The history of chai dates back to over 5000 years ago! And believe it or not, the original chai contained no actual "tea" or rather Camellia sinensis (the plant that we use to make tea) leaves. Instead, it was a blend of spices used in Eastern and specifically Ayurvedic medicine as a healing beverage. Milk and sugar were added later to make the spices a bit more palatable. The addition of black tea leaves is thought to have been popularized in the mid-1800s when the Camellia sinensis assamica tea variety was discovered in India. During that time, tea was beginning to be cultivated by the British, who ruled the continent and had more than a small obsession with “the China drink”, tea. This was the beginning of modern chai as we know it. People added tropical sweet spices to locally grown tea and a culinary revolution was born!

In India, it took a few more years to realize that the local workers in the factories, the textile mills and the mines would also improve their efficiency if they were given the benefit of the tea break and a cup of tea. Patrons followed and tea consumption then developed rapidly.

This generated the introduction of a typically Indian cup, the spicy milk tea brew called masala chai, which quickly became part of the Indian way of life. Indeed, with the Indians’ innate sense for business, hundreds and then thousands of chai wallahs – small business operators – set up their street stalls for brewing and selling their masala chai from early morning to late in the night. In this way, chai has come to be sold on every street corner across India and is a symbol of hospitality, friendship, and connection.