Organic Masala Chai | Classics Highlight

What is Masala Chai?

Our Organic Masala Chai offers a premium tea experience, combining high-grade Black Tea with a meticulously curated blend of organic spices. This authentic recipe features Cardamom, Cinnamon, Ginger, and Cloves, delivering a harmonious balance of robust flavors and aromatic complexity.

Crafted to appeal to discerning tea enthusiasts, this blend embodies the rich cultural heritage of traditional Indian tea preparation while adhering to stringent organic standards. The result is a full-bodied infusion that invigorates the palate with its perfect equilibrium of spicy and sweet notes.

For optimal enjoyment, we recommend serving with a dash of milk and sweetener to taste, allowing the diverse flavor profile to fully develop. Our Organic Masala Chai not only provides a satisfying beverage option but also reflects a commitment to quality and sustainability in every cup.

Back Story

Masala chai has its roots in the ancient Indian system of medicine, Ayurveda, which dates back over 5,000 years. Initially, it was a blend of spices used as an herbal medicine rather than a beverage, believed to have healing properties. The original versions did not include tea leaves and consisted solely of a mix of spices, which could include ginger, cardamom, cinnamon, and cloves, among others. These spices were believed to aid in digestion, boost immunity, and offer various other health benefits.

In the 1830s, the British East India Company began to establish tea plantations in Assam, India, to reduce their dependence on Chinese tea, marking the introduction of black tea cultivation in India. The British promoted tea drinking among Indians to increase domestic consumption, but tea as consumed by the British—plain with milk and sugar—was not immediately popular among the Indian populace.

Indians began to blend the black tea introduced by the British with traditional Ayurvedic spices and sweeteners, creating a unique version of tea that suited local tastes, eventually known as masala chai. The popularity of this tea grew through the late 19th and early 20th centuries, thanks in large part to street vendors, known as chaiwalas, who sold the beverage to workers and travelers across the country, with each region and vendor often having their unique blend of spices.

In the late 20th and early 21st centuries, masala chai gained international popularity, especially in Western countries, where it is often simply referred to as chai, becoming a staple in cafes and tea shops worldwide with many variations and adaptations. Today, masala chai is not only a popular beverage in India but also a cultural symbol of hospitality and comfort, representing a fusion of traditional Indian flavors with the influence of British colonial history.