How Much Tea Powder Per Cup for Strong Milk Tea

For a regular cup of milk tea (about 150 ml), use 1 level teaspoon of CTC tea powder, roughly 2 to 3 g. For strong, tea-shop style chai, use a heaped teaspoon and boil it in water for 2 minutes before adding milk. For light tea, use about three-quarters of a teaspoon.

How much tea powder per cup, by strength

A "cup" here means about 150 ml of finished tea, a normal glass or small cup. For a 250 ml mug, go up by half again. The Kerala tea-shop method is in our chayakada chai recipe.

A simple method for 2 cups of strong milk tea

1. Bring 1 cup (150 ml) of water to a boil.
2. Add 2 level or slightly heaped teaspoons of CTC tea. Boil on medium for 2 minutes, until the liquid turns deep red-brown.
3. Add 1 cup (150 ml) of milk and 2 to 3 teaspoons of sugar.
4. Let it come up to a boil, lower the heat, and let it rise once more. That's about 2 minutes.
5. Strain into cups and serve.

Some of the water boils off, so two cups of liquid gives two slightly smaller cups of tea. Start with a little extra water if you like full cups.

Does the type of tea change the amount?

Yes. CTC (granules) releases colour and strength quickly and suits milk tea. Loose leaf or orthodox tea gives a lighter, more aromatic cup, so for milk tea you'll need more of it, about 1½ teaspoons per cup, and a slightly longer brew.

Dust grades are the strongest per spoon and can turn bitter if overboiled. Start with a little less. Our post on CTC vs orthodox tea explains the difference.

Why does my tea taste weak even with enough powder?

You're adding milk too early

Tea brews far better in boiling water than in milk. If tea and milk go in together and boil for a few seconds, the cup comes out pale. Give the tea 1 to 2 minutes in water first.

The tea is old or badly stored

Tea picks up moisture and kitchen smells. An open pack near the stove for months loses a lot of its strength. Keep it in an airtight tin away from heat.

Too much milk

Full-fat milk in large amounts mutes tea. Try more water and less milk, or brew a strong decoction first and add milk to taste.

The wrong tea for milk

Light, orthodox teas are lovely black but get lost in milk. For strong milk tea, choose CTC or a blend made for milk.

Where people slip up

• Adding more powder to fix weak tea. Brew longer in water first. It's usually the method, not the amount.
• Boiling too long after the milk goes in. It makes the tea taste stewed and forms a skin.
• Adding more tea for masala chai. Spices change flavour, not strength. Keep the same amount of tea, and boil the spices in the water first.
• Measuring with a big serving spoon. Use an ordinary teaspoon, level or heaped as the table says.

What about cardamom or masala chai?

Crush 1 cardamom pod per 2 cups and add it to the water before the tea. For ginger or masala, add them at the same point. Our elaichi chai recipe walks through it.

For strong milk tea, try our milk tea powder or black tea granules, starting with one level teaspoon per cup and adjusting from there.