Chai Tea: aromas of the Indian

The word “chai” (Hindi: ??? ) It is the one who uses commonly in the Indian to appoint the tea.

The “masala” is a term employed in the Indian cookery that refers to a mix of different spices. These mixes confer to the Indian dishes a flavour and an only aroma. The dishes Hindis with the denominations that have the termination masala indicate that they spend like ingredient the content of these mixes of spices, that besides facilitate the digestion.

The black tea mixed with spices, milk and sugar, is what knows like “Masala Chai”. (Hindi: ????? ???). In the Indian sells in the street and in the markets, prepared with milk of búfala. Following this basic recipe, has popularised also another drink, known like “American Tea”, that consists in infusionar the tea in the milk and prepare it with cinnamon and rind of lemon.

Basic recipe for the “Chai”

Ingredients for 4 people:

• • 0,5l of water .
• • 0,5l of milk of cow.
• • 12 g of black tea (Maud F.B.Or.P Assam)
• • 10 g of Indian Yogi (mix of spices)
• • Sugar. 1.

It boils the Indian Yogi in the water during 10 minutes to slow fire.

Afterwards it adds the milk, the black tea and the sugar to the taste.

It leaves reposar without fire during 5 minutes.

It filters and already this ready to consume, hot or cold.

Can substitute the milk of cow by vegetal milks (soya, oat, rice…), with a minor proportion of water. (0,75l milk x 0,25 l waters).

The most used spices

According to the Ayurveda (traditional medicine hindú), exist six basic flavours that they would have to be presents in each lunch: sweet, salty, sour/acid, bitter, spicy and astringente. The slightly bitter flavour and the touch of astringencia in the “Chai” gives it the black tea. Through the mixes of spices and other ingredients achieve the rest of flavours, excepting the salty.

• Dulce: Vanilla, licorice, fennel, cinnamon.
• Acid: Orange, lemon, file, ginger.
• Spicy: Canela, Cardamom, ginger, nail, black pepper, mint, juniper.

Our recommended to prepare “Chai”

• Indian Yogi: Canela, ginger, nail and cardamom are the ingredients of this mix YOGI used originally to recover the “espiritu” after a session of Yoga.
• Secret of Indian:Skin of orange, fennel, trocitos of cinnamon, root of licorice, juniper, nail, cardamom, ginger and green pepper in grain do of this an infusion very energizante.
• Tea of Yoga:Green tea with species of the Indian: cinnamon, anise, fennel, ginger, nail and black pepper. Ideal for revitalizarse after a session of yoga.
• PU Erh “Chai”:Red tea with cardamom, trocitos of cinnamon in branch, nails of smell, ginger and cardamom. Digestive and depurativo.
• Rooibos “Chai”:Rooibos With cardamom, trocitos of cinnamon in branch, nails of smell, ginger and cardamom. The authentic “Chai” without teína.
• Indian Chai:Traditional mix hindú of Black Tea and spices (pieces of cinnamon, ginger, cardamom, rind of orange and pollen of honey).
• Maud F.B.Or.P Assam:Black tea of leaf split. It gives an infusion rotunda and intense. Perfecto to take with milk.

Our special recipe: Lassi of Mango to the “Indian Chai”

A lassi is a traditional drink of the Indian done from yogurt. Can do sweet or salty and sometimes goes seasoned with species. Also it can do lassi to base of fruits as in this case.

Ingredients for 4 people:

• 0,2l of milk.
• 0,8l of yogurt liquid.
• • 6 g of tea “Indian Chai”.
• • 1 or 2 Mangos (according to size)
• • Ice

Preparation:

Infusionar The tea in the milk of 3/5 minutes. Colar And reserve the leaves.

Liquefy the mango, the infusion, the half of the leaves of tea and the yogurt with ice until achieving a texture frappé.

Serve very cold.