Hail the Lord of the Universe!
Please allow me to express my view regarding Chai. The idea of adding spices to tea originated with the Muslim practice of spiced coffee. Ginger and cardamon are the connoiseur's choice for flavoring tea. The addition of whole black pepper corns is acceptable if preferred. Plenty of tea, milk, and sugar is best. Masala Chai should be fresh and very hot, slurped not sipped. Other spices like clove, cinamon, etc., are cheap adulterants to a true "Raja Chai" ("king's tea"] Personally, I have brewed, truly, thousands of gallons of Masala Chai. I to, have experimented with deviations from the above orthodoxy. It is unlikely I'll stray in the future.
Drink your tea in the company of God loving people, discussing the play of the Saints.
All the best to you,