We were in the season of young ginger, a tender, mildly spicy young ginger that helps add a dimension of flavour to any chai.
When making chai you can try to add citrus to enhance the flavours and in my case fresh yuzu is added. The process is straightforward, bloom the ingredients and then slowly bring to a boil, and let rest until cool before refrigerating. Try to use a suribachi to extract the flavours.
http://mesubim.com/2013/01/13/suribachi/
