STiR coffee and tea magazine

34 STiR coffee and tea | 2022 Issue 4 (August/September) M asala chai, also known simply as chai, is a Hindi phrase that means "spiced tea." It's widely available around the world today, but it is believed to have originated in what is now India, Pakistan or perhaps even Thailand. Some people believe it began as long ago as tea itself, some 5,000 years ago. Global diffusion The international spread of tea in general and chai in particular resulted from the trade routes developed during the 300 years of often bloody expansion of the British empire in South Asia and beyond. When the British East India Trading Company began estab- lishing new trade routes in the 1600s, tea from China was one of the most important commodities shipped. Within two centuries, Britain's love for tea was firmly established, and in the 1800s, the British East India Company was hard at work developing tea plantations in India. "When the British began propagating tea in India to get an edge on the Chinese tea exports, they likely brought Indian tea customs and recipes to the western world," says Cynthia Fazekas, master blender with Adagio Teas. As people travelled and migrated across an increasingly connected world from the 19th century onward, their food and drinks moved along with them. Different types of tea, chai among them, were introduced in more and more places. Masala Chai's Journey: From Ancient Blend to Modern Trend To sip Masala chai is to taste thousands of years of history. How did this spiced tea blend originate and become the popular beverage it is today? By Carrie Pallardy Ginger harvested in Vietnam finds its way into chai. Courtesy of Adagio Teas Chai's popularity has grown thanks in part to boxed concentrates that make preparation easy for cafes and consumers.

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