How To Drink Perfect Masala Chai

Whilst everyone across the world will no doubt prepare his or her Masala Chai differently, this is how it is going to taste its best. Firstly we should establish what it is. Put simply, ‘Masala’ directly translates to ‘Spiced’ and ‘Chai’ means tea (so please don’t call it ‘chai tea’, you are unfortunately just saying ‘tea tea’).


If made poorly, tea can become bitter tasting in its cup; it’s an easy mistake to make. Some people think this is to do with temperature of the water added- it isn’t. The temperature of the water should be boiling, just off the kettle and at around 100°. It is a little known fact that bitterness is more to do with how long the tea is seeped in the water - too long of a brew can leave a bad taste in the mouth. This is down to the natural tannins that are present in tea, the same chemical compounds found in all kinds of things from wine and coffee to barley or mint. Despite their astringent flavour, there is evidence to suggest that tannins can be brilliant natural remedies, they have been shown to stabilise blood pressure and are the source of tea’s antioxidant qualities.[1] Interestingly, one of the teas with the highest amount of tannins is Assam, the very same black tea we blend with our dried Masala. Packed into each one of our teabags is a mixture of cloves, cardamom, cinnamon and bay leaves from various places in South India, combined with our carefully chosen Assam. The magic is, that all the separate benefits of the Masala and the Chai create flavours that balance one another out, no bitterness from the tannins whatsoever. This is why we recommend leaving your teabag in its cup whilst you drink it, the flavours will only infuse and get stronger, spicier and better over time.


With your teabag in its cup you should squeeze about a teaspoon of honey into your mug (maple syrup if you’re vegan), so when the boiling water makes an appearance, it dissolves much easier. Next is a splash of milk, whatever your preference, along with a small grated nub of fresh ginger, emphasis on the fresh. Powdered, pasted, pickled, whatever they’re doing to ginger these days, company owner Ratan always says, “Not good for the body, not good for the taste”. The pure roots that combine in the cup are brilliant for boosting your immune system and taste incredible. For a subtle hint of spice, grind some black pepper over your mug and swirl it in for a healthy dose of anti-inflammatory properties. [2]


And there’s your Masala Chai, sourced from all over India and now belonging to you, ready to be made into a perfect brew.




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