12 Indian Chai Varieties Every Tea Lover Needs

Chai isn't one thing—it's a family of drinks that show up at home, on the roadside stall, and in modern cafés. This list brings together twelve chai styles that capture India's regional tastes and modern twists. Expect recipes you can try at home, quick brew ratios, and little cultural notes that make each cup feel familiar. Some of these are what your dadi might have made; others are how contemporary tea makers reinterpret those old flavors with fresh ingredients. Whether you want a no-fuss morning cup or a saffron-sweet treat for company, there's a chai here for that mood. For home brewing, here’s a simple baseline to start from: use equal parts water and milk (1 cup water : 1 cup milk) with about 1 to 1.5 teaspoons of loose black tea per cup. Bring the water and spices to a simmer for 2–3 minutes, add tea leaves, then simmer 3–5 minutes depending on how strong you like it. Strain into cups, sweeten to taste, and serve hot. Throughout the list you’ll see small variations on that ratio, spice tips, and serving ideas. For sourcing, look for handcrafted chai blends and small tea houses that list whole spices. Ready-to-brew samplers are common if you’d rather taste before committing to a full pouch. Keep an open mind; one cup might remind you of a street stall, and another might feel like a festive treat.

1. Classic Masala Chai (Masala Chai)

Classic masala chai is the template many Indian households use. It starts with a robust black tea—often CTC or Assam—then adds a spice mix of crushed cardamom, cinnamon, fresh ginger, cloves, and a pinch of black pepper. The spices are usually lightly bruised to release oils before simmering with water, then milk and tea leaves are added. A typical home ratio is 1 cup water : 1 cup milk : 1 to 1.5 teaspoons tea leaves per cup, simmered 3–5 minutes for a full-bodied cup. Sweetness varies by family, from a light spoonful of sugar to more indulgent versions. Flavor-wise, masala chai balances sweet milk and strong tea with warm, peppery spice notes that linger on the palate. In India this is a go-to for mornings and afternoon breaks, and it’s the chai most cafes replicate as “masala tea.” If you want to make it your own, tweak spice proportions—more cardamom for fragrance, extra ginger for heat. For a quick shortcut, pre-made masala blends or chai bags let you skip grinding spices while still getting close to that familiar profile.