 The simplest traditional method of preparing "masala chai" is through decoction, by actively simmering or boiling a mixture of milk and water with loose-leaf tea, sweeteners, and whole spices.Indian markets all over the world sell various brands of "chai masala", (Hindi चाय मसाला ["chāy masālā"], "tea spice") for this purpose, though many households or tea vendors, known in India as "chai wallahs", blend their own.The solid tea and spice residues are strained off from "masala chai "before serving.