Science behind CHAI bubbles

The Science

That foam around chai is natural result of tea's chemistry and the way it is prepared, Tea leaves contain organic substances that naturally create bubbles when agitated. Those natural compounds are ; SAPONINS : These are natural soap-like molecules found in tea plant that act as surfactants, when released into hot water , they lower their surface tension , allowing air to be trapped in stable bubbles. PROTEIN & AMINO ACID : As the tea steeps in hot water, it extracts protein & amino acids that further contribute in making of that frothy layer "jhaag" The specific way CHAI especially in canteens as shown in picture , is made greatly increase the foam. AERATION FROM POURING CHAI : That frothy top comes when CHAI is poured from high height between two vessels , a technique known as "pulling" , this process forces air into liquid , creating bubbles that the saponins & proteins then stabilize into a light form.

Why I Chose It

The reason I chose this picture is because, Its one of most common and underrated scientific phenomenal topic that most of us never notice , despite Chai being part of our everyday life. I clicked this picture at my university canteen while having chai with my friend.

Anzalna Verified Volunteer

Volunteer · Curious Learner · hyderabad · Member since Jul 2026