Kadak vs Mild: Finding Your Perfect Cup of Chai

Ask five Indian households how they like their chai and you'll get five different answers — but most of them fall somewhere on the spectrum between 'kadak' (strong, bold, assertive) and 'halka' (light, mild, gentle). The difference isn't just personal preference; it comes down to a few specific brewing choices you can control at home.

The first variable is tea grade and quantity. A properly kadak cup starts with a high-tannin black tea like strong Assam CTC, used slightly more generously than you'd expect — closer to a heaped teaspoon per cup rather than a level one. Milder blends, like a light Darjeeling base, naturally produce a gentler cup even before you touch the spices.

The second variable is simmer time. This is the one most people get wrong. A mild chai needs only 2-3 minutes of simmering before the milk goes in. A truly kadak chai needs the tea to simmer longer — sometimes twice as long — so the tannins and colour develop fully before dilution. If your chai tastes weak even with plenty of tea leaves, under-simmering is usually the culprit.

The third variable is the milk-to-water ratio. Less milk relative to water gives a bolder, more tea-forward cup; more milk softens and lightens it. Kadak lovers often reduce the water slightly and simmer it down before adding milk at all, concentrating the brew even further.

At Vedi Chai, our Classic Masala blend sits right in the middle — approachable but full-bodied — while Kadak Adrak is built for those who want the bold end of the spectrum, with extra ginger and a longer recommended simmer. If you're not sure which you'll prefer, start with Classic and adjust your simmer time up or down next time — your perfect cup is usually just a minute or two away.