Masala chai

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Masala chai
Masala Chai.JPG
Masala chai served with biscuits
Alternative namesSpiced tea
TypeFlavoured tea
Region or stateIndian Subcontinent[1][2][3]
Created byTraditional
Main ingredientsBlack tea, milk, spices, sugar (optional)


The term "chai" originated from the Hindustani word "chai", which was derived from the Chinese word for tea, known as "cha". In English, this spiced tea is commonly referred to as masala chai or simply chai,[7] though the term refers to tea in general in the original language. Numerous coffee houses use the term chai latte or chai tea latte (essentially meaning "tea tea milk") for their version to indicate that the steamed milk, much like a regular caffè latte, is mixed with a spiced tea concentrate instead of espresso. By 1994, the term had gained currency on the U.S. coffeehouse scene.[8]

Traditional masala chai[edit]

Unlike many teas, which are brewed in water with milk later added, traditional masala chai is often brewed directly in the milk.[9]


Tea plants have grown wild in the Assam region since antiquity, but historically, Indians viewed tea as an herbal medicine rather than as a recreational beverage.[10] Some of the chai masala spice mixtures, or karha and Kashayam (Kha-shai-yam) that are still in current use, are derived from ancient Ayurvedic texts.





Spices used for masala chai.

The recipe or preparation method for masala chai is not fixed, and many families have their own versions of the tea. Most chai contains caffeine, typically one-third that of coffee (if made with a black tea base). The tea leaves steep in the hot water long enough to extract intense flavour, ideally without releasing the bitter tannins. Because of the large range of possible variations, masala chai can be considered a class of tea rather than a specific kind. However, masala chai has six basic components which are almost always present: water, tea leaves, milk, sugar, cardamom, and ginger. The western adaption of chai, or chai latte, has a lighter and sweeter taste than the Indian version of a more herbal and spicier milk beverage.




Spices and cut tea leaves.

The traditional masala chai is a spiced beverage brewed with different proportions of warming spices. The spice mixture, called karha, uses a base of ground ginger and green cardamom pods. Other spices are usually added to this karha including one or more of cinnamon, star anise, fennel seeds, peppercorn, nutmeg, cloves, cardamom seeds, ginger root, honey, vanilla, and other spices.[13][14] In the Western world, using allspice, to either replace or complement the cinnamon and clove, is also common.










A boy in Mysore, India preparing masala chai: As it is prepared by decoction, preparation usually includes straining tea from the solids.



A common Maharashtrian practice for preparation of one cup of chai is to first combine one half cup of water with one-half cup of milk in a pot over heat. Sugar may be added at this point or after. Ginger is then grated into the mixture followed by adding a "tea masala". Although the ingredients may vary from region to region, "tea masala" typically consists of crushed ginger, crushed cardamom, peppercorns, cloves, and cinnamon[17]. The mixture is brought to a boil and 1 teaspoon of loose black tea[18] is added. The chai is immediately taken off the heat, covered, and allowed to sit for about 10 minutes to allow the black tea to infuse into the chai. The chai is then strained and served.

Consumption of tea in the Indian subcontinent[edit]

A man in Kolkata, India, with a chaidaan for serving nine glasses of chai.

Masala tea is a very popular beverage in the Indian subcontinent (India, Pakistan, Bangladesh, Nepal and Sri Lanka). Small, roadside businesses called chai walla, make and deliver tea to people's places of business in a chaidaan, a wooden or metal frame carrier for cups.[19]

Masala tea is a beverage that is consumed heavily across South Asian households. While most people like to consume it in the morning along with breakfast, it is also offered to any guests that visit.

With the demand increasing many startups in India have taken tea stalls as a good business opportunity. There are now numerous larger food chains serving "Masala Chai" along with light snacks and are flourishing within office and college campus premises

Consumption beyond the Indian subcontinent[edit]

A soy vanilla chai latte served in Berlin.


Masala chai is popular in East Africa, particularly on the coast.[20][21] It is also quite popular in the UAE, Qatar, Kuwait and Saudi Arabia; but it's locally known as Karak Tea or Chai Karak شاي كرك.[22]

Tea-based mixes and concentrates[edit]




In Western cultures[edit]



Cold chai[edit]

As an alternative to the hot tea format, several types of cold "chai" beverages have become popular in the United States. These range in complexity from a simple spiced iced tea without milk to a slush of spiced tea, ice, and milk (or nondairy creamer) mixed in a blender and topped with whipped cream.[23] It is essentially different from the original version of a hot beverage.




Some coffeehouses in the United States offer a version of masala chai augmented with espresso, but this beverage does not have any one universally recognised name. It was invented accidentally in Covent Garden, England, by a nice lady making a chai latte for an American in the late 1990s. She poured in a shot of espresso by mistake, and he decided to try it rather than get her to make another. The American thought it delicious and for years he ordered it wherever he traveled. Depending on the establishment, it is now called a "java chai", "red eye chai", “turbochaiger”, "chai charger", "tough guy chai", the American’s preferred "dirty chai", or many other different names besides.[24][25] However, despite the common use in many localities to use the term "latte" as an abbreviation of "caffe latte" ("cafe latte"), the term "chai latte" does not generally imply the presence of coffee in the beverage; see the discussion of the terminology above (literally, latte is Italian for "milk").

See also[edit]


  1. ^ "A Brief History of Chai and 5 to Try (or Retry) This Fall". Retrieved 5 September 2016.
  2. ^ "Origin of Masala Chai – Chai Pilgrimage". Retrieved 5 September 2016.
  3. ^ "The History of Masala Chai (a.k.a. "Chai Tea")". Retrieved 5 September 2016.
  7. ^ "Definition of CHAI". Retrieved 5 September 2016.
  8. ^ "the definition of chai latte". Retrieved 5 September 2016.
  9. ^ Sari Edelstein (2011). Food, Cuisine, and Cultural Competency for Culinary, Hospitality, and Nutrition Professionals. Jones & Bartlett Learning. pp. 377–. ISBN 978-0-7637-5965-0.
  13. ^ "Karha: the Heart of Chai". Retrieved 2018-05-29.
  14. ^ What is Chai? Archived 2015-04-30 at the Wayback Machine
  16. ^ "What is a chai wallah?". Chai Wallahs of India. 2013-04-20. Retrieved 30 November 2013.
  17. ^ "Recipe for 5 Spice Tea | Tea". Tealicious. Retrieved 2019-05-18.
  18. ^ "Masala Tea". Retrieved 2019-05-18.
  19. ^ "10 objects that define Indian design". 2018-07-20.
  22. ^ "Chai Karak: The Popular Drink That's Rapidly Spreading in the Gulf". Khaleejisque. 2011-09-28.
  24. ^ "What's a Dirty Chai?". The Spruce. Retrieved 2018-01-31.
  25. ^ Travis., Arndorfer (2006). The complete idiot's guide to coffee and tea. Hansen, Kristine. New York: Alpha Books. p. 120. ISBN 9781440626012. OCLC 489450263.

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