Grated Or Crushed Ginger In Tea? How To Make Strong Adrak Wali Chai

A cup of ginger chai gives warmth and comfort. Your method of adding ginger changes the taste and aroma. A small choice affects how strong and flavourful your tea becomes.


Ginger works in two main ways. Crushed ginger and grated ginger give different results. Both taste good, but the strength and sharpness change.

Crushed ginger releases flavour slowly. It adds a soft warmth to your chai. Each sip feels smooth. The ginger blends well with milk, sugar and tea leaves. Many street tea sellers prefer this method. The flavour grows steadily without overpowering the cup.

Grated ginger acts fast. It releases juice at once. The tea becomes bold and spicy. You taste fresh ginger strongly in every sip. If you like strong adrak chai, go for grated ginger. It gives quick flavour and a powerful punch.

Your preference decides the method.

• Crushed ginger for a softer blend
• Grated ginger for instant strong flavour

Timing matters. Do not add ginger at the beginning. Let milk, sugar and tea leaves boil together first. Then add ginger. This helps the flavour mix well and gives the right texture.

Ginger chai supports health.

• Helps digestion
• May ease headaches
• Helps blood flow
• Supports immunity
• Gives warmth to the body

Ginger has vitamins and minerals. It suits winter mornings, rainy evenings and times of low energy.

Tips for stronger adrak wali chai

• Use fresh ginger only
• Do not add too much water
• Crush for mild flavour
• Grate for strong flavour
• Let ginger boil for enough time after the first boil

Both methods work. You choose your taste. One gives comfort. One gives a spicy kick. Your perfect chai depends on how you use adrak.