Chai, the way it is actually made

Start with a blend

Four regional styles cover most of what people mean by “masala chai”. Each one leads with a different spice, and each one wants a slightly different hand at the stove.

Lemongrass Chai

Bright, citrus-led and gentle — the monsoon cup of western India.

Cardamom Chai

Green cardamom over malty Assam. The most-poured chai in the north.

Ginger Chai

Fresh ginger, real heat, a long warming finish. Adrak wali chai.

Spicy Masala Chai

The full spice box: cardamom, ginger, pepper, cinnamon, clove.

Or drink the tea on its own

Chai is built on strong black tea, and the best base is a proper Assam. Brewed without milk and spice, the same leaf shows a malty, brisk character worth meeting directly.

Upper Assam

Golden-tipped, malty and strong enough to carry milk.

What Is Chai?

Why “chai tea” is a tautology, and what the word actually means.

How to Make Masala Chai

Ratios, timing and the three mistakes that flatten a cup.

Chai culture

In India chai is not a café product, it is street infrastructure. Two places show it best: the highway dhaba, where the pan never comes off the heat, and the railway platform, where a cup is served, drunk and finished inside a four-minute stop.