Making Tea

Making Tea: Masala Tea (Chai)

The shouts of Chai, chai emanating from stalls at the side of the roads are almost as common as the cows wandering carefree across the same busy fairways. In India Chai is vital fuel, time to gather ones thoughts and to share a moment with the person next to you.

The uniqueness of Masala tea comes from the wonderful spices that are used. Often these are a closely guarded secret or merely it changes on a daily basis depending on any number of factors. The most common spices are cardamom and cinnamon with plenty of sugar added for that extra energy buzz. Ginger, star aniseed, black pepper and nutmeg are also great additions which are found in some mixes. From speaking to people, the ‘Masala Mix’ is one that is very person and can be experimented with, to your hearts content.

Relatively simple to make but difficult to master. Masala tea is prepared by boiling tea, milk, water, spices and lots of sugar together. The mixture is then strained into the cup or a smaller vessel for later re-boiling. The original mix, seems, as if can be added to constantly throughout the day!!

In India local variation exists on tea is served whether in a horrible disposal plastic or paper cup, an often very well used, small tea cup or in a glass. Southern Indian also prefers a metal cup and deep saucer which is used for cooling the hot liquid, in an already hot place.

Tea tarrak (Tariq)

A popular favourite in Malaysia and Singapore. Tea Tarrik is a rich tea make by mixing condensed milk with a black/red tea. Very tasty, but also not so good on the waist. The critical skill comes in the ‘pulling’ of the tea, where the server uses 2 mugs to mix the tea and milk by pour the liquid from one to the other. Skilled ‘pullers’ can transfer the liquid over 1 metre producing a delightful frothy final brew.

Kashmiri Tea

Weaving the rich heritage of this beautiful area of the world. Kashmiri tea takes it influences from the millennia of traders that have past through its lands. Potentially prepared with any number of types of tea the key factor is the addition of delightful spices and in many cases the addition of dried fruit. To the best of the authors knowledge (please let us know other experiences or recipes) normally served without milk.

Tibetan Tea

Almost more a meal than a tea. Tibet tea is blend of traditionally brick, black tea, mixed with yak butter and salt. It is vital source of energy and vitamins for the people of these high and cold climes.

Footnote: These pages are based on the writers own experiences. The world is very big place and everyone is different as are their teas. If you have ANY comments, experiences or even better recipes / links / samples please let us know.