In India, chai became popularized during the colonial period when the British established tea plantations in Assam and Darjeeling. They encouraged tea consumption among the local population, leading to the development of a distinctive style of tea preparation. The traditional Indian chai we recognize today typically includes black tea mixed with a variety of spices such as cardamom, cinnamon, ginger, cloves, and black pepper, often sweetened with sugar and enriched with milk.

The concept of chai as a spiced beverage was also influenced by Ayurvedic practices, which advocate for a balance of flavors and health benefits provided by the spices used. Each spice in masala chai has its own properties, contributing not only to flavor but also to potential health benefits.