Chai

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For other uses, see Chai (disambiguation).

Chai (Hindi: चाय) is the word for tea in South Asia, mainly India, Pakistan, Bangladesh and Nepal. It is also the word for tea in Chinese, Russian, Arabic and Persian speaking countries, albeit with a slightly different pronunciation. Synonyms in other languages are the Bengali chā, the Marathi chahā and the Tamil Thaeneer. In English, the term is used to refer to what is more properly known as masala chai (Hindi (मसाला चाय [masālā chaiy], "spiced tea").

Various forms of tea are available in Indo-Pak, the most famous being masala chai, masala being the pan-Indian, particularly North and East Indian (Hindi, Bengali, Gujarati, etc.) word for spice, and the spice mixture is sold as chai masala. Contrary to popular belief outside India, masala chai is not as popular in India as regular chai. The most preferred way of preparing tea in India is boiling tea leaves together with milk to get a strong flavor and color. In India, chai is more popular than coffee. It is also a relatively popular beverage in coffeehouses in other countries. Masala Chai, on the other hand, is popular amongst Indians living outside India.

[edit] Preparation

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There is no fixed recipe or preparation method for chai and many families in India have their own special versions of the tea. Due to the huge range of possible variations, masala chai can be considered a class of tea rather than a specific kind. But all masala chai has the following four basic components:

Tea: The base tea is usually a strong black tea, such as assam, so that the various spices and sweeteners do not overpower it. CTC-grade teas are often used, as they infuse quickly and strongly. However, a wide variety of teas can be and are used to make chai. Most chai in India proper is brewed with strong black tea, but Kashmiri chai is brewed with gunpowder tea. Sometimes the drink is prepared with tisanes such as rooibos, and even with the South American beverage yerba mate, though these innovations are entirely Western.
Sweetener: Plain white sugar is sufficient, though unprocessed sugar, molasses, honey, and other sweeteners can be used for various flavors. A surprisingly large quantity of sugar is required to bring out the flavor of the spices; one recipe uses three tablespoons of sugar in 3.5 cups of chai.
Milk: or other such creamers. Usually, whole milk is used for its richness, but any milkfat concentration will do. Soy milk offers a good alternative for vegans or lactose-intolerant people.
Spices: Traditionally, Masala Chai is a bracing, strongly spiced beverage brewed with so-called "warm" spices. Most masala chai incorporates one or more of the following: cardamom, cinnamon, ginger, star anise, peppercorn, and cloves are some of the most common elements, though masala chai can be made with such varied ingredients as nutmeg, chocolate, cocoa, vanilla or licorice. The green tea-based Kashmiri version of chai is brewed with almonds, cinnamon, black pepper, cardamom, and sometimes saffron. It is possible to buy chai masala powder in many Indian grocery stores, but many chai wallahs prefer to grind whole spices according to their own recipe. Many Western commercial preparations such as Oregon Chai are strongly flavored with vanilla and honey, with other flavors far less dominant. This results in a far mellower, "cozier" beverage than most Indian masala chais, with a markedly different flavor.

Chai can be prepared in many ways. The most common way is to boil water with the sugar and spices, add tea and milk/creamer and then proceed to simmer it for a few minutes. It is then strained and served.