According to tradition, the history of masala chai dates back thousands of years to an ancient royal court. Some legends say it was created 9,000 years ago, while others claim it was 5,000 years ago.
There are stories that place the court in what is now India, while others attribute a Thai origin to masala chai. In any case, it is said that a king created it as a cleansing and invigorating Ayurvedic beverage.
In its early days, masala chai was made with a wide variety of spices and prepared through many different methods. It was served hot or cold as a remedy for minor ailments. At that time, this sweet and spicy drink did not contain tea leaves or caffeine.
In 1835, the British established tea plantations in Assam, India. The black teas produced there were incorporated into local masala chai recipes. This marked the first appearance of masala chai as we know it today — with spices, milk, sweetener, and tea. However, this mixture did not enjoy mass appeal in the region, as tea was primarily an export and was too expensive for most Indians.
Massive popularity in India
In the early 20th century, the Indian Tea Association, owned by the British, began promoting the consumption of Indian tea within the country. Since black tea was the most costly ingredient, vendors used milk, sugar, and spices to preserve the flavor of their infusions and keep costs down. The popularity of masala chai spread worldwide, reaching cafes and prestigious restaurants.
