I'm shocked that I don't see any mention of Brooke Bond or other mamri (granulated) teas in the recipes!! Throughout India, that's the accepted norm. Also, ginger or elaichi are very important, as is the step of boiling the whole concoction until it foams up at least once. Whole milk, or half & half, is also necessary to get that good film on top.
I've researched chai all over India and spoke to many chai-wallahs there about it. They're a little surprised at all the fuss some Westerners think is de rigeur for a proper cup of chai. The Indian chai-wallah's whole take on the thing is very casual.