Chai with added espresso is called a " dirty chai" in America, as well as "java chai", "red eye chai", "turbocharger", "chai charger", "tough guy chai", etc. [32] [33] See also [ edit ] The tea is now taken to a refining company where tea tasters evaluate the colour, taste and texture and categorise the tea leaves. This is followed by a sophisticated and delicate procedure to remove the stems, twigs and unwanted elements so that just the finest and purest parts of the tea plant remain which are then cut in to similar sized pieces and is called Tencha tea. Special or luxury trains feature sufficient legroom which allows you to stretch your legs and relax. In comfort and space these train seats can be compared to business class airplane seats. Unlike buses or taxis which have numerous companies offering their services, train service is usually offered by just one major company in each country. As railway service requires a large amount of infrastructure, most railway companies are government-owned and are a part of the national transport system. Consumption of tea in the Indian subcontinent [ edit ] A man in Kolkata, with a chaidaani for carrying nine glasses of chai – plain tea without masala

The taste of authentic Masala chai transports tea drinkers to a small tea shop in the streets of India. Without that long flight. Simply mix 3 teaspoons (15g) of Mumbai Railway Chai with 8oz of steamed milk and stir well. Tea was introduced to India by the British as a popular beverage. Tea plants have grown wild in the Assam region since antiquity, but historically, Indians viewed tea as a herbal medicine rather than as a recreational beverage. [7] As an alternative to the hot tea format, several types of cold " chai" beverages have become popular in the United States. These range in complexity from a simple spiced iced tea without milk to a slush of spiced tea, ice, and milk (or nondairy creamer) mixed in a blender and topped with whipped cream. [31] A roadside chaiwale (chai store) in Jaipur

{{title}}

The term chai originated from the Chinese word for tea, cha (see Etymology of tea) via the Hindi chai ( चाय). In English, this spiced tea is commonly referred to as masala chai, [4] or simply chai, [5] even though the term refers to tea in general in the original language. Please note: This blend uses real spices which do not dissolve completely. You may also like... Anna's Cappucino Thins In the metropolitan city of Mumbai, roadside tea stalls serve smaller cups of tea at a lower budget which is referred to as 'cutting chai', the term 'cutting' referring to the halving of quantity contained in a full cup to reduce the cost of the cup of tea. [25] In the 1830s, the British East India Company became concerned about the Chinese monopoly on tea, which constituted most of its trade and supported the enormous consumption of tea in Great Britain around 1 pound (0.45kg) per person per year. British colonists had recently noticed the existence of the Assamese tea plants, and began to cultivate tea plantations locally. In 1870, over 90% of the tea consumed in Great Britain was still of Chinese origin, but by 1900, this had dropped to 10%, largely replaced by tea grown in India (50%) and Ceylon (33%). [8] Stewart, Hayden; Dong, Diansheng; Carlson, Andrea. "Why Are Americans Consuming Less Fluid Milk? A Look at Generational Differences in Intake Frequency" (PDF). United States Department of Agriculture. Economic Research Service . Retrieved 28 March 2022.

The traditional masala chai is a spiced beverage brewed with different proportions of warming spices. The spice mixture, called karha, uses a base of ground ginger and green cardamom pods. Other spices are usually added to this karha including one or more of cinnamon, star anise, fennel seeds, peppercorn, nutmeg, cloves, cardamom seeds, ginger root, honey, vanilla, and other spices. [13] [14] Banerjee, Snigdha. "The British ad propaganda & the journey from tea to chai". www.cityspidey.com . Retrieved 24 January 2023.The simplest traditional method of preparing masala chai is through decoction, by actively simmering or boiling a mixture of milk and water with loose-leaf tea, sweeteners, and whole spices. Indian markets all over the world sell various brands of chai masala, ( Hindi: चाय मसाला, romanized: chāy masālā, lit.'tea spice') for this purpose, though many households or tea vendors, known in India as chai wallahs, [21] blend their own. The solid tea and spice residues are strained off from masala chai before serving. White sugar, brown sugar, Demerara sugar, or honey may be used as sweetener in chai. Jaggery may also be used as a sweetener. [20] Preparation [ edit ] A boy in Mysore preparing masala chai: As it is prepared by decoction, preparation usually includes straining tea from the solids. The History of Masala Chai (a.k.a. "Chai Tea")". Archived from the original on 27 June 2016 . Retrieved 5 September 2016. In the West, to better simulate water buffalo milk, one may try using dry or powdered milk, along with the raw or turbinado sugar normally used in India. In addition, as milk consumption in all age groups in the West has started to decrease steadily over the last 50 years, substitutes such as oat and almond milk have emerged as an alternative to water buffalo milk as well. [30]

Mumbai Railway Chai captures the authentic and original flavour of chai found at tea stalls throughout Asia. For a warm traditional Mumbai Railway Chai: Mix 2 teaspoons (approx 15g) of Mumbai Railway Chai together with 4oz hot water (min. 75 Celcius) + 4oz hot (min. 75 celcius) milk/mylk. Strain the hot Chai into a mug or glass, and it's ready to drink. Outside of India, such as in the United States, Canada, United Kingdom, or other European, countries whole-fat cow's milk is usually used. Generally, the main part of masala chai is the masalas like Tulsi, Mulethi, Aswagandha, Tezpatta and other useful ingredients. [1] A Brief History of Chai and 5 to Try (or Retry) This Fall". Archived from the original on 15 May 2016 . Retrieved 5 September 2016. For a cold refreshing Chai Cooler: Mix 2 teaspoons (approx 15g) of Mumbai Railway Chai together with 3oz hot water (min. 75 celcius)+ 3oz hot (min. 75 celcius)milk or any plant milk. Pour the Chai through a strainer into a mug or glass - give it a good stir, add some ice cubes and serve. If you have a blender, you can blend the Mumbai Railway Chai powder, milk and ice cubes into a smooth Mumbai Railway Chai Cooler.

M., Gilbert, Richard (1986). Caffeine, the most popular stimulant. New York: Chelsea House Publishers. p. 24. ISBN 9780877547563. OCLC 12970317. {{ cite book}}: CS1 maint: multiple names: authors list ( link) Subramanian, Sribala (2020-01-29). "The Art and Science of Kashmir's Pink Tea". Atlas Obscura . Retrieved 2023-02-24.