Authentic Assam Tea Recipe – Tulsi & Mint Masala Chai

Last Updated on 4 months by Neha Deshmukh

Authentic Assam Tea Recipe – Tulsi & Mint Masala Chai

Hey everyone! There’s just something about a warm cup of chai that feels like a hug, isn’t there? I’ve been making masala chai for years, tweaking the recipe until it felt just right. This version, with robust Assam tea, fragrant tulsi, and refreshing mint, is a personal favorite. It’s a little bit different, a little bit special, and I’m so excited to share it with you.

Why You’ll Love This Recipe

This isn’t your average masala chai. The Assam tea gives it a lovely malty depth, while the tulsi and mint add a bright, herbaceous twist. It’s comforting, invigorating, and packed with flavor. Plus, it’s surprisingly easy to make! Perfect for a cozy morning, an afternoon pick-me-up, or a relaxing evening treat.

Ingredients

Here’s what you’ll need to create this delicious cup of chai:

• ¾ cup water (approx. 180ml)
• ¼ cup milk (approx. 60ml) – I usually use whole milk, but feel free to experiment!
• 1 teaspoon Assam tea leaves (approx. 3-4 grams)
• ½ teaspoon chai masala (approx. 2.5 grams)
• ½ inch piece of ginger, grated (approx. 5 grams)
• 2-3 mint leaves
• 1-2 holy basil (tulsi) leaves
• Sugar, to taste (optional)

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

Assam Tea Leaves: Origin and Flavor Profile

Assam tea is known for its bold, malty flavor and rich color. It’s grown in the Assam region of India, and it’s a black tea that really stands up to milk and spices. If you can’t find Assam tea, a strong Ceylon black tea can work in a pinch.

Chai Masala: Regional Variations & Homemade Blends

Chai masala blends vary so much from family to family and region to region! You can find pre-made blends, but making your own lets you customize the spice level. Common spices include cardamom, cinnamon, cloves, and black pepper. I love adding a tiny pinch of nutmeg too!

Tulsi (Holy Basil): Ayurvedic Benefits & Flavor

Tulsi isn’t just delicious, it’s also considered sacred in Ayurveda. It has a slightly peppery, clove-like flavor and is believed to have many health benefits. You can find fresh tulsi at Indian grocery stores or even grow your own!

Mint: Freshness and Aromatic Qualities

Fresh mint adds a lovely coolness and brightness to the chai. I prefer spearmint, but peppermint works well too. Don’t be shy with it – a few extra leaves never hurt!

Milk: Exploring Dairy & Non-Dairy Options

Traditionally, chai is made with full-fat milk for a richer flavor. But you can absolutely use any milk you prefer! Almond milk, oat milk, and soy milk all work beautifully. Just keep in mind that the flavor will change slightly depending on the milk you choose.

Step-By-Step Instructions

Alright, let’s get brewing!

1. First, pour ¾ cup of water into a saucepan and bring it to a boil over medium-high heat.
2. While the water is heating up, gently crush the tulsi and mint leaves using a mortar and pestle. This releases their wonderful aroma.
3. Once the water boils, reduce the heat to low and add the Assam tea leaves. Let it simmer for just 30-45 seconds – we don’t want it to get bitter!
4. Now, pour in ¼ cup of milk, then add the chai masala, crushed herbs, and grated ginger. Give it a good stir to combine everything.
5. If you like your chai sweet, add sugar to taste. Simmer for another minute, stirring occasionally. Be careful not to over-boil it, as that can also lead to bitterness.
6. Finally, strain the tea into your favorite cup using a filter. And that’s it! Enjoy your delicious, homemade Tulsi & Mint Masala Chai.

Expert Tips

A few little things I’ve learned over the years:

• Don’t overboil the tea! It’s the quickest way to a bitter cup of chai.
• Adjust the amount of ginger to your liking. I love a good ginger kick, but you can use less if you prefer.
• Freshly grated ginger is always best. The pre-ground stuff just doesn’t have the same zing.

Variations

Want to switch things up? Here are a few ideas:

Vegan Masala Chai

Simply use your favorite plant-based milk! Oat milk is my go-to for a creamy, vegan chai.

Adjusting Spice Levels

If you like a spicier chai, add a pinch of black pepper or a tiny piece of chili. For a milder chai, use less chai masala.

Festival Adaptations (e.g., Makar Sankranti)

During Makar Sankranti, my family loves adding a pinch of saffron to the chai for a beautiful color and delicate flavor.

Ginger Intensity – More or Less?

My friend, Priya, prefers a very strong ginger flavor, so she often adds a full inch of grated ginger. Feel free to experiment and find what works for you!

Serving Suggestions

This chai is wonderful on its own, but it’s also lovely with a side of biscuits or a small sweet treat. I often serve it with khakhra (a Gujarati snack) or a simple shortbread cookie.

Storage Instructions

Chai is best enjoyed fresh, but you can store any leftovers in the refrigerator for up to 24 hours. Just reheat gently on the stovetop or in the microwave.

FAQs

Got questions? I’ve got answers!

What is the best type of water to use for making Masala Chai?

Filtered water is always a good choice. Avoid using tap water if it has a strong chlorine taste.

Can I use pre-made chai masala, or is it better to make my own?

Both are fine! Pre-made masala is convenient, but making your own allows you to customize the flavor.

How can I adjust the strength of the Assam tea?

Use more or less tea leaves. Start with 1 teaspoon and adjust to your preference.

What are the health benefits of adding Tulsi and Mint to chai?

Tulsi is believed to have antioxidant and anti-inflammatory properties, while mint aids digestion and freshens breath.

How do I prevent my chai from becoming bitter?

Don’t overboil the tea, and don’t simmer it for too long. Also, make sure you’re using good quality tea leaves.