There are many opinions on how to make Indian chai (tea) or spiced tea known as Masala chai. Various types of black tea are used to make chai, most commonly Assam tea is used, but other varieties such as Darjeeling, Nilgiri, and even Ceylon varieties are delicious.
A common way chai is prepared is by boiling the tea, which will bring out a more bitter and astringent taste, whereas brewing aka infusing or steeping the tea leaves, for 2–3 minutes helps to preserve the volatile oils, thus making a more floral and flavorful brew. Much of the dynamic flavor of the tea leaves is lost in the boiling method, and the final product is higher in tannins as a result. Tannic acid does have medicinal properties, but boiling tea leaves can make the end product too strong and can create digestive upset, and potentially triggering GERD symptoms for those prone to acid reflux. Excessive bitter and astringent taste from boiling tea leaves can also irritate the GI mucosal membranes. Dairy milk has an ability to buffer tannins, but if the tea becomes too acidic, even the presence of dairy milk isn’t enough to counterbalance its irritating effects.
If it is the stimulating effects of tea that you are concerned about, then rest assured you will “get the goods” regarding caffeine content within the first 2 to 3 minutes of steeping. Allowing the tea leaves to steep beyond 2-3 minutes will mainly increased the tannin content.
If you are used to using granulated forms of Indian tea such as Wagh Bakri, Tata, Brooke Bond Red Label etc, I highly recommend to use whole leaf varieties and steep them according to the recipe below. You will notice that the tea will have a lighter color than you are may be used to, but the complexity of flavor will be an enjoyable experience.
All black and green tea varieties come from a single evergreen shrub known as Camellia sinensis, which is a host of medicinal benefits that are beyond the scope of this article, but many of these benefits are best obtained by brewing rather than boiling the tea leaves. For optimal taste and healthy benefits of drinking tea, I recommend favoring high-quality, organic tea in its whole leaf form rather than the “dust” or granulated forms, which is often cheaper quality and less phytonutrient-dense.
Simple Brewed Masala Chai Recipe
Ingredients:
- 2 cups filtered water
- 1/2 to 1 cup whole organic milk
- 1–2 inches fresh ginger root (pounded, finely shredded, or zested)
- A three-finger pinch of cut cinnamon bark
- 1/2 tsp cardamom powder
- A pinch of nutmeg powder (freshly ground, if possible)
- Sweetener to taste (not overly sweet)
Preparation Instructions:
- Add a 1-2 inch piece of fresh ginger root and a few three-finger pinches of cut cinnamon bark (to taste, but not too overpowering) to 2 cups of filtered water in a stainless steel, glass or earthen cookware. Avoid using aluminum cookware.
- Bring to a light simmer or gentle boil with the lid on for a few minutes. After the first minute, add roughly 1/2 teaspoon of cardamom powder (or to taste).
- Then, turn off the heat and immediately add 2 slightly rounded teaspoons of either whole leaf Assam or Darjeeling tea.
(For Darjeeling tea, a trick my Guru, Baba Hari Dass, recommended was to lightly toast the tea in a separate small pan until you can smell its fragrant aroma—but be careful not to burn the leaves.) - Place the lid back on and steep the tea leave for 2–3 minutes, then strain out the tea leaves (chai patti) and spices.
- Add 1/2 to 1 cup of whole milk, depending on how creamy you like it, and heat the chai back to your desired drinking temperature.
- Sweeten to taste with the sweetener of your choice (e.g., turbinado or coconut sugar, Sucanat, or even organic jaggery in powdered form). Sugar alternatives such as monk fruit or liquid stevia can be used if you avoid sugar.
- I like to add a small pinch of freshly ground nutmeg powder to the tea just before serving.
Other Chai Ingredients
Other spices that can be added to the masala include clove, black pepper, anise, star anise, allspice, peppermint, tulsi leaves. It is important to only boil root, bark, and hard seeds and steep leaves such as peppermint or tulsi leaves, which can be added along during the black tea in the final steps. Cardamon is unique here due to its rich aromatic volatile oils and is best avoid to boiling it for long, as this can change and diminish its complex flavor.