What is wet chai?
Order a chai at many Australian cafes and you may notice the blend behind the counter looks different to dry tea: dark, glossy and clumped together. That is wet chai, often called sticky chai. It is loose leaf black tea and whole spices bound with honey, which gives it a moist, sticky texture rather than a dry, free flowing one. The honey coats the leaf and spice, and it melts into the pan as the chai simmers. This is the style many baristas simmer directly in milk and water on the stove, spooning it straight from the jar.
Wet chai versus dry loose leaf chai
Dry chai, such as our Smooth Chai, is black tea blended with spices like cinnamon, cardamom, cloves, ginger and nutmeg. It brews the way any loose leaf tea does: steep it in hot water, strain, then add milk and sweetener to taste. Because it is dry, it keeps well, measures cleanly and lets you control the sweetness yourself. Wet chai is usually simmered straight into milk and water, since the honey needs warmth to dissolve and whole spices need a proper simmer to open up. The trade is a little control for a lot of body, and the cup comes out rounder and richer as a result.
Wet chai versus chai syrup and powder
Chai syrups and powders sit at the convenience end of the scale. You dissolve or scoop them, add milk and you are done, which is why they appear in so many busy cafe kitchens. Most rely on sugar, flavouring and spice extracts, and some contain little or no actual tea, so the cup can taste sweet and spiced without much tea character behind it. Wet chai is the middle path: a ready made blend, but one built on real black tea leaf and whole spice rather than syrup. You still simmer it, so it takes a few minutes longer than a powder, and the difference shows in the glass.
How to brew wet chai on the stove
The stovetop is where wet chai is at its best, because a gentle simmer gives both the spices and the honey time to work:
- Add one heaped teaspoon of wet chai per cup to a small saucepan.
- Pour in roughly equal parts water and milk.
- Bring it to a low simmer and let it bubble gently for three to five minutes, stirring occasionally so nothing catches on the base.
- Strain into a mug and taste before adding anything, because the honey in the blend has usually taken care of the sweetness.
For a thicker, cafe style result, simmer the chai in milk alone, or start with less water and top the mug up with hot milk at the end.
Brewing wet chai in a teapot
You do not need a stove to enjoy it. Put one heaped teaspoon of wet chai per cup into a teapot, pour over boiling water and let it steep for about five minutes. The honey will mostly dissolve and the spices will infuse, though the brew will be lighter than a simmered one. Pour through the strainer and add warmed milk to taste. It is a simple way to make chai for several people at once, and it suits an afternoon where everyone wants a cup but nobody wants to watch a saucepan.
How to store wet chai
Wet chai deserves the same care as any tea. Keep it in an airtight container in a cool, dark place, away from the stove and direct sunlight, and always use a dry spoon so no moisture gets in. A one kilogram pack suits households and offices that get through chai regularly, or that like to have plenty on hand for the cooler months, when the kettle works hardest.
If you would like to try the real thing, our Wet Chai combines Ruhuna black loose leaf tea with star anise, cinnamon, cardamom, ginger and cloves, all infused with organic Australian honey. Once you have the simmering down, our guide to how to make a chai latte at home shows you how to take it one step further with frothed milk.