Chai has always been an integral part of our daily lives as well as our get togethers with friends and family. Try a perfectly-spiced chai tea with premium ingredients from India, this tea will take you on a journey. Chai tea made with Indian black tea, our Chai is a melange of spicy notes conjuring up the steamy, aromatic delights of an Indian street market. Black tea leaves with subtle hints of pepper, orange, cinnamon, cardamon, and clove complete this signature black chai tea. Masala Chai, an aromatic spiced tea, has been the Indian drink of choice for hundreds of years. It is the perfect blend of freshly ground spices (chai masala) like cloves, cinnamon, nutmeg, ginger, cardamom and pepper, added to a boiling pot of loose leaf tea and milk to make a delicious, satisfying and healthy beverage.
Look for recepies online and you will find variety of recepies to cook.
Available in Well Packed Packages according to International Shipping Standards. 10 Gram 5USD
In addition to improving digestion, chai enhances the immune system, fights inflammation and has antioxidant properties.
Drinking masala chai is good for the heart! The teas ingredients have been found to thin the blood, relax blood vessels and even lower cholesterol.
Per 8 oz:
1/2 cup milk (not skim milk, see nerdy science note above)
1/2 cup water
1 to 2 tsp. sugar, or your favorite sweetener
1 tsp. loose tea leaves
1/8 to 1/4 tsp. chai masala depending on your spice preference, see recipe below
Pour all ingredients into a (preferably spouted) saucepan. Place over medium heat. Allow to heat until small bubbles appear around the perimeter of the milk. Stir the chai, scraping the bottom to avoid scalding the milk. When the milk comes to a boil, turn off the heat and stir well. Bring to a boil once again, turn off the heat and stir well. Allow to steep for a few minutes. Strain carefully into a cup, and serve.
Note: The recipe was passed down in grams, I’ve tried to convert it into conventional measurements, but please be aware that the conventional measurements are of the finely ground not the whole spices. Update: Using a measurement system kindly provided by a reader, I’ve updated the conventional measurements to be more accurate. Please note, you will get best results if you weigh the spices, it’s most accurate. Also, for those of you who are finding the recipe a bit too spicy, feel free to decrease the black pepper. Perhaps start by cutting the amount in half (80g) and then making a cup, if you can think you can tolerate more black pepper start adding in 10 additional grams of black pepper until you get to your sweet spot!
160 g. black pepper, finely ground, (1 cup + 7 Tbsp)
125 g. ginger powder, finely ground (1 cup + 8 Tbsp)
50 g. cinnamon powder, finely ground (1/4 cup + 2 1/2 Tbsp)
50 g. ground cardamom, finely ground (1/2 cup + 1/2 Tbsp)
5 g. clove powder, finely ground (1 Tbsp)
5 g. nutmeg powder, finely ground (1 Tbsp)
If you are using whole spices, weigh out the appropriate amount, place in spice grinder and grind into a fine powder. Mix all the spices together, store in an airtight jar in a cool, dry part of your kitchen. Do not expose to too much sunlight.
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