Desi Chai is a black tea produced from Ceylon tea leaves (grown in Sri Lanka) or other black tea blends grown in India. It is enjoyed most frequently in India and Pakistan, and for that reason is deemed Desi – a term which refers to Pakistani or Indian people, as well as objects and items originating from that area (almost the equivalent of the word Oriental – Chai. It is a very strong beverage and is much more potent than Starbucks’ Chai Latte. So in fair warning, Desi Tea is not for your metro tea drinker!

Desi Chai Tea Recipe (Serves 6):

Ingredients
7 cups of water
½ cup of crushed black tea leaves (we used Red Label brand)
7 oz. of condensed milk
Hand Strainer (If your tea pot does not come complete with a strainer)

Bring 7 cups of water to boil in a tea pot and remove from heat (If you do not own a tea pot, this tea can also be prepared in a regular pot with a lid). Stir in half a cup of black tea leaves and let sit for one minute (If preparing with a regular pot, place lid on pot while the tea is steeping). Then, stir in 7 oz (or half of one regular can of condensed milk). If your tea pot does not come complete with a strainer, you can pour the tea through a hand strainer into the serving mug, or let the tea sit for a couple of minutes before pouring to allow the tea leaves to settle. Tea should be semi-sweet from condensed milk; however, additional sugar can be added for a sweeter taste.

This tea can be served hot or chilled over ice.

If you’re having trouble finding black tea, any Whole Foods or Central Market should have it, as well as any international grocery store in your area.

Goes well with:

• Cream Puffs - slightly chilled rather than frozen (Best Compliment)

• A spoon full of ice cream stirred into the tea.

• Pastries in general

History:

The actual origins of tea begin in China, where tea was believed to have medicinal abilities. After Europeans began traveling through China, the tradition of drinking tea spread further west and eventually became a staple in Britain. Sir Joseph Banks of Britain first proposed growing tea in northeast India in the late 1700’s. His proposal wasn’t put into practice immediately, but after increased trade complications between Britain and China in the mid 1800’s Banks’ proposition came to fruition and the British began to grow their own tea in India: They also discovered that black tea was a native wild plant in the northeastern, Indian, state of Assam. By 1900 there were 4000 tea estates in North and South India and 2000 estates in Sri Lanka.

To ensure consistent quality, most Indian teas are a blend of multiple crops. Like any tradition, tea drinking comes with its own set of etiquette and significance, depending on the culture. Today, the timeless custom is enjoyed globally, but also remains a large part of Indian culture: Not only does tea serve as a cornerstone commodity which supports India’s economy, but India is currently the largest consumer of tea in the world. In addition, the leaves are sometimes used in select religious ceremonies.