My preferred way to drink tea has always been as “Masala Chai”. Masala = spice, Chai = the Hindi word for tea (black tea as opposed to green or any other kind). This is not to be confused with “Chai Tea” which I will comment on at the end of this post. I'm also sharing my masala chai “recipe” to try for yourself (link below). There are, of course, spiced tea bags, chai drops and pre-blended powders to make masala chai in an instant but I promise you that nothing beats making it from scratch.
There is nobody else that I associate masala chai with more than my maternal grandma (nicknamed “Grams” or "Pip" . . . click here to read the cute story behind that name). She and my Grandpa both started every, single day with a cup of light, darjeeling tea made with very good tea leaves (never a bag) and just a splash of milk. However, every now and then, in the afternoon or early evening, Grams would spice things up by making tea with a few pods of green cardamom or a little cinnamon bark or some slivers of fresh ginger (or a combination of all three). She would add them to some cold water in a small, dented, steel pot (not a saucepan) and put it on the heat, bring it all to a simmer, add the tealeaves and then simmer again for a few minutes, add the milk and simmer for few more minutes.
The enticing smell would waft around the house and make our noses sniff at the air in anticipation of the perfumed treat coming our way. Grams would then appear, looking very pleased with herself, and would say “here we are” and would present us all with a cup of the most deliciously spiced tea. Once she had taken her seat, she would raise the mug to her face, close her eyes, smell the aroma, take a sip and then say “aaaahhhh” as her face settled into a contented smile. Of course, her masala chai tasted wonderful because it was made with so much love.
My favourite time to drink masala chai is very, very early on Sunday mornings when I can sip it quietly without a phone or screen in sight and then, like Grams, I can savour every aspect of it . . . the heat of the tea glass in my hand, the fragrant steam swirling and twirling off the top and then the spicy, warmth of each sip. Whether Grams knew it or not, it is a very mindful way to eat or drink anything at all but tea has always had a sense of ritual to it which I do find nice to honour in my own way. There is a wonderful quote attributed to, Buddhist monk, Thich Nhat Hanh, a shortened version of which is:
“Drink your tea slowly and reverently… slowly, evenly, without rushing toward the future. Live the actual moment. Only this moment is life.”
Wise words. Although, starting the day with tea and mindfulness isn’t always an option and actually sometimes we need something else from our cuppa. In Mumbai, masala chai is sometimes called “cutting chai” and served in small glasses (which is how I drink mine at home). Apparently the name arose because the flavours are so concentrated, that you can “cut” the serving by half and so a small glass is all you’ll need for a boost. It is also sometimes called “truck drivers’ tea” because it can keep you revived and alert for a long drive ahead (or in my case, a big pile of ironing).
Whatever you are calling it, whatever spices you are using in it, the end result should be a strong but milky tea. This can seem confusing to those who associate milky tea with weak tea . . . masala chai is anything but weak. If a cup of Lady or Earl Grey tea is a polite handshake accompanied by a Mona Lisa style smile, then masala chai is a fist bump, followed by a bear hug, followed by a beaming grin . . . the radiant kind of grin that reaches the corner of the eyes. It just makes you feel absolutely great.
A final note . . . *takes deep breath and counts to ten* . . . “chai tea” literally just means “tea tea” and so it doesn't make much sense at all. Please just say “chai” or “tea”. You don’t need to say both. If you insist on saying “chai tea” then please also start ordering everything else in a similar way for some consistency . . . “coffee coffee”, “pizza pizza” or “burger burger” and “cake cake” . . . in one language or a mix of any two that you like.
To make masala chai and get a bear hug in a cup, click here
Tea is a ritual. A labour of love if made for oneself or others.
Labour intensive in its growing, its picking ( just a few top leaves handpicked) & then in its making if done correctly. My Dad always warmed each mug up & took time. Always 2 stirs of the leaves before pouring Each mug made by him was a labour of love. He hated my tea ... it made him shudder!! My tea is a chore not a ritual ....
Loved this post. Brought back cherished memories & the desire to make good tea.