Everyone knows masala chai, and its delicious mix of tea and spices. But do you know what tea to use in it, and why? Well, today we’re going to explain why some teas work well in chai, as well as give you our go-to chai recipe.
An essential part of any chai recipe is the quality and flavour of the tea. It needs to be strong enough to hold its own against the strong spices in the chai, but not so strong that it will try to compete with them. We’ve tried many of our Indian Assams and Darjeelings, and we’ve found two that work in perfect harmony with our chai spice mixture.
Firstly, we’d recommend our Assam Koliapani Signature Black. The bright liquor produced has a good depth of colour and a comforting black tea aroma. The taste is typical malty Assam black tea, but somewhat elevated and refined in flavour. Another great option is our Darjeeling Gopaldhara Second Flush. Because it is a Second Flush, this means that it has a more complex and robust flavour profile. The honey notes work extremely well with the sweetness of a classic masala chai.
Recipes for chai vary across continents, cultures, towns and families. This is our personal recipe that makes a great classic cup of chai. It’s is very adaptable, so feel free to change up the recipe as you want. If you particularly like the ginger flavour, then add more ginger! Or if you’re worried about the spiciness of your chai, reduce the amount of black peppercorns.
This recipe makes 3 servings.
If you follow this recipe, or use our teas in your masala chai, please share it with us on social media @curioustealtd.