Organic Black Tea Chai Blend 50g
Chai (originally an Indian spiced tea) has been central to home hospitality for centuries. This organic version follows a traditional recipe: a black tea base with cinnamon, ginger, cloves, green cardamom and crushed black pepper. If you want a warming, characterful cup that both energises and soothes, this blend is waiting for you.
Chai is more than a drink — it is a mood. Indian markets, steaming metal pots, the aromas of spices simmering together on the stove… this blend brings that scene to your kitchen with minimal effort and maximum flavour. Important: this is not a "latte powder" thinned with sugar, but a real spiced tea you prepare to your own taste.
Character
The first sip is spiced, warm and slightly peppery thanks to the pepper and ginger. Cardamom adds a floral sweetness, cloves deepen the profile, cinnamon ties it all together. The full-bodied black tea base makes sure the cup is a proper chai, not a substitute. On a cold day, a mug of this is almost breathtaking as the spices gradually warm you from inside.
How to prepare
Classic Indian style: simmer in half water, half milk for 2-3 minutes, then strain. Sweeten with honey or cane sugar to taste. Alternative: brew as a regular tea with 90-95 °C water for 3-4 minutes, then add warm milk in the cup. Both work — the first has more depth, the second is quicker.
When it really shines
Cold rainy days, winter mornings, or any time you want a bold, fortifying cup. Also a generous choice when hosting — the aroma alone creates a homely mood. After a long walk it warms your hands and your whole body. Try it once, and it becomes a returning companion.
Tips
Add a slice of fresh ginger to the brew alongside the dried spices for extra zing. A star anise adds an even deeper, holiday note. For a masala chai, add a small pinch of nutmeg or a bay leaf when simmering. Make a bigger batch and store refrigerated in a glass jar — delicious cold the next day.
Storage
Keep in a tightly sealed jar, away from light and moisture. Spice aromas mellow over time — best within a few months.
The story of chai
The word "chai" comes from the Hindi "chai" (tea), which itself comes from the Chinese "cha". In India, "masala chai" (spiced tea) is what the world knows as "chai". Tradition holds that every family creates its own recipe, passed down through generations. A family's chai recipe is a bit like a soup recipe: the foundation is shared, but there is always something unique that belongs to that home.
Pairings
Chai pairs beautifully with warming baked goods: oat biscuits, ginger cookies, spiced cakes. It also works wonderfully after a curry or a spiced dish — the warmth of the tea continues the story of the meal. For a longer pause, serve it in a cafetière so it stays hot through a whole conversation.
A suggestion
If you are new to chai, start with the water-only steep method and drink it plain. Once you have a sense of the base flavour, try the milk-simmer method with a touch of sugar. This way you will know which preparation you prefer — and the blend rewards both.