Indian chai, a beloved spiced tea, is more than just a beverage—it’s a cultural experience that represents hospitality, warmth, and tradition. However, the history of chai is deeply intertwined with colonialism and indigenous ingenuity.

Tea Comes to India: The Colonial Influence

While tea itself has ancient roots in China, it wasn’t a widespread practice in India until the 19th century. The British East India Company, eager to break China’s monopoly on tea, introduced large-scale tea cultivation to Assam in the 1830s. Using native Camellia sinensis plants, they established tea plantations primarily to cater to British and European markets.

The Magic of Masala: Spices in Indian Chai

Initially, Indians were reluctant to embrace tea as a daily drink. However, by the early 20th century, the British Tea Board launched aggressive campaigns to popularize tea consumption in India. Street vendors, or chai wallahs, began selling a unique adaptation: tea brewed with spices, milk, and sugar. This version—masala chai—quickly gained popularity for its rich flavor and affordability.

Chai Culture: A Symbol of Indian Identity

The addition of spices like cardamom, ginger, and cloves reflects India’s culinary traditions. These spices not only enhanced the taste but also aligned with Ayurvedic principles, making chai both delicious and healthful. Over time, chai became synonymous with India’s cultural identity, transcending class and region.

Indian Chai Goes Global

Today, Indian chai is celebrated worldwide for its bold flavors and comforting warmth. Whether served by a roadside vendor in a clay cup or in a modern café, chai remains a symbol of India’s creativity, resilience, and love of tea.