Organic Chaï Masala

Ingredients : Organic cinnamon pipe(Cinnamomum verum J. Presl), organic cardamom(Elettaria cardamomum (L.) Mato), organic orange zest(Citrus sinensis (L.) Osbeck), organic Moluccan clove, organic ginger, Moluccan mace, organic star anise, organic licorice, organic fennel.

Masala Chai (literally a blend of tea spices - Chai meaning "tea") has been around for hundreds of years, and can be found in ancient royal courts and other herbal medicine manuals.

History of Masala Chaï :

The various writings all contradict each other, some claiming that we have to go back 9000 years to find the first traces, others considering that the starting point was 5000 years ago. What is certain is that Chai is nothing new. Another poetic certainty 😉 is that this blend of spices comes from the royal courts and was created by a king for its purifying and invigorating Ayurvedic virtues. Its geographical origin is equally unclear, with Indians and Thais sharing its paternity.

Masala chai was already prepared with a number of spices, and each blend was made differently from one region to another. (I recommend reading the article on the spices of masala chai). Prepared hot or cold, it could be used to treat everyday ailments. At the time, it contained neither theine nor caffeine, since it wasn't until the arrival of the British Empire that the first Assam and Darjeeling teas were cultivated.

Black tea arrives in India

In 1835, the British established tea plantations in Assam, in northeast India. The black teas produced there found their way into local masala chai recipes. This was the first time that masala, as we know it today, was accompanied by spices, milk, sugar and tea. However, this blend lacked appeal for the region, as tea was grown primarily for export, and was too expensive for the vast majority of Indians.

Tea is becoming more democratic, and masala chai with it, and is becoming a daily go-to drink.

In the early 20th century, the Indian Tea Association (a British company) began promoting the consumption of Indian tea in India. As black tea was the most expensive ingredient, sellers used milk, sugar and spices to keep their beverages tasty while keeping costs under control. Ingeniously, the popularity of Masala chai spread.

It became even more popular in India in the 1960s, when tea production became mechanized; black tea became affordable for the Indian masses. CTC tea (Crush, Tear, Curl // harvesting technique where everything is cut by machines // the tea you find in the bags) lacks the nuances that many seek in a raw cup of tea. It does, however, have a tannic taste that makes it an ally of spices. For this reason, Masala chai made with CTC tea is a staple in many parts of India.

On a regional level, street and train vendors known as chai wallahs ("tea people", the chai barista) serve masala chai to the public. The blend is also used when entertaining guests at home.

In some regions, people drink an average of four small cups of chai a day. A popular time for chai is around 4 p.m., with a snack. This snack can include savory treats such as samosas, pakoras, farsans and nashta (tasty breakfast foods that double as snacks).

Masala chai around the world

As the beverage's popularity grew, so did the number of variants.

Indian Masala chai is usually sweetened with a form of local unrefined cane sugar called jaggery. Elsewhere, it is sweetened with cane sugar or honey in the USA.
In India and most other countries, Masala chai is prepared with black tea. In Kashmir, gunpowder green tea is used instead. Many American tea houses use loose-leaf black tea instead of CTC. There are also many caffeine-free versions of chai based on rooibos.
The milk in Indian chai is generally whole milk. Around the world, some people prefer skimmed milk, soy milk or other non-dairy products. A number of American cafés use vanilla ice cream to make frozen chai!
In India, Masala chai is made from fresh ginger and freshly ground spices. In the USA, it's available as a concentrated syrup (common in cafés) and as a tea "blend" with dried spices, but it's rarely made from the basics!

Steam rises from a cup of tea and we are enveloped in history, inspiring ancient times and lands, the comfort of centuries in our hands - Faith Greenbowl (translated from English)

Chai for the 21st century

In the USA, ingredients and preparation methods are not the only variations. Over the years, the name "Masala chai" has been replaced by "Chai" or even "Chai tea", stupidity taking precedence over marketing, as "Masala Chai" means "tea with a blend of spices", "Chai" simply means "tea" and "Chai tea" would translate into... I'll leave you to imagine. CQFD

So what can we say about this wild popularity beyond India's borders - is it good or bad? Some of the old favourites, such as Starbuck's, are going so far as to drive up the price of cardamom. What's certain is that some fine brands are making fine Masala Chai from quality teas, just as ours is made from noble, controlled organic products.