No.126 Classic Karak Chai Sample

What is Karak Chai?

Whilst spiced teas have roots going back centuries, Karak Chai originates from Masala Chai, which dates to late 19^th and early 20th century India, where it became popular among workers, particularly those associated with the railroads. Lower quality black tea leaves were typically used, and the brew was bulked out with milk  sugar for added nutritional value, creating a creamy, comforting brew. 

Karak Chai evolved in the 20th century as a variant of Masala and is popular in the Persian Gulf, in places such as Bahrain and Dubai. Karak Chai lets the tea leaves be the star of the show, with the spices offering subtle warmth and complexity to the brew. 

For a traditional Karak Chai, combine equal parts evaporated milk and water in a pot and heat on a hob on moderate to high heat, taking care not to burn the milk. Once boiling, add the Karak Chai leaves and lower the temperature. Brew for 3-5 minutes or longer, depending on how strong you would like your brew. Add as much sweetener as you would like, typically white or brown sugar. Strain with a sieve and pour into your cup.

For those with an especially sweet tooth, using condensed milk to make Karak is a delicious treat and is commonly practiced in middle eastern households. A much more flavoursome and authentic indulgence than your average chai tea latte.

Explore other spiced teas

If you are looking for another authentic spiced tea, try our Great Taste Award-Winning Masala Chai or our festive Christmas Tea. For warming, exotically flavoured infusions which are caffeine free, try our Chai of Madagascar or our Turmeric Spice herbal tea. 

In the Assam valleys, the River is fed further by abundant rainfall that flood the plains, before running through Bangladesh to the Ganges Delta. The climate there is generally humid subtropical (Cfa), with the year split between wet and dry season. The wet season, between April and October, is extremely wet, oppressive and overcast, with 100% humidity for over 4 months, and very little air circulation. Assam experiences the highest rainfall of all Indian states, with severe flooding is a common occurrence.

The dry season is warm and mostly clear, still with very little wind. Throughout the year, the temperatures typically range between lows of 11°C and highs of 31°C, with temperature rarely exceeding 35°C. The high levels of rainfall create a fertile wetland which is known for its exceptional biodiversity. The hillier districts towards the South of the state, with elevations of 600m, experience a temperate climate (Cfb), with milder temperatures. The rich soils of Assam are covered by forests, a mixture of tropical evergreens and deciduous forests, swamps and grasslands. Bamboo, orchids and ferns grow in abundance, There are numerous wildlife sanctuaries, protecting tigers, leopards, rhinos and elephants.

Assam is famous for its silk and, of course, its teas. Although a mere 280 miles from Darjeeling, India’s other famous tea-growing region, Assam produces a very distinctive tea, with rich, malty notes, contrasting with the Darjeeling muscatel and floral notes. Due to the differences in topography, the tea bushes of Assam grow in higher temperatures, in a soil that is rich in nitrogen and organic matter. The Camellia sinensis assamica thrives in these conditions, producing larger leaves with robust flavours.