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There are so many "quick" chai recipes, I am happy to find an authentic recipe as I drink tea by the gallon and not from mixes. Turbinado sugar is a good raw sugar, as is coconut palm sugar, or demerara. I did find a source that said many in (rural)India use a kind of sugar usually in bricks, called jaggery(or gur, gud or panela), which is a raw brown sugar with a very rich molasses taste. The chai recipes can vary quite a bit from region to region it seems, so I don't think any spice you throw in is wrong as long as you enjoy the taste. I like to put in whatever I have around for complexity, and turmeric is good if you're fighting a cold.
I think mine are about 16 inches long, 12 inches wide. Better to go bigger than smaller. You can make it a bit longer, and fold the end over so it stays open.