Thai tea mix is a powdered blend of spices and flavors that is used to make the popular Thai tea beverage. The main ingredients in Thai tea mix are black tea, star anise, crushed tamarind, and spices like cinnamon, cardamom, and cloves. The mix can also contain food coloring, vanilla, and sometimes milk powder. When combined with hot water or milk, these ingredients create the unique flavor profile and orange hue that Thai tea is known for.
Black Tea
Black tea is the base ingredient of Thai tea mix. Thai tea is made from strongly brewed black tea, which gives the beverage its characteristic reddish-brown color. The most common type of black tea used is Ceylon tea from Sri Lanka, but Assam black tea from India is also popular. Strongly brewed black tea brings a bold, malty flavor to Thai tea as well as a dark orange color from the natural tea tannins.
| Black Tea Type | Flavor Notes | Origin |
|---|---|---|
| Ceylon Black Tea | Bold, malty | Sri Lanka |
| Assam Black Tea | Malty, slightly fruity | India |
The amount of tea used in Thai tea mix can range from 30-70% of the blend. More tea results in a stronger, bolder flavored tea. High quality, flavorful black tea is essential for making great tasting Thai tea.
Star Anise
Star anise is the dried fruit of the Illicium verum plant that is native to southwest China. It is one of the key spices used to flavor Thai tea. Star anise pods have an aniseed or licorice-like flavor that is warm, sweet, and slightly spicy. When steeped in hot water, star anise infuses Thai tea with its unmistakable flavor. Using whole star anise pods in tea blends also gives a pleasant crunchy texture when drinking the tea. Star anise makes up 5-10% of most Thai tea mixes and is essential for creating an authentic Thai tea taste.
Aniseed Flavor
The aniseed or licorice notes from star anise are partly what distinguish Thai tea from other spiced black teas. This flavor pairs deliciously with the malty richness of the black tea and helps balance some of the other warm spices used in the blend.
Natural Sweetness
In addition to its unique flavor, star anise adds a subtle natural sweetness to Thai tea. This enhances the flavor and allows the tea to be enjoyed with little or no additional sweeteners.
Crushed Tamarind
Tamarind is a pod-like fruit native to Asia and Africa that has a sweet-tart taste. The dried pulp of tamarind pods is an important ingredient in Thai tea mix. Tamarind pulp is sour, but when infused in hot water it imparts a fruity, lightly sweet, and slightly tart note. Using just a small amount of tamarind, about 1-5% of the tea blend, gives Thai tea a flavor complexity while also helping to balance the bitterness from the black tea. The touch of tartness from tamarind makes Thai tea uniquely refreshing and thirst-quenching.
Sweet-Tart Flavor
When allowed to infuse in hot water, the dried tamarind pulp dissolves and releases its signature sweet yet slightly sour taste. This gives Thai tea a fruity, tart note that complements the other ingredients.
Acidity and Texture
In addition to flavor, the tamarind adds texture and a subtle acidity to Thai tea. This balances and rounds out the malty richness of the black tea.
Warm Spices
Warm, aromatic spices are also essential components of Thai tea mix. Common spices added are cinnamon, cardamom and cloves. These spices each contribute their own flavor notes, such as cinnamon’s sweetness and cloves’ punchy intensity. Together just a pinch of these spices, about 1-2% of the blend, infuses Thai tea with a fragrant, warming spice flavor that complements the anise and tamarind.
| Spice | Flavor Contribution |
|---|---|
| Cinnamon | Warm, sweet |
| Cardamom | Citrus, floral |
| Cloves | Pungent, punchy |
The blend of these spices is tailored to achieve the perfect spice flavor in Thai tea. They infuse the tea with a fragrance and warming sensation that is both energizing and soothing.
Food Coloring
Many Thai tea mixes contain food coloring, typically orange or yellow, to enhance the visual appeal. The strongly brewed black tea used in Thai tea lends it a dark reddish-brown hue. While this natural tea color is attractive, many commercial Thai tea mixes boost the orange tone with coloring. Vibrant orange Thai tea has become part of its classic look. Food dyes like tartrazine (FD&C yellow #5) and Sunset Yellow (FD&C yellow #6 and FD&C red #40) are commonly used. The coloring adds little flavor but provides the vivid orange color consumers expect from Thai tea.
Vibrant Orange Color
Food coloring helps give Thai tea its signature vivid reddish-orange hue. This visual appeal is part of what makes Thai tea so fun and popular.
Consumer Expectations
Many commercial Thai tea mixes include food dyes because consumers have come to expect a bright orange color from this tea. The dyes provide visual appeal and meet these expectations.
Vanilla
Vanilla is sometimes included in Thai tea mixes at around 1-2% of the blend. Vanilla adds a sweet, aromatic flavor that enhances the anise and spices. The taste of vanilla harmonizes beautifully with the cinnamon, clove, and aniseed flavor notes. Vanilla extract or ground vanilla beans can both be used. Vanilla is not a core ingredient but serves to round out and sweeten the flavor profile when included.
Flavor Enhancer
Vanilla subtly boosts the sweetness and aroma of a Thai tea blend. Its flavor complements and binds together the anise, tamarind, and spices.
Sweet Aroma
In addition to flavoring, vanilla adds a sweet, fragrant aroma to Thai tea. This enhances the drinking experience and makes the tea even more enticing.
Milk Powder
Some Thai tea mixes also include dry milk powder, typically 1-5% of the blend. This is mostly used when the tea will be served cold over ice. The milk powder helps emulsify the tea when shaken with ice, producing a smooth, foamy texture. For hot Thai tea, milk powder is not necessary as milk or cream is usually added separately. The milk proteins also provide some sweetness and a creamy note to the tea.
Creamy Texture
When made into iced Thai tea, the milk powder dissolves into the tea to give it a smooth, creamy texture and foamy top.
Added Sweetness
The milk solids provide subtle sweetness to balance the tannins when Thai tea is served cold over ice.
Sugar
Sugar is not an ingredient in the Thai tea blend itself, but is almost always added when the tea is prepared. Traditional Thai-style Thai tea is extremely sweet. Simple syrup, palm sugar, honey or white sugar are commonly stirred into hot Thai tea until the sweetness is nearly cloying. For iced Thai tea, the tea is usually prepared double-strength then sweetened generously while hot before pouring over ice. The sweetness helps counter the bitter tannins from the black tea and is customary in Thai tea culture. However, the amount of sugar added can be adjusted to taste. More modern preparations of Thai tea often use less sugar than the traditional style.
Countering Bitterness
The generous addition of sugar balances the bitter notes from the strongly brewed black tea used in Thai tea.
Cultural Tradition
Very sweet Thai tea is considered the traditional, authentic way to enjoy it in Thailand. The sweetness is part of what makes Thai tea special.
Preparation
There are two main ways to prepare Thai tea using a mix – as a hot tea and as an iced tea. For hot Thai tea, the mix is brewed using hot water and then sweetened to taste. For iced tea, the mix is brewed hot then chilled before pouring over ice and adding sugar.
Hot Thai Tea
To make hot Thai tea:
- Heat water to about 195°F – 205°F. Do not boil.
- Measure about 2 heaped tablespoons of Thai tea mix per 8 oz cup of water.
- Place tea mix in cup, pot or infuser.
- Pour the hot water over the tea mix and let steep for 3-5 minutes.
- Remove tea solids by straining if needed.
- Add milk, cream, and desired amount of sugar and stir until dissolved.
Taste and adjust sweetness as desired. Serve immediately while hot.
Iced Thai Tea
To make iced Thai tea:
- In a pot, heat water to 195°F – 205°F. Do not boil.
- Measure double the amount of Thai tea mix, about 4 tablespoons per 8 oz of finished tea.
- Place mix in teapot or infuser and add hot water. Let steep for 5 minutes.
- Remove tea solids by straining.
- While still hot, add sugar or simple syrup to taste and stir until dissolved.
- Optional: Add a dash of milk for color and texture.
- Cool tea completely, then pour over ice to serve.
Adjust sweetness as needed. Garnish with mint leaves, bubbles, or milk foam.
| Thai Tea Type | Brewing Tips |
|---|---|
| Hot Thai tea | – Use freshly boiled water at 195°F – 205°F – Adjust tea powder to taste – Steep 3-5 minutes – Stir in milk and sugar after steeping |
| Iced Thai tea | – Use double strength tea mix – Brew with hot water – Sweeten while tea is hot – Cool completely before adding ice |
Flavor Variations
There are many variations on traditional Thai tea flavoring. Some mixes add ingredients like roasted rice powder, corn silk, ginger or pandan leaf for unique flavors. Non-traditional fruits like mango or flavors like chocolate are also sometimes used. Thai tea can also be blended with masala chai spices, milk tea flavors, or coffee. The basic ingredients of black tea, star anise, tamarind, and sugar form the foundation, with other spices, herbs, and flavors added for creative new taste experiences.
Roasted Rice Powder
Some Thai tea mixes include roasted rice powder for a nutty, toasty flavor and powdery texture.
Fruit Flavors
Tropical fruits like mango, pineapple, or coconut are sometimes incorporated for a fruit-flavored iced Thai tea.
Flavored Teas
Using flavored teas like earl grey, jasmine, or matcha as a base can provide a unique spin on Thai tea.
Storage
Like most teas and dry spice blends, Thai tea mix should be kept in an airtight container away from heat, air, light, and moisture. If stored properly in a cool, dark place, Thai tea mix can retain its color, aroma, and flavor for up to a year. Over time, the spices can lose potency so Thai tea blends are best consumed within 6 months to a year for maximum flavor.
Airtight Container
Keeping Thai tea in an airtight container prevents air exposure which can cause the ingredients to lose flavor and aroma.
Cool, Dry Place
Thai tea mix will keep best when stored in a cool, dark cupboard away from heat, humidity, and bright light.
Availability
There are many brands of Thai tea mix available to purchase pre-made. Asian grocery stores frequently stock Thai tea mixes from Thai brands like Pantai and Singha. The mixes may be labelled as Thai tea, Thai iced tea, or Cha Yen. Online retailers also sell Thai tea mix, often in larger canisters for food service use. Making Thai tea blend from scratch using raw ingredients is also an option but requires sourcing each individual ingredient.
Pre-made Mixes
Pre-blended Thai tea powder provides convenience and ensures authentic Thai tea flavor. Popular brands include Pantai, Singha, and Teh Tarik.
Bulk Sizes
For restaurants, bubble tea shops, or large-scale use, Thai tea mix can be purchased in bulk sizes up to a few pounds online and from restaurant suppliers.
DIY Blend
It is possible to make Thai tea blend at home using purchased black tea, spices, and other ingredients. This allows customizing flavors but requires sourcing each element.
Common Questions
Is Thai tea mix gluten free?
Most Thai tea mixes are naturally gluten-free as they are made of black tea, spices, tamarind, and flavorings that don’t contain gluten. However, some mixes may contain barley or wheat ingredients. Check labels to be sure a mix is certified gluten-free if required.
Can you make Thai tea with regular black tea?
While not exactly the same, you can approximate Thai tea by steeping strongly brewed Ceylon or Assam black tea with added star anise, tamarind, spices, and sugar. The result won’t have the exact Thai tea flavor profile, but will be similar.
Is Thai tea caffeinated?
Yes, Thai tea contains caffeine from the black tea used as the base ingredient. A 16 oz serving can have roughly 75mg of caffeine, depending on the type and amount of tea used.
Is Thai tea dairy free?
Plain Thai tea mix is dairy-free, containing no milk products. However, milk, cream, or non-dairy creamer are usually added when the tea is prepared. For dairy-free Thai tea, prepare it with only water and omit the dairy.
Conclusion
Thai tea has a signature taste that comes from a unique blend of black tea, star anise, tamarind, and aromatic spices. The mix of ingredients infuses the tea with a bold, malty yet refreshing flavor and vivid orange color. Thai tea powder makes preparing a perfect, authentic cup convenient at home or in restaurants. With many flavor variations and preparation methods, this beloved Thai drink can be customized to enjoy either piping hot or refreshingly chilled and sweetened just to your liking.
