Indians and their love for chai need no introduction. Be it to kick-start the mornings or to keep going throughout the day, a cup of masala chai sets everything right. So much so that every Indian kitchen has a dedicated dabba to store chai patti (tea leaves). That's not all! You can also find at least one chai tapri or café at every nook and corner of the country. And if you explore in depth, you will also find these chai shops having more than one variety of tea - thanks to our unique tea preferences. While some of us enjoy milk tea, some like it black (with or without sugar). Then there are people who enjoy their cup of tea, brewed well with different desi herbs and spices. In fact, it won't be an exaggeration to say that masala tea (or Indian-style spiced tea) remains the most popular choice among all. But if you don't brew it right, then it is of no use. Fret not, as always, we have your back. We will take you through some of the most common mistakes people do while brewing masala chai; avoiding these mistakes will help you make perfect cup of tea every single time. Let's take a look.
Here're 5 common Mistakes That Might Ruin Masala Chai:
1. Using Old Tea Leaves:
Make sure the tea leaves you are using to make the chai are not stale or dampen. If the tea leaves are kept for long, they lose aroma, flavour and colour.
2. Storing It Wrong:
Tea leaves are touted to be very delicate. They easily catch and retain other flavours, which take away the original essence of chai. This is why, it is always suggested to store tea in air-tight box that will keep tea fresh for long.
3. Boiling Tea Leaves:
If you are using long leaves to brew masala chai without milk, then avoid boiling the leaves. Instead, boil water with spices of your choice, switch off the flame and add tea leaves to it. Close the lid immediately and let it infuse for at least 4 minutes before serving.
4. Using Raw Milk:
If you plan to use milk in your masala tea, always boil the milk, cool it down and then start preparing the tea. Using it raw might end up curdling the milk.
5. Not Adding Chai Masala At The Right Time:
You need to know when to add the masala to make a perfect cup of masala tea. If you are using whole spices, then add them while boiling water/milk. And if you are using powdered masala, add it at the end and let it infuse for some time before serving.
Now that you have the hacks handy, prepare a hot cup of masala chai right now and relish while working-from-home. Looking for a perfect masala chai recipe? Here's a fool-proof recipe for you. Click here for masala chai recipe.
About Somdatta SahaExplorer- this is what Somdatta likes to call herself. Be it in terms of food, people or places, all she craves for is to know the unknown. A simple aglio olio pasta or daal-chawal and a good movie can make her day.