Tea for chai
Proper chai needs a strong black tea that can stand up to plenty of milk and sugar, and that's exactly what our tea shelf is built around. There's Tapal Danedar from Pakistan, Wagh Bakri… 18 Products
18 of 18 products
Tea for chai
Proper chai needs a strong black tea that can stand up to plenty of milk and sugar, and that's exactly what our tea shelf is built around. There's Tapal Danedar from Pakistan, Wagh Bakri Premium and Wagh Bakri Masala Tea from India, Brooke Bond Red Label and Taaza, Tata Tea Gold, Lipton Yellow Label, PG Fresh Taste and Taj Mahal. Many Bengali households won't drink anything but Ispahani Mirzapore.
Most of these are CTC teas – tiny rolled granules rather than long leaves – which release colour and strength quickly. That makes them ideal for boiling up with milk, whether you call it doodh patti, karak chai or masala chai. If you like a more fragrant cup, try Ahmad Cardamom Tea, Mahmood Cardamom Tea or a classic Earl Grey, and there's green tea for lighter moments.
To make your own masala chai you only need whole spices such as cardamom, cinnamon and cloves, a knob of fresh ginger and something to dunk from our tea-time biscuits. Everything else to drink is under tea and drinks.
Which tea for which chai?
- Strong and malty: Tapal Danedar, Brooke Bond Taaza and Tata Tea Gold suit Pakistani doodh patti or karak chai that's boiled for a while.
- All-rounders: Wagh Bakri Premium and Red Label are everyday favourites for chai with milk and a few pods of cardamom.
- Ready-spiced: Wagh Bakri Masala Tea or Ahmad Cardamom Tea when you don't want to crush your own spices.
- Bengali style: Ispahani Mirzapore also makes a fine lal cha, black with sugar and a squeeze of lemon.
Basic method for two cups: boil 250 ml water with 2 tsp tea, two crushed cardamom pods and a little ginger for two minutes, add 250 ml whole milk and sugar, let it rise to the boil twice more, then strain. Store tea airtight and away from spices, as it picks up smells easily. Rusks and other Pakistani groceries make perfect partners for a karak chai.
Frequently asked questions
What kind of tea is used for chai?
A strong Assam or Kenyan black tea, often in CTC granules. Tapal Danedar, Wagh Bakri, Red Label and Tata Tea Gold release colour and flavour fast and still taste of tea even with plenty of milk.
What's the difference between chai and masala chai?
Chai simply means tea in Hindi and Urdu, usually brewed with milk and sugar. Masala chai adds spices such as cardamom, ginger, cinnamon, cloves or black pepper, which are boiled together with the tea.
Can I make chai with tea bags?
Yes, it works. Use one or two bags per cup, boil them with the water and spices rather than just steeping, then add the milk. Loose CTC tea usually gives a slightly stronger, richer result, though.
What is karak chai?
Karak means strong. It's a robust milky tea simmered with cardamom until it turns deep brown and creamy. Hugely popular in Pakistan and the Gulf, it's often sweetened with evaporated or condensed milk.