90% People Don’t Know the Right Way to Make Tea: Rohan Shares the Secret to Perfect Chai

Making the perfect cup of tea may seem simple, but for many, it’s a daily struggle. Social media recipe enthusiast Rohan highlights a common mistake that most people make—adding spices at the wrong time—and shares a scientific technique to elevate the flavor of your chai.

Why Home Tea Often Falls Short

In India, tea-making is considered an art, yet studies suggest that 9 out of 10 people don’t know the correct way to brew it. Many blame the tea leaves or milk for the lack of café-style taste, but Rohan points out that the real culprit is the timing of spice addition. Adjusting this sequence can transform ordinary tea into a fragrant, flavorful cup.

Ginger: Add It to Boiling Water

The tea-making process always starts with boiling water. According to Rohan, adding crushed ginger once the water begins to boil is the best approach. Boiling releases the full potency and flavor of ginger, ensuring that its aroma and taste infuse the water effectively.

Cardamom: Don’t Make This Common Mistake

Many people add cardamom along with ginger at the start. This, Rohan says, is a mistake. Prolonged boiling reduces the delicate aroma and flavor of cardamom, causing the tea to lose its fresh, fragrant note.

The Right Time for Cardamom

Rohan recommends adding crushed cardamom just two minutes before turning off the gas, once the tea is nearly ready. This simple change ensures the spice retains its freshness, adding an aromatic punch to your brew.

The Science Behind Milk and Flavor

Cardamom’s flavor interacts best with milk. The fat in milk absorbs the aromatic oils of cardamom, enhancing the taste. Adding cardamom at the end, after the milk, allows the spice to infuse without losing its fragrance, making the tea richer and more flavorful.

Controlling Tea Leaves and Boiling

After the ginger has boiled sufficiently, add the tea leaves. Avoid over-boiling the leaves, as this can make the tea bitter. Once the water with ginger and tea leaves reaches a deep color, add milk, then finish with cardamom.

Why Sequence Matters

Tea-making is an art where the order of spice addition can make all the difference. Simply adjusting when ginger and cardamom are added can turn an ordinary cup of tea into a perfect, aromatic experience. Rohan’s technique is ideal for tea lovers who want to brew café-quality chai at home.