- From refined Darjeeling teas—often called the “champagne of teas”—to humble roadside masala chai, tea in India is more than a beverage
- It is a legacy of history, adaptation, and identity, poured daily into millions of cups
Tea is deeply woven into India’s cultural fabric, but the way the country enjoys it is unlike anywhere else in the world. While most cultures prefer tea brewed simply in hot water, India transformed it into a rich, milky, sweet, and often spiced beverage—popularly known as chai. This distinctive habit of adding milk to tea is widely believed to have originated during the British colonial era, eventually evolving into a tradition that defines everyday Indian life.
Tea cultivation in India began in earnest in the 19th century, when the British sought to break China’s monopoly over the global tea trade. Large plantations were developed in regions such as Assam, Darjeeling, and Nilgiris, initially to supply British consumers. At first, tea remained largely an elite drink. To expand demand and encourage local consumption, milk and sugar were added to soften tea’s bitterness and make it more appealing to Indian tastes. What started as a commercial strategy soon became a cultural phenomenon.
Over time, Indians made tea their own. The drink grew thicker, sweeter, and more robust, reflecting local preferences. The introduction of spices such as ginger, cardamom, cinnamon, cloves, and black pepper gave rise to masala chai—a flavourful, aromatic blend with countless regional variations.
- There is no single recipe, but the essential elements remain black tea, milk, water, sweetener, and warming spices
- Beyond taste, masala chai is valued for its comforting qualities and digestive benefits, especially when made with fresh ginger and traditional sweeteners like jaggery
By the mid-20th century, chai had become an everyday ritual across social classes. Chaiwalas appeared at railway stations, street corners, offices, and college campuses, turning tea into a symbol of connection and conversation. A cup of chai today represents hospitality, pause, and shared moments, whether at dawn or late at night.
India is now among the world’s largest tea producers, generating around 1.3 billion kilograms annually, with nearly 80 percent consumed domestically. This immense internal demand reflects the country’s deep-rooted tea culture. While countries like China and Japan value delicate flavours and minimal additions, and Europe prefers lighter brews, India stands apart with its bold, milky, and spiced tea traditions.
DISCLAIMER: The views and opinions expressed in this article are solely those of the author and do not necessarily reflect the official policy or position of Pravasi Samwad. Pravasi Samwad is not responsible for the accuracy, completeness, or reliability of any information presented.
