Description
Every family has a chai, and every chai has a rule that nobody ever wrote down. Ginger goes in at the start, or ginger goes in at the end. Cardamom is crushed, or cardamom is whole. The milk goes in cold, or the milk goes in hot. Everyone is certain, and everyone is certain about something different.
We are not going to settle that. This is simply the leaf for that pot. A small grain CTC that gives colour in under a minute and strength in under three, chosen because it can survive everything an Indian kitchen does to tea.
What it tastes like
On its own, brisk and plain. That is the point. It is a base, not a soloist. Add milk and it turns the colour of wet sand and holds its own against sugar, ginger and spice without disappearing.
How to brew it
Two teaspoons per cup. Boil water and leaf for two minutes, add milk, bring it back to a boil, then take it off. Ginger crushed with the flat of a knife goes in with the water. Cardamom goes in at the end, after the flame is off, so it perfumes rather than stews.
When to drink it
Always. That is rather the point of it.
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