There is a common misconception that chai is simply tea boiled aggressively with milk and sugar. While that approach has its charm — particularly at a roadside stall in Kolkata at 6 AM — the truth is more nuanced.
Start With the Water
Good chai begins with fresh, cold water brought to a rolling boil. The oxygen content in fresh water helps extract flavor compounds more effectively. Water that has been sitting in a kettle or reboiled will produce a flat, lifeless cup.
For a single cup, start with about 200ml of water. If you are brewing for two, resist the temptation to simply double the water — use about 350ml instead. Chai concentrates differently at different volumes.
The Tea Goes In Early
Unlike English-style tea, Indian chai benefits from the leaves being added to the water before it reaches a full boil. This allows the CTC granules to open up gradually, releasing their full body without becoming bitter. Add about one heaped teaspoon per cup.
Let the tea simmer — not boil violently — for about two minutes. You will see the water darken to a deep amber. This is where patience matters. Rushing this step produces a thin, astringent brew.
Milk: Less Than You Think
The most common mistake is adding too much milk too early. Milk should be added after the tea has had time to infuse fully. Pour in just enough to turn the liquor a warm copper — about a third of the total volume.
Bring the chai back to a gentle boil once with the milk. Watch for the moment it rises — then immediately take it off the heat. This single rise emulsifies the milk fat with the tea, creating that characteristic creamy body.
Sugar and Spice
If you are using our Masala Chai blend, the spices are already integrated. If you are working with a plain CTC, consider crushing a single cardamom pod and a thin slice of fresh ginger into the water at the very beginning.
Sugar is personal. We suggest adding it to the cup rather than the pot — this way each person can calibrate to their preference without compromise.
The Pour
Strain directly into a warmed cup. If you want to take it one step further, pour from a height of about six inches — this aerates the chai slightly and enhances the aroma as it hits the cup. It is the same principle behind the pulled tea traditions of Malaysia and South India.
Chai is not complicated. But it rewards attention. Every small choice — the freshness of the water, the timing of the milk, the single rise — compounds into something greater than the sum of its parts.