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The classic (signature Masala chai)
Ingredients House Blend Black Tea, Green Cardamom, Cinnamon Sticks, Dried Ginger, Fennel Seeds, Black Peppercorns, Cloves, Star Anise, Lemongrass, Nutmeg.
Brewing Method Double Boil. Simmer in a pan with milk and water. This will unlock the full flavour profile.
Don't fear the sugar. Just like salt in cooking, a little sweetener is structural here. It counteracts the tannins in the tea and makes the spices taste three-dimensional.
The Bassline (Ginger & pepper)
Ingredients House Blend Black Tea, Dried Ginger, Black Peppercorn, Cloves.
Brewing Method Double Boil. You need to boil this hard to extract the heat from the ginger.
Because this blend is high-heat, a teaspoon of honey or brown sugar acts as a barrier, smoothing out the "bite" of the ginger without killing the warmth.
The Acoustic (Lemongrass & cardamom)
Ingredients House Blend Black Tea, Green Cardamom, Fennel Seeds, Lemongrass, Bee Pollen.
Brewing Method Steep OR Boil. Steep for 3-4 mins for a black tea, or Double Boil for a lighter creamy chai.
This is the only blend that tastes great without milk, but a little sweetener helps "pop" the citrus notes of the lemongrass.
The Love Song (Rose & Saffron)
Ingredients House Blend Black Tea, Rose Petals, Green Cardamom, Pink Peppercorns, Bee Pollen, Saffron.
Brewing Method Double Boil. Essential heat is needed here to extract the Saffron threads. Just be careful not to boil too long.
Saffron and Rose can taste "dusty" if you don't sweeten them. Sugar acts as a carrier for the floral oils, turning the flavour from "perfume" to "sweet treat."
The Outro (Fennel & Star Anise)
Ingredients House Blend Black Tea, Fennel Seeds, Star Anise, Nutmeg.
Brewing Method Double Boil. Best drunk after a heavy meal.
Fennel is naturally sweet (like aniseed), so you might need less sugar than usual here. Taste it before you sweeten it!
The Deep Cut (Cacao & Cinnamon)
Ingredients House Blend Black Tea, Cacao Husks, Cinnamon Sticks, Sea Salt.
Brewing Method Double Boil with Milk. The fat in the milk is essential here to carry the cacao flavour.
Cacao is naturally bitter. Sweetener is absolutely mandatory here to flip the flavour from "bitter cocoa" to "dark chocolate."
