From Plain Chai to Masala Chai

Chai is a universal word in Northern India. Believed to have originated in  China first as a medicine and then as a beverage, the plant was then brought to Assam in India.  Or was it already growing in the northeast is a mystery shrouded in an ancient era? Well, one thing we are sure, the beverage as it evolved became famous all over the World but more so in Asia. In many countries, tea is consumed ceremonially during the high tea sessions,  but it is a brew of daily habits.   

Chai

In India black leaf tea is very common and it turns into chai whence milk is added. People invariably add milk to their brew, and this is a pan India.  Though the beverage is also had without milk it is less common. You will have to instruct the hosts of the waiter or seller not to add milk and sugar. Yes, sugar is added generously to Chai. Most of the flavor is due to the leaf, and since there are thousands of varieties the taste, aroma, and flavor change from region to region depending upon the leaf they have used. Predominantly the plant thrives in Assam and South India in the Nilgiri Hills.

Assam chai is most preferred, especially the Darjeeling leaf which is highly aromatic and flavorful.  But many superior varieties are growing in Assam. But as per the trend, the chai leaf we get is a blend of many varieties blended by the best blenders and tea tasters. Most of the packaged tea sold usually in jars and cartons are blends of the finest full-leaf varieties usually called CTC meaning Cut Turned and Curled in the tea factories. The result is small pellets. If we look carefully at the black leaf we find the leaf turned into pellets.

Though most of the chai is drunk without any spices consumers do add masalas to the brew. Ginger, cardamom, and cinnamon are the most popular. Nowadays a lot of Chai Masalas have come up as the trend increases the demand.

But without going into the nitty gritty, Living Beyond based in Mumbai sells the finest
chai masala in attractive packing. They pack whole spices that are mixed in the right proportion to deliver a tongue-tingling taste. The difference is carefully chosen masala packed whole for you to judge and authenticate. No mixing cheap powder mind you.