Masala Chai
Lemongrass Chai
The lightest of the classic masala chais: lemongrass and fresh ginger over a strong Assam base, with a tangy finish that keeps it drinkable in warm weather.
In parts of western India — Maharashtra especially — lemongrass grows freely enough that it goes into the pan fresh, cut from the courtyard that morning. That is the origin of this cup: not a designed blend, but whatever was growing by the door, simmered with tea and milk.
The result is unusual among chais. Most masala blends work downward into warmth and depth; lemongrass pulls the other way, adding a clean citrus lift that sits on top of the malt. It is the chai to make when a full spice box feels too heavy.
What goes in
- Assam black tea — broken leaf or CTC, strong enough to hold milk
- Lemongrass — fresh stalks bruised and cut, or dried leaf
- Fresh ginger — a small piece, crushed, for the end note
- Milk and sugar — to taste, added as part of the simmer
How to brew it
For one cup (about 180 ml): bring 120 ml water and 60 ml milk to the boil together — roughly two parts water to one part milk. Add a bruised stalk of lemongrass and a crushed slice of ginger as the liquid heats, so the aromatics have time to open.
Add 1 teaspoon of tea and sugar to taste. Simmer 2–3 minutes, until the colour turns a coppery brown. Strain into the cup and drink hot.
The one thing to watch: lemongrass gives up its oil fast and turns grassy if you boil it hard for too long. Keep it at a simmer, not a rolling boil.
How it compares
Against cardamom chai it is sharper and less sweet; against ginger chai it is lighter, with the ginger playing a supporting role rather than leading. If you want the citrus character without milk at all, brew the lemongrass with a plain Assam and skip the dairy.
Lemongrass & masala chai in stock
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Lemongrass chai takes well to being made in a larger pan and poured through the afternoon — it holds its aroma better than heavier spiced blends. Serve it plain; biscuits and fried snacks compete with the citrus rather than complement it.