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How to make Chai
What is chai if not the heartbeat of India, simmering with its spices and stories? At Teavaasi, we celebrate this centuries-old brew as more than a drink—it’s the rhythm of mornings, the soul of conversations, and the warmth of homecoming. From the first sprinkle of cardamom to the final swirl of milk, chai is a dance of flavors. Let us guide you to craft the perfect cup—a tradition you can now call your own.
For the traditional, slow-brewed experience, follow these steps to create a perfectly aromatic and flavorful chai:
1
Toast the Tea: Add 2–3 teaspoons of Teavaasi chai to 250 ml (8.4 fl oz) of milk (or your milk of choice) in a pot. Toast the chai for 30 seconds, stirring constantly to awaken the spices.
2
Simmer: Add water if you prefer a milk-water mix, then bring to a gentle simmer over low heat. Let it simmer for 3 to 5 minutes. The chai is ready when it takes on a warm, biscuity color.
3
Strain and Sweeten: Remove from the heat and strain into your cup. Add sweetener if desired, then sip and enjoy.
For a quicker, but equally satisfying chai, follow these streamlined steps:
1
Prepare the Tea: Boil the kettle and place 2–3 teaspoons of Teavaasi chai into your infuser or tea maker.
2
Infuse: Fill with freshly boiled water and let the tea infuse for 3 to 5 minutes.
3
Dispense and Serve: Remove the infuser or set the tea maker over your cup to dispense the chai.
If you like your chai ultra-rich, go for 100% milk for a creamy, indulgent brew. For a lighter chai, try a 50/50 split of milk and water for a balanced, refreshing cup.
A Note on Spices
While many embrace the grandeur of whole spices, Teavaasi takes a different path. Our blend features finely crushed spices, a choice rooted in tradition and technique. Crushing unlocks the essence of each spice, allowing it to infuse more deeply and harmonize seamlessly with the tea leaves. The result? A chai that doesn’t just simmer—it sings, with every note more pronounced, every sip more vibrant. Whole spices may impress, but crushed spices truly express.