Russian Chai
Wiles, Irving R.
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The Russian word for tea is Chai, and I will always remember it. When I was in St.Petersburg, I found that tea was everywhere and seemed to be more favored than coffee. I spent my week in St.Petersburg during a very cold November, and every restaurant was quick to offer tea. In Russia, they brew their tea thick and hot and pour it into small glasses. I had thought that England or India would have been the capitol of tea, but not so. The Russians thrive on it, and while viewing one of the most beautiful sunsets in the world in one of the most spectacular cities to be seen, with a cool chill moving across the sky, a drink of this Russian Chai completed everything.
-H.S. Bailey
Want to make your own Chai?
Baharat (Spices) and Cay (Tea) for Sale, Istanbul, Istanbul, Turkey
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Try this recipe:
Hindi Chai
Indian Spiced Tea2 green cardamom pods
1/2 tsp. ground cinnamon
Generous dash or two ground cloves
1-inch piece of fresh ginger, grated or finely chopped (optional)
1 cup milk
1 cup water
1-1/2 Tbs. sugar
2 heaping tsp. black tea or 2 tea bagsLightly crush the cardamom pods in a mortar, to release their fragrance. Alternately, you can crush them with a rolling pin—but do it on a piece of waxed paper or plastic wrap, so it’s easy to collect. Do not completely powder the cardamom, however, as this can discolor the tea.
In a saucepan, combine the spices, milk, and water. Bring to a boil over high heat (watch the pot carefully —boiling milk boils over more quickly than just about anything else you can cook), then reduce the heat to low and simmer, uncovered, for 2 minutes. Add the sugar and tea and continue to simmer for about 1 minute longer, or until the tea has clearly released its color into the liquid.
Strain into cups and serve at once. Alternatively, you can let the strained tea cool to room temperature, then pour it over ice.
Serves 2. Enjoy.
–Chai recipe from the Chicago Mensa Site
Learn more about the terms used in ‘tea culture’:
Tea Glossary
…for tea, though ridiculed by those who are naturally coarse in their
nervous sensibilities, or are become so from wine-drinking, and are not susceptible of influence from so refined a stimulant, will always be the favored beverage of the intellectual…
-Thomas De Quincy
There you go….. smart people prefer tea;)
