Masala Chai

Body: High and full Astringency: High (bold tea base) Sweetness: Low (unless you add sugar) Flavor Profile: Spice 🌶️, Malty black tea, Ginger heat, Cardamom warmth This is not your coffee shop's watered-down chai latte. This is bold, spice-forward Indian masala chai. The Assam black tea brings malty depth and body. The spices bring heat, warmth, and complexity. Cloves add bite. Ginger adds heat. Cardamom adds aromatic depth. Black pepper adds a subtle kick. It's intense. In the best way. The kind of tea that wakes you up even before the caffeine kicks in.

🔴🔴🔴⚪⚪ Medium-High Black tea caffeine plus the stimulating effect of ginger and spices. About 40-70mg per cup. Good for mornings when you want caffeine wrapped in warmth.

Base Tea: Organic Assam Black Tea (India) Spices: Organic Cloves, Ginger, Cardamom, Black Pepper, Star Anise, Cinnamon Traditional Style: Masala Chai (Indian spiced tea) Masala chai originated in India thousands of years ago as an Ayurvedic beverage. "Masala" means spice blend. "Chai" just means tea. So "chai tea" is redundant, but we've all made peace with it. The British brought black tea cultivation to India in the 1800s. Indians started adding their traditional spice blends to the tea. The result? Masala chai. Bold tea, bold spices, usually served with milk and sugar to balance the intensity. This blend uses Assam black tea, known for its malty, full-bodied character that stands up to spices. The spice mix is classic Indian style: warming, aromatic, with subtle heat from ginger and black pepper. Every ingredient is organic because spices should taste like spices, not pesticides.

Traditional Masala Chai (with milk) Amount: 2.5g tea per 12oz liquid Water: 195°F Method: Simmer tea + spices in 6oz water for 5 minutes, add 6oz milk, simmer 2 more minutes, strain, add sugar to taste Pro tip: This is how chai is actually made in India. Takes time but worth it. Western Style (tea only) Amount: 2.5g tea per 12oz water Water: 195°F Time: 5-7 minutes Pro tip: Strong and spicy on its own. No milk needed if you like bold tea. Quick Chai Latte Amount: 2.5g tea per 6oz water Water: 195°F Time: 7 minutes (brew strong), strain, add 6oz steamed milk + sweetener Pro tip: Brew it strong. The milk dilutes it.

What's Assam tea? Assam is a region in northeastern India known for producing bold, malty black tea. It's what most "breakfast teas" are made from. Full-bodied enough to handle milk and sugar. Strong enough to stand up to intense spices. That's why it's the standard base for masala chai. Why these spices? Every spice in this blend has traditional Ayurvedic uses. Ginger: digestive, warming. Cardamom: breath freshener, digestive. Cloves: antimicrobial, pain relief. Black pepper: enhances absorption of other compounds. Cinnamon: blood sugar regulation. Star anise: respiratory support. Whether or not you believe in Ayurveda, they taste incredible together. How to drink it: In India, chai is often served very sweet with lots of milk. The sugar balances the spice. The milk tempers the astringency. But if you're into bold, spicy tea, try it without. You'll taste all the spice complexity the milk usually covers up. Chai vs chai latte: Traditional masala chai is simmered (sometimes for 10+ minutes) with milk, spices, and sugar. It's concentrated, intense, and served in small cups. Western "chai lattes" are usually weaker tea with milk foam on top. They're fine, but they're not the same drink.