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Making Chai Tea, Chai, garam chai, Recepie to brew fresh chai, chai lattefrom GaramChai >> Sitemap >> Chai >> Chai Recepie

What is Garam Chai, people sometimes ask us?

Literally translated, "Garam Chai," means "Hot Tea." To those of us who grew up in India, traveling in trains meant waking up to the familiar cries of Chai.... garam chai! floating above the cacophony as the train would come to a grinding halt at a busy junction. With, we attempt to evoke that nostalgia for desi stuff, community and belonging which, well, only a Garam cuppa Chai can! Categories of popular Indian Tea / Chai include : Green Tea, Assam Black,Darjeeling Black,Dooars Region, Kangra Valley, Nilgiri Hills, Oolong Teas, Flavored Teas,Exotic Teas and Herbal Tea


Recepies for a Typical Cuppa Indian Garam Chai

A traditional drink of India, masala chai has become a popular beverage worldwide. While you may certainly purchase teabags or tea leaves at your local grocery store, you will achieve a more authentic flavor if you make it yourself using the following recipes.

Ginger Tea (Adrak Chai / Garam Chai Tea)


Water 1-1/2 cup
Milk 3/4 cup
Sugar (or Honey) to taste
Tea leaves 3 tsp.
Crushed ginger 1/2 inch


1. Add ginger to water and bring the water to boil. Reduce the heat and let it cook for 5 minutes over medium heat with pan partially covered so that you get a nice Ginger flavor
2. Add sugar (or honey), tea leaves and milk.
3. Bring to boil and then remove the pan from fire.
4. Strain tea into the cups.

Cardamom Tea (Elaichi Chai)

4 cardamom pods
2 tablespoons honey or sugar
1/4 cup Milk
3 tsp Tea leaves
1 1/2 cup Water


1. Break and crush cardamom pods
2. Add crushed cardamom to water and bring the water to boil. Reduce the heat and let it cook for 5 minutes over medium heat with pan partially covered so that you get a nice cardamom flavor
2. Add sugar (or honey), tea leaves and milk.
3. Bring to boil and then remove the pan from fire.
4. Strain tea into the cups.

Chai Tea


* 2 teaspoons fresh ginger root; grated
* 1 whole star anise; broken up
* 1 teaspoon orange peel; grated
* 4 pieces cinnamon sticks; 1 1/2 inch
* 1 teaspoon cardamom seeds
* 10 whole cloves
* 5 whole peppercorns
* 5 cups water
* 1/4 cup black tea leaves; (like Assam or Darjeeling)
* 1 teaspoon vanilla
* 1/4 cup honey [Or Sugar]
* 3 cups skim milk


1. Bundle up the first seven ingredients in a length of cheese cloth and tie it together with a string. This is called a bouquet garni (pronounced "boo-KAY gar-NEE").
2. Place the bouquet garni in a pot of water. The string should be tied to the handle for easy removal later on.
3. Bring the water to a very low boil, then reduce the heat and simmer. Boiling water may extract too much bitterness from the tea leaves.
4. Add tea leaves and continue simmering for 15 minutes.
5. Remove the bouquet garni.
6. Strain the remaining liquid through a sieve to remove tea leaves.
7. Add Sugar/honey (vanilla if you wish) and milk.
8. Serve. Pour the mixture over crushed ice if you're serving it cold. This makes eight servings.


  • Tea leaves can release too much bitterness if exposed to hot water for too long. The general rule of thumb when making an "infusion" such as this is that the longer the ingredients remain in the liquid, the stronger their flavor will be. Experiment with a variety of leaves and time durations to see what works best for you.
  • Feel free to experiment with other techniques such as using green or white tea instead of black tea leaves. Other variations could use soy milk instead of skim milk. Or you could use a different sweetener than honey, such as rice syrup or maple syrup.
  • If you don't have cheesecloth or find it messy to deal with, you can purchase empty paper tea bags from a tea shop. Fill it with your spices (and another with tea leaves if you wish), close it with an inexpensive bag clip, then discard it when done. Many local indian shops also sell inexpensive tea strainers
  • The proper name for the drink known as "chai" or "chai tea" is "masala chai." The word "chai" is Urdu, Hindi, Mandarin Chinese and Russian for "tea", while "masala" is Hindi for "spice". If you say you are making "chai" that would mean that you are making plain tea. Thus both words are necessary.
  • There are four kinds of cinnamon: China Cassia, Vietnamese Cassia, Korintje Cassia and Ceylon Cinnamon. Ceylon is twice as expensive and well worth it. Try all four or a combination. [Source:]

How to Taste Tea

A tea drinker can have a quite uncritical palate and yet derive enormous enjoyment from tea; knowing how to tea-taste in any formal sense is not a prerequisite to appreciating it. But having some discrimination about what you sip from your teacup heightens appreciation and thus makes tea drinking more rewarding and interesting.

Tea tasting is a way of exploring the world of fine tea to become aware of the characters different teas have and to learn to distinguish the difference in quality among ordinary, fine, and superlative teas. The kind of amateur tea-tasting we advocate falls far short of the experience, practice, and skill necessary for professional tea-tasting but it will without doubt enhance your enjoyment of tea and can be as interesting and entertaining as wine-tasting, coffee-sampling, or cheese-nibbling.

Professional tea tasters are more concerned with evaluating tea quality than appreciating it, but these two aspects of tea tasting are closely allied. A description of why and how then experts taste helps tea lovers understand what they can learn from even very simple comparative tastings. Link from: Recipes for preparing tea

Other Links

Chai on Wikipedia
More on Garam Chai, Hot Tea




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