How to Make Perfect Kadak Chai at Home — The Exact Method
The milk-to-water ratio, boiling technique, and spice timing to extract rich amber colour and bold flavour from Dooars CTC tea.
Soma Saha
Co-Founder, Teji Cha • Berubari, West Bengal
🍃Key Takeaways
- ✓Use a 1:1 or 1:2 milk-to-water ratio depending on desired body.
- ✓Always bring water and whole crushed spices to a vigorous boil before adding CTC tea.
- ✓Allow CTC granules to simmer for 2.5 to 3 minutes for deep liquor extraction.
- ✓Add whole milk and boil on medium heat until the chai rises twice for a velvety emulsion.
The Anatomy of True Kadak Chai
There is a world of difference between watery roadside tea and the velvety, punchy cup of authentic kadak chai. True strength does not come from boiling tea until it turns bitter; it comes from selecting high-grade CTC granules that release their bold maltiness without harsh astringency.
In Bengal and across North India, the secret to a great morning chai lies in water extraction followed by a rolling milk simmer. The soluble tea solids from Crush, Tear, Curl (CTC) granules require rolling heat to unlock their characteristic reddish-amber liquor.
The Golden Ratios
For a standard two-cup brew (around 300ml total yield), measure 180ml of fresh cold water and 120ml of full-cream dairy milk. Measure 1.5 rounded teaspoons (approx. 5g) of Teji Cha Premium or Gold CTC tea.
If you prefer whole spices, lightly crush one green cardamom pod and a small slice of freshly crushed ginger. Avoid grinding ginger into a paste — a coarse crush releases essential oils without making the milk curdle.
Step-by-Step Brewing Routine
Follow these four exact stages to replicate the richness of master chai artisans:
Why Dooars Tea Excels in Milk Chai
Delicate high-grown orthodox leaves tend to fade when mixed with rich dairy. Dooars CTC tea, however, is grown in alluvial foothill soils blessed with subtropical rains. The leaves are processed into compact, dense granules that release immediate color and hold their spine against milk and sugar.
Whether you are brewing for a quick 7:00 AM kickoff or relaxing with evening snacks, this technique brings out the true warmth and comfort of North Bengal chai.
Step-by-Step Method
Spice Infusion
Bring water, crushed ginger, and bruised cardamom to a vigorous rolling boil for 90 seconds.
Add Teji Cha Granules
Add 1.5 teaspoons of Teji Cha CTC tea. Reduce flame slightly to medium and let the tea roll for 2 minutes until dark amber.
Pour Full-Cream Milk
Add whole milk and sugar to taste. Increase flame and let the liquid rise to the brim, then pull the saucepan back. Repeat twice.
Strain & Aerate
Strain through a fine mesh sieve into earthenware kulhads or cups from a height of 6 inches to create a rich, frothy head.
