Tea or Chai
 

Tea or chai is one of the most widely-consumed beverages in the world, second only to water. It has a cooling, slightly bitter, astringent flavor. The four basic types of true tea are black tea, oolong tea, green tea, and white tea.
 

It is the common name of the shrub Camellia sinensis, which has been cultivated from antiquity in China.

This shrub is now widely cultivated in Japan, India, Sri Lanka, Indonesia, and other countries. It also refers to the leaves, leaf buds, and internodes of this plant, which have been prepared and cured for the market by several recognized methods.

Furthermore, the word is used to refer to the aromatic beverage prepared from the cured leaves of the tea shrub by infusion with boiling water.

 

Ginger tchai

Mix 1/2 cup water and 1/2 cup milk, add sugar (as per your liking), add fresh ginger slices and bring it to a boil, reduce flame, add 2 tsp tea leaves bring it to boil and switch of the stove.

Cover the pot with a lid and leave it for 5 minutes.

Strain and enjoy ginger chai.

Indian tchai

Servings: 4 - 6

Preparation Time: 5 minutes

Cooking Time: 10 minutes

Ingredients 7 cupfuls of cold water 3 green cardamom pods 2 black cardamom pods 2 tea bags 4 tbsp Sugar Milk to mix

Method

1. Pour the water into a large saucepan.

2. Lightly smash the green and black cardamoms in a pestle and mortar. Add to the water and bring to the boil.

3. When boiling, add in the teabags and sugar.

4. Add enough milk to turn the tea a pale beige colour.

5. Bring to the boil again and just as it is rising to the top of the pan, switch off the heat. Strain and serve at once.

Tchai masala

If you are looking for the simple way out, just get some chai masala at an Indian store and you can add this powder on to the chai prepared fresh.

Large Tea Pot

- Fill a large tea ball with Red Star loose tea, usually about four or five tablespoons. In a second teaball put 2 heaping teaspoons each of powdered cardamom, ginger, cinnamon, and cloves.

- Add a dash of black pepper. Add the tea balls to the half & half mixture and bring it all to a boil (watch it carefully so it doesn't boil over).

- Let the boil roll for a few minutes, then turn it down to simmer for 10 minutes or so. That should do it.

It makes a huge pot of chai that you can store in the fridge and heat up whenever you like. Add a dash of sugar to each cup serving.

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