Why is the chai wet?
This is one of the most commonly asked questions we get and the answer is quite simple, really. Here are some key things to know when it comes to all things wet chai, sticky chai and fresh chai...
- Masala Chai - directly translated in Hindi as ‘mixed spiced tea’) originates in India and the combination of spices used in any blend vary from family to family and region to region. It's a personal thing and no one combination is the ‘right’ combination making chai blending so interesting and so much fun!
- Fresh Ginger - For me personally, a masala chai is not complete without the inclusion of freshly grated ginger root. Using a fresh spice, means moisture. Moisture makes the blend less stable and more perishable. Enter honey. Pure honey is one of nature's most powerful natural preservatives and just happens to compliment black tea and masala spices beautifully. Problem solved.
- Freshly Ground Spices - In an ideal world, we would get out the mortar and pestle and pound the spices to release their aroma and throw these straight into a pot with our tea to get the best results. Who has the time for this?! As soon as the wonderful spices are broken open their potency and abundant beneficial properties slowly start to diminish.
- Always Add Honey - Adding the honey helps to lock in these wonderful flavours and properties for longer and its what gives the blend that sticky, wet finish. Refrigerating the product also takes this preservation one step further.
All this said, most of our time-poor these days (who isn't?), so we’ve come up with a ‘next best option’ - each of our fresh chai blends are handmade in Melbourne ready to brew from the comfort of your own home.
Mama Chai xx