As iconic as Taj Mahal, as delicate as Varanasi silk, as widespread as Bollywood movies, Masala tea is a must.
That is why I asked myself about the origines of this mysterious beverage.
Sitting comfortably in a typical Indian greasy spoon, I asked my host about the sources of Chaï (tea, in India). He replies with a smile : “grandmother’s recipe”… here I am well advanced.
Traditionally used as a natural remedy for many common illnesses (colds, flu, stomach aches and even lung problems), Masala (mixture, Hindi), was a sophisticated mix of roots, bark and seeds.
The recipe through the years by being transmitted from mother to daughter.
Then arrived the famous “tea-ddicts” English. In order to reduce the cost of import from China, they started to cultivate tea in India.
This initiative was a great success, since India is now the second largest exporter (28%), just behind China (30%).
Who was the real inventor of this cultural cocktail ? The mystery remains.
Between medicinal heritage and modernity, Masala Chaï stays a “mix” both tasty and good for health.
By region of origin, dosages and spices used, the taste of tea Masala may change.
We have tested and chosen for you a delicious and refined Masala Chaï, served on the spot at Bed&Chaï or concoct yourself.
Recipe of Masala Chaï by Bed&Chaï
For 1 cup
– Pour 1/2 glasse of water and 1/2 glasse of milk in a saucepan
– Add a pinch of special spices “TEA MASALA”, available in supermarkets or specialised stores
– Add a large spoonful of black tea
– Sweeten to your liking
– Bring to a boil turn 3 times (just remove from the heat for a few second each time)
– Filter by pouring slowly into the pot or directly into the cup
– Enjoy !