There is "Chai Tea" (which just translates to "Tea Tea"), and then there is Masala Chai. The difference isn't just in the ingredients, it is in the brewing method.
While our Simple Chai Latte is perfect for busy mornings, the traditional stovetop method (known as decoction) is how you get that thick, velvety, deeply spiced cup you find in India.
Why We Boil the Tea
In Western tea brewing, we are taught never to boil the leaves. But Masala Chai is the exception.
Our Organic Chai is packed with chunks of dried ginger root, cinnamon bark, and cardamom pods. To wake these hard spices up, they need direct heat. By simmering the tea directly in the water (and then the milk), you extract essential oils that a simple steep leaves behind.
The "Double Boil" Technique
The secret to the creamy texture is boiling the milk. In this recipe, you boil the water and tea first, then add the milk and bring it to a boil again. This process caramelizes the lactose sugars in the milk, creating a richness that you just can't get from a microwave.
Sweetness is Key
Authentic Chai needs sweetener. It acts as a flavor conductor, bridging the gap between the spicy ginger and the tannic black tea. Without it, the spices can taste "dry." We add the sugar during the boil so it fully integrates into the liquor.
Ready to slow down and brew the real thing? Here is the traditional recipe.
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