12 Indian Chai Varieties Every Tea Lover Needs

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.

2. Adrak Chai (Ginger Tea)

Adrak chai puts fresh ginger front and center. Unlike complex masala blends, this version relies on the bright, warming kick of grated or sliced ginger. Start by simmering peeled ginger in water for 3–4 minutes to extract the fresh heat, then add tea leaves and milk and simmer briefly. A working ratio is 1 cup water : 1 cup milk : 1 teaspoon tea leaves, with about one tablespoon grated ginger per two cups. Adjust the ginger if you prefer a milder or stronger zing. This chai is common in many homes during colder months and is often offered by street vendors as a quick pick-me-up. The fresh ginger adds a clean spiciness that cuts through the milk and tea, making the cup feel lively and restorative without elaborate spices. Pair adrak chai with savory biscuits, fried snacks, or morning parathas. For store-bought options, look for blends marked “ginger chai” or buy fresh ginger and follow the simple stovetop method for the truest flavor.

3. Elaichi Chai (Cardamom Tea)

Elaichi chai highlights the floral, aromatic lift of green cardamom. Cardamom pods are lightly crushed to release their oils and added to the boiling water or directly cracked into the pan with tea leaves and milk. Use 2–3 green pods per two cups for a fragrant but balanced cup. With the same 1:1 water-to-milk baseline, cardamom chai tends to feel lighter and cleaner than heavy masala blends while still offering an unmistakable sweet-spice aroma. Many families prefer elaichi chai after meals or alongside sweets because the cardamom’s floral notes complement desserts well. It’s also a staple in everyday offering rituals at home and makes a subtle, elegant alternative when you want something less peppery than full masala. For a quick variation, combine crushed cardamom with a touch of cinnamon or a sliver of fresh ginger. Packaged cardamom chai blends are widely available if you want a consistent, ready-to-brew option.

4. Cutting Chai (Mumbai Street Chai)

Cutting chai is the Mumbai street-style shot of tea: small, strong, and made fast. The word “cutting” refers to the half-glass serving size that fits the busy rhythm of commuters and office-goers. Preparation prioritizes speed and strength—tea is brewed strong with a higher tea-to-liquid ratio and often a shorter simmer. Typical serving uses a smaller milk proportion and more tea leaves, brewed 2–3 minutes, then poured into small glasses or clay cups called “kulhads.” At roadside stalls, brisk technique and a well-seasoned kettle create a bold, slightly tannic cup that pairs perfectly with a quick snack. The spices are usually minimal—cardamom and ginger may appear, but the focus stays on the tea’s strength. Making a cutting chai at home means using more tea leaves per cup and serving in smaller cups to capture the authentic experience. It’s a social drink by nature: quick, affordable, and best enjoyed standing outside a busy stall.

5. Kashmiri Kahwa

Kashmiri kahwa is a fragrant green tea tradition from the Kashmir Valley, known for its delicate sweetness and ceremonial role at festivals and guest visits. Instead of the usual black tea base, kahwa uses green tea leaves simmered with saffron, cinnamon, and occasionally cardamom. Lightly toasted almonds or walnuts are often added at serving, and a touch of honey or sugar balances the spices. Because this uses green tea, the steeping is gentler; brew the leaves with spices in hot water for 2–3 minutes and strain into cups. Kahwa’s flavor profile is floral, slightly sweet, and scented by saffron’s subtle perfume. In Kashmir, it’s a welcome drink after a walk in cold weather or as a hospitality gesture. Modern tea makers sell packaged kahwa blends for easy brewing. At home, treat it like a delicate infusion: avoid boiling the green leaves too long, and add saffron sparingly so the aroma remains elegant rather than overpowering.

6. Assam Kadak Chai (Strong Assam Chai)

Assam kadak chai celebrates Assam’s bold, malty black tea. This style is made with robust Assam leaves, longer simmering, and a milk-forward ratio to match the tea’s strength. Use 1 cup water : 1 cup milk and increase tea to 1.5 teaspoons per cup if you like a heavy brew. Simmer tea leaves 4–5 minutes to coax out the malty, brisk flavors; strain and sweeten to taste. The result is a hearty cup that stands up well to milk and sugar. Assam kadak chai is a common morning choice where a strong wake-up cup is preferred. It pairs well with buttery parathas, fried snacks, and hearty breakfasts because the tea’s body matches rich foods. For a powerful grind, many tea stalls and homes use CTC (crush-tear-curl) Assam tea, which extracts fast and yields that classic deep color and brisk finish.

7. Saffron Chai (Kesar Chai)

Kesar chai adds saffron’s warm floral notes for a subtly luxurious cup. A few saffron threads are soaked in warm milk to release color and fragrance, then added to the tea near the end of brewing. Use saffron sparingly—three to five threads are enough for two to three cups—to avoid overwhelming the cup and to keep the aroma refined. The base can be Assam or another black tea, with the usual 1:1 milk-to-water starting point and a moderate simmer. Sweeten lightly to let saffron shine. Saffron chai is often reserved for special guests or celebratory moments because of saffron’s special status and cost. The flavor reads as floral, honeyed, and slightly raisiny when paired with warm milk. For an extra touch, top with crushed pistachios or almonds. Commercial saffron chai blends exist, but fresh saffron plus whole spices delivers the most authentic aroma and color.

8. Tulsi Chai (Holy Basil Tea)

Tulsi chai brings holy basil (tulsi) into the cup, either mixed with black tea or brewed alone as an herbal infusion. Tulsi leaves add a peppery, clove-like freshness that lifts a milky cup or makes a calming clear infusion. For a blended tulsi chai, add a few fresh or dried tulsi leaves to boiling water with your chosen spices, then add tea and milk as usual. If brewing tulsi solo, steep leaves for 3–5 minutes and serve without milk or with a splash of milk. In Indian homes tulsi is a familiar herb, often grown on windowsills or in small pots. Tulsi chai is appreciated for its everyday drinkability and gentle, herbal complexity that pairs well with light snacks. Packaged tulsi blends and tulsi-tea bags are easy ways to sample this aromatic style if you don’t have fresh leaves on hand.

9. Punjabi Chai (Robust Cardamom-Ginger Blend)

Punjabi chai tends to be bold: more spices, more simmering, and a heartier milk presence. Typical home recipes use both cardamom and fresh ginger, sometimes adding cloves and a small cinnamon stick. The method leans toward a longer simmer—5 minutes or more—with a slightly higher tea-to-liquid ratio to produce a thick, warming cup. A practical ratio is 1 cup water : 1 cup milk, with 1.5 teaspoons tea per cup and spices adjusted for intensity. This robust chai is common at breakfasts and in homes where a lingering, spiced cup is the norm. It pairs well with rich breads, stuffed parathas, and fried sweets because the strong spices and full body of the tea can hold their own. For an indulgent version, some households finish the brew with a dash of crushed roasted fennel or a pinch of nutmeg for depth.

10. Masala Milk Chai (Milky Dessert Chai)

Masala milk chai leans into richer milk ratios and sweeter finishes, sometimes using condensed milk, evaporated milk, or more full-fat milk to create a dessert-like cup. Start with 1 part water to 2 parts milk for a creamier body, add your preferred masala spices, then the tea leaves. Simmer gently so the milk develops a rounded texture without scalding. Two to three minutes of simmering after adding tea is usually enough with stronger Assam leaves. This chai works well as an after-meal treat or café-style indulgence. The sweetness and creamy mouthfeel make it a natural match for cookies, pastries, and Indian sweets like jalebi or barfi. For a lighter take, reduce condensed milk and add honey or jaggery to taste. Many modern cafés sell milkier chai lattes inspired by this style, often topped with a dusting of cinnamon or crushed pistachios.

11. Darjeeling Milk Chai (Light, Floral Chai)

Darjeeling tea is prized for an elegant, floral aroma, so adaptations that add milk are handled gently to preserve delicate notes. If you prefer a milky Darjeeling chai, use a lighter brew: 2 parts water to 1 part milk and a smaller tea quantity—about 1 teaspoon per cup. Steep for a shorter time, around 2–3 minutes, and avoid a long boil which masks the tea’s subtle muscatel character. The result is a softer, lightly aromatic chai that’s ideal for afternoon sipping. Traditionally Darjeeling is appreciated without milk to enjoy its nuanced flavors, but in urban homes and cafés it’s sometimes offered with milk for those who want a gentler version of the leaf. Pair this chai with simple biscuits or a slice of sponge cake so the tea’s delicate notes remain the focus. When shopping, look for first and second flush Darjeeling if you want pronounced floral or fruity tones.

12. Creative Modern Blends (Artisanal & Regional Twists)

The final category covers modern reinterpretations: single-origin blends with spices, tulsi-ginger-lemon combos, saffron-cardamom lattes, and small-batch chai samplers. Many specialty brands offer trial packs so you can taste several styles before choosing a favorite. These modern blends follow traditional spice logic but play with ratios, add floral notes like rose or saffron, or use alternative milks for different textures. Brewing instructions usually follow the same stovetop principles—simmer spices, add tea, then milk—while commercial packaging often lists exact ratios for consistency. These blends are a good place to start if you want variety without sourcing every spice. They also reflect how chai evolves: regional flavors inspire new profiles, and contemporary tea makers package heritage flavors for easy home brewing. When trying modern blends, check for whole spices and clear ingredient lists to avoid artificial flavors. Pair sampler packs with a simple baking tray or tea-time snack to host a relaxed tasting at home.

Choose Your Next Cup: A Quick Chai Guide

Chai covers a wide spectrum—from the fast, robust cutting chai at a Mumbai stall to the careful saffron-kissed cup served for guests. If you want a reliable everyday option, start with classic masala chai or a strong Assam kadak brew. For something restorative, pick adrak chai or tulsi chai. If you’re entertaining, a small saffron or Kashmiri kahwa adds ceremony without being fussy. And if you’re curious about modern flavors, sample artisanal packs to find blends that reflect both region and imagination. A few practical tips make home brewing easier: keep a basic ratio (1 cup water : 1 cup milk) and adjust tea quantity and simmer time for strength; bruise whole spices to unlock oils; and taste as you go so you don’t over-extract delicate leaves like Darjeeling. For sourcing, look for whole-spice masala blends, single-origin teas for base clarity, and small tea houses that disclose their spice sourcing. Treat this list as a tasting map—try one new chai a week and note what you like. The more cups you make, the better you’ll become at balancing spice, tea, and milk to match your preferences.