Masala Chai
Chai Tea
재료
- 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
조리법
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.
마살라 차이는 검은 차를 건조 생강, 카다몸, 정향, 계피, 후추, 우유, 설탕과 함께 물에 끓여 만드는 무알콜 인도 향신료 차입니다. 남아시아에서 가장 널리 소비되는 음료 중 하나로, 각 지역과 가정마다 고유한 향신료 블렌드를 유지합니다. 풍부하고 따뜻하며 강렬하게 향기로운 이 음료는 일상의 의식이자 사교적인 음료입니다.
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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