Masala Chai – Wonders Of Chai

Masala Chai - Wonders Of Chai

Masala Chai is a blend of loose black tea with aromatic Indian spices and herbs. Masala Chai has gained worldwide popularity and has become a feature in many tea houses across the globe. The origin of Masala Chai can be attributed to the Indian SubContinent. India also happens to be the second-largest producer of tea and Assam is the largest tea-growing region in the world. There is no evidence of a defined recipe for Masala Chai, but one can trace the blend to experiments that generations have done with Indian spices. The most popular spices being cardamom and ginger which were added to tea, this over the years has been tried by generations and each generation has contributed a spice which has added to the flavor. The result of which is a different version of Masala Chai are now available for consumers. One tea that stands out is Sigma Masala Chai which is made with the finest Assam Tea (sourced from Assam’s best Tea Estate) which has beenblended by Tea Masters for a flavourful cup. The tea is blended with natural aromatic spices like cardamom, ginger, cloves, star anise, cinnamon and other herbs. The tea has a brisk malty flavor with a bright color, the aroma will fill your room and a sip should perk you up immediately. To simply put it – the masala chai is zesty and stimulating. Tea drinkers across the globe are enjoying Masala Chai. Many Cafe’ have Masala Chai on their menu and are loved by tea lovers. Some have incorporated various hot and iced blends of spiced teas in their menus to delight customers and have received tremendous success for the same. It is good to see that globally tea lovers are enjoying spicy Indian tea (Masala Chai).

History Of Masala Chai

Let' s have a look how masala chai was discovered
from the past few years and discover how were it's traces found

Masala Chai has risen in global popularity in recent years - with its chai latte becoming a headliner in coffee shops across the globe. But where did it all start? Legends state that Masala Chai’s foundations were laid some 5,000 years ago when Indian emperors used to sip a brewed concoction of spices to remain alert throughout courtly affairs. The drink was caffeine free and used as an ayurvedic medicine. It wasn’t until 1835 and British intervention when black tea leaves were introduced. In the 1830’s England consumed a staggering 1-pound of tea per person per year, supported by China’s monopoly on black tea. However, tea was quietly growing wild in Assam and was later noticed by British colonists, who started to exploit the plant. By 1900 only 10% of tea consumed in England was from China, the rest was replaced by tea grown in British India and British Ceylon (now Sri Lanka). Tea production and exports in India were high but its consumption remained low until the early 20th Century. In an attempt to get the nation drinking, the British owned India Tea Association promoted the caffeinated beverage during workers breaks in the name of both respite and stimulation, often given at a low cost. Today, variations of masala chai have emerged in the Western world with global brands like Starbucks selling chai lattes. Although inspired by masala chai, these millennial chai variants are not a true representation of the original drink. In fact, they often use instant spice mixes, large amounts of sugar and lack traditional brewing methods.