“People of the world. Spice up your life!” – The Spice Girls
Evoking the heady aroma of nutmeg, ginger, cardamon, cinnamon, and black pepper, the word chai has visceral sensory connotations. Historically, chai or cha is also the etymological root of the word tea. Regardless of which comes to mind first, both are a delight to the senses and the combination of the two is a rich, complex and sustaining experience dating back hundreds of years.
Legend has it that the first instance of these spices being combined to create a restorative beverage was about 5,000 years ago by an Indian king, who created the elixir as part of his practice of the traditional medicine system called Ayurveda. This makes perfect sense as ginger is well known to aid digestion, cinnamon has anti-inflammatory properties, cardamom is a great boost of vitamin C, cloves can support immune function and ease pain, and black pepper has antimicrobial properties that can offer immune support.*
In the 19th century, black tea, milk, and sugar were added to this healthful, spicy blend, and chai became a symbol of hospitality and a focal point for social gatherings in India. The popularization of chai tea globally, as we have come to know it today, has been increasing gradually since the beginning of the 20th century.
Traditional chai preparation begins with a strong black tea base, usually a finely particled broken leaf Assam, that is blended with a spice mixture. After steeping the tea and spices, whole milk (about one part milk to two parts water) and sweetener (about 1-2 teaspoons per serving, adjusted to taste) are added. This mixture is then simmered in a pan on the stove until it reaches the desired strength and achieves a rich, velvety smooth consistency. It is then strained and served in small cups. There are so many combinations of tea and spices that can be created, and many times a particular recipe would become proprietary, specially made by families or businesses.
Today there is no need to create your own spice blend and find the right complementary tea base, as there are many well-crafted, ready-made options. Upton Tea Imports offers a stunning array of chai blends, for your consideration and convenience. For a chai treat without the caffeine, our list includes TX30: Decaffeinated Masala Chai along with two South African Rooibos options: BA34: Rooibos Spice Market Blend Organic and BA33: Rooibos Chai. Preparation for these selections can still employ the traditional simmer or you can steep the tea and spices for the recommended time, and then add milk and sugar. Simply adjust these steps to create a refreshing iced chai beverage. Make a chai concentrate by doubling the amount of chai normally used and then steep for the recommended time. Then add sugar to the hot chai and pour it directly over ice, leaving room to add milk as the final touch. As a decadent flourish, add a bit of cold foam instead of milk or sugar.
So, go ahead and spice up *your* life, tea people of the world. Until next time, keep sipping!
*This statement has not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease.