There is nothing quite like a perfectly brewed cup of chai. Strong, aromatic, and deeply comforting, a good chai has the power to transform an ordinary moment into something special. And while chai culture varies across India — from the cutting chai of Mumbai to the spiced masala chai of Rajasthan — the fundamentals of brewing a great cup remain the same.
Here is everything you need to know to brew the perfect chai at home.
Choosing the Right Tea
The foundation of any great chai is the tea itself. For chai, you want a strong, full-bodied CTC (Crush, Tear, Curl) Assam tea that can hold up to milk and sugar without losing its character. Look for:
- BOP or BOPSM grades for a well-balanced, everyday chai with bright liquor and good body
- Dust or PD grades for maximum strength and deep colour — ideal for those who like their chai very strong
- Kadak Chai blends for a pre-blended option specifically crafted for bold, assertive chai
Avoid using green tea, white tea, or Darjeeling for chai — these are too delicate and will be overwhelmed by milk and spices.
The Classic Indian Chai Recipe
This is the everyday chai that millions of Indians brew every morning — simple, satisfying, and deeply comforting.
Ingredients (per cup)
- 1–2 teaspoons of CTC Assam tea
- 100ml water
- 100ml full-fat milk
- 1–2 teaspoons of sugar (to taste)
Method
- Combine water and milk in a small saucepan and place over medium heat.
- Add the tea leaves and sugar.
- Bring to a boil, stirring occasionally.
- Reduce heat and simmer for 2–3 minutes, until the chai is deep amber in colour and fragrant.
- Strain into a cup and serve immediately.
Tip: For a stronger chai, use less water and more milk, and simmer for an extra minute. For a lighter cup, increase the water ratio.
Masala Chai Recipe
Masala chai adds a blend of warming spices to the classic recipe, creating a more complex and aromatic cup.
Additional Ingredients
- 2–3 green cardamom pods, lightly crushed
- 1 small piece of fresh ginger (about 1cm), grated or sliced
- 1 small cinnamon stick
- 2–3 whole cloves (optional)
- A pinch of black pepper (optional)
Method
- Add the spices to the water and bring to a boil. Simmer for 2–3 minutes to extract the flavours.
- Add the milk, tea, and sugar.
- Bring back to a boil, then simmer for 2–3 minutes.
- Strain and serve immediately.
Tip: Adjust the spices to your preference. Cardamom and ginger are the most essential — start with these and add others gradually.
Kadak Chai — For Those Who Like It Strong
‘Kadak’ means strong or intense in Hindi, and kadak chai is exactly that — a bold, assertive cup with deep colour and maximum flavour. To brew kadak chai:
- Use 2 teaspoons of tea per cup instead of 1.
- Reduce the water ratio (try 70ml water to 130ml milk).
- Simmer for 4–5 minutes instead of 2–3.
- Use a Kadak Chai blend for best results — these are specifically crafted for maximum strength.
Ginger Chai
Ginger chai is one of the most popular variations across India — warming, digestive, and deeply satisfying. Simply add 1–2 teaspoons of freshly grated ginger to the water before adding the milk and tea. Simmer as usual and strain. A drizzle of honey instead of sugar pairs beautifully with the ginger warmth.
Common Chai Mistakes to Avoid
- Not simmering long enough: A quick boil is not enough — chai needs to simmer to develop its full flavour and colour.
- Using cold milk: Always start with room temperature or warm milk for a smoother, creamier result.
- Over-boiling: Simmering is key — a rolling boil for too long can make the chai bitter and reduce the milk.
- Using the wrong tea: Delicate teas like green or white tea will not work for chai. Always use a strong CTC Assam tea.
Find Your Perfect Chai Tea at Lalchand Babulal
At Lalchand Babulal, we offer a wide range of CTC Assam teas and chai blends — from everyday reliable grades to premium garden leaf selections — all crafted to deliver the perfect chai experience. Whether you prefer a classic everyday cup or a bold kadak chai, we have the right tea for you.
Explore our chai collection and find your perfect brew today.