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LOCATION: Recipes >> Indian >> Chai 16

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I put a mug/cup of water to boil. Add a 3/4 inch piece of ginger,
crushed with a mallet to it and let the water boil a couple of
minutes (to get the ginger essence in), then pour over tea-leaves
(amt. depends on what tea leaves are used - I use Darjeeling and
throw in one and a half heaped tsp) and let steep two mins. or
until leaves are settled at the bottom of the pot. Pour into mug
add milk, sugar and enjoy!

There are 2 methods you could make tea the Indian way.

1) Boil water - nothing is added till the water is boiling. Stop
the heat source. Add tea leaves and spices The tea and spices are
usually added to the boiling water in a Bone China tea decanter.
The decanter is then covered with a tea cozy for around 3-5 minutes
(to allow the tea to brew). Filter into tea cups, add milk and
sweetener to taste. This is considered the sophisticated method
and is used for the more exotic tea leaves. Usually not many spices
are added in this type of preparation. By exotic I would say -
Darjeeling varieties.

2) Boil a mixture of water, milk (as much as needed for the entire
serving). This mixture is then brought to a boil. Once that happens,
add the tea leaves and spices and continue to heat - please note
that this is the important difference in the two methods - the
"hotch potch" is boiled for about 5 minutes and you would have to
keep stirring the mixture (other wise it would boil over) Strain
the tea directly into tea cups. This method is used for the not so
exotic variety of tea leaves - Basically, you depend on the spices
to give you the flavor.


There are a lot of varieties which are used.
Combinations are made usually depending on the taste the individual likes.

Whole white pepper

All these are part of mix-n-match variety. All of them need to be
ground before added to the tea preparation. A coarse grind should
be enough. You need not add all, then again you could - depends
whether you like what you get as end product Trial would help you

My favorite though is a mixture of ginger and Cardamom added to

For this I add about piece of ginger (size of a grape) cut in small
pieces and 2-3 pods of Cardamom (grind it coarsely - or just powder
it with something heavy). This is added for a 2 cup serving.


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