What’s it all about?
The coolest days and nights are here. It is the best time for hugging a cup of warming Masala Chai. It is the national drink of Indian and is now enjoyed throughout the world. Melbourne invented the honey drenched Chai that is found throughout the cafes and powder Chai is a poor representation of true Chai. It should be aromatic, spicy, creamy and lightly sweet. Chai means tea and Masala means spice. This is the perfect winter tea should be a perfect balance of spices that warm and invigorates during the cold winter. This class will show you have easy and cheap it is to make a pot of chai so you can sip all day and night!
At the end of this class you will be able to create your own signature Masala Chai and take home your own mix.
What will we cover?
How to make authentic stove top Masala Chai based on Black tea blended with classic spices such as cinnamon, ginger, black pepper, cloves, nutmeg, and cardamom and infused in heated water and milk. Soy milk will be available for vegans. Of course traditional Indian Jaggery sugar will be available to try and add as desired. It is
easy to find in Melbourne and we can give you advice for outlets to buy jaggery and bulk spices. While you are enjoying your cup of Chai, we will have a buffet of spices and black tea for you to channel your creative side and blend your own Chai blend to brew at home.
Tania Stacey is the founder of Cuppa Cha and is a tea specialist. Winner of 2017 World Tea Brewing Championship Australia and placed 4 th in the recent Shanghai competition. She has regular gongfu tea sessions, runs tea classes, travels to Taiwan and China to study under tea scientists and tea farmers and she is a TeaTuber! All of her adventures can be found on her YouTube Channel – Cuppa Cha. Tania’s first authentic experience with Masala Chai was while she was trekking in Nepal in 2011 and hunts out authentic Masala Chai in Melbourne’s café scene