Origination-
Chai originates in India, where ancient royals drank a healing beverage made with spices and milk. Fast forward to the late 19th century, when the British tea industry planted tea plantations in India, then under colonial control.
The British created a huge marketing plan that put tea stalls in train stations, gave workers tea breaks, to put tea into people's lives. But rapidly, Indian tea culture took on characteristics all its own. Spices were added and MASALA CHAI was created.
It was born on the streets from this colonial product that was imposed on them. It's kind of both a rebellion and the first appropriation.
The Masala Chai-
Masala chai’s history began thousands of years ago in an ancient royal court. Some historians say it was created 9,000 years ago, while others claim it was 5,000 years ago. It is said that an ancient king Harshvardhan, who developed it to remain alert during long court hours.
It was created as a cleansing, vivifying Ayurvedic beverage. Even early on, STONEGROUNDED MASALA CHAI was made with a wide range of spices and prepared with many different methods. It was served either hot or cold as a remedy for mild ailments.
At the time, the spicy-sweet drink did not contain any tea leaves and was caffeine-free. Historians also say that Sanjivini Booti, which brought a comatose Lakshman alive, was the first STONEGROUNDED CHAI.
The common factor that lends credence to this story is that the shrub that finds mention in each of the tales is akin to Camellia sinensis, a tea shrub that was discovered by Robert Bruce and his brother Charles in Assam in 1823.
Such was the fondness for STONEGROUNDED MASALA CHAI back in the day that Emperor Ashoka too made it a part of his various peace treaties and court culture, a habit that eventually percolated down to common people.
The early name for STONEGROUNDED MASALA CHAI was KADHA, long considered a magical drink, used cure communicable illnesses like sore throat, cold, headache and fever.
Two different kinds of STONEGROUNDED MASALA CHAI were prevalent till the 1830s- milk brewed with spices in main India and spiced tea liquor up in Northeast.
The Stonegrounded Chai Masala-
A classic & authentic masala chai recipe has four basic building blocks.
Masalas/Spices- Green Cardamoms, Black Cardamoms, Cinnamons, Black Pepper, Fennel etc are all spices which not only build up the perfect blend but also are extremely rich in nutrition.
Stone grounding- Stone pounding all these spices in small batches preserves their natural freshness, the coarse texture retains more flavour and adds a bit of nostalgia to your MASALA CHAI.
Brewing - Experimentation is the key to learning how to create your own perfect spice mix and tea ratio. But the most important factor is to simmer these masalas in your pan for at least 5 minutes so that you get the maximum nutrition and the best taste possible.
You can make it as strong and as spicy as you like it. Addition of tea leaves, milk totally depends on how you like your tea.
Sweetening- Once brought to boil, pour in your favourite cup/kullad. People use white sugar, brown sugar, jaggery powder or stevia as per their taste and dietary requirement.
Health Benefits-
STONEGROUNDED MASALA CHAI can provide several health benefits, depending on the spices used. It is a healthier choice than sugary drinks and is very low in calories as well.
Research indicates that people who drink several cups of STONEGROUNDED MASALA CHAI every day lower their blood pressure by several points. The cinnamon that is one of the main ingredients in MASALA CHAI has also been shown to lower blood pressure and, in people with diabetes, has been shown to help reduce the levels of total cholesterol and triglycerides by up to 30 percent.
Ginger, one of the ingredients that gives MASALA CHAI its distinctive spiciness, has been used for thousands of years in both traditional and alternative medicine. It’s known to aid digestion, reduce nausea and help fight the flu and common cold.
But perhaps the most powerful health benefit of STONEGROUNDED MASALA CHAI is found in its antioxidant properties, which come from the polyphenols occurring in black tea and cardamom, both known to protect cells from the free radicals which can cause everything from cancer to increased signs of aging.