Masala Chai is one of the most misunderstood drinks in the world. In its homeland it's bold, spiced, and brewed strong. In most of the world it's been diluted into something barely recognisable — a syrup added to hot milk, a flavouring in a latte, a bag of dust in a supermarket box.
We wanted to do it properly. So we went back to basics.
It Starts with the Right Tea
Most commercial chai blends use low-grade fannings — the dust left over after whole leaves are processed. It's cheap, it brews fast, and it tastes like cardboard with spice sprinkled on top.
Our Masala Chai starts with FOP (Flowery Orange Pekoe) black tea from the Nilgiris. Whole leaves. Proper grade. The kind that holds up to milk and spices without disappearing into the background.
Real Spices, Not Flavouring
There is a significant difference between a chai made with actual cardamom, cinnamon, ginger, clove, and black pepper — and one made with "natural chai flavouring". One of them tastes like the real thing. The other doesn't.
Every batch of Unfiltered Masala Chai uses whole and coarsely ground spices. That's why it smells the way it does when you open the tin.
How to Brew It Right
Bring water and milk to a simmer together — don't add cold milk at the end. Add your chai and spices, let it brew for 4-5 minutes on low heat, then strain and serve. The difference from a quick steep in hot water is remarkable.
Chai deserves patience. We promise it's worth it.