In India, chai means sweetly spiced tea served with foamed milk. Ours combines second flush Assam teas with pungent ginger root, cassia, black pepper, cloves and cardamom to create a rich and spicy brew worthy of any chai wallah.
Ginger, cinnamon, cardamom
Assam teas, ginger, cassia, black peppercorns, cardamom, cloves and natural spice oils.
For best flavor, bring spring or freshly drawn filtered water to a boil (212 degrees). Steep 1 sachet or 1 heaping tsp (3.5 g) loose leaf for five minutes. Savor your new status as a wallah.