What’s wrong with your chai? Everything, if you’re doing this

A good cup of chai can lift your mood, comfort your stomach, and even fix a long day. But sometimes, something feels off. Too watery, too bitter, not flavourful enough? Here are a few things you might be doing wrong, and how to fix them.

1. You boil the tea and milk separately
This method gives you a cleaner, lighter cup. But it sacrifices the depth and warmth of traditional chai. Boiling everything together, especially with spices, allows the flavours to meld, the milk to thicken slightly, and the tea to develop its full character. If you’re after real masala chai, let it all bubble in one pot.

2. You’re not boiling the tea leaves long enough
For proper masala chai, flavour needs time to develop. Add the tea leaves only after your spices and water have boiled for a while, then let them brew for at least 3 to 5 minutes. Rushing this step gives you a weak, flat tea.

3. You’re skipping the boil
Chai is meant to be boiled, not just steeped. The boil brings out the full intensity of the tea and helps the milk and spices emulsify into a cohesive drink. Steeping alone won’t give you the same richness.

4. The spice mix is unbalanced
Too much ginger can overpower everything. Clove and cardamom add depth, but overdo them and the tea turns medicinal. Start with 2–3 spices and adjust gradually to find your own balance.

5. You’re using the wrong kind of tea
Strong Assam CTC (crush-tear-curl) tea is ideal for Indian-style chai. It holds its ground against spices and milk, giving you that deep colour and robust flavour. Delicate whole-leaf teas like Darjeeling or Nilgiri Orthodox aren’t cut out for masala chai—they’re better off enjoyed plain or lightly brewed.

6. You keep reheating it
Chai tastes best fresh. Reheating can dull the flavour and alter the texture, especially if it contains milk. If you need to store it, strain it and chill it—then reheat just once.

7. You add sugar too early
Adding sugar before the tea has fully brewed can affect how the flavours bind. Wait till the final simmer to sweeten. Jaggery or honey? Add them after turning off the heat.

A great cup of chai isn’t just about throwing ingredients into a pot. It’s a sequence. A rhythm. And once you get it right, there’s nothing quite like it.