How to Make the Most Delectable, Most Potent Indian Chai Tea at Home: a blog about making tea in your kitchen.
Hassan Patel is an avid tea drinker, who enjoys concocting new tastes. He lives in Mumbai with his wife, and spends most of his time working or surfing the web.
He has written articles for various tea blogs, and enjoys sharing his passion for tea with all of you.’
Over the past few years, I have been playing with the idea of a trifecta of tea, coffee and wine. You see, I love tea and I love wine but I don’t often enjoy hot tea and wine at the same time. And this is because I like my tea strong and my wine light.
What does this have to do with cardamom? Well, that is one ingredient that you can use instead of saffron to make the best masala chai. Cardamom is one thing that you can use in place of pepper when you add black cardamom powder to your chai. It will help you create a fragrant beverage that has been called a “stone soup” for its ability to draw people together at a table.
Here are some ideas on how to make the most delectable Indian chai tea in your kitchen:
1) Add half a teaspoon of black cardamom powder per cup of water
2) Add half a teaspoon of ginger powder along with the black cardamom
3) Add half a teaspoon of fennel seeds along with the ginger
4) Add three green cardamoms along with the fennel seeds and ginger
I love tea. I’ve tried to learn how to make very good chai, but it’s tricky. For a long time, the local Indian restaurants have made the best chai I’ve found. But recently I learned that they are making it with cardamom and lots of sugar.
I tried to learn how to make chai with just ginger, cinnamon and cloves. It was OK, but not as good as the restaurant’s. Then I learned about black cardamom pods and how to grind them for the perfect chai spice. That made all the difference! Now I can make restaurant-quality chai at home, and enjoy my own creation in front of a fire on a cold winter evening!
It can be overwhelming when you’re first starting out. I don’t want to scare you, but I do want to prepare you for some of the frustrations that are to come. Most people need a lot of practice to get good at preparing loose leaf tea. And good tea takes time and patience.
And it’s worth it! If you’re like me, you’ll find the rewards well worth the work. I love watching the buds unfurl in hot water, and there is a great sense of satisfaction that comes from being able to make something so delicious at home without a single drop of artificial flavoring or food coloring.
You should also know that loose leaf tea is not necessarily better than bagged tea. It’s just different. Loose leaf has more flavor, but bagged tea is much easier to prepare (you can just add hot water). So don’t feel like you’re sacrificing quality when you choose convenience!
With this blog, I hope to share with you my experiences as a loose leaf tea newbie while pointing you toward resources that will help both beginners and seasoned pros alike.
Making tea is a simple process where, depending on the tea type, water at 100 degrees Celsius is poured over the tea leaves. The colour, aroma and taste of tea are derived from the different processing methods that are used for manufacturing the various kinds of teas. Tea bags or tea sachets are convenient to make a cup of tea but lack the quality, flavour and aroma of loose-leaf teas. The preparation of a cup of chai can be done in two ways – either you can use the method where you boil milk in a pan and then add the tea leaves to it or you can prepare chai directly using milk.
Carrot Ginger Tea
Papaya Ginger Tea
Hibiscus Mint Tea
Ginger Cardamom Rosehip Tea
Jasmine Green Milk Tea
Matcha Green-Tea Latte with Mascarpone Cheese and Honey Syrup
Dried Fruit and Nut Infusion/Tea (Apple-Walnut)
Black Pepper Lemon Ginger Tea
Chocolate Mint Iced Cocoa-Mint Latte with Dark Chocolate Whipped Cream (Gluten-free)
Nepalese black cardamom is one of the most prized spices in a chai (tea) lover’s pantry. It is a warm, aromatic spice with a pungent flavor that contrasts beautifully with the sweet richness of milk and sugar.
Cardamom is from the ginger family and is native to India, Nepal and Sri Lanka. Cardamom is generally considered to be nature’s finest breath freshener.
Cardamom is used in both savory and sweet recipes. The main ingredient in masala chai (spiced tea), it adds a bright and spicy flavor that pairs perfectly with milk, ginger and cinnamon. In Indian curries and vegetable dishes, cardamom lends a unique flavor that blends well with the other spices commonly used such as turmeric, cumin, garam masala and coriander.
1. Wash ginger under running water and pat dry with a paper towel.
2. Heat some vegetable oil in a saucepan.
3. When the oil is hot, add chunks of ginger and fry them on medium flame until they turn golden brown in color.
Remove from heat, drain on kitchen towel to remove excess oil and set aside.
4. Add tea leaves to a teapot (or any container).
5. Pour hot water over the leaves and let it steep for 5 minutes.
6. Stir in sugar till dissolved completely, then add the fried ginger and mix well.
Serve piping hot with lemon slices and enjoy!