How to Make a Strong Irani Chai at Home
By Swachh Tea | Published: 2026-10-24
Category: How-to Guides
Learn how to brew a bold, aromatic Irani chai at home using premium CTC tea and traditional spices. Step-by-step guide with tips for authentic flavor.
Quick Answer
To make a strong Irani chai at home, simmer CTC tea leaves with whole spices like cardamom, star anise, and cinnamon, then add milk and sugar and let it boil until the color deepens and the flavors meld.
Why CTC Tea Matters for Irani Chai
Irani chai relies on a robust, full-bodied base that can stand up to milk and spices. CTC (Crush, Tear, Curl) tea is the traditional choice because its small, granular leaves release flavor quickly and produce a deep amber color. Loose-leaf black teas are too delicate and will taste thin in this recipe.
The Spice Blend Makes It Authentic
Authentic Irani chai includes a specific mix of whole spices: green cardamom, black pepper, star anise, cinnamon, and cloves. Pre-ground spice powders will turn the tea cloudy and can taste dusty. Crush the whole spices lightly with a mortar and pestle just before brewing for the freshest aroma.
Step-by-Step: How to Brew Strong Irani Chai
- Boil water with crushed spices: In a saucepan, bring 1 cup of water to a boil. Add 2-3 crushed green cardamom pods, 1 star anise, 1 small cinnamon stick, 2-3 black peppercorns, and 2 cloves. Let it simmer for 2 minutes so the water absorbs the spice oils. Do not skip the 2-minute simmer — adding tea too early will mute the spice flavor.
- Add CTC tea and let it boil hard: Add 2 teaspoons of CTC tea (or the Irani Chai blend) to the spiced water. Increase heat and let it boil vigorously for 3 minutes. The water should reduce slightly and turn a deep reddish-brown. A gentle simmer won't extract the full strength from CTC tea. It needs a rolling boil.
- Pour in milk and sugar, then boil again: Add ½ cup of whole milk and 1-2 teaspoons of sugar (adjust to taste). Bring the mixture back to a full boil, then reduce heat and let it simmer for another 2-3 minutes. The chai will foam and rise — watch it closely to avoid boiling over. Whole milk gives the creamiest texture. Skim or low-fat milk can make the chai taste watery.
- Strain and serve immediately: Pour the chai through a fine-mesh strainer into a cup. Press the tea leaves gently with a spoon to extract any remaining liquid, then discard the solids. Serve hot. Do not let the strained chai sit — it will develop a bitter aftertaste as the tannins continue to oxidize.
Product Used in This Recipe
- Irani Chai: Swachh Tea's Irani Chai blend is crafted with premium CTC black tea and infused with aromatic spices like cardamom, black pepper, star anise, cinnamon, and cloves. This ready-to-use blend saves you the step of measuring individual spices while still delivering the authentic layered flavor of traditional Irani chai.
Irani Chai
