Chai is merely the generic word for tea in Hindi and many other languages around the world, but for many English speakers outside those regions, particularly in the Western hemisphere, “chai” automatically implies “masala chai”. The traditional chai-brewing process actively boils the tea leaves over sustained heat. Chai prepared in this manner has a caffeine level higher than most teas, as the prolonged boiling produces a more robust beverage than quiescently steeping the tea leaves in hot (but not boiling) water. Chai has no rules. You can make it the way you like. Drink it the way you like. Hey, even drink it whenever you like. It’s got no stiff upper lip rituals and spares you the embarrassment of not knowing the difference between a mocha and a macchiato. It’s no wonder then that this quaint, traditional Indian concoction has evolved from a common man’s beverage to a whole new way of life for today’s young and old. The flavour of chai may change from one region to another, but the ease at which it brings people together never will.