Brewing Guides

How to Brew the Perfect Cup of Assam CTC Chai

Posted on by Ankit Baid

A great cup of chai starts with great tea. But even the finest Assam CTC can taste ordinary if brewed incorrectly. Conversely, understanding a few simple principles can make even a modest tea taste significantly better.

Here are three methods for brewing Assam CTC chai, from the traditional Assamese stovetop method to a quick kettle brew, along with the definitive masala chai recipe.

Method 1: Traditional Stovetop Chai (The Assam Way)

This is how chai is brewed in most Assamese households and in the best chai stalls across Guwahati. The tea is boiled directly with milk on the stove, producing a strong, creamy, deeply satisfying cup.

Ingredients (for 2 cups):

  • 2 heaped teaspoons of Assam CTC tea (we recommend Halmari CTC or Good Assam CTC)
  • 1 cup water
  • 1 cup full-fat milk (full-fat makes a significant difference)
  • Sugar to taste

Steps:

  1. Pour the water into a saucepan and bring it to a rolling boil.
  2. Add the CTC tea leaves. Let it boil for 1 to 2 minutes. The water should turn a deep reddish-brown.
  3. Add the milk. Stir once.
  4. Let the mixture come to a boil again. Watch carefully — it will rise quickly once it starts boiling.
  5. As soon as it rises, reduce the heat and let it simmer for 2 to 3 minutes. The longer you simmer, the stronger the chai.
  6. Add sugar. Stir.
  7. Strain into cups through a fine mesh strainer.

Pro tips:

  • Use a wide saucepan, not a tall narrow vessel. More surface area means better extraction.
  • Do not cover the pan while boiling with milk — it will overflow.
  • For extra strength, let the tea leaves sit in the boiling water for 30 seconds before adding milk.
  • The quality of your CTC matters enormously here. A single-estate CTC like Halmari produces a golden-bright liquor; supermarket CTC produces a dull muddy brown. The difference is visible and tasteable.

Method 2: Quick Kettle Brew

For when you want a lighter cup or are in a hurry.

Steps:

  1. Boil water in a kettle.
  2. Place 1 to 2 teaspoons of CTC in your cup or a tea strainer.
  3. Pour the hot water (95°C) over the tea.
  4. Steep for 3 to 5 minutes depending on desired strength.
  5. Remove the tea leaves or strainer.
  6. Add milk and sugar to taste.

This method produces a lighter cup than the stovetop method because the tea is steeped, not boiled. It is suitable for when you want a less intense chai or are using a premium first-flush CTC where you want to taste the subtleties.

Method 3: The Perfect Masala Chai

Masala chai is India’s national drink, and making it well is an art. You can use our pre-blended Masala Chai (₹299) which already has the spices mixed in, or make it from scratch with plain CTC.

Ingredients (for 2 cups):

  • 2 heaped teaspoons Assam CTC tea
  • 1 cup water
  • 1 cup full-fat milk
  • 2 green cardamom pods, lightly crushed
  • 1 small piece of fresh ginger (about 1 cm), grated or sliced
  • 1 small cinnamon stick or a pinch of cinnamon powder
  • 2 cloves (optional)
  • 2 black peppercorns (optional)
  • Sugar to taste

Steps:

  1. Add the water and all spices to a saucepan. Bring to a boil and let the spices simmer for 2 minutes. This step is crucial — it extracts the spice flavours into the water before the tea goes in.
  2. Add the CTC tea leaves. Boil for 1 to 2 minutes.
  3. Add milk. Bring to a boil.
  4. Simmer for 2 to 3 minutes on low heat.
  5. Add sugar. Stir.
  6. Strain and serve.

Pro tips:

  • Always add spices to water BEFORE the tea. Spices need longer to release their flavour than tea leaves.
  • Crushing the cardamom pods releases much more flavour than using them whole.
  • Fresh ginger makes a big difference compared to ginger powder. Grate it for maximum flavour.
  • For an even richer masala chai, add a pinch of nutmeg at the very end.

Common Mistakes to Avoid

Using boiling water for green tea. Green tea should be brewed at 75 to 80°C, not 100°C. Boiling water makes green tea bitter and astringent. Let the water cool for 2 to 3 minutes after boiling.

Over-steeping. Leaving tea to brew too long makes it bitter, regardless of the type. CTC: 3 to 5 minutes. Orthodox: 3 to 4 minutes. Green: 2 to 3 minutes. White: 4 to 5 minutes.

Using stale tea. Tea is a perishable product. If your CTC has been sitting in an open container for months, it has lost most of its flavour. Buy fresh, store airtight, and use within 6 months of opening for the best experience.

Using too little tea. A common mistake is using one teaspoon per cup and wondering why the chai is weak. For a strong cup with milk, use 2 heaped teaspoons per cup. You can always dilute strong chai; you cannot strengthen weak chai.

What Tea to Use

The quality of your CTC is 80 percent of the final result. Here is our recommendation by purpose:

For the best brewing experience with loose leaf teas, try our Bucket Infuser (₹180) or Infuser Ball (₹150).

Ankit Baid