what is masala chai?

Before I tell you about Madchai, it’s important to understand that I did not invent chai. I feel as though it’s my duty to tell you guys about the extensive and rich history of masala chai, being that I now produce and sell a product inspired by a long-standing tradition and culturally beloved recipe. 

masala (n): a varying blend of spices used in Indian cuisine

chai (n): from Mandarin Chinese meaning ‘tea’; from Persian, the word entered Hindi and other Indian languages meaning ‘plain tea’

masala chai (n): a brewed beverage made by simmering black tea, milk, sweetener (traditionally jaggery or  cane sugar), and chai masala spices

traditional masala chai spices:

green cardamom sweet, floral, aromatic

ginger zesty, spicy, warm

cinnamon sweet, woody, deep

cloves sharp, medicinal, pungent

black peppercorn subtle, earthy, heat

nutmeg dense, bright, pine

star anise (anistar) deep, mint, licorice

As masala chai became increasingly popular in the West, it became common to shorten the beverage name to “chai” or a “chai tea.” While it’s true that “chai tea” literally means “tea tea,” this is a very common phrasing in the West when referring to the spiced black tea beverage. Chai is a general word for tea, while masala chai refers to spiced tea.

Before the British set up tea farms in Assam, India in the 1830s, the origins and uses of masala chai lacked black tea, as it was an expensive export. The origins of the spice mixture still used today began with the intentions of healing, and date back thousands of years ago. Chai masala is a rich blend of antioxidants and anti-inflammatories, supporting digestion, heart health, blood sugar, immunity, energy, and focus.

From day one, it has always been very important to me that Madchai honored traditional masala chai. The driving inspiration for Madchai was the amount of mass-produced and lackluster chai I had experienced. I knew it could be better, more intentional. I knew this product would be a concentrate because of how cafes are structured (I was in the biz for 6+ years, trust me), so it was important to me that Madchai was crafted with the integrity and respect that masala chai deserves.

Here are a few ways I try to do so:

Never compromise quality.

Every single speck of spice and tea that goes into brewing Madchai will ALWAYS be sourced from high quality retailers. The chai masala will ALWAYS be curated by hand. All of the produce will always be fresh. Madchai will ALWAYS be intentionally handcrafted in small batches.

Supporting Indian retailers.

All of the spices and tea will ALWAYS be sourced from local Indian grocery stores or Patel Brothers. Patel Brothers was founded by two Indian-American immigrant brothers, and it’s important to me that Madchai directly supports the community in which I took inspiration.

Educating people and sharing the history and culture.

I never want people to believe that I, a white person from Tennessee, created masala chai. I simply created a variation of a long-standing and culturally rich recipe to share with my local community, in hopes that people can experience a chai concentrate made with intention, appreciation, and respect. My love for brewing fine coffee and teas started at my first coffee job at 17. This industry shaped me, and I hope that I have given something valuable in return.

So... what makes Madchai unique?

While Madchai uses traditional ingredients and brewing methods, the one thing I do differently is fresh orange. I wanted to add a unique flavor that sort of “set apart” the profile of Madchai. After a lot of research and some hefty trial and error, I found that the sweet, floral notes of orange paired beautifully with the flavors of traditional chai spices, which is how Madchai’s entire image became crafted around an orange.