Kritika Handa
Opt for strong CTC (Crush, Tear, Curl) tea leaves. Use 2 teaspoons per cup for bold flavor.
Use a 1:1 ratio of water to full-fat milk. For creamier chai, slightly increase the milk portion.
Crush ginger (1 inch), 2 cardamom pods, and 3-4 peppercorns for authentic flavor. Add spices early.
Simmer tea leaves, spices, and water first, then add milk. Allow the brew to bubble thrice for depth.
Add sugar (1-2 teaspoons per cup) while boiling, so it dissolves fully into the brew.
Use a fine mesh strainer to remove tea leaves and spices for a smooth, flavorful cup of chai.
Pour from a height into steel glasses for an authentic tapri experience, creating a slight froth on top.