11 Steps to the Perfect Masala Chai

7. Add tea and steep for strength

With the spice-infused water ready, add your Assam or Ceylon tea and let it steep. Add about one level teaspoon of tea per cup; for kadak chai increase by a half-teaspoon per cup. Bring the mixture to a brief simmer and maintain a gentle boil for about 4–5 minutes to obtain good extraction. The goal is a deep, tannic brew that won’t taste weak once milk is added. Taste as you go: dip a spoon, cool, and sample to judge strength. If it tastes grassy or astringent, reduce steep time next time. If it's thin, add more leaves or steep longer in subsequent batches. Timing will depend on tea type and leaf size, so keep notes. Once the tea has reached your desired color and intensity, you’re ready to incorporate milk to soften tannins and meld flavors into a creamy, unified chai.