"BM" wrote in message .. .
I have fallen in love with Chai Tea Late, and wanted some more information.
I currently use a brand called "Oregon Chai", mix the contents 50/50 with
milk, and steam wand it to a hot perfection.

What is THE AT MOST BEST product, and direction to make it, also- what is
the best way to enjoy Chai?... and how would you make an excellent chilled
late??
Thanks Everyone!
Bradly

Dear Brad:

Chai is a wonderful spice milk from south Asia
region(Bangladesh,india,pakistan, nepal and Srilnaka). Basically you
need 4 combination of ingridents:

1)Rich black tea: Bangladeshi CTC,Assam and cylon CTC is best to use.
2)Heavy milk
3)A combination of various spices
4)A sweetner

In south Asian culture it is a curtsy to welcome your guest in you
home of office with a cup of tea and some light snacks. Here you will
find tea stalls all around the place. Chai masla is part of daily
life. But once in a while we also make chai masala with strong CTC
Bnagladeshi black tea with condensed milk. Have you ever tried this
way? It is a faster way to drink chai here sometimes. The spices used
in a Chai masla are- Ginger,Cardamom,cumin, cloves, garam
masala(Aromatic spice mix),Cinnamon etc.

Another way to have chai masala-

I don't make it often for health reason but have sometimes enjoy it in
my relatives and friends house. Instead of water they boil the full
cream milk then brew strong CTC black tea with milk. Everything add
togather in the brewing pot. The taste is very sweet, creamy, rich.

By the way, In Bangladesh insteed of chai we say- Cha and Masala cha.

Ripon.
(From Bangladesh)