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2. Masala chai - Wikipedia

   en.wikipedia.org/wiki/Masala_chai

   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 gently boiling water with spices in a pot. Tea is then added to the pot and brewed to preference.

3. What Is Chai Tea, Exactly? - AOL

   www.aol.com/lifestyle/chai-tea-exactly-005534415...

   These days, your favorite spicy-sweet sip is the same beverage many people in India prepare, a concoction more accurately known as masala chai, or mixed spice tea.

4. Indian tea culture - Wikipedia

   en.wikipedia.org/wiki/Indian_tea_culture

   Tea is now a cultural institution, even celebrated as in the recent art exhibition titled "Chai Wallah and other stories" by the artist Vijay Gille. [22] "Chai Wallah" is the Hindi title accorded to the man who runs the tea stall. The 2014 general elections also saw the election of Narendra Modi who worked for his father's tea stall as a child ...

5. Tea - Wikipedia

   en.wikipedia.org/wiki/Tea

   The etymology of the various words for tea reflects the history of transmission of tea drinking culture and trade from China to countries around the world. [14] Nearly all of the words for tea worldwide fall into three broad groups: te, cha and chai, present in English as tea, cha or char, and chai.

6. Etymology of tea - Wikipedia

   en.wikipedia.org/wiki/Etymology_of_tea

   The different words for tea fall into two main groups: "te-derived" and "cha-derived" (Cantonese and Mandarin). [2]Most notably through the Silk Road; [25] global regions with a history of land trade with central regions of Imperial China (such as North Asia, Central Asia, the Indian subcontinent and the Middle East) pronounce it along the lines of 'cha', whilst most global maritime regions ...

7. Noon chai - Wikipedia

   en.wikipedia.org/wiki/Noon_chai

   Noon chai is traditionally made from green tea leaves, milk, salt and baking soda, and is usually cooked in a samavar. [1] The leaves are boiled for about an hour [7] with baking soda until it develops a burgundy colouration, then ice or cold water is added to "shock" it and make it stay that colour.