Issue #17 of the Chai Bhai newsletter. First cup of the new year.
The Resolution Nobody Breaks
The problem with New Year resolutions is that they require starting something new — a gym habit, a diet change, a new morning routine built from scratch. The activation energy for a genuinely new habit is high. Most resolutions are abandoned by February not because people lack willpower but because the habit has no prior foundation.
The chai ritual is different. If you are reading this newsletter, you already make chai. You do not need to start anything. You only need to do what you are already doing — slightly better, slightly more deliberately.
This is the lowest-friction self-improvement project available.
Three Upgrades for Your Morning Chai in 2026
1. Whole spices, ground fresh
If you use pre-ground chai masala powder (or a commercial spice blend), 2026 is the year to switch to whole spices that you crack or grind per session.
The volatile aromatic compounds in cardamom, cinnamon, and cloves begin oxidising immediately on exposure to air. Pre-ground spice loses 60–80% of its aromatic intensity within weeks of opening. Freshly cracked cardamom pods — the seeds bruised between two fingers, not fine-ground — release aromatics that pre-ground spice simply cannot match.
The equipment needed: a small mortar and pestle, costing less than £10. The time added: 45 seconds. The difference in the cup: considerable.
2. The longer simmer
Most home chai is under-brewed. The spices need at least 3–4 minutes of simmering in water before the milk is added — this is the phase where the ginger and peppercorns release their water-soluble compounds. Many people add everything at once and boil for 2 minutes total. The result is fine, but it is not the same.
The longer simmer requires no additional equipment and no additional ingredients. It requires only four extra minutes. In 2026, give your spices the time they deserve.
3. First flush upgrade
Consider replacing your everyday CTC with a first flush Assam or Darjeeling for one or two cups a week — the special occasion cup, the Sunday morning cup, the cup you make when you have time.
First flush (March–April harvest) teas are lighter, more floral, and considerably more complex than the CTC that forms the workhorse of most daily chai. They are available online direct from Indian estates, often at remarkably reasonable prices for the quality. Two hundred grams costs approximately £6–£10 and lasts several months of occasional use.
The Makar Sankranti Cup: January 14th
Makar Sankranti — the harvest festival of the sun's transition into Capricorn — falls on or around January 14th and marks, in many Indian traditions, the real beginning of the new year (the Gregorian January 1st having been somewhat culturally imported).
The traditional chai for Makar Sankranti is til chai — roasted sesame seed chai, briefly touched upon in our Issue #5. A proper version:
Til Chai (per cup):
- 1 tsp white sesame seeds, dry-roasted in a pan until golden and fragrant
- 200ml whole milk + 75ml water
- 1 tsp Assam CTC
- 3 cardamom pods
- Jaggery (traditional sweetener for this festival)
Bring the roasted sesame and water to a boil. Crush lightly in the pot with the back of a spoon to release more flavour. Add milk, cardamom, tea. Steep 2 minutes. Strain. Sweeten with jaggery. The sesame adds a toasty, nutty depth entirely distinct from standard chai.
“January is not about adding more. It is about doing what you already do — better. Your chai is already good. In 2026, make it great.
Chai piyo, zindagi jiyo.
— Chai Bhai