Good chai is forgiving. Great chai requires intention. Here are the ten things that separate a truly exceptional cup from an ordinary one.
1. Use Whole Milk
Skimmed or semi-skimmed milk produces a thin, flat chai. The fat in whole milk carries the spice flavours and gives chai its characteristic richness. If you want dairy-free, oat milk is the closest substitute in terms of body.
2. Never Use Boiling Water for Green Teas
Black tea can handle a full boil. Green tea — including Kashmiri kahwa — needs water at 75–80°C. High heat burns the delicate catechins and produces bitterness.
A simple test: after the kettle boils, wait 3–4 minutes before using the water for any green or white tea.
3. Crush, Don't Grate
Freshly crushed ginger (smashed with the flat of a knife) releases more volatile oils than grating. Grated ginger distributes flavour more evenly but loses potency faster. Crush for intensity; grate for subtlety.
4. Bloom Your Spices First
Give whole spices 2–3 minutes in hot water before adding tea or milk. This extracts their oils and ensures the chai tastes of the spice itself, not just an impression of it.
5. The Tea Quantity Rule
A common mistake is under-using tea and compensating with more milk. Use the correct amount of tea for the water volume, then add milk separately. For Assam CTC: 1 heaped teaspoon per 200ml of water.
6. Watch the Milk Rise
The moment when milk-enriched chai approaches a boil and begins to rise in the pot is the most critical. Remove from heat the instant it starts climbing — before it boils over. Repeat once for a richer flavour. This is called the "two-rise" method.
7. Rest Before Pouring
Let the chai sit off the heat for 60 seconds before straining. The temperature drops slightly and the flavours settle and integrate.
8. Strain Well
A fine-mesh strainer is essential. Stray tea particles continue to steep and will turn the chai bitter within minutes. Strain into a warm cup — cold cups shock the chai.
9. Sugar Goes in Last
Adding sugar during cooking affects how the spices extract. Add sugar after straining, to taste, so it dissolves into the final cup without interfering with the brew.
10. Drink It Fresh
Chai does not improve with age. Reheat if you must, but it will never be as good as the first pour. Brew small batches and drink them promptly.
“Chai is a practice, not a product. Each cup teaches you something about the last one.