From Masala Chai to Herbal Tea: Exploring Indian Tea Varieties for Every Tea Lover

India’s Beloved Chai: Exploring the Cultural Craft and Legacy of Indian Milk Tea

In India, Tea, or chai isn’t just a beverage— it’s a daily habit, a symbol of hospitality, a cultural icon, and a comforting ritual passed down through generations. Whether savored during a quiet morning at home, or sipped on a bustling railway platform tea, or chai, is deeply embedded in Indian culture.

Chai—a blend of black tea, milk, sugar, and spices—is a national obsession. Almost every street corner has a chaiwala (tea vendor) serving steaming, freshly brewed cups of tea. As the world’s second-largest producer and consumer of tea, India offers a rich variety of teas, each with its own unique flavor, aroma, health benefits, and regional character. While green, white, and herbal teas are gaining popularity, it is milk-based tea that truly defines India’s relationship with tea. This milky brew remains the heart of the nation’s tea tradition. Whether you’re sipping a bold masala chai, a calming tulsi infusion, or a delicate Darjeeling oolong, each cup tells a story of place, people, and passion. This article explores the origins, diversity, and cultural significance of Indian milk tea, emphasizing its foundational types, regional variations, and modern evolutions.

The Origins of India’s Tea Legacy

India’s modern relationship with tea began during British colonial rule in the early 19th century. In an attempt to break China’s monopoly on the global tea trade, the British established large plantations in Assam and Darjeeling.

What started as a commercial endeavor soon became an integral part of Indian households, where locals adapted the British-style black tea by adding milk, sugar, and indigenous spices, creating what is now known as chai.This adaptation wasn’t just culinary—it was cultural. Today, chai transcends class and geography, uniting people across cities and villages, train stations and living rooms. From urban cafés to rural street corners, tea is brewed and shared with equal enthusiasm.

Foundational Teas of India

Behind every great cup of chai is a strong base tea, and India is renowned for producing some of the finest teas in the world. Each region produces tea with a distinct flavor profile, which influences the different styles of chai preparation:

Types of Indian Teas

1. Assam Tea- Assam tea is the foundation of most Indian milk teas, including the popular masala chai, and is perfect for a strong morning brew.

• Region: Northeastern India (Brahmaputra Valley)
• Flavor: Bold, malty, and brisk
• Best For: Traditional milk tea, masala chai, and strong morning brews

2. Darjeeling Tea- Darjeeling tea is often referred to as the “Champagne of Teas” and is known for its delicate, floral notes and muscatel flavor. It is best enjoyed with little to no milk to fully appreciate its unique character.

• Region: West Bengal (Himalayan Foothills)
• Flavor: Delicate, floral, and muscatel
• Best For: Light, refined brews enjoyed with little or no milk

3. Nilgiri Tea- Nilgiri tea is aromatic and smooth with a subtle fruity flavor. It is commonly used in spiced milk teas and refreshing iced blends.

• Region: Tamil Nadu (Western Ghats)
• Flavor: Aromatic and smooth
• Best For: Iced milk teas and spiced chai

4. Kangra Tea– Kangra tea is gentle and vegetal, often enjoyed as a green or herbal tea. It offers a light and refreshing flavor.

• Region: Himachal Pradesh
• Flavor: Gentle and vegetal
• Best For: Green teas or herbal infusions

—These regional teas are the heart of India’s diverse chai-making traditions, each contributing its unique flavor and character.

The Heart of Indian Tea: Milk-Based Chai

In India, chai almost always means milk tea. It is made by simmering black tea leaves with milk, sugar, water, and often a blend of warming spices. While the core ingredients remain broadly consistent, every family, street stall, and region has its own way of making it—turning chai into a personal favorite and cultural tradition.

Typical Ingredients:

• Black tea (usually Assam)
• Milk and water (often in equal parts)
• Sugar (white sugar or jaggery)
• Spices (optional but common: cardamom, ginger, cinnamon, cloves, black pepper)

Popular Types of Indian Milk Tea

1. Masala Chai- Masala Chai is one of the most iconic Indian spiced teas, brewed with a mix of warming spices such as cardamom, cinnamon, and cloves. Each family often has its own unique blend, making it a cherished personal favorite.

2. Adrak Chai (Ginger Tea)- Adrak Chai, also known as Indian Ginger Tea, is a popular spiced milk tea infused with fresh ginger. Loved for its warm, soothing flavor, it’s especially enjoyed during the monsoon and winter seasons. Known for its natural immune-boosting properties, this traditional chai is perfect for cold weather and home remedies.

3. Elaichi Chai (Cardamom Tea)- Elaichi Chai, or Indian Cardamom Tea, is a sweet and aromatic milk tea flavored with the rich essence of green cardamom pods. A staple in many Indian households, this spiced chai is known for its calming aroma and is often enjoyed as part of daily tea rituals.

4. Bombay Cutting Chai- Bombay Cutting Chai is a bold and flavorful tea that’s become a street-side staple in Mumbai. Served in small, half-sized glasses, this strong and sweet chai offers a quick, energizing sip—perfect for busy city life.

5. Irani Chai (Hyderabad/Mumbai)- Irani Chai is a rich, creamy, and sweet milk tea traditionally served in Irani cafés of Hyderabad and Mumbai. Brewed longer than regular chai for a deeper, smoother flavor, it’s often enjoyed with iconic Osmania biscuits. This unique tea stands out for its luxurious texture and café-style charm.

6. Kashmiri Noon Chai (Pink Tea)-Kashmiri Noon Chai, also known as Pink Tea, is a traditional Himalayan beverage made with green tea leaves, baking soda, salt, and milk. Often garnished with saffron or almonds, this unique chai has a savory, nutty flavor and a distinctive pink hue. It’s a warming and culturally rich drink, often enjoyed in Kashmir during cold seasons and special occasions.

7. Karak Chai- Karak Chai is a bold, creamy milk tea made with black tea & condensed milk, offering a rich, smooth flavor. Popular in the Gulf region, especially among Indian communities, it uses fewer spices than masala chai, focusing more on richness. Its comforting creamy texture makes it a favorite for a quick caffeine boost with a touch of indulgence.

8. Bengali Chai- Bengali Chai is a milder version of chai, brewed with ginger and lightly sweetened. Less spicy than masala chai, it’s an integral part of Bengali tea culture, offering a soothing and refreshing experience.

9. South Indian Filter Tea- South Indian Filter Tea is brewed slowly using a traditional metal filter, resulting in a strong, rich tea. Served with milk and sugar, it’s commonly enjoyed with local snacks, making it a staple in South Indian tea culture.

10. Chai Pani (Madhya Pradesh)- Chai Pani is a regional brew from Madhya Pradesh, known for its sweet, creamy milk tea. Often enhanced with a dash of saffron or rose water, it offers a unique and aromatic flavor, making it a delightful local specialty.

Beyond Milk: Other Indian Tea Traditions

While milk chai dominates, India also embraces a range of non-milk teas and infusions:

1. Green Tea: Gaining popularity for its health benefits; often flavored with tulsi (holy basil) or lemon.

• Regions: Darjeeling, Kangra, Assam, Nilgiris
• Processing: Unoxidized; steamed or pan-fired
• Flavor: Fresh, grassy, slightly bitter
• Best Use: Health drink; often combined with tulsi or lemon

2. White Tea: Rare and minimally processed, prized for its subtlety and wellness appeal.

• Regions: Darjeeling and Assam (premium estates)
• Processing: Minimally processed; made from young buds
• Flavor: Delicate, light, and naturally sweet
• Best Use: High-end wellness and specialty tea

3. Oolong Tea: A unique and growing category in Indian tea estates; offers a floral, semi-fermented taste.

• Regions: Select estates in Darjeeling and Nilgiris
• Processing: Partially oxidized
• Flavor: Between green and black—floral, fruity, or toasty
• Best Use: Light milk tea or plain

4. Kahwa: A traditional Kashmiri green tea infused with saffron, cardamom, cinnamon, and almonds—perfect for winter.

• Region: Kashmir
• Type: Green tea-based infusion
• Flavor: Warm, aromatic with cardamom, cinnamon, saffron, and almonds
• Best Use: Winter beverage or special occasions

5. Herbal and Ayurvedic Teas: Caffeine-free infusions made with ingredients like tulsi, ashwagandha, and lemongrass, rooted in traditional wellness practices.

• Examples: Tulsi tea, lemongrass tea, ashwagandha tea
• Type: Tisanes (not from tea leaves)
• Flavor: Herbal, spicy, floral, or earthy
• Best Use: Caffeine-free wellness infusions.

Chaiwalas:

The heart of India’s tea culture, chaiwalas—are street-side tea vendors found in every markets lane, railway stations, and office corner, these tea masters prepare chai in steaming kettles and serve it in small glasses or traditional kulhads, also known as clay cups. They are more than just tea sellers—they’re community connectors and storytellers, essential to India’s social life.

Mindful Indulgence: Health and Chai

While milk tea is wonderfully comforting and indulgent, enjoying it in moderation and making mindful choices helps you maximize its benefits without the guilt:

• Reduce sugar or try natural sweeteners like jaggery or honey.
• Use low-fat milk or plant-based alternatives like oat, almond or soy milk.
• Choose high-quality tea leaves to naturally enhance flavour and reduce bitterness.