Masala Chai: the natural immune booster
Tea is more than just a beverage; it is a culture. Around the world, there are a variety of tea leaves, brewing techniques and rituals that speak to the local climate, culture and values. For example, in many East Asian cultures including China, Japan and Vietnam, tea ceremonies symbolise unions and new beginnings. Newlyweds in China host a tea ceremony and invite both sides of their families. The tea is poured with two hands, and the temperature is carefully checked to ensure it is just right. This elaborate and mindful gesture symbolises gratitude and respect for the love and support their parents have provided. The reverence of the ceremony must make the tea taste sweet and satisfying.
In India, tiny tea shops often line long highways and busy commercial and suburban streets. Chai walas were the nickname given to the vendors, who each made their own brew with a combination of local tea leaves, herbs and spices. Regulars would have sussed out their favourite, and faithfully return each day to have this artfully brewed combination of spices and caffeine, typically served in a tiny glass cup - half the size of a standard mug. Across the country, the spice combination would change depending on the climate and local ingredients.
if you are looking for an alternative to caffeine, without losing the flavour of a warm cup of tea, consider the African Rooibos berry. Pronounced ROY-boss, this red tea originates from a South African shrub, and has a sweet, earthy flavour with less bitterness and pungency than a typical black tea. Aside from being caffeine free, African Rooibos is also low in tannins (often found in tea, coffee and red wine), which interferes with the body’s ability to absorb iron. This red tea is also high in antioxidants, and great for heart health. My personal favourite; it can boost metabolism, especially when paired with some Ayurvedic spices that add flavour and richness.
Are you ready to make your first cup? Read the recipe card further down, and then click on the video below to join me as I turn into a chai wali. I will also chat about the benefits of the spices, and the best time to drink tea for optimal digestion and metabolic health.
From my kitchen to yours - reduce the volume as I pound the spice mixture!
Red Masala Chai (serves 1-2)
Ingredients
2 teaspoons loose leaf or 2 teabags African Rooibos tea
1/3 teaspoon fennel
3-4 cardamom pods
4 black peppercorns
1 small cinnamon stick
3 cloves
1-2 teaspoons jaggery/ raw sugar
1 cup water
1/2 - 2/3 cup milk or milk alternative
Optional: 2 small mint leaves, roughly torn
Method
Roughly pound or grind the whole spices if you would like to.
Use a small saucepan and bring water to a boil.
Add all spices and brew for five minutes.
Add tea and sugar, and brew for two to three minutes.
Add milk and slowly bring to a boil, then switch off the heat.
Allow the tea to sit for three to five minutes. You can add the mint leaves here.
Sieve the tea into your favourite teacup, and share the second cup with a friend.
Smell the aroma, appreciate the colours, sip slowly and smile.
No matter how healthy a recipe may be, moderation is key. This recipe will create two small servings of tea; notice how the portions compare to a standard serve of tea or coffee. Find a teacup that complements the serving size, rather than increasing the quantity to fill a mug. A cup of masala chai a day enjoyed in the mid-morning or afternoon, away from meals and with mindful presence, is a recipe to get the most out of this delicious beverage.
Ayurvedic tip: The spice mixture can be adjusted depending on your local climate and constitution. In hot weather, replace the black peppercorns with fresh ginger. If you have a cough and cold, replace the fennel with a pinch of turmeric (fresh or powdered). You can use the same spices with regular tea too!
