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Masala Chai
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Masala Chai

SATECH-MC-LL10

$2.50 / unit

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Ingredients

FBOP Black tea

Referencing the Flowery Broken Orange Pekoe system, this grade is defined by two principles; the size of individual tea leaves and the part of the leaf, the tea contains.

Ginger

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

Cinnamon

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

Vanilla

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.

Cloves Lalpari

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

Black pepper

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

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How To Make
What you need
Step 1: Temperature 90°
Step 2: Weigh 1.4g
Step 3: Time 4 ½ mins
Step 4: Serve
  • Masala Chai
  • Brewing Vessel (Teapot or Gaiwan)
    Digital Kettle
    Digital Scales
    Timer / Watch
    Serving Vessel
    Spoon
    Cup and Saucer
  • Heat the kettle to the desired temperature and pre-heat all the vessels, then discard the water.

  • If you don't have a temperature-controlled kettle or thermometer, add cold water to the tea before topping it with boiling water. We recommend 10% cold water for 90 degrees and 20% for 80 degrees. PLEASE NOTE: this is approximate, and different teaware materials will affect the outcome.
  • Weigh the appropriate amount of tea and add it to the pot. Pour the desired amount of pre-heated water over the leaves in a circular motion so the leaves unfurl and awaken.

Steep the leaves for the recommended time. If the leaves are tightly confined in the vessel, give a little stir to ensure maximum surface area is achieved.

  • Once the desired infusion time has finished, separate the leaves from the tea liquor by removing the infuser basket or by straining into a serving vessel.

  • Pour into a cup and serve.
How To Make
What you need
  • Masala Chai
  • Brewing Vessel (Teapot or Gaiwan)
    Digital Kettle
    Digital Scales
    Timer / Watch
    Serving Vessel
    Spoon
    Cup and Saucer
Step 1: Temperature 90°
  • Heat the kettle to the desired temperature and pre-heat all the vessels, then discard the water.

  • If you don't have a temperature-controlled kettle or thermometer, add cold water to the tea before topping it with boiling water. We recommend 10% cold water for 90 degrees and 20% for 80 degrees. PLEASE NOTE: this is approximate, and different teaware materials will affect the outcome.
Step 2: Weigh 1.4g
  • Weigh the appropriate amount of tea and add it to the pot. Pour the desired amount of pre-heated water over the leaves in a circular motion so the leaves unfurl and awaken.
Step 3: Time 4 ½ mins

Steep the leaves for the recommended time. If the leaves are tightly confined in the vessel, give a little stir to ensure maximum surface area is achieved.

Step 4: Serve
  • Once the desired infusion time has finished, separate the leaves from the tea liquor by removing the infuser basket or by straining into a serving vessel.

  • Pour into a cup and serve.

Essential Equipment

Having the right equipment is the foundation to making a good cup. We've accumulated a collection that will complement your serve and ensure you experience full flavours.

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