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1
Combine the water, crushed cardamom, grated ginger, cinnamon, peppercorns, and cloves in a small saucepan and bring to a boil over medium heat, then add the Assam CTC tea and simmer steadily for 3–4 minutes — boiling the spices alone before the tea goes in gives them time to open fully into the water, so the tea does not crowd them out during its own extraction. The liquor will deepen to a dark amber and the spice fragrance will be pronounced and fully open.
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2
Pour in the full-fat milk in a steady stream, maintaining the 1:1 ratio with the water already in the pan, then raise the heat to medium-high. Watch the surface without distraction: this is where the dish lives or dies — as the chai heats it will begin to rise, a rolling, foaming crest that climbs the sides of the pan, and the instant that foam threatens to overflow, remove the pan from the heat or reduce it sharply. Allow the rise to subside, return the pan to heat and allow the chai to rise once more, so that the fat in the milk binds fully with the spice-laden liquor and the tea gives up its last depth of flavour and body.
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3
Add the jaggery and stir to dissolve completely before straining, so its raw, slightly smoky sweetness is evenly carried through the chai rather than pooling at the bottom of the cup. The sweetness should be perceptible but not dominant; taste and adjust. Strain through a fine sieve into warmed cups and serve immediately.