Long before the aroma of masala chai defined morning routines, “chai” in ancient India referred to herbal concoctions brewed for healing - more akin to Ayurvedic kada than the tea we sip today. These blends varied seasonally, using aromatic herbs without actual tea leaves .

Tea in the modern sense entered India through the British colonizers in the early 19th century. The British East India Company, seeking independence from Chinese imports, initiated large-scale tea plantations in Assam from the 1820s onward. Yet, tea consumption in India remained limited to the elite, with most produce exported .

The turning point came in the early 20th century. Organizations like the Indian Tea Association launched aggressive campaigns promoting tea breaks in workplaces and railways, pushing the beverage into mainstream culture. Locals adapted British-style tea by blending it with milk, sugar, and spices—thus birthing the iconic masala chai.

Today, chai stands as India’s national drink - steeped in history, culture, and communal warmth.