Tea and chai include Indian black tea, masala chai blends and everyday formats. A good chai balances strong tea with milk and spices such as cardamom, ginger, cinnamon or clove; it is served at breakfast, after meals or when visitors arrive with biscuits and namkeen. Black tea welcomes simple variations: more milk for a rounder cup, more water for a lighter brew, or fresh ginger for a livelier note. Adjusting the leaf quantity prevents chai from becoming harsh.

To make masala chai, simmer tea and spices in water for a few minutes, add milk and sugar to taste, then strain. With a ready-spiced blend, simply follow the pack ratio. Start with less sugar to understand the tea’s character, then adjust the milk to suit you.

Keep tea sealed and away from light, as it absorbs odours easily. Indian Flavours sends chai and tea from Barcelona to homes in Spain and Portugal.