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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.
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.
Garam masala: Blend of eight or more warming spices. Each family has its own recipe. (Hindi: Garam Masala गरम मसाला) Garcinia indica: Used mainly in Maharashtrian Konkan and Gujarati cuisine. It has a sour taste with a faintly sweet aroma. (Hindi: Kokam कोकम) Garlic (Hindi: Lasson लहसुन) Ginger (Hindi: Adarak ...
There are many other popular variations depending on regional and cultural affiliations. By and large, tea drinkers in India drink milk tea. In Southern India, Masala Chai is not popular; instead, tea brewed with milk and sugar is the prime beverage. Popular tea brews in Assam are Sah, Ronga Sah (red tea without milk) and Gakhir Sah .
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Chai with cream – prepared using dry or fresh variants of tea, often has hints of cardamom (elaichi), cinnamon (dalchini) or a mixture of spices, which constitute the special masala chai, taken especially during the cold to keep the winter-related problems at bay; Doodh soda – mixture of milk and lemon-lime soda; Haldi doodh or hot turmeric ...
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Lei cha (right) served with a bowl of rice and vegetarian toppings (left). Ground tea is a varying mix of: Tea leaves – any type of tea leaf can be used, but the most popular and common are either green tea or oolong; for ease of use, sometimes matcha (finely milled green tea) is used
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