Masala Chai black tea

In Indian language its name means the “spicy tea”. The basis of this tea is a stronger black tea, produced according to CTC method (CTC stands for “crush, tear, curl”), which means that in its last phase of production tea goes under cylindrical rollers with fine, sharp teeth; this gives tea its final granular look. Masala chai is traditionally prepared by boiling together water and full fat milk in the ratio 2:1. When the mix boils, we add tea with spices and continue to cook on low temperature for about five minutes. Some add sugar together with tea, and some add it when the cooking is over.  The tea blend contains bits of cinnamon, ginger, cardamom and vanilla.