Chai from scratch, version one

[zastrazzi]

As is so often the case these days, I'm driven to make things as organically and from 'as scratch' as possible. Having recently taken the SAIT FDPR 102 - India with Chef Ian Cowley and tried the chai he made I figured I'd see if I could nail down a version I liked as much or more

Comments

[hazakaza]

Black tea gets REALLY bitter after being steeped for more than 6 minutes . . . how did you avoid this?

[zastrazzi]

I didn't find it bitter, although there was a definite element of astringency that would be similar. Not sure how I'll address that honestly, as every recipe I've found calls for a fairly extended steep/simmer time well past 6 minutes.

[hazakaza]

Weird--in general, any tea coming from the tea plant shouldn't steep for more than 3 minutes (as opposed to herbal teas made from hibiscus or other herbs, which can steep long as you please). If you want to loose that astringent flavor but keep the strength of spices, maybe you could simmer your spice blend for 7 minutes, add the tea, simmer for 3 more, and then strain.

[revolution_riot]

good idea!

[queen_beeanna]

I've always read that you add the tea just at the last couple of minutes! I'm totally going to use this recipe and do the 2-stage steep thing. Thanks for posting!

I LOVE chai. Have you heard of a company called "Morning Glory Chai"? They are the best.