Homemade Chai: the purist recipe, pure version
Written by Dian VAULTIER·Published
In Brief
- The Chai sold in flavored tea bags often bears little resemblance to the drink served in the streets of India.
- Traditional Chai almost always relies on an Assam CTC (Crush, Tear, Curl), a production method that finely breaks the leaf to maximize the rapid extraction of tannins and…
- HOLLIN sommelier expertise: homemade chai decoded by a purist Tea House, specializing in pure tea, based in Sartrouville (Île-de-France) and shipping its fine teas worldwide.
The Chai sold in flavored tea bags often bears little resemblance to the drink served in the streets of India. True Chai relies on a full-bodied black tea infused with whole spices, brought to a boil with milk, without the slightest artificial flavoring. Here is the purist recipe, faithful to the tradition of Masala Chai.
Black tea, the foundation of the recipe
Traditional Chai almost always relies on an Assam CTC (Crush, Tear, Curl), a production method that finely breaks the leaf to maximize the rapid extraction of tannins and caffeine during boiling. This robustness is essential: a green tea or a white tea, too delicate, would be overwhelmed by the power of the spices and milk.
The characteristic maltiness of Assam, derived from its Camellia sinensis var. assamica cultivar, provides a flavor base capable of holding its own against cardamom and clove, without ever disappearing into the blend.
Whole spices, never powdered
The purist list
Lightly crushed green cardamom, Ceylon cinnamon sticks, sliced fresh ginger, a few black peppercorns and one or two cloves: this base composed exclusively of whole spices, never ground, guarantees a time progressive without premature bitterness. Powders release their essential oils too quickly and soon develop an earthy, acrid taste.
The problem with industrial tea bags
Most Chai sold in tea bags use artificial natural flavorings to reproduce cinnamon or cardamom, on a base of black tea of mediocre quality. The result lacks depth and ages poorly in the cup, with a flat astringency.
Preparation method
Bring the water to a boil with the whole spices for five minutes to extract their essential oils. Add the black tea Assam off the heat, steep for three minutes, then pour in the whole milk and gently bring back to a simmer, never a full boil, to avoid denaturing the milk proteins.
Strain and sweeten lightly, with cane sugar or traditional jaggery, never flavored syrup. The resulting liquor should be opaque, spicy and malty, without an excessively sweet dominant note.
The purist selection of HOLLIN
We offer an Assam CTC selected specifically for its tannic robustness, capable of withstanding the prolonged boiling required for Chai without becoming bitter. Our spices, sold whole, are chosen for their freshness and essential oil content, an essential condition for a successful Chai.
Find this base and dosage advice at the Hollin du Goût counter, 22 avenue de la République in Sartrouville, open Monday to Saturday from 10h to 20h. Our tea masters will explain the exact proportions according to the desired strength.
Frequently Asked Questions (FAQ)
- Can Chai be made with a tea other than Assam?
- Yes, a Kenya CTC or a full-bodied Ceylon are also suitable, provided you choose a black tea robust and tannic. A tea that is too delicate would be dominated by the spices. Assam nevertheless remains the historical benchmark for Indian Masala Chai.
- How long can whole spices for Chai be stored?
- Stored in an airtight container away from light, whole spices retain their essential oils for six to twelve months. Beyond that, their aromatic potency declines significantly, weakening the character of the final Chai.
- Does homemade Chai contain a lot of caffeine?
- The caffeine in Assam CTC is released quickly due to the fineness of the particles, resulting in a Chai that is relatively high in caffeine, comparable to a light coffee. It is best enjoyed in the morning or early afternoon.