History

Tea is over 5000 years old and native to China. Some stories say that Indian spice tea, or masala Chai, was invented by a king in the ancient courts of India and Siam who protected the recipe as one of his treasures. Its spices, unique to India, are an integral part of the natural healing system called "ayurveda," in which combinations of spices, herbs and teas serve as a digestive aid.

Since Chai's inception, its recipes have varied widely. Today, they differ by region, neighborhood and even by household. Recipes are handed down from generation to generation. Drinking a cup of Chai does not simply mean enjoying a relaxing beverage, but also experiencing a family tradition.

Introduction to the U.S.

Chai's mainstream arrival in the U.S. followed a similar path as other cultural traditions from the Far East. Visitors to the ashrams of India during the '60s experienced the taste of masala chais everywhere and brought the recipes back home with them. Many of these early visitors to India settled in Santa Cruz, Calif., while others established themselves in Portland, Ore., and Boulder, Colo. It is quite natural that the pioneering Chai manufacturers are based in these three innovative western cities.

In the 1990s--specifically in 1994--the Chai market gained steam as Portland-based Oregon Chai created a liquid concentrate that jump-started the U.S. Chai industry. There are now over 100 companies making Chai, ranging from small microbrewers selling to regional markets to those that produce Chai in huge volumes for nationwide distribution.

The Elements of Chai

Simply defined, Chai is a combination of spices and tea that are brewed and then mixed with milk and sugar. That's not all, of course. You could study a book on Chai for hours and only get a glimpse of the beverage's complex variations. Recipes differ by neighborhood and even by family, so there is no limit to the number of Chai concoctions. But there are some essentials.

Traditional Chai is a mix of sweet and savory spices, such as cloves, cinnamon, star anise, cardamom (which is a base spice in almost any Chai), peppercorn, ginger, and sometimes fennel or aniseed--all of which are ground and boiled in water. The chef then adds black tea to the spice mixture, steeps it to preference, strains it, and combines it with cow, goat or buffalo milk. Finally, he or she sweetens the mixture. Even though many tea drinkers prefer tea without a sweetener, Chai requires such an addition to bring out the robust flavors of the spices. In India, the Chai sweetener is sugar. Most U.S. Chai manufacturers, however, use honey, sugar, fructose, or a combination of all three.

Chai Benefits

People drink Chai socially and for its health benefits. In India, people drink an early Chai the same way many in the U.S. start their mornings with a cup of coffee. Many Indians consume Chai in the morning with a group, helping create a sense of community. Chai is also a welcoming beverage. If a family invites you into its home, your host will typically serve a cup of family Chai. Serving Chai is like offering a cup of family tradition.

Chai also offers a number of health benefits. Many regard a cup of Chai as a great relaxation aid and stress reliever. Be-cause of its spices, Chai is well known for its ability to settle an upset stomach and aid digestion, particularly when the mixture contains fennel, an accepted digestive agent.