drank Taj Mahal by Brooke Bond
1 tasting notes

It’s a CTC tea, so you need a very short brewing time if you brew it in water. The ideal way to prepare it, though, is to make Indian chai, with whole milk and water about 50:50. For two mugs, bring to boil in a saucepan a cup of water. Add tea, sugar, cardamom, fresh ginger, and cinnamon stick. (I use 2 cardomom pods per cup, about a teaspoon of finely chopped ginger, and 1/4 of a cinnamon stick. Black pepper is also nice. If you use clove, use it sparingly. To increase flavor, roughly grind the cardamom, cinnamon, and any other whole spices with a mortar & pestle). Meanwhile, microwave a cup of milk until scalded (about 1:30 per cup). Add hot milk to the boiling (yes, leave the heat on!) tea & spice mix. Return to a boil. Let it foam to the brim. Remove from heat until foam drops. Return to heat to foam up two more times: the chai should finally be a lovely caramel color. Strain through a fine sieve & enjoy – goes great with bhel puri or samosas or other spicy Indian street snacks.

A really quick (non spiced) alternative is to steep for 2-3 minutes in water and use a healthy dollop of evaporated milk. Treat CTC roughly, add lots of milk, sugar, and spices, and it’ll treat you nice.

Boiling 2 min, 0 sec

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