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Print this Recipe (Chai) Tea, or chai as it is called all over the country, was introduced to India by the Chinese, but Indians have certainly made it their own. Indians consume black tea strong, sweet, milky, and spiced. For most people in India, tea is the first drink of the morning a mid-day picker-upper, and an afternoon break accompanied by sweet and savory goodies. Even in southern parts of India where coffee is the breakfast drink of choice, it is tea that follows throughout the day. Indian tea has traditionally been sold in two forms. The gourmet variety of rolled, long-leaf teas have more fragrance than color and a delicate yet assertive flavor. These luxurious teas are quite expensive. Long-leaf teas are brewed with no additions--just boiling water and tea leaves. They are then served with milk and sugar on the side, and you pour your own cup. Then there are the commonly available broken ash-like leaves called daana chai. They tend to have more color than fragrance, and are widely used because they are available everywhere and are much cheaper. These leaves are boiled and simmered along with milk, sugar, and aromatics into a stronger and stronger brew at homes and on street corners. Teabags are very much a Western concept. If found in India, they are usually filled with tea from the lesser category. In the United States, most of the popular teas can be found in Indian markets. For the color-giving small leaves, look for Brook Bond Red Label. For the gourmet long-leaf varieties, try Lopchu Orange Pekoe or Lipton Green Label or Connoisseur Tea, or sample others. Traditionally, Indians use whole milk in their teas. But I find that nonfat milk works well (once you get used to it) and is a much healthier choice. From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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