Công thức pha trà (Tài liệu tiếng Anh) potx

TITLE: My Favorite Chai Recipe
FROM: Linda Sherman
DATE: 12/22/96
EMAIL:
Try this:
Boil 5 minutes, then steep 10 minutes:
1 Tbsp fennel or anise seed
6 green cardamom pods
12 cloves
1 cinnamon stick
1/4" ginger root, sliced thin
1/4 tsp black pepper corns
2 bay leaves
7 Cups water
Add, bring to a boil, and simmer 5 minutes:
2 Tbsp Darjeeling tea
Add:
6 Tbsp honey or brown sugar
1 Cup milk
Yum!
TITLE: Good Chai Recipe
FROM: ORG - Georgia Institute of Technology
DATE: 11/01/95
EMAIL:
I've seen a number of posts about how to make chai, so I thought
some might like to have the following recipe from an Indian
cookbook I have. It is delicious, but note that it only makes about 2
(small) cups. Scale it up for more:
Masala Chai
1-1/2 cups water
1 inch stick of cinnamon

8 cardomom pods
8 whole cloves
2/3 cup milk
6 tsp. sugar (or to taste)
3 teaspoons any unperfumed loose black tea
Put 1-1/2 cups water in saucepan. Add the cinnamon, cardomom, and
cloves and bring to a boil. Cover, turn heat to low and simmer for 10
minutes. Add the milk and sugar and bring to a simmer again. Throw
in the tea leaves, cover, and turn ff the heat. After 2 minutes, strain
the tea into two cups and serve immediately.
From Madhur Jaffrey's Indian Cooking, Barron's, New York, p. 196
(1983).
Hope you enjoy it!
TITLE: My Oregon chai recipe
FROM: Paul
DATE: 9/29/95
EMAIL:
Out of all the Chai's I've tasted, the Oregon Chai is my favorite. It's a
little more americanized than others, but it's unbelievably addicting.
If you're going to attempt to brew it yourself, here is a recipe I
developed thru trial and error. It took a few tries, but I actually
compared it to the Oregon Chai served at my local gourmet coffee
shop, and I couldn't taste a difference. Of course I did my research on
the net, and picked the coffee shops brains for a few secrets! It's
certainly far cheaper than $2.75/cup and all the ingredients can be
found at a typical supermarket. Please send your comments,
questions and suggestions to I'm looking
forward to hearing from someone. Enjoy!
-Paul
Ingredients:

(4) 1 1/2 in. slices fresh ginger (use vegetable peeler)
(1) 2 in. cinnamon stick
(4) whole cloves
(1) heaping demitasse spoon powdered cardamom
(1) 6 in. vanilla bean (cut up into 1 in. pieces)
(1) dash nutmeg
(1) heaping Tbsp. sugar
(1/4) cup honey
(3) Bigelow Darjeeling Blend tea bags
(2) cups H2O
(2) cups milk
Bring 2 cups of water to a boil and toss in teabags then all other
ingredients in order above. Reduce heat and simmer about 5 minutes
stirring occasionally. Add milk and bring to boil, then take off heat.
Strain through strainer or coffee filters and serve hot or in a tall glass
filled with ice.
Refrigerate unused portion. To reheat, you may either heat any
conventional way, or froth with cappucino maker!
TITLE: Chai class in Germany
FROM: Michael Rettelbach
DATE: 9/28/92
EMAIL:
I joined some lessons in cooking indian food in Germany.
We produced the chai in the following way:
- Bring water to boil. add tea lives (any low quality black tea as BOP)
and reduce heat (don't switch off).
- Add the spices: some cloves, cardamom (squeeze the whole nut a
little before adding), cinnamon (stick, not necessary).
- Cook slowly for one or two minutes. add some milk (not too much,
about 100ml/1l tea) and cook a little more.

-Then pass all through a sieve.
-Sugar on your own taste.
I didn't see any chai with ginger yet, but i think you can also add
stripes of ginger with the spices. I sometimes add some peppercorns,
too. You can add the spices (not the tea leaves) to the cold water, too.
Michael

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TITLE: Chai class in Germany
FROM: Michael Rettelbach
DATE: 9/28/92
EMAIL:
I joined some lessons in cooking indian food in Germany.
We produced the chai in the following way:
- Bring water to boil. add tea lives (any low quality black tea as BOP)
and reduce heat (don't switch off).
- Add the spices: some cloves, cardamom (squeeze the whole nut a
little before adding), cinnamon (stick, not necessary).
- Cook slowly for one or two minutes. add some milk (not too much,
about 100ml/1l tea) and cook a little more.
-Then pass all through a sieve.
-Sugar on your own taste.
I didn't see any chai with ginger yet, but i think you can also add
stripes of ginger with the spices. I sometimes add some peppercorns,
too. You can add the spices (not the tea leaves) to the cold water, too.
Michael

TITLE: Make chai from scratch

FROM: Paul Ganesh
DATE: 7/10/95
EMAIL:
Why not try and make chai from scratch? You can vary the following
according to taste. I love the stuff as an alternative. In India almost
every street corner has a "chai" stall where its popularity makes even
the most modest business a going concern :-) 1/3 water
1/3 water
2/3 milk
1 teaspoon of tea for each cup measure (plus a bit extra) freshly
chopped ginger
cardamom pods
a little piece clove (optional)
enough sugar to make it sweet
Throw it all into a suacepan cold and bring slowly to a boil. When
boiling turn up the heat and swirl it around until it reaches the desired
strength and the spices provide a kick. Strain it into small glasses.
It is not everyone's cup of (sorry) but about 800 Indians get off on
it.
Cheers,
Paul
TITLE:
Best Traditional Indian Tea FROM
SCRATCH
FROM: vijay
DATE: 11/22/97
EMAIL:
I read the Indian Tea recipes on your Chai Recipes page. Quite
interestingly, most of these recipes are for "busy" people. Even from
the well known cook expert.

I do not want to boast, but try the following traditional recipe, which
is used by hundreds of thousands of Indian housewives, who have
lots of time to prepare tea. Remember, good food, especially indian
food, is never cooked in hurry. Try it, and if you do not like it, do not
post on the net.
First, all of these ingredient should be fresh (or as fresh as possible).
You can get all these spices in Indian-american grocerry stores.
1. Brooke Bond Red label, Mamri, or Tajmahal Black tea
[DO NOT USE GREEN OR LEAF TEA,
IT WILL RUIN THE TASTE].
2. Cloves, cinamon stick (good quality), fresh ginger (powder or
prepackaged cannot be substituted), whole black pepper, cardomon
pods.
3. Optional items: White khas-khas (Indian name of a spice, which is
round dried seeds); and soanph (green dried, not roasted)
4. Half-and-Half milk. No other milk can be substituted (if you really
want the taste of real chai)
PREPARATION METHOD FOR 1-CUP CHAI:
In a clean deep dish container, put 3/4 cup water, 1/2 cup milk (Half-
and-Half), 1 full teaspoon black tea and spices as follows.
1 pod cardomon
2 pea size fresh ginger (mulched)
1-2 big size whole black pepper
1/8 to 1/6 cinnemon stick
On a hard piece of paper, crush all of them together. Immediately put
this mix in dish with water and milk. Keep them on heater plate or
gas range for about 15 minutes, keep stirring continuously. Add sugar
to your taste. Drain on strainer and serve in a cup.
The idea is to burn water from the tea while mixing the spices into
the leftover tea. You may have to experiment with the quantity of

water and milk to the final quantity of tea. In my experience, 2:1 ratio
works better, i.e. I use 2 cups of (milk + water) for making one cup of
chai. 1 cup of water is burned in the process. This provides smooth
taste of chai.
Please note: Chai making can be fun, but you cannot cut time. I have
always made the best chais and never thought of time. Belive me it is
time well spent.
Send me your comments. Vijay

TITLE: Indian Milk Tea Recipe
FROM: Lance
DATE: 05/10/94
EMAIL:
I assume this is what you're looking for:
Indian Railway Tea
Source: a handwritten sheet of paper from Eleanor Zelliot, professor
of history at Carleton College. Who knows where she got it. :-)
For one quart:
2 cups water
3-4 whole cloves
1 stick cinnamon
3-4 cardamom pods (cracked open)
Bring these to a boil; let stand as long as possible. Then add to:
1/4 cup loose black tea (or 4 tea bags)
and let steep. Then add:
2 cups milk
to the tea-spice mixture and heat but do not boil. When hot, strain and
add:
4 tablespoons of sugar (or a little less)
Stir and keep hot.

Lance

TITLE: Two Ways to Make Indian Tea
FROM: Mahesh
DATE: 09/28/92
EMAIL:
There are 2 methods you could make tea the Indian way.
1) Boil water - nothing is added till the water is boiling. Stop the heat
source. Add tea leaves and spices (I will give you a list of spices at
the end). The tea and spices are usually added to the boiling water in
a Bone China tea decanter. The decanter is then covered with a "tea
cozy" for around 3-5 minutes (to allow the tea to brew). Filter into tea
cups, add milk and sweetener to taste. This is considered the
sophisticated method and is used for the more exotic tea leaves.
Usually not many spices are added in this type of preparation. By
exotic I would say - Darjeeling varieties.
2) Boil a mixture of water, milk (as much as needed for the entire
serving). This mixture is then brought to a boil. Once that happens,
add the tea leaves and spices and continue to heat - please note that
this is the important difference in the two methods - the "hotch potch"
is boiled for about 5 minutes and you would have to keep stirring the
mixture (other wise it would boil over). Strain the tea directly into tea
cups. This method is used for the not so exotic variety of tea leaves -
Basically, you depend on the spices to give you the flavor.
Spices
There are a lot of varieties which are used. Combinations are made
usually depending on the taste the individual likes.
Ginger (as you had mentioned)
Cardamom
Cloves

Whole white pepper (this might not be available freely - check Asian-
Indian grocer stores)
I can give you certain other names - but I know only the Indian
names. Don't know the English equivalent. If you are interested you
could email me for an extended list. Most of these would be available
at Indian (Asian Indian) stores. I am not giving the list right now - by
the time you get back to me I'll try and find the English name
equivalents.
All these are part of mix-nmatch variety. All of them need to be
ground before added to the tea preparation. A coarse grind should be
enough. You need not add all, then again you could - depends
whether you like what you gat as end product. Trial would help you
out.
My favorite though is a mixture of ginger and Cardamom added to
tea.
For this I add about piece of ginger (size of a grape) cut in small
pieces and 2-3 pods of Cardamom (grind it coarsely - or just powder
it with something heavy). This is added for a 2 cup serving.
Enjoy yourself
Mahesh
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TITLE: Perfect chai to sip in peace
FROM: Krishnan Seetharaman
DATE: 9/28/92
EMAIL:
Ha, my favourite drink, and topic! How to make the perfect chai and
then sip (note sip, not drink!) it in peace.
The Perfect Chai:

- For each cup, of chai u need about 4/5 th cup of water, u are going
to lose some water in evaporation etc and u are going to add milk
for the rest. This measure can be changed to suit your proportion of
tea+milk.
- Boil the water and then pour it into the tea pot. Now ad the tea
leaves, I use about 1 teaspoon/cup. - Now close the pot, and if u want
to preserve the heat, close it with a sort of insulating cap u get for the
pot.
- Now heat some milk separately.
- The cups can be pre-heated by rinsing with hot water.
- After the tea has brewed for 7-10 minutes, pour the tea into the cups
through a strainer, add milk + sugar.
- Enjoy.
Modified Chai (doesn't need pot etc )
- Boil the water in a regular vessel
- Turn off the gas, add chai and close the vessel with a plate so that
the steam stays in
- Other steps are same
Ginger+Ilaichi chai :
- Cut some pieces of ginger, crush them with a spoon. Add it to the
water when u boil it. U can also add Ilaichi (cardamom ) to add
flavor.
U can try various types of tea. The best is got by mixing the so called
dust tea and leaf tea. Dust adds strength, while leaf gives a distinctive
flavor to it. Try Darjeeling tea, its great.
And remember tea should never be boiled, it should be brewed.
TITLE: Best way to get distinct Indian flavor
FROM: Pradnya Joshi
DATE: 12/22/96
EMAIL:

I've noticed many postings recently on how to make authentic Indian
chai, but I don't think anyone's really explained the secret of Indian-
style tea, so here it is:
The best way to get the distinct flavor of Indian tea is:
- take the tea bag or loose tea (preferably Darjeeling or Assamese)
and put it in the water while it's cold (yes, cold).
- then boil the water with the tea bag in it.
- once it's boilng add 1-2 spoons of sugar and about 1/4 cup of milk
(add quantity to taste)
- if you like the taste add Indian Masala when water starts boiling
- cook just for about 30 seconds.
- then strain and serve.
You'll find that the taste of any tea bag is better when it boils instead
of adding boiled water into a tea cup with a tea bag because the tea
really "infuses" when you boil the bag with the water.
Even though I've grown up in America, I've been in-bred with a love
for Indian chai!
Pradnya Joshi


TITLE: Chandra Chai Moon Tea
FROM: Kimberley Hasselbrink
DATE: 10/30/96
EMAIL:
This recipe is the culmination of much experimentation in my
kitchen. I have omitted black tea, as I am not fond of caffeine. The
resulting tea follows in the tradition sprung up on the west coast,
particularly the SF bay area, where a fondness for strong spices and
lots o' ginger seems to be most favored, savored and brewed.
**Chandra Chai**

12 (+) silver dollar-sized pieces fresh ginger (to your taste) 4-5 sticks
cinnamon, broken into little pieces 1 Tblspn (T.) plus 1 tspn (t.) plus
1/2 t. green cardamom pods 2 t. plus 1/4 t. black peppercorns
1 t. whole cloves
1/2 t. fennel seeds
1/2 t. licorice root
1/2 t. allspice berries
1 vanilla bean (optional)
5 cups water
3 T. honey
soy milk or cow milk
Combine all ingredients, excepting the honey and milk, with cold
water in a pot. Cover snugly! Simmer over a medium-low flame for
50 minutes. Remove from heat, but let sit, covered, for another 40-50
minutes. Filter the dreamy concoction into a suitable container. Stir in
the honey and add enough milk to taste.
It is always more pleasant to savor this delectable brew in some
luscious, ambient place. Light a bit o' nag champa, let its smoky
tendrils curl about, and wander into waking dreamland
namaste!
kimberley anne hasselbrink




TITLE: Simple one cup chai
FROM: Shyamala Parameswaran
DATE: 9/28/92
EMAIL:
I put a mug/cup of water to boil.

Add a 3/4 inch piece of ginger, crushed with a mallet to it and let the
water boil a couple of minutes (to get the ginger essence in), then
pour over tea-leaves (amt. depends on what tea leaves are used - I use
Darjeeling and throw in one and a half heaped tsp) and let steep two
mins. or until leaves are settled at the bottom of the pot.
Pour into mug add milk, sugar and enjoy!


TITLE: Romantic Chai
FROM: Nishi Kant
DATE: 7/26/96
EMAIL:
Romantic Chai:
Recipe:
Put 2 ilaichis in water.
Put one thin slice of ginger
Let it boil.
Add Taj Mahal tea
Add milk (or micorwave it separately)
Timings:
1) When it is raining. Place yourself at place from where you can see
shafts of water connecting sky with earth.
Play the song or sing if you can: "Rim-jhim gire sawan "
2) When you're snowbound. Light the fire (in fireplace) Once again
watch the earth getting dressed in fresh cotton.
Enjoy
BTW: I'd marry someone who loves tea !!

TITLE: Chai for one person
FROM: Manish Chhatralia

DATE:
EMAIL:
Here is the method of how to make chai as you requested:
1. Add water in pan.
2. Add sugar, tea leaves and spices.
3. Bring to boil and simmer for a minute or so.
4. Add milk.
5. Bring to boil and simmer for 3-5 minutes.
6. Strain tea in teapot.
To make chai for one person, one needs:
1 cup of water, see 1. above.
1 teaspoon of sugar, 1 teaspoon of tea leaves and 1/4 teaspoon of
spices, see 2. above. (depending on how sweet, strong and spicy)
1/4 cup of milk, see 4. above. (depending on how milky)
NOTE: this tea is made with water but equally can be made with
milk.
Spices can generally be proportioned as follows:
A. 1 one 1.5 inch cinnamon stick.
B. 3-4 cardamoms (with shell).
C. 2-3 peppercorns.
D. 2-3 cloves
E. 1/2 teaspoon of ginger powder.
Grind into a powder the items A-D and add E.
In winter fresh ginger chai is very good, add 1cm2 chopped ginger
with the spices. Can also add pepper at the same time to give a warm
feeling.
The spice list I mentioned is not complete. We usually add about 10
to 12 different types of spices for chai ground together. I am sorry I
do not know the names of them in English.
I hope this helps you,

Manish Chhatralia.
TITLE: Making one cup of ginger chai
FROM: Yogesh Maheshwari
DATE: 9/29/92
EMAIL:
Hi
Well read your message soc.culture.indian. Well these are the steps to
make chai for making one cup of chai
1. take half cup of water in an utensil
2. put spoonful of tea leaves, crushed ginger and sugar as needed and
optionally crushed cardamom into the water
3. boil the mixture for about 3-4 minute based upon how strong chai
u need
4. pour half cup of milk into it
5. again boil for a few minutes
6. filter it into a cup or glass
well u can now enjoy ur cup of ginger chai
happy tea makings
bye
Yogesh

TITLE: Glenn's "Microwave Chai-On-Demand"
FROM: Glenn Freeman
DATE: 2/07/97
EMAIL:
Glenn's "Microwave Chai-On-Demand"
1) Make a fresh pot of tea (assam works well) and transfer this to a
thermos, so it stays hot. Also, please be sure that this thermos is not
made in China, until they improve their human rights record.
2) Mix together the following in a microwave-safe cup and zap it on

high for about 1.5 minutes (until just before boiling):
1 heaping tablespoon of sugar
1/4 cup of milk (highfat)
1/4 teaspoon chai masala powder (homemade or MDH)
3) Add hot tea to fill the cup; mix and drink.
4) Repeat 2) and 3) for up to two days

TITLE: Microwaved Indian Chai
FROM: Ibarahim Al-Rashdan
DATE: 8/18/95
EMAIL:

The secret of making a good cup of Indian Chai from a regular tee
bag:
Crush two peices of cardamon, add to it little safrone (optional) add
the cushed mixture to the tee in the tee-bag after opening restaple the
tee-bag.
Put your cup of water in the microwave for two minutes (until the
water boils, then take the cup out add the tee bag immediately, move
the tee-bag until the required strength.
Then add your evaporated milk to required taste.
Your instant Indian chai is ready
Enjoy it, please let me know if you have better way to improve the
microwaved Indian chai.
Ibrahim.

TITLE: Masala spice Chai
FROM: Kayshav
DATE: 10/29/90
EMAIL:

SPICY INDIAN TEA
(Masala=spice Chai=tea)
Ingredients:
3 - 4 Tea Spoons/4 Teabags of good tea (Darjeeling/Orange
Pekoke/Lipton)
A chunk of dry ginger (or fresh ginger if dry isn't handy)
3 - 4 cardmom pods, crushed (See Note below)
3 Cloves
Small piece of cinnamon
A Tsp of SOANP
(I don't know the name. Can be found at Indian grocers. Also indian
restaurants keep this for your pleasure after dinner. Looks like
cummin seeds)
1 or 2 whole black peppers (optional)
Sugar to taste
Milk (atleast Vitamin D, low fat won't do)
Brewing:
Bring 2 cups of water to boil (microwave or otherwise). Add all the
ingredients and boil again for about 15 seconds. Let stand for a
minute.
Warm milk in a pot.
Filter tea into cups.
Add milk and sugar. That's IT.
If you don't like to spend much time, mix all the spices and coarsley
grind them. Boil water and add tea and a tsp of this ground spices.
Rest is as above.
Note: Since cardmom is expensive, I peel them and add the skin to
my stock of tea leaves. This gives a distinct aroma. Of course you
boil the skin with water.
ENJOY

TITLE: Simple Indian Milk Tea
FROM: Padma Talasila
DATE: 5/10/94
EMAIL:
It's very simple.
For one cup tea :
tea bags : 2
water: 2/3 cups
milk: 1/2 cup
masala: 1 cardomom or small piece of crushed ginger
sugar: 1 teaspoon
Put tea bags in water and let it boil vigorously for 5 minutes.
Pour in milk and add sugar. Let it boil until the milk rises.
Add crushed cardomom pods or ginger.
Serve hot.
If you use ginger, take it out of tea before drinking. You can also use
teapowder in which case, you need to filter tea as you would do for
coffee.
For better taste, tea should be boiled for long time. The more you
boil, the more creamy it will be.
I find that tea powder is better than tea bags. The amount of sugar can
be varied with your taste.
TITLE: Chai cookies!
FROM: Debby Lovell
DATE: 6/21/96
EMAIL:
hi!
I ran across a recipe in a vegetarian forum and modified it. Tried it
yesterday and it is truly yummy!

CHAI MERINGUES
3 egg whites
1 c. granulated sugar
1/2 teaspoon cardamom
1/4 teaspoon cinnamon
1/4 teaspoon ground cloves
Beat the egg whites with an electric mixer at low until they get
foamy, then at high speed until they form stiff peaks. You should be
able to turn the bowl sideways without the egg whites moving. Your
bowl and beaters must be grease-free for this to work properly!
Gradually add sugar a little at a time while beating at high speed.
When all the sugar has been beaten in, the egg whites will look shiny.
Add the spices and beat in as briefly as possible. Drop the mixture
into small mounds on baking sheets that have been covered with foil
or parchment paper. Bake at 250 degree Farenheit for 90 minutes.
Turn off the oven and leave the meringues to sit. Don't open the door!
Let them sit overnight (preferable) or at least until the oven cools.
Remove them from the foil and store in an airtight container.
You can change the spices around. These three are mainly what I use
in my chai. Another idea was to throw some instant tea in with the
spices to give it a real chai flavor, but we don't have instant tea in my
house! ; )
Enjoy!

TITLE: Chai Milkshake
FROM: Rocky Fretz
DATE: 3/2/96
EMAIL:
Try this!
Mix your favorite Chai (with milk already added) to your favorite ice

cream. Blend. Wahlah! A great honey-ginger milkshake.
God bless. Ivory.

TITLE: Chai Concentrate + mocha & herbal chai
FROM: Allen Mayer
DATE: 11/28/96
EMAIL:
Chai Concentrate Recipe From Ottawa, Canada
Hi,
In my tea room business I now make and serve my own chais. Here's
how I do it:
NOTE:
For a mocha chai, use chocolate milk instead of white.
For herbal chai, replace the Darjeeling with 1 tsp. each of chamomile,
fennel seed and peppermint.
Chai Concentrate Recipe:
Crush together:
2 tsp. black pepper,
2 tsp. fresh ginger root
6 pods of cardomon
10 inches of cinammon stick
3 tsp. cloves

Add to 8 cups of water. Bring to a boil and cook on medium for 10
minutes. I do mine in the microwave.
Add 8 tsp. of tea. I use Darjeeling OP. Steep for 8 minutes or so.
Stain out the spices and tea. Add 1 tsp. of vanilla and 3 tsp. of honey.
This can be refrigerated for weeks. Heat up as needed and add an
equal amount of steamed milk. Top with cinnamon.