A tapri's chai has the *dard* of a worn-out stove and the patience of a slow boil, which my induction cooktop and oat milk cannot replicate. My own chai is made with the care of avoiding dairy for my skin, turning it into a gentler, almost clinical ritual. The real difference is that their kettle carries the taste of a hundred cups before yours, while my clean saucepan only knows the loneliness of one.
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