11 Steps to the Perfect Masala Chai

6. Build the flavor base: simmer spices in water

Begin the brew by simmering the spices in your measured water. Place the water and the roasted, bruised spices into a small saucepan and set to medium-low heat. Let the spices gently simmer for about 2–3 minutes to extract initial aromatic oils; you should smell a warm, inviting fragrance rising from the pot. Keep the lid off so you can monitor the scent and color. This early water simmer step draws out volatile spice notes that milk alone won't extract as cleanly. Avoid high heat which can create bitter, over-extracted flavors. If you’re including fresh ginger, add it here so its zesty oils infuse. Visual cues matter: look for small bubbles and a fragrant steam—this means extraction is happening. Once you smell the spices clearly and the water has a light tint, it’s time to add the tea leaves to build the next layer.