There is a fine line between a strong cup of chai and one that gives a bitter aftertaste. Many tea drinkers link a darker colour and a stronger brew with better chai, so the saucepan often remains on the flame for a little longer time than it should ideally be. But that extra boiling may be doing more harm than good. Tea needs time and heat to release its taste, but too much of it can make the liquor taste a bit too harsh and overpowering. The trick is to get the extraction right, not just to boil the tea until it appears strong enough.
With a CTC blend such as Vikram Klassic, knowing how quickly tea granules release their colour and taste can help you get a richer cup without that unpleasant bitter aftertaste. From the tea boiling point to the ideal boiling time, here is what impacts the taste of your chai and how you can get it right.
Are You Boiling Your Tea Leaves For Too Long?
One of the most common causes of bitter chai is prolonged boiling. Tea leaves release their flavour, colour, and naturally occurring compounds when they come in contact with hot water. But leaving them on a high flame for a very long time can make the brew too strong, harsh and astringent.
This is especially relevant when making CTC tea. Its small granules release colour and flavour very quickly, so they do not need very long boiling to give a fuller cup. If you use Vikram Klassic, start with the suggested brewing method in place of extending the simmering time in the hope of getting a stronger taste. A longer boil does not mean better chai.
What Is The Tea Boiling Point And Does It Affect Taste?
Water reaches its boiling point at around 100°C at sea level, although this temperature differs with altitude and atmospheric pressure. For black tea, hot or freshly boiled water helps extract its characteristic colour and flavour. However, the temperature of the water is only one part of the whole brewing process.
The amount of tea used and the time span of extraction also impact the final taste. When tea is kept boiling for a very long time, more bitter and astringent compounds can enter the brew. This is why simply turning up the flame is not the best way to get a strong cup of chai. Begin with properly heated water, use the right quantity of tea and let the leaves have enough time to extract their flavour without overdoing it.
The Right Brew Time: Give Your Chai Enough Time, Not Too Much
There is a difference between brewing tea and boiling it repeatedly. Once the tea leaves have released their colour and taste, keeping the saucepan on a high flame can make the cup harsher than required.
For Vikram Klassic, the brand recommends boiling 150 ml of water with one teaspoon of tea, adding milk and sugar as per your preference, and simmering for about 2 to 3 minutes before straining. This gives you a useful starting point for an everyday cup of milk chai. If you like a lighter brew, adjust the strength as per your taste rather than simply extending the simmering time.
Too Much Tea Can Make Your Chai Bitter Too
When chai tastes weak, adding another spoonful of tea may feel like the easiest fix. But using too many tea granules for the amount of water can make the liquor taste too concentrated. Once milk is added, the result may feel overpowering rather than just being strong.
Keep your tea-to-water ratio consistent, especially if you are making several cups. With Vikram Klassic, begin with the suggested quantity and adjust slowly if you like a bolder cup. Small changes are easier to control than adding too much tea at once.
Could Your Milk And Water Ratio Be The Problem?
A cup with too little milk and too much concentrated tea liquor can taste much sharper than expected. On the other hand, adding too much milk may make the tea taste bland and hide its fragrance. The right proportion depends on how strong and creamy you like your chai.
Try keeping the water and milk quantities even each time you make tea. If you want a rich cup, adjust the milk a bit rather than compensating with too much boiling. This helps the tea maintain its character without turning overpowering.
Five Small Fixes For A Bitter Cup Of Chai
If your next cup tastes a bit too bitter, try these simple alterations. A little attention to these details can make your everyday chai more consistent.
- Reduce the boiling time: Avoid leaving tea granules on a high flame for a very long time.
- Measure the tea: Use a consistent quantity in place of adding extra granules just by guesswork.
- Lower the flame: Once the milk is added, let the chai simmer gently for a short time.
- Check your water: Fresh, clean water helps preserve the tea's natural taste.
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Store tea properly: Keep the packet in an airtight jar and away from moisture, heat and strong odours to protect its fragrance.