a guide to making chai

Author & Photographer: Tara Chugh

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This winter, as the temperature outside has dropped to below-freezing and the weather has gotten gloomier, my favorite drink has been a piping hot cup of chai. Chai, often redundantly called “chai tea,” is an Indian drink made by boiling black tea leaves with milk and spices. Masala chai is the type of chai that most people associate with the word “chai” — it is milk boiled with cardamom, cloves, cinnamon, and sugar. 

What many people don’t know is that there are many different types of chai, and many different types of black teas to use in chai. For instance, my family’s chai recipe includes tons of ginger and Darjeeling Tea. Below, I have included a summary of four types of black tea commonly used in chai as well as my family’s very own chai recipe!

Here are 4 varieties of black tea to try this winter:

Darjeeling Tea is from the Darjeeling region of India, and many call it the “Champagne of Tea.” Darjeeling Tea is very delicate, light, and floral, but the taste depends on what time of the year the tea leaves were harvested. Because of its delicate flavor profile, Darjeeling tea is often had without any milk or sugar, but it is also a popular choice for use in chai!

Another type of tea typically used in chai is Assam tea, which is grown in Assam, India. Assam tea is commonly used in tea blends that make Irish and English Breakfast Tea, and its bold flavor makes it the perfect tea for adding milk or sugar. Assam tea is also often used in chai.

Keemun tea is a fruity tea grown in Eastern China. Many people like Keemun tea for its floral, fruity taste which compares to the taste of wine. Keemun tea is very versatile and can be taken with or without milk and sugar.

Ceylon teas are a group of teas from Sri Lanka, an island off the coast of India. These teas have slightly different flavors depending on where exactly they are grown, but they often have bold, rich flavors. Earl Grey tea blends are commonly made using Ceylon teas, and Ceylon tea also can be taken with a variety of add-ins ranging from milk and sugar to lemon and honey.

Ginger Chai Recipe

Servings: 4

Preparation time: 5 minutes

Cook time: ~10 minutes

Ingredients
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  • 4 cups of water

  • 3 tbsp fresh ginger, peeled and grated

  • A few splashes of milk

  • 5 tsp loose black tea

  • Optional additions

    • 1 tsp cinnamon

    • 2 crushed cardamom pods

    • 2 crushed cloves

Instructions

  1. Fill a saucepan with 4 cups of water.

  2. Peel the ginger with the back of a knife or spoon, and finely grate it into the saucepan. Also add cinnamon/cardamom/cloves if you have chosen to do so.

  3. Cover the pan and bring the water and ginger mixture to a boil.

  4. Once the mixture is boiling, add the loose tea into the pan, and bring the mixture to a boil again.

  5. Add milk to taste into the saucepan (a good rule of thumb is to add milk until the tea turns a caramel color)

  6. Bring your tea mixture to a boil again. As soon as it starts boiling, turn off the heat.

  7. Strain and serve. Enjoy!

 
Melanie WangComment