Tea Trends - Chai
Posted by Melody Wren on A Nice Cuppa.
Even though Chai originated in the 1500’s, this import has captured the crowd that is beginning to feel overstimulated by too many tall cups of latte and shots of double espresso. Chai is also referred to as “Tea au lait, Indian style.” In Europe it is called “Yogi tea.” Exotic as it sounds, chai is the word for plain old tea. An Italian journalist travelling with Afghan guerrilla fighters once joked that he needed to know only three words: “harakat, kinna, and chai.” In Pasto, they mean “get going,” “sit,” and “tea.”
Gambattista Rumusio, editor and a diplomatic representative for the Venetian state in the 1500’s is best known for his heroic three volume work, Navigatione et Viaggi. This travel log includes the travels of Magellan, Marco Polo and Persian merchant Hajji Mahomet, who all had travelled to China. Gambattista Ramusio had a long visit with Mahomet on a trip to Venice. During their time together, Ramusio learned about tea for the first time. Mahomet described to Ramusio the plant and its growth, how the drink was made, and enumerated the many medicinal values attributed to it by the people of Cathay.Ramusio’s introduction reads in part “…he told me that all over Cathay use was made of another plant or rather of its leaves. This is called by those people chai catai…. is commonly used and much esteemed over all these countries.” According to Mahomet, no one in Cathay ever travelled without tea and would happily exchange a sack of rhubarb for an ounce of tea, and they were quite certain that if the people of Persia “and the country of the Franks” and other parts of the world ever learned about tea, their merchants would forsake buying rhubarb forever in favor of tea.
Chai has been weaving its way through North America. Devotees of Chair swear that, despite a certain stimulating caffeine content, it is basically a soothing , tranquilizing alternative. Earl Grey Chai appeals to many, not only because it is trendy, but because it adds variety to one’s usual regimen. Besides, it is also reputed to be a digestive aid. Many herbal versions of Chai are used replacing black tea with peppermint, chamomile, and fennel, among other herbs, making it much gentler, actually nick-named “children’s chai.” Because of the bitter taste of the hard-core version of Chai, it is said that is is for adults only.
It has been deemed “ancient chamomile” remembering the story of Peter Rabbit getting chased out of Mr. McGregor’s garden when his mother gave him chamomile. Now she would probably give him Chai.
Most of the American Chai producers have been inspired by the Indian version, which they have tasted either on pilgrimages to India and Nepal, or during retreats at ashrams in the country. There are as many versions of Chai as there are households. Basically, it means tea with milk, sugar and a few spices added. Chai aficionados have synthesized a basic “profile” for the drink. By consensus, it usually consists of equal portions black tea and spices, brewed in water and then mixed with an equal portion of milk. The most frequently used spices are cardamom, ginger, cinnamon, cloves and black pepper. Because the blend of spices is so astringent, it takes a generous dose of sugar, honey or molasses to take the scorch off the drink. The high spice content also seems to account for the addictive quality of Chai. An 8 ounce serving of Chai has slightly more caffeine (about 60 mgs) than cola, and slightly less than black tea.
