What do we call the combined process involving milk and tea in Chai?

The combined process involving milk and tea in Chai is referred to as brewing. This term encompasses the entire method used to extract flavors and aromas from tea leaves when they are steeped in hot water, often alongside spices and milk. During brewing, the heat facilitates the release of essential oils and flavor compounds from both the tea and the spices, resulting in a rich and aromatic beverage.

In this context, while steeping could also describe the initial infusion of tea leaves in hot water, brewing captures the full scope of the process, especially when milk and spices are integrated. Similarly, infusing typically pertains to the act of steeping individual ingredients (like herbs or leaves) in hot liquids for flavoring, which doesn't explicitly cover the inclusion of milk. Blending generally refers to mixing different components to create a uniform mixture but does not describe the specific process of extracting flavors that occurs in making Chai. Thus, brewing is the most accurate term to describe the overall method used in preparing Chai with milk and tea.