History of Chai

An ancient secret revealed; Ayurvedic healing wisdom prevails over 5 000 years, through recipes handed down from generation to generation.

Chai’s history is over 5 000 years old, with its creators enjoying it both hot and cold. Legend has it that chai was invented by a royal king in the ancient courts of India and Siam who protected the recipe as one of his treasures. However, its roots can be traced unmistakably to the Hindu natural healing system Ayurveda, in which combinations of spices, herbs and sweeteners are used to cure bodily ailments. The original recipe was created out of the need for a remedy to combat minor discomforts for those without easy access to medical care. As such, chai became available to the general populace who drank the tea daily for its cleansing and regenerative qualities.

Since its beginning, chai recipes have varied, and today, they differ by region, neighborhood and even by household. Recipes are handed down from generation to generation, so that having a cup of chai does not simply mean enjoying a relaxing beverage, but also experiencing a family tradition.

Simply said, (masala) chai is a combination of spices which are ground and boiled; then tea is added to the mixture to steep. The mixture is strained and then mixed with milk and sweetened with sugar or honey. Recipes may differ but there are some essentials:

Traditional masala chai is a mix of sweet and savoury spices such as cloves, cinnamon, cardamom (which is a base spice in almost any masala chai), peppercorn and ginger, which are ground and boiled in water. Black tea is added to the spice mixture, strained, then combined with cow, goat or buffalo milk and sweetened with sugar or honey. A sweetener is necessary in masala chai to bring out the robust flavours of the spices.

Read more about ingredients