(Translated from the spanish original)
The word Chai is derived from Chinese Cantonese “Cha”, which means “tea”, and in South Asia (India, Pakistan, Turkey, etc..) is known as a black tea, which is prepared by boiling tea leaves and because of that, has as much caffeine and is as popular as coffee.
In our selection, we use the term popularized in the West to refer more particularly to Chai masala, a very spicy tea, always prepared with milk, which is characterized by incorporating, as well as black tea (although there are varieties with green tea), abundant species of the “warm” called type (cardamom, cinnamon, ginger, star anise, black pepper, cloves, etc). Species are always added unground along with tea, to a pot with a mixture of milk and water (25% to 50% milk).
Sweetenings of various kinds are added to the pot, preferably regular sugar, but candy, palm sugar, honey or condensed milk, which acts as a sweetener and as milk, are also used.
In the West, more particularly in the U.S., has become popular Chai latte, a drink made based on a mix of species and tea, textured with steam in espresso machines.
The remarkable flavor and popularity that has reached this Hindu drink in recent years, well worth it prominently in our taxonomy of “outstanding teas” of the world.