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Masala tea
Nine spices for your wholesome chai. Every spice in here is doing a job most people don't notice. Cardamom lifts you with the feathers of aroma and Cinnamon cuddles you with sweetness. Clove and Mace anchor for intensity which balances the sweet palette. The heat-hit in the first sip is the ginger arriving with the punch carrying black pepper for the sharpness. Fennel is the missing part to bring calmness. Bay leaf and star anise, the two nobody credits, hold the whole thing in place. Brew it slow. Don't stir too much. The chai tells you when it's ready.
Some chai stays with you. You've had it before maybe in someone's kitchen, maybe at a small place on a road you don't remember the name of. The kind you thought about days later. The kind that made every chai after it feel slightly off. Most masala chai doesn't do that. Most masala chai doesn’t do that but we have brought you the answer. It’s fine. It’s warm. It’s there to stay. Saffron is the special kind.
It comes from a small blending unit in Pune, run by the same family for two decades. No brand name on the door. Customers who came by word of mouth and left the same way. Every spice known by smell, every batch made the way it was made decades ago. The kind of place most people never find.
We found it, and thought more of you should get to drink this. Most chai in the market has been sitting for months before it reaches you and by then the cardamom has faded and the pepper has lost its edge. Ours ships within weeks or even days of grinding. What you open still smells like the room it was made in. So all we would say is brew it slow. Don't rush it. The first cup usually tells you everything.
For people who can tell the difference
I've tried probably a dozen masala chai blends over the years most taste like cardamom with an identity crisis. This one is different. You can actually smell the ginger before the water even boils. The spice hits are balanced, not aggressive. My husband, who drinks black coffee and judges everyone who doesn't, asked for a second cup. That says everything.
I've tried probably a dozen masala chai blends over the years most taste like cardamom with an identity crisis. This one is different. You can actually smell the ginger before the water even boils. The spice hits are balanced, not aggressive. My husband, who drinks black coffee and judges everyone who doesn't, asked for a second cup. That says everything.
I've tried probably a dozen masala chai blends over the years most taste like cardamom with an identity crisis. This one is different. You can actually smell the ginger before the water even boils. The spice hits are balanced, not aggressive. My husband, who drinks black coffee and judges everyone who doesn't, asked for a second cup. That says everything.
I've tried probably a dozen masala chai blends over the years most taste like cardamom with an identity crisis. This one is different. You can actually smell the ginger before the water even boils. The spice hits are balanced, not aggressive. My husband, who drinks black coffee and judges everyone who doesn't, asked for a second cup. That says everything.
