Changes

In many Eurasian languages, '''''chai''''' or '''''cha''''' is the word for '''''[[tea]]'''''. This comes from the Persian چای '''''chay'''''. Despite this, in many Western languages this spiced tea is commonly referred to as simply '''''chai''''', which can lead to conflation. For this reason, the term '''''chai tea''''', although redundant (as all masala chai ''is'' tea), is sometimes used to indicate spiced milk tea as distinct from other types of tea.

In many Eurasian languages, '''''chai''''' or '''''cha''''' is the word for '''''[[tea]]'''''. This comes from the Persian چای '''''chay'''''. Despite this, in many Western languages this spiced tea is commonly referred to as simply '''''chai''''', which can lead to conflation. For this reason, the term '''''chai tea''''', although redundant (as all masala chai ''is'' tea), is sometimes used to indicate spiced milk tea as distinct from other types of tea.

Numerous coffee houses use the term '''chai latte''' or '''chai tea latte''' for their version to indicate that the steamed milk of a normal latte is being flavored with a spiced tea concentrate instead of with [[espresso]]. By 1994 the term had become commonplace.

Numerous coffee houses use the term '''chai latte''' or '''chai tea latte''' for their version to indicate that the steamed milk of a normal latte is being flavored with a spiced tea concentrate instead of with espresso. By 1994 the term had become commonplace.

The beverage is locally known as ''Chai karak'' in the Middle East.

The beverage is locally known as ''Chai karak'' in the Middle East.

===Ingredients===

===Ingredients===

[[File:A Kolkata voter - Flickr - Al Jazeera English.jpg|thumb|right|A man in Kolkata, India with a tray for serving nine glasses of chai]]

[[File:black tea.jpg|thumb|right|Black tea]]

There is no fixed recipe or preparation method for masala chai and many families have their own versions of the tea. Most chai contains caffeine typically 1/3 that of coffee (if made with a black tea base). The tea leaves steep in the hot water long enough to extract intense flavor, ideally without releasing the bitter tannins. Because of the large range of possible variations, masala chai can be considered a class of tea rather than a specific kind. However, all masala chai has the following four basic components:

There is no fixed recipe or preparation method for masala chai and many families have their own versions of the tea. Most chai contains caffeine typically 1/3 that of coffee (if made with a black tea base). The tea leaves steep in the hot water long enough to extract intense flavor, ideally without releasing the bitter tannins. Because of the large range of possible variations, masala chai can be considered a class of tea rather than a specific kind. However, all masala chai has the following four basic components: