Black Tea Leaves (Chai Patti)
アッサムの大地がもたらす深いコク！マサラチャイの心臓部となる黒い粒
Description
'CTC method' black tea leaves processed into small curled granules, used for Indian Chai. Extracts rich color, astringency, and strong depth that withstands intense milk/spice flavors.
Classification: For Everyone,Tea Leaves,Essential Ingredient
Shops selling Black Tea Leaves (Chai Patti)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Black tea leaves(CTC method like Assam origin)
Instructions
- Boil water, crushed ginger/cardamom in a pot.
- Add 'CTC method' fine granular black tea leaves (Chai Patti), boil vigorously for mins until water turns dark red-brown near pitch black (*Trick is fully extracting color/astringency here).
- Add milk and sugar, boil multiple times until foam nearly boils over pot edges, strain to finish.
Learn more Substitutes, pairings, tips
Key spices
None
Substitutes at Japanese supermarkets
Tear tea bags to extract fine inner leaves (as sub to speed extraction)
Pairing
Masala Chai, Lal Chai (Straight tea)
Trivia
[Hardcore] 'Chai' means tea, 'Patti' means leaf. Chai made with Japanese 'leaf tea (full leaf)' is too elegant and loses to milk. That violently intense 'richness' and 'punch' of Indian Chai can absolutely only be produced with CTC (Crush, Tear, Curl) method leaves.
Eating tips & etiquette
[Unique Usage] When making chickpea curry (Chole), boil a little tea leaves in a tea bag with beans in a pressure cooker, using it as a secret ingredient to dye the curry sauce 'restaurant-like deep black'!
Allergen
None