Masala Chai

The term Masala Chai denotes a chai (or tea) that is blended with ground spices to add flavor and aroma. Here we find ginger, cardamom, cinnamon, and cloves, creating a spicy yet smooth taste. 

History: Depending on who is telling the story, masala chai's history began somewhere in the realm of 5,000 to 9,000 years ago. It is also a little bit hazy on where the royal court was that started this drink, but it is believed to have either been in India or Thailand. It is said that the king created it as a cleansing, vivifying ayurvedic beverage. This beverage was a bit different than we know it today, as it was simply an herbal blend, not containing any tea leaves. It was served with different spices and in many different ways, hot or cold, and was often used as a medicinal drink. When the British tried to increase the amount of tea drank in India, the vendors would often use the traditional medicinal spice blends in order to mix into the tea, since those resources were much less expensive than the black tea they had started with. Since more mechanized ways of harvesting tea arrived, the drink has soared in popularity to the point that we know it today. 

Aroma: spicy and earthy 

Flavor: earthy, spiciness of nutmeg, cloves, some cinnamon 

Brewing: 210°F for 2 minutes. Recommended 3g of tea for 6 fl oz water.

Ingredients: black tea, cloves, cinnamon, cardamom, ginger