They'll be a lot of posts on this subject, focusing on my idea for Mix 'n Match Chai.
Why Mix 'n Match Chai?
In most coffee shops, even the ones that pride themselves on gourmet coffee and food, the teas, and in particular the chai teas, are largely an afterthought. Even on the rare occasion when the chai doesn’t come from a liquid concentrate or powder mix, there are problems with the way chai is made.
Chai literally means tea in Hindi, but in the rest of the world the term chai generally connotes tea plus spice, which is reasonable, since this is the way Indians almost always take their tea (plus milk and sugar or jaggery). Sometimes, in India, the term “masala” (spice mix) chai is used to specifically distinguish spicy tea from just plain tea, chai.
There are higher-quality chai mixes sold by gourmet purveyors available in the West. These mixes are significant improvements on the liquid concentrates and powders, in that they are whole leaf teas mixed with ground spices. They are still far from an ideal mode by which to make masala chai, however, because spices and teas have different extraction profiles, and so should not be extracted together, or at the very least not for the same amount of time.
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