with milk and sweetened with spices like nutmeg, cinnamon and/or cloves.
Chai can also be served in akulhar.
Masala chai is popular inEast Africaand theCaribbean.It is also quite popular in theGCC; but it is locally known as Karak Tea orChai Karak(Arabic:شاي كرك,Urdu:کڑک چائے).
In the West, to better simulate water buffalo milk, one may try using dry orpowdered milk, along with the raw orturbinadosugar 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 andalmond milkhave 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 spicediced teawithout milk to aslushof spiced tea, ice, and milk (or nondairy creamer) mixed in ablenderand topped withwhipped cream.
Chai with addedespressois  called a  "dirty chai" in America, as well as "java chai", "red eye chai", "turbocharger", "chai charger", "tough guy chai", etc.