Chai 101: Wander Through the World of Chai 

Welcome to our journey through the delightful world of chai! Chai (which actually just means tea) has been a beloved beverage for centuries, but it’s not just any ordinary cup of tea. It’s a comforting hug in a mug, a blend of flavors and aromas that transport you to different corners of the world. From the bustling streets of India to the cozy corners of your favorite local cafe, chai has many faces, each with its unique charm. So, grab your favorite mug, cozy up, and get ready to explore the different types of chai! We promise, by the end of this post, you’ll be a chai connoisseur, ready to embark on your own chai adventures. Let’s dive in! ☕🌍✨ 

There are many variations of chai in India from region to region based on availability of spices, as well as specific tastes and preferences of each community. You won’t believe how many varieties you can find just by crossing a few borders. We’re here to spill the tea on a handful of these types – and let me tell you, they’re all stunners in their own way! 

It’s Just Chai!

But first, a quick note on the word Chai, and why you don’t need to add on “tea” at the end. The term “chai” is the Hindi word for “tea,” so when we say “chai tea,” we’re essentially saying “tea tea.” This practice can be traced back to western companies and earned recognition from industry giants like Starbucks, and other prominent tea and coffee producers. It’s a bit like ordering a “cappuccino coffee,” which sounds weird, right? 

Now that we’ve got our terminology straight, let’s transition to exploring the diverse and authentic types of chai that India has to offer! There are countless chai recipes, but we’ve included 8 popular chais below. 🍵✨ 

The big, official name for that classic drink that brings together black tea, spices, milk, and a hint of sugar. That’s pretty much what most of us Americans picture when we think of a chai latte. 

Just a quick heads-up, though: sometimes “chai” is used to mean black tea with milk, without all the fancy spices. But if you’re in India and order a “chai,” you’ll definitely get the full deal – black tea, milk, spices, and a touch of sugar, all in one glorious sip! For our take on a masala chai, try John’s Big Black Chai!

“Adrak,” which translates to “ginger,” is like an extra strong punch of ginger goodness in your chai. It’s a real hit in North India. Here’s how it works: you start by boiling water with freshly grated ginger and maybe a couple of cardamom pods. Then, you toss in black tea and sugar, giving it another good boil. Towards the end, milk comes into the picture, and the mixture simmers for a few final minutes. The magic of adrak lies in the extra spicy warmth of ginger (more so than a masala chai), not to mention its potential benefits for your immune system and digestion. For a similar vibe, try Kumaon, Let’s Go!

So, “Elaichi” is the word for cardamom, and guess what? It’s the star of the show in this delightful cardamom chai. Here’s how they whip it up: they bring a pot of water to a boil and toss in black tea, crushed cardamom pods, and a sprinkle of sugar. After that, milk joins the party, and the whole mix keeps simmering for a little while longer. 

Elaichi chai has been a go-to for thousands of years, and it’s no wonder why. Cardamom packs quite the punch with benefits like aiding digestion, detoxifying the body, and even giving your immunity a boost to battle pesky colds. Sip, savor, and enjoy the goodness of elaichi!  

Kesar chai, or saffron tea, is a delightful Indian tea that takes its name from the Hindi word “kesar,” which means saffron. In this unique brew, black tea leaves are combined with milk, sugar, and a touch of saffron strands. Saffron not only imparts a beautiful golden-yellow hue to the tea but also lends it a distinct flavor profile. Think floral and slightly honey-like notes, with a hint of earthy fragrance. 

Kesar chai is a bit of a special treat in India, often enjoyed during celebrations or on special occasions. That’s because saffron, with its exquisite qualities, can be quite precious. So, if you’re looking for a special occasion cuppa, kesar chai might just be your cup of tea! 

“Kadak” is a term that roughly means “strong,” and when it’s joined with “chai,” it’s all about brewing up some robust tea. Making kadak tea usually involves using a bit more tea leaves and letting it simmer for a longer time to really let that bold black tea flavor shine through. You’ll still find milk, spices, and sugar in the mix, but the cooking process is a tad different from your usual chai or masala chai. 

Oh, and don’t be surprised if you see it spelled as “karak” – it’s like a friendly cousin of “kadak.” You’ll often hear folks in Pakistan, Qatar, the UAE, and other Middle Eastern countries calling it “karak chai.” It’s all about spreading the love, one strong cup at a time!  

Now, let’s head down to the southern paradise of Kerala in India, where they whip up a unique brew known as Sulaimani chai. It’s got quite a following in those parts. So, here’s how it’s done: you start by boiling black tea, sugar, and maybe even toss in some clove, cardamom, and cinnamon for a little spice party. And just when you think it can’t get any more interesting, a squeeze of lemon or lime is added at the very end. To give it an extra herbal kick, it’s not uncommon to throw in a mint or basil leaf. But here’s the twist – no milk is invited to this chai party, and it should be brewed until it turns into a lovely golden elixir. Sulaimani chai is known for being a champion when it comes to digestion, making it the perfect post-feast sip after a hearty meal. 

Now, if you thought this one was exclusive to Kerala, think again! It’s also popular in Hyderabad, India, as well as in Dubai, thanks to its Middle Eastern origins. Time to savor the flavors of Sulaimani chai, wherever you are! 

Another variation popular in Hyderabad is Irani chai. Brought to India by Persian travelers in the 19th century, it’s a unique blend of sweet, creamy, and milky goodness, thanks to the addition of mawa or khoya (types of dried milk). Cinnamon and green cardamom can be thrown into the mix to elevate the flavor even more. Irani chai pairs perfectly with bun maska or Irani biscuits in the city’s iconic old cafes. 

Let’s dive into the world of a tea that goes by many names – Noon Chai, Pink Chai, or Salt Chai. In the Kashmiri language, ‘Noon’ simply means ‘salt,’ which gives us a hint about the unique twist in this tea. Here’s the scoop: Noon chai brings together green tea (preferably from Assam), water, whole milk, a tiny pinch of baking soda, and just a dash of salt. What sets this tea apart is its striking pink color, and that’s no accident. The vivid hue is a result of a little chemical magic between the tea and baking soda, combined with a leisurely simmer. Plus, the use of green tea, baking soda, and salt lead to a very different flavor than a masala chai. 

Interestingly, before the secret of using baking soda to achieve that pink hue was uncovered, making noon chai was a labor of love, requiring hours of continuous ladling to reach that perfect shade. We owe this tidbit to a real Kashmiri tea enthusiast named Asma. 

Ever heard of “Cutting” chai? While not exactly a type of chai, we thought this practice was worth a mention. It’s a Mumbai term that essentially means “cut in half,” but folks all across India get the message – you’re asking for just half the regular amount of chai. And then there’s the “one by two” trick – if you request this, you’ll score two half-portions of chai, perfect for sharing with a friend. Why all this half-talk? Well, it’s a nifty way to enjoy multiple cups of chai throughout the day while keeping an eye on your caffeine and sugar intake. 

The beauty of “Cutting” chai is that it aligns perfectly with the heart and soul of chai itself – a humble, heartwarming beverage that brings people together for good ol’ conversation and connection. So, pour yourself a “Cutting” and share the love!  

As we conclude our exploration of the wonderful world of chai, it’s abundantly clear that this beloved beverage is far more than just a simple cup of tea. Its rich history, cultural significance, and the myriad of regional variations have made it a truly fascinating and diverse subject. 

From the bustling streets of Mumbai to the serene valleys of Kashmir, from the fragrant spice markets of Kolkata to the aromatic tea gardens of Assam, chai takes on countless forms, each offering a unique and delightful experience. 

Whether you prefer the boldness of kadak, the spiced warmth of elaichi, or the fragrant elegance of kesar, there’s a chai for every mood and moment. Each cup tells a story, not just of the ingredients it contains but of the people, cultures, and traditions that have contributed to its evolution. 

So, the next time you sip a cup of chai, whether in a bustling bazaar or the comfort of your own kitchen, take a moment to savor not just the flavors, but the history, heritage, and the spirit of connection that this remarkable beverage embodies. It’s more than a drink; it’s a journey, an experience, and a connection to the diverse tapestry of India. Embrace it, explore it, and enjoy it – one sip at a time.