There you go making assumptions about me.

I was aware of the proper term. But I’m speaking to an American audience, and I think it’s important to use terms that will be recognizable to them.

My compromising the situation was to call it chai, rather than chai tea or masala chai. Calling a chai will give the greatest local audience the quickest picture of what I’m looking for.

I’ve tried searching for all of those terms for personal recipes, but my focus is on businesses that serve good stuff

I might look into the Oregon chai thing, but I am kind of suspicious of “chai concentrate,” For the same reason that a lot of those recipes don’t seem to work in my opinion.

A lot of the flavor chemicals are fat soluble, rather than water soluble, but everybody is spicing their water and not their milk. Which is I think a key part of the problem with these recipes.

The other part is that everybody seems to do their milk, water, sweetener, spice, and tea ratios differently. And they assemble those ingredients in different ways.

It feels a little bit like making a character in D&D 3.5: there is a few ways to make great one, alot of ways to make a pretty-ok one, and billions of ways to make a non-functional one.