Copyright news18
Who doesn’t love a hot cup of ginger chai? There’s nothing like a steaming cup of chai to start your day or warm you up on a chilly evening. But have you ever wondered whether ginger should be crushed or grated for that perfectly strong, flavourful chai? Believe it or not, both ways taste different. The method you choose changes how your tea feels and smells, and knowing which one to use can truly turn your favourite drink from an ordinary one to absolutely amazing. When you crush ginger, the flavour comes out slowly. It gives your tea a gentle, earthy warmth that fills every single sip with comfort and calmness. This is why most street vendors prefer to crush ginger; it adds flavour steadily without overpowering the milk, sugar or tea leaves. Grated ginger works differently. It releases all its fresh juice at once, making the chai bold, zesty and taste extra strong. If you love your chai strong, spicy and packed with that fresh ginger punch, grating is definitely the way to go. On the other hand, if you enjoy a smoother, softer flavour that blends gently with milk and sugar, crushed ginger will be your perfect choice. Besides, timing also plays an important role. Ginger should be added after the first boil when milk, tea leaves and sugar are already simmering together. Plus, ginger tea isn’t just tasty, it also helps digestion, improves blood circulation and can even help relieve headaches naturally and effectively. That’s not all. The vitamins, minerals and amino acids present in it improve blood circulation as well.
