The tale of ‘500 Mile Chai’ originates from the many late night truck drivers stopping at small Chai stands, ‘Dhabas’, on the highway and asking for really strong, sweet Chai to help them drive “for another 500 miles.”
Chai is an integral part of life in India and simply translates to ‘Tea’ in Hindi. In India, ‘Chaiwallahs’ (tea vendors) are present at street corners, brewing basic black tea with spices.
The grade of tea commonly used for Chai is known as ‘Cut, Tear and Curl (CTC)’, heavily rolled black tea leaf with very low moisture content. We hand blend the black tea with organic spices – ginger, cloves, cardamom and cinnamon. It is ideal for boiling, the traditional way to make Chai.
Once the leaf has been optimally boiled, adding milk and sugar provides a delightful golden glow.
Chaiwallahs in India offer Chai in simple kettles and small tapered glasses. ‘Kasoras’ (Chai Cups) made of low fired clay are also famous for imparting a distinct earthiness to the brew.
After drinking, people will typically throw away the kasoras.
Water temp: 212°F
Quality of Water: Filtered Water
Quantity of Leaf (tsp/8 oz water): 1
Steep Time: 3-5 minutes
Number of Infusions: 1-3