It is made by brewing black tea (usually crush, tear, curl) in milk and water, and then by sweetening with sugar.

[9] Tea was promoted as served Indian style, with small added amounts of milk and sugar.

The Indian Tea Association initially disapproved of independent vendors' tendency to add spices and greatly increase the proportions of milk and sugar, thus reducing their usage (and thus purchase) of tea leaves per liquid volume.

[13] The spices used in masala chai often include cardamom, grated ginger, cinnamon, cloves, star anise, black peppercorns, and more.

This version is a bit savory and is pink in color, due to the addition of baking soda.

], chai has gained popularity for its complex flavors as well as the numerous health benefits consuming it is thought to provide.

Ginger and cinnamon, in particular have shown properties that reduce blood pressure and boost immunity.

[24] The combination of spices in chai is also claimed to offer a warming effect which aids overall digestion and improves circulation.

[24] Small vendors (called chaiwalla in Hindi/cha-ola in Bengali) are found by the side of every highway, road and alley – often the only establishments that will be open through the night.

Many will deliver tea to people's places of business in a chaidaan, a wooden or metal frame carrier for cups.

[26] In Pakistan, masala chai is usually brewed with milk and sweetened with spices like nutmeg, cinnamon and/or cloves.

[32] As an alternative to the hot tea format, several types of cold "chai" beverages have become popular in the United States.