Công thức pha trà (Tài liệu tiếng Anh)

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My Favorite Chai Recipe: 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!

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TITLE: My Favorite Chai Recipe FROM: Linda Sherman DATE: 12/22/96 EMAIL: lsherm@aol.com 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: totaltraxx@aol.com 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 totaltraxx@aol.com. 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 Home | Return to Recipes Menu | Comments community@chai-tea.org ©2008 GreyWolf Community Services - All Rights Reserved
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: ganesh@zonk.geko.com.au 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 Best Traditional Indian Tea---FROM TITLE: SCRATCH FROM: vijay DATE: 11/22/97 EMAIL: stjbtraf@inreach.com 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: ahnan@netcom.com 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: mahesh@bigbro.ColumbiaSC.NCR.COM 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 Home | Return to Recipes Menu | Comments community@chai-tea.org ©2008 GreyWolf Community Services - All Rights Reserved
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: pjoshi@alpha2.csd.uwm.edu 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 pjoshi@csd.uwm.edu 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: nkant@hns.com 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: glennf@grfn.org 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: ibrahim@unixg.ubc.ca 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: dattatri@metaphor.Metaphor.COM 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: padma@meaddata.com It's very simple. For one cup tea : tea bags : 2 water: 2/3 cups