What is “chai”？
“chai”在印地語(yǔ)里是“茶”的意思，起初指的就是茶葉，是由“茶”的中文發(fā)音“cha”演變而來(lái)。茶葉進(jìn)入印度之后，當(dāng)?shù)厝私Y(jié)合自己的喜好，在茶葉中加入牛奶和各種香料，形成了一種獨(dú)特的茶飲，也是印度人日常生活中必不可少的飲品。
現(xiàn)如今，盡管在一些國(guó)家的語(yǔ)言中“chai”仍然保留茶葉的意思。但在英文中通常作為 “masala chai”的簡(jiǎn)稱(chēng)，用來(lái)特指這種印度特色茶飲，也就是我們所說(shuō)的“印度奶茶”，或者“香料茶”。
韋氏字典中也收錄了這個(gè)單詞，對(duì)chai的定義是：紅茶中混合蜂蜜、香料和牛奶等制作而成的飲品。
貼心的小編給大家準(zhǔn)備了中英雙語(yǔ)版印度奶茶的簡(jiǎn)介。在了解異域茶飲風(fēng)情的同時(shí)，也別忘記給自己的英文充充電哦~
Origin 起源
Legend has it that the origin of chai dates back more than 5,000 years, when a king in what is now India ordered a healing spiced beverage be created for use in Ayurveda, a traditional medicinal practice in which herbs and spices are used for healing.
據(jù)說(shuō)，印度奶茶的起源可以追溯到5000多年前，當(dāng)時(shí)的印度國(guó)王下令研制出一種香料飲品用于阿育吠陀療法。這是印度的一種傳統(tǒng)醫(yī)學(xué)療法，是將草藥和香料作為藥物用于治療。
Ingredients 原料
Since the traditional chai can vary from town-to-town and family-to-family, there is no one recipe that defines chai. But the beverage typically consists of the following four ingredient categories:
傳統(tǒng)印度奶茶每個(gè)小鎮(zhèn)甚至每家每戶的制作方法都不太相同，所以沒(méi)有統(tǒng)一的標(biāo)準(zhǔn)配方。不過(guò)制作印度奶茶的原料主要分為以下四大類(lèi)：tea、spice、milk、sweetener。
Tea 茶:
The Assam and Darjeeling black teas native to India are most popular to use as a chai base. But you’ll also find chai made with various types of teas like green tea.
印度本土的阿薩姆紅茶和大吉嶺紅茶是最受歡迎的基底茶。不過(guò)也有用其他茶類(lèi)做印度奶茶的基底茶，比如綠茶。
Spice 香料:
The spices, or “masala”, used in chai will vary by region, climate and cultural preference. Traditionally, cardamom, ginger, cloves, cinnamon and black peppercorns were dominant chai spices and all readily available in India. Vanilla, nutmeg, star anise or fennel seeds may also be seen in some traditional recipes. As chai moved west, bay leaf, allspice, cacao or saffron became popular additions.
印度奶茶的全稱(chēng)是“masala chai”,“masala”在印地語(yǔ)中是香料的意思。不同地區(qū)、氣候條件和文化風(fēng)俗都會(huì)影響人們對(duì)于香料的選擇。傳統(tǒng)的印度奶茶主要選用豆蔻、生姜、丁香、肉桂和黑胡椒粒來(lái)制作，這些都是印度國(guó)內(nèi)可獲取的香料。不過(guò)傳統(tǒng)配方中可能也會(huì)出現(xiàn)香草、肉豆蔻、八角茴香或者茴香籽。印度奶茶傳入西方國(guó)家后，在奶茶中加入月桂葉、多香果、可可、藏紅花粉成為潮流。
Milk 奶:
Indian chai is often made with buffalo milk. But the more western version is typically made with cow’s milk or dairy alternatives, like soy, almond, rice and coconut milks.
印度奶茶主要用的是水牛奶，但是西化后的印度奶茶多用牛奶或者植物奶來(lái)替代，例如豆奶、杏仁奶、稻米奶和椰奶。
Sweetener 甜味劑:
White sugar, brown sugar and honey are typical chai sweeteners。
印度奶茶里最常添加的甜味劑有白砂糖、紅糖和蜂蜜。
Flavor風(fēng)味
The huge variation of chai recipes means the beverage can take on many different flavors depending on the ingredients used. Generally speaking, chai can be fragrant, creamy, sweet and spicy with a strong flavor.
印度奶茶有很多重的配方。不同配方選用的原料不同，味道自然也就不同?？傮w來(lái)看，印度奶茶味道芳香、口感順滑、甘甜、辛辣、滋味濃郁。
文 Jennifer
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作者：Jennifer 來(lái)源：ACCTM國(guó)際茶文化
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