Before chai became a daily ritual in almost every Indian household, before railway stations echoed with the call of "chai, chai!", and before it became synonymous with warmth and conversation—tea had a long, winding journey into Indian soil and soul.
Though tea plants are native to Assam and parts of northeast India, the story of chai as we know it today really begins during British colonial rule in the early 19th century. The British East India Company, eager to reduce their dependence on Chinese tea imports, started cultivating tea in India—particularly in Assam, Darjeeling, and later the Nilgiri Hills.
Initially, Indians weren't avid tea drinkers. It was the Indian Tea Association that encouraged tea drinking in the 1900s—often promoting it as part of work breaks, especially on railway platforms and in factories. Over time, tea sellers (or chaiwallahs) began to infuse their tea with spices, milk, and sugar—adapting it to Indian palates. And just like that, masala chai was born: not merely a beverage, but a national obsession.
Nestled in the Himalayan foothills, Darjeeling is world-famous for its delicate, floral-scented tea. Unlike the strong, malty teas of Assam, Darjeeling tea is lighter and often drunk without milk. It’s known for its “muscatel” flavor, a fruity, wine-like note that comes from the region’s unique climate. Darjeeling black tea is best savored plain or lightly brewed—it doesn’t usually go into masala chai, but it’s a treasure of its own.
The Nilgiri Hills, located in Tamil Nadu, offer a different tea profile altogether. Grown at high altitudes, Nilgiri tea is fragrant, brisk, and strong—making it perfect for milk teas and blends like chai. Its bright color and ability to hold its own against bold spices make it a common base for south Indian masala chais.
Today, both these regions—along with Assam—remain at the heart of India’s tea heritage. They contribute not just to domestic consumption but are celebrated globally for their variety and craftsmanship.
What sets Indian chai apart from any other tea in the world is the masala—a spice blend that varies from home to home, often passed down through generations. The mix may be simple (ginger and cardamom) or complex (nutmeg, mace, pepper, fennel, and beyond), but it transforms black tea into something deeply warming, personal, and culturally rooted.
Making your own chai masala powder means capturing that tradition in your kitchen—a fragrant, spice-filled reminder of where chai comes from and why we still reach for it, every single day.
No quantities here (check the recipe card below), but here’s what goes into it:
Each spice is carefully roasted to unlock its essential oils, then ground and stored for use throughout the season.
To make your chai masala truly shine, it begins with gentle dry roasting. The idea is not to toast until brown, but to wake up the essential oils in each spice.
Once cool, all the roasted spices are blended into a fine, fragrant powder. You’ll notice the aroma fill the room—sharp, sweet, spicy, warm—all at once. Store it in an airtight container and just a pinch per cup will completely transform your tea.
Making chai with this masala is simple and meditative
Or simply on its own, with the window open and a book in hand.
Heat all the whole spices in a pan on low flame until fragrant. Let cool.
Heat a pan on low flame and add cinnamon, green cardamom, black cardamom, cloves, peppercorns, fennel seeds, dry ginger, nutmeg and mace. Dry roast for 10 mins.
Transfer the cooled spices into a mixer jar and grind them into a fine powder.
Add tea granules to the boiling water and let it brew.
Once the milk bubbles up, add sugar and let it boil for 2 more minutes before turning off the stove.
Pour into cups and serve your hot, aromatic masala chai with samosas or your favorite biscuits.Servings 5
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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