Indian chai is not just a beverage, it is a ritual. Across India, from roadside tapris to five-star hotels, chai is the universal connector. And the foundation of every great cup of chai is good quality Assam CTC tea. Here is how to make the perfect cup at home.
The Right Ratio
The key to great chai is using the right ratio of water, milk, tea, and sugar. For two cups of chai, start with one cup of water and one cup of full-fat milk. The fat content in the milk is important because it gives chai its characteristic creamy body. Low-fat milk will produce a thinner, less satisfying cup.
Step 1: Boil the Water and Add Tea
Add the water to a saucepan and bring it to a boil. Once boiling, add two teaspoons of Assam CTC tea. The granules should hit the boiling water and start releasing colour immediately. If your tea takes too long to colour the water, the quality may not be the best. Premium Assam CTC tea like Kitaya gives instant colour and aroma on contact with boiling water.
Let the tea boil in the water for about one minute. You will see the colour deepening to a rich reddish-brown. Now add your sugar to taste, typically one to two teaspoons per cup. Stir it in and let it dissolve.
Step 2: Add the Spices (for Masala Chai)
For masala chai, this is where you add your spices. The classic combination includes crushed ginger (a one-inch piece), two to three green cardamom pods lightly crushed, and optionally a small piece of cinnamon stick and two to three whole cloves. Let the spices simmer with the tea for about 30 seconds.
Step 3: Add the Milk
Now add the milk. As the milk goes in, the colour will change from dark brown to a warm caramel. Let the chai come to a boil again. Watch it carefully because once the milk is in, it can boil over quickly. Just as it rises to the top, reduce the heat. Let it simmer for another one to two minutes to let the flavours meld.
Step 4: Strain and Serve
The final step is the most important: strain the chai through a fine strainer into your cups. A good chai should have a deep, warm colour, a strong aroma with notes of malt and spice, and a taste that is strong yet smooth. If it tastes flat, you need more tea. If it tastes bitter, you have boiled the tea too long.
The reason Assam CTC tea is the preferred choice for chai across India is its ability to hold its own against milk and spices. A bold Assam CTC tea like Kitaya cuts through the milk with its strong liquor, giving you that kadak chai flavour that millions love.
