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 Freshly steeped masala chai being poured in akulhar | |
| Alternative names | Spiced tea |
|---|---|
| Type | Flavouredtea |
| Course | Drink |
| Place of origin | South Asia |
| Associatedcuisine | Indian,Pakistani,Bangladeshi |
| Serving temperature | Hot |
| Main ingredients | Black tea,milk,spices,sugar |
Masala chai (/məˈsɑːlətʃaɪ/;lit. 'mixed-spice tea') is a popular beverage originating from India. It is made by adding aromatic herbs and spices to chai, which is made from brewingblack tea (usuallycrush, tear, curl) in milk and water, and sweetening with sugar.[1][2]
The termchai originated from theChinese word fortea,cha(seeEtymology of tea) via theHindichai (चाय). In English, this spiced tea is commonly referred to aschai tea,[3] or simplychai.[4] Originating in India,[5][6] the beverage has gained worldwide popularity, becoming a feature in manycoffee andteahouses, with many using the termchai latte orchai tea latte for their version to indicate that it is made with steamed milk, much like that used to make alatte but mixed with a spiced tea concentrate instead ofespresso.[7]
Tea was introduced to India by the British as a popular beverage. Tea plants have grown wild in theAssam region since antiquity, but historically, Indians viewed tea as an herbal medicine rather than as a recreational beverage.[8]
In the 1830s, the BritishEast India Company became concerned about the Chinese monopoly on tea, which constituted most of its trade and supported the enormous consumption of tea in Great Britain around 1 pound (0.45 kg) per person per year. British colonists had recently noticed the existence of the Assamese tea plants, and began to cultivate tea plantations locally. In 1870, over 90% of the tea consumed in Great Britain was still of Chinese origin, but by 1900, this had dropped to 10%, largely replaced by tea grown inIndia (50%) andCeylon (33%).[9]
However, consumption ofblack tea within India remained low until the promotional campaign by theIndian Tea Association in the early 20th century, which encouraged factories, mines, and textile mills to provide tea breaks for their workers. It also supported many independentchaiwalas throughout the growing railway system.[10]
Tea was promoted as served Indian style, with small added amounts of milk and sugar. The Indian Tea Association initially disapproved of independent vendors' tendency to add spices and greatly increase the proportions of milk and sugar, thus reducing their usage (and thus purchase) of tea leaves per liquid volume. However, chai later firmly established itself as a popular beverage.[11]
Masala chai is composed of three major components: masala, chai (or tea), and milk. Recipes and preparation of chai can vary by geography and by family.
One way to prepare masala chai is by simmering spices in a pot of water. Tea is then added to the pot and brewed to preference. After brewing, the tea and spice mixture is strained and milk or cream added.[12]
A commonMaharashtrian 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" typically consisting of crushed ginger, crushed cardamom, lemongrass, cloves, and cinnamon. The mixture is brought to a boil and 1 teaspoon of loose black tea is added.[13]
Black tea is typically used as a base in most chai recipes.[14] The most common type of black tea is from Assam; however, a blend of different tea variations may be used.[15]Assam,Darjeeling, andNilgiri are the three most common types of tea used in chai in India.[16]
The spices used in masala chai most often include cardamom, grated ginger, and cinnamon.[17] Also used are cloves, star anise, black peppercorns, mint, lemongrass, and more.[18]
Masala chai in western India often excludes cloves and black peppercorns. A small amount of salt is often added to chai in the region ofBhopal.[19] TheKashmiri version of chai is brewed withgreen tea instead of black tea and has a more subtle blend of spices with a pinch of salt. This version is a bit savoury and is pink in colour, due to the addition of baking soda.[20]
Traditionally in India, milk fromwater buffaloes is used to make chai.[21][22] Although whole milk is usually used in masala chai, some people prefer alternatives such assoy milk orskimmed milk.[23]
Whitesugar, brown sugar,demerara sugar,honey, andjaggery are all used as sweeteners in chai.[24]
Small vendors (calledchaiwalla inHindi/cha-ola inBengali) are found by the side of every highway, road and alley – often the only establishments that will be open through the night. They generally also sell tobacco and snacks. Many will deliver tea to people's places of business in achaidaan, a wooden or metal frame carrier for cups.[25] Chai is sometimes served in akulhar.[26]
InMumbai, roadside tea stalls serve small, inexpensive cups of tea called 'cutting chai'. They're so called for being a full-size, full-price cup of tea "cut" in half.[27]
In Pakistan,masala chai is usually brewed with milk and sweetened with spices like nutmeg, cinnamon and/or cloves.[28]
Masala chai is popular inEast Africa and theCaribbean.[29][30] It is also popular in theGulf Arab region, where it is known asChai Karak (Arabic:شاي كرك,Urdu:کڑک چائے).[31]
Since Starbucks introduced their "chai tea latte" in 1998, chai beverages have become popular at coffee shops across the United States, often made from a syrup or concentrate.[32][33] Chai with addedespresso is commonly called a "dirty chai".[34][35]
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