International Tea Day 2026: Guide To The Perfect Masala Chai

As the name suggests, the essence of masala chai lies in the spices. For a balanced masala, you’ll need green cardamom pods, whole cloves, cinnamon stick, black peppercorns, and grated ginger. Now, the trick is to crush the cardamom pods, peppercorns, and cloves.

Bring a cup of water to a boil and add the crushed spices and grated ginger. Let them simmer on low heat for about five minutes. Don’t rush this step; the spice decoction is the soul of your masala chai. Wait till the water gets a deep amber-gold hue.

Adding the tea leaves at the right moment is a skill. If you add them a tad bit late, you lose the depth; if they’re added too early, you get a bitterness in the chai. So, once your spice decoction is fragrant and has a rich colour, turn up the heat and add the tea leaves. Steep for about a minute and notice how the liquid deepens in colour.

Pour in milk while maintaining the water-to-milk ratio as 1:1. Use full-fat milk to get that silky masala chai. Add sugar to taste, raise the heat and bring the mixture to a boil. The chai vendor’s secret trick to making tea is patience and that one extra boil. Turn the heat to low, then back to high for the second boil.

Turn off the heat after the second boil, then strain the tea through a fine-mesh strainer into your cups. You can also use a mitti ke kulhad to give your tea time an authentic feel. Serve with rusk, biscuit, namkeen, or as is, and celebrate International Tea Day.