Quick Answer
For a bold cup of Calcutta Street CTC Chai, simmer the tea leaves with water and milk for 3–5 minutes, then strain and serve hot. This method extracts the robust, full-bodied flavor that defines street-style chai.
Why CTC Chai Brews Differently
CTC (Crush, Tear, Curl) tea leaves are processed into small, dense granules that release flavor quickly and intensely. Unlike whole-leaf teas that need gentle steeping, CTC chai is designed to be boiled with milk and water, producing a strong, hearty brew that stands up to spices and sweetener.
The Calcutta Street CTC Chai blend includes aromatic ginger, cardamom, and a hint of nutmeg, so the brewing method must balance the tea's strength with these spices. Boiling the tea too long can make it bitter, while too short a steep leaves it weak—so timing is key.
Choosing Your Milk and Sweetener
Full-fat dairy milk is traditional for street-style chai, as its richness complements the robust tea and spices. If you prefer plant-based milk, opt for oat or soy for a creamier texture, but be aware they may curdle at high heat—add them later in the simmer.
Sweetener is a personal choice: white sugar dissolves quickly and is classic, while jaggery or honey adds depth. Add sweetener during the simmer so it integrates fully into the brew.
Step-by-Step Brewing Guide
- Measure your ingredients: For one cup, use 1 teaspoon of Calcutta Street CTC Chai (about 2 grams), 1/2 cup water, and 1/2 cup milk. Adjust tea quantity for desired strength—more tea for a stronger kick. Check that your tea-to-water ratio is balanced; too much tea can make the chai overly bitter.
- Boil water with spices: In a saucepan, bring water to a rolling boil. Add the tea leaves and any extra spices like crushed ginger or cardamom if you want a more pronounced masala flavor. Let it boil for 1 minute. Don't skip the initial boil—it helps extract the tea's boldness and spice oils.
- Add milk and sweetener: Pour in the milk and add sugar or your preferred sweetener to taste. Stir well and bring the mixture to a boil again. Watch the pot—milk can boil over quickly. Lower the heat if needed.
- Simmer to your strength: Reduce heat to a gentle simmer and let the chai bubble for 3–5 minutes. The longer you simmer, the stronger and more full-bodied the brew becomes. For a 'kadak' (strong) chai, aim for the full 5 minutes. Taste at 3 minutes; if it's not bold enough, simmer another minute. Avoid over-boiling, which can turn bitter.
- Strain and serve: Turn off the heat and strain the chai through a fine mesh strainer into your cup. Serve piping hot, and enjoy the robust, spicy flavor. Strain immediately to stop the brewing process and prevent bitterness.
The Tea Behind the Brew
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Calcutta Street CTC Chai: Calcutta Street CTC Chai is a CTC blend crafted to deliver a robust and full-bodied flavor, infused with ginger, cardamom, and a hint of nutmeg. The small CTC granules and spice infusion make it ideal for boiling with milk and water, giving you that authentic street-chai taste quickly.
Calcutta Street CTC Chai