Rule 1: Start with Fresh Water
Always use cold, fresh water. Pre-boiled or warm water has lost dissolved oxygen, which affects how the tea leaves release their flavour. Bring it to a rolling boil — not a simmer, a proper boil.
Rule 2: The Spice Goes In First
If you are making masala or zafran chai, the spices need heat to bloom. Add cardamom, saffron, or ginger to the boiling water before the tea leaves. Give them 60 seconds of rolling boil to release their essential oils.
Rule 3: Steep Time Matters
CTC tea (the granular type used in karak) needs 3–4 minutes of simmering with water before you add milk. Loose leaf needs 2–3 minutes. Under-steeping gives you coloured water. Over-steeping gives you bitterness. Set a timer.
Rule 4: Milk Ratio Is Personal — But There Are Rules
For karak-style chai, a 1:1 ratio of water to full-fat milk gives you the body and sweetness you need. For lighter chai, go 2:1 water to milk. Never use cold milk straight from the fridge — let it come to room temperature first, or it will shock the brew.
Rule 5: The Pour Is the Finish
Pour from a height. This is not just for show — the aeration created by pouring from 12 inches above the cup creates a thin layer of foam and mixes the chai uniformly. This is why street-side chaiwallahs pour between two cups.