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!

[a_boleyn]

Those look like cardamom 'pods' not seeds in pic 2 and 3.

[zastrazzi]

Good catch, I didn't make the distinction - which means it should probably taste better tonight ;)

[a_boleyn]

I just thought that 5 seeds seemed a very paltry amount based on the amounts of the other spices you were using. :)

It looks like a 2 inch piece of cinnamon stick by the way so I wonder if you might want to specify that. I can buy sticks that are 4-5 inches in length and usually end up breaking them in half to toss into my chicken biryani or pulaos.

I've never made chai tea with fennel seed as I'm one of those weirdos who don't care for the taste of licorice. :) What does it add to the tea in your opinion?

[gemfyre]

Yumm. I've often considered making my own chai. I have all the spices, I just need the plain black tea leaves.