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Masala Chai

There is a beautiful science behind making chai aka tea. The whole process is backed up by some serious chemical reactions, namely tanning and denaturing. No two people will make chai the same way. Some add milk-first to get that (denatured) milky taste to the tea. Others (like us) add tea to water first to extract the tannins and THEN add milk last. This makes the chai 'kadak' or strong.
Different regions of India use different spices! In Gujarat, the use of ginger lemongrass and mint is very common in 'cha', whereas in Punjab, green cardamom and fennel are more commonly used. Kashmiri "Kawa chai" is a beautiful blend of tea leaves flavored with cloves, cardamom, cinnamon and saffron!
Here is a short recipe and video on how we make masala chai. Hope you like it!

For a cuppa Indian Masala Chai

1 cup water
1-2 tbsp chai masala mix
1.5 tsp black tea
2 tsp sugar
1/2 tsp grated ginger
and...lots of love


Boil together for 5 min
Add 1/4 cup milk of your choice and slow simmer for 5 min
Strain and enjoy! :)