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Masala Chai

Masala Chai


  • A round and balanced blend, crafted with fresh cinnamon, ginger, cardamom pods, cloves, black pepper and vanilla sticks. Complex and highly aromatic with striking notes of spice. Curated with botanicas sourced from sustainable tea gardens in a biodiverse State Rainforest in Sri Lanka.

  • Aromatic, Spiced, Balanced

  • Premium Black Tea, Cinnamon, Ginger, Vanilla, Cardamom, Cloves, Black Pepper

  • Organic, Gluten Free, Dairy Free, Vegan




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At the start of the 20th Century, the English were heavily promoting the consumption of black tea throughout India, and Masala Chai was born. Locals started adding spices, milk and sugar to create the drink we are familiar with today.

  • Titled ‘True Cinnamon’, this fine Sri Lankan cinnamon is organically grown and freshly cultivated, alleviating vibrant flavours, aromatics, and therapeutic properties.

  • Premium mature ginger root is organically grown and freshly hand-processed in Sri Lanka, offering potent spice characters, invigorating aromatics and therapeutic properties.

  • Our natural vanilla is sourced from the fruit pods of the orchid family. Directly translated as ‘little pod’, this ingredient homes complex flavours, creating a floral sweetness and finishing with caramel-like undertones. Additionally, vanilla holds potent antioxidant properties, serving as a health support & promoting vibrant skin.

  • Organically grown, hand-picked, and freshly cultivated in Sri Lanka, these cloves invoke greater aromatic complexity, flavour and soothing therapeutic benefits.

  • Sourced fresh from Sri Lanka, ensuring high levels of antioxidants and greater flavour for fine tisanes and recipes.

  • Referred to as ‘Red tea’ in China, a description of the colour of the liquid. In contrast, the English term ‘black tea’ refers to the colour of the oxidized leaves. Black tea is considered to be fully oxidised, although there is still a range of oxidation possible in manufacturing black tea.

    To produce black tea, the tea is rolled and left to rest (typically for a period of 2 - 2.5 hours) in a warm damp environment to promote oxidation. Heat is applied to the tea once the desired level of oxidation has been accomplished.

How to prepare

  • Select your brewing vessel and preheat with hot water. Obtain quality water and fill your kettle, setting it to 90°.

  • Weigh 1.4g of Masala Chai, ensuring you add the leaves first, before following with water.

  • Upon pouring, set your timer to ensure you steep 4 ½ mins.

    After the timing is finished, separate the infused leaf from the tea liquor by removing the infuser or transferring the tea to a second pot through a strainer.

  • Your tea should have a strong aroma reflecting it’s flavour. Serve optionally with tray and appropriate teaware.

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