Is Chai your cup of Tea ;)?
There is a beautiful science behind making chai. The whole process is backed up by some serious chemical reactions, namely "tanning" and "denaturing". No two people will make chai the same way. Some add milk-first to get that (denatured) milky taste to the tea. Others (like me ☺️) add tea to water first to extract the tannins and THEN add milk last. This makes the chai 'kadak' or strong. Different regions of India use different spices! In Gujarat, the use of ginger, lemongrass and mint is very common in 'cha', whereas in Punjab, green cardamom and fennel are more commonly used. Kashmiri Kahwa tea is a beautiful blend of tea leaves that is spiced with fragrant spices such as with cloves, cardamom, cinnamon and saffron.
What unique spices or herbs do you add in your cuppa?
Here is a short video on how we make masala chai. Hope you like it!