Black Masala Chai
The history of classic masala chai tea goes back many centuries and is closely linked to the culture and daily life of India. Tea production was introduced to India by the British East India Company in the 19th century, but the tradition of mixing spices and herbs with tea leaves existed for centuries before that.
The idea of adding spices to tea developed in the Gujarat region of India, where people started making 'masala chai' as a warming drink that was beneficial for digestion. Mixing tea with spices and milk soon became popular throughout India.
With the establishment of tea plantations in India in the 19th and 20th centuries, masala chai also gained popularity and became an essential part of Indian culture. It was drunk at various times of the day: as a drink to start the day, when meeting guests or as a warming drink during the colder months.
It feels wonderful to dream away for a moment and escape from reality. 'Black Masala Chai' is an ideal masala chai tea, based on an authentic Indian recipe. The herbs and spices take me back to the Indian markets of Mumbai and Bangalore, with the spicy-sweet scents of chai spices and ginger intoxicating the air. Add a cloud of milk to make the tea a little creamier. (According to Indian traditions, this tea may also be prepared with milk as a base (instead of water).
Black Assam tea (India), pieces of ginger, sliced bay leaf, pieces of cinnamon, cardamom, cloves, nutmeg and black pepper.
4-5 minutes 90°C (194°F)