A Perfect Cup of Chai

Serving chai was almost a ritual in our house. It had to be brewed properly and served correctly. No visitor no matter how short the visit, could leave without being offered chai. If it was not a formal visit then chai would be served on the veranda.

Chai is the term generally used for tea in India. In our house, Darjeeling Green Label Tea was a favorite. It is a loose-leaf black tea.

I like to make tea the way my mother did, with no short cuts:

• Boil water in a kettle, not in a pot on the stove

• Warm the teapot with hot water

• Put one full teaspoon of loose tea leaves per person (per cup)

• Add one extra spoonful “for the pot”

• Pour boiling water into the teapot and put the lid on immediately

• Cover the teapot with a tea-cozy

• Let stand for five minutes

• Using a spoon stir the tea once only, close the lid, and wait one more minute to allow leaves to settle down (you may use a tea strainer)

• First pour the tea into the cup, next add cream or milk, then sugar

We used hot milk in the chai to maintain the temperature.

You can change the chai experience with the type of snacks served and the tea service used. A nice warm cup of chai served with scones or cookies is the quickest and friendliest! If you want to make it more elaborate serve the chai in a fine bone china tea service. Serve with scones, sandwiches, cupcakes, samosas, and more!