Although the transliterated word chai simply means “tea,” in the United States it is understood to mean masala chai, a black tea prepared with a blend of spices and usually milk.
Chai originated in ancient India, in accordance with their system of Ayurvedic medicine regulating “hot” and “cold” substances in the body. In this early form, chai was curative and restorative, and consisted of an infusion of herbs and spices, not tea leaves. The preparation was costly, and only nobility and royals were able to consume it and benefit from its effects. It was much later, in the 19th century, that traders added tea to chai mixtures for international sale to improve the export appeal as well as the bulk of the product.
Most chai, today, begins with a stiffly brewed portion of strong black tea, usually an Indian tea such as an Assam or a Ceylon, or, less often, a Darjeeling. Although the combination of spices in chai varies from region to region, all chai contains a good amount of cardamom, and very often cinnamon, cloves, pepper, and ginger. To enhance the flavor of the spices, chai is sweetened with sugar, honey, sweet tree sap, molasses, or another natural sweeteners. Milk, usually whole milk, is added to make a thick, rich chai, like in the “chai lattes” found in coffee shops and South Asian eateries. For those wishing to make chai at home a variety of options are available, from purchasing and preparing the spices directly to mixes, powders, teabags, syrups, and “instant” chai.
Traditionally, chai was drunk from a special vessel called a chullarh. This clay cup was used for both the preparation and consumption of chai, and, afterwards, broken into pieces and replaced into the ground whence it came. This appealing ritual, of course, is seldom practiced today, but the charming gesture lives on in spirit, even when chai is drank from common paper cups.
In addition to the well-known antioxidant effects of tea, the spices in chai, much as the ancients believed, have certain health benefits. Ginger boosts the immune system, aids digestion, and wards off the common cold. Cloves and pepper are natural analgesics and help regulate body temperature. Cinnamon has a good effect on blood sugar levels, and cardamom is also a good digestive and can reduce the unpleasant side effects of spicy foods.
Today one may find chai in hot, cold, iced, steamed, and frozen incarnations in virtually all coffee houses and many restaurants. Although chai made with black tea is still the most common and popular, Kashmiri-style green tea chai, coffee-based chai, and herbal (often Rooibos) chais are widespread. Cooking with chai is becoming popular, too, and despite its health-providing origins, many dessert recipes use it to great effect in chai-flavored cakes and icings.
Add style to your tea time with a Yixing teapot, cast iron teapot, or kyusu.
Related posts: