The loose tea I used in the video: [ Ссылка ]
Full recipe: [ Ссылка ]

The key to karak chai is good tea to start with! I'm picky about the tea leaves I use, and thus far CTC ("cut, tear, curl" refers to the method of processing the tea) Assam Black Tea is the best! Its level of concentration of perfect!

The second must-have is milk! Traditionally, dhoodh patti chai is made with almost (if not actually) exclusively milk and tea leaves. To extract the tea more efficiently, I boil it in water first and then add in the milk.

The last important thing to note is you *must* let the chai cook with the milk. Otherwise it's just tea with milk (stop trying to be white/British!)

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