11 Steps to the Perfect Masala Chai

Masala chai is more than a drink; it's a small ritual that shows up in kitchens across India. Think of dadi's kitchen: warm steam, the clack of a mortar and pestle, and the steady hand that knows when the aroma is right. If you want chai that tastes like a street stall or a home that remembers, focus less on shortcuts and more on sequence. These 11 steps break down the whole process—from choosing tea and spices to the moment you pour a steaming cup—so you can repeat the result reliably. You'll get practical ratios, clear timing cues, equipment alternatives for North American kitchens, and a few regional notes like kadak (strong) chai and South Indian chaha. Research-backed tips include a milk-forward base (about 80% milk to 20% water for a traditional creaminess) plus spice-to-water guidelines used in regional recipes. Follow the order here: each step builds on the last so flavor layers develop properly, not accidentally. By the time you finish, you’ll have a reproducible method and the confidence to adapt it for plant milk, less sugar, or a stronger kadak finish. Keep this guide handy and treat it like a recipe you can tune to your household tastes.

1. Choose the right tea

Start with a robust black tea that can stand up to milk and spices. Assam is the classic choice for kadak chai because its bold, malty taste holds firm when diluted by milk. Ceylon offers a brighter, slightly citrusy lift if you prefer a lighter finish; both work well depending on the end flavor you want. Measure about one level teaspoon (roughly 2–3 grams) of loose-leaf tea per eight-ounce serving, and increase slightly for a stronger cup. If using tea bags, choose full-leaf bags rather than the dustier blends; they release flavor more cleanly. Loose leaf lets you control the amount and yields a cleaner cup, but tea bags are an acceptable convenience for busy mornings. Note the tea’s age: older or stale tea can taste flat, so buy from trusted brands or specialty shops that rotate stock. This step sets the backbone of flavor. A weak or old tea will never taste kadak, no matter what spices you add. Choose well and your chai will have a sturdy base to carry the masala.