Masala Chai is spiced milk tea usually sweetened. Originating from India, Chai is widespread with many household and regional variations.

The folklore surrounding Chai dates back to between 5000 and 9000 years ago to an ancient royal court – either India or Siam. It was said that the reigning king created the recipe as a healing Ayurvedic beverage. Throughout the earlier years Chai was prepared via a diverse range of methods and contained an equally diverse array of spices. Between regions the recipes varied and it was served hot and cold as a remedy for minor ailments, but didn’t contain black tea until the 1930’s.

In 1835 the British East India Company established tea plantations in Assam in an attempt to reverse the overwhelming Chinese monopoly on tea supply to Great Britain. In 1870 approximately 90% of tea consumed in Great Britain was supplied by China but by 1900 this had reduced to 10% largely replaced by tea sourced in India and Ceylon.

From the 1830s black tea was gradually assimilating into the existing Chai spice mix and the beginnings of Chai as we know it now emerged. However the tea spice mix lacked appeal due to the high cost of tea and wasn’t popular until the 1900s when a hardcore campaign by the India Tea Company promoted the provision of ‘tea breaks’ for workers in an attempt to increase tea sales.

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