The History of Masala Chai in India

Masala chai has varied recipes depending on the region, climate, and cultural preferences that can be found throughout India. Strong spices, such as cinnamon, ginger, and cardamom, are often added to sweetened milk for a balanced flavor. Every spice had a distinct role to play in crafting a one-of-a-kind blend, the flavor of which could change depending on the quantity of tea used. Understanding what makes this delicious beverage one of the most popular tea blends in the world requires a dive into history.

Legend says an Indian king once combined a medley of warm spices and turned them into a drink for medicinal purposes, while other members of royalty used the beverage to remain alert throughout the day. Tea itself originated in China and the country was eager to maintain its monopoly of the product in keeping it a closely guarded secret against British buyers who were willing to pay hefty sums in exchange for tea. The focus on masala, likely meant that herbs and spices were steeped before being consumed among India’s ruling elite.

“Chai” is the Hindi word for “tea,” while “cha” is the Chinese equivalent for the same word. Chai as a beverage was heavily a part of traditional Ayurvedic medicinal practices that were developed in India over 5,000 years ago. Combined, “masala chai” translates to “spiced tea.” It was believed that spices give rise to “masala,” such as clove and ginger in providing relief for a variety of ailments in a time long before pharmaceuticals. Consequently, medical blends soon began appearing throughout the country and each region added its own spin to the concoction.

Today’s beverage that contains both milk, sweetener, and black tea developed out of British cultural and palate preferences that differed greatly from early renditions. Notably, early Indian versions of the drink did not feature caffeine. In its original form, chai did not contain any tea leaves until British intervention through colonization in the 1800s incorporated black tea into the drink. Wanting to free itself from the Chinese monopoly on the tea trade, the British hoped to create their own tea industry using cultivation secrets stolen from the Chinese. The British were able to maintain its grip on India through nearly 350 years of colonial occupation – however, the drink’s association with colonization made it unpopular amongst Indian locals.

The perception of chai combined with a black tea counterpart began to change during the 1900s. It was during this time when India and other nations began suffering from severe economic downturns – this meant that tea was in abundant supply, but with little demand it became more financially accessible to the average Indian. Tea stalls began popping up everywhere throughout the nation and its affordability made it popular with the working class. While the British preferred steeping their (Masala) chai, Indians preferred to boil their drink for added strength. Indians also preferred a less sweet taste in favor of a more pronounced spice taste. Today, the two most common Indian black teas are Assam and Darjeeling.

Timothy Chacko’s creation, The Cultured Cup's Arka Masala Chai, is an exceptional delight that our shop is to carry on our shelves. What is unique about this blend is Timothy’s deeply rooted connection to the tea itself – his family grows the tea and spices used within it themselves back in Kerala, India. Aromas rise swiftly from the pot or kettle as it heats, which delight the senses even before the first sip.