Masala Chai
Chai Tea
材料
- Water 2 cups
- Tea 3-4 tsp
- Ginger 1 chunk dried
- Cardamom 3-4 crushed
- Cloves 3
- Cinnamon 1 piece
- Black pepper 1-2 whole
- Sugar to taste
- Milk to taste
手順
Bring 2 cups of water to boil. Add all the ingredients and boil again for about 15 seconds. Let stand for a minute. Warm milk in a pot. Filter tea into cups. Add milk and sugar. That's IT.
マサラ・チャイは紅茶を乾燥生姜、カルダモン、クローブ、シナモン、黒胡椒、牛乳、砂糖と水で煮た非アルコールのインドのスパイスティーです。南アジアで最も広く消費される飲料の一つで、各地域や家庭が独自の香辛料ブレンドを維持しています。豊かで温かく強烈に香り豊かなこの飲み物は日常の儀式であり社交的な飲み物です。
History & Origins
Masala Chai has ancient roots in the Ayurvedic tradition of brewing spiced water as a medicinal tonic, though the addition of tea leaves only occurred after the British East India Company promoted tea cultivation in India in the 19th century. The modern version with milk, sugar, and CTC black tea emerged as a widespread drink in the early 20th century. Today it is considered India's national drink.
Tasting Notes
Aroma: Warm, inviting spice of cardamom, cinnamon, and clove with dried ginger heat and sweet tea steam. Palate: Full-bodied and richly spiced with creamy milk sweetness, tannic tea depth, and a warming ginger bite. Finish: Long and warming with lingering cardamom and sweet spice.
Pro Tip
Bring the water and spices to a full boil before adding the tea to extract maximum flavor, and always strain through a fine mesh strainer for a clean cup.
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