Chai originated from India between 5000 and 9000 years ago and is widespread in many households in regional variations.

This is created by the reigning king as a healing Ayurvedic (the traditional Hindu system of medicine.) beverage.

Chai is being prepared in different methods with a diverse set of spices and only in 1930's the Black Tea was added.

I love the flavors, emotions, culture & history behind tea.

Cup of Chai is my way of connecting to others who love it as much as I do and also broadening what teatime means.

As an alternative to the hot tea format, several types of cold “chai” beverages have become popular in the United States. These range in complexity from a simple spiced iced tea without milk to a slush of spiced tea, ice, and milk (or non-dairy creamer) mixed in a blender and topped with whipped cream. It is essentially different from the original version of a hot beverage.

Traditionally in India, water buffalo milk is used to make chai. It is made by mixing one part of the milk with two to four parts of water and heating the liquid to near boiling (or even full boiling). Some people like to use sweetened condensed milk in their masala chai to double as the sweetener. For those who prefer to drink chai without milk, the portion is replaced by water.

Legend has it that the origins of chai date back thousands of years to when an ancient king in what is now India sought out a medical beverage. The drink he created did not include tea, but it was full of spices rich in antioxidants meant to aid digestion, calm the nerves, and enhance circulation.

Let’s Chai to that!

By Rachiel Landicho


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