Second Flush Assam Tea harvested in the month of May and June in India is the best black tea for Chai. Fresh tea leaves are taken through a process called CTC (Crush Tear Curl) where leaves are processed through a series of rollers. The rolled tea leaves are then oxidized, dried, sorted and packed. The process of oxidation creates two distinct antioxidants for black tea- Theaflavins and Thearubigins. A term you’ll often hear with Black Tea is Orange Pekoe. Orange Pekoe is leaf grade teas that denotes a quality product.

Ginger adds a nice spicy flavor and warm feel to your chai. Ginger is a popular root used in Indian foods and beverages. In Indian tradition, ginger is known to help with digestion and build the immune system.

Green Cardamom pods, lightly crushed, add a nice aroma and flavor to your chai. Cardamom has a warm, strong flavor with notes of Eucalyptus and Mint. Like Ginger, Cardamom is also known to aid with digestion and improve the immune system.

Cinnamon with it’s beautiful aroma adds a distinct sweet and spicy flavor to your chai. You can use cinnamon sticks or ground cinnamon powder. Cinnamon is known to have antioxidant and anti-inflammatory properties.

Black Pepper adds a sharp, penetrating aroma with hot and biting taste. Some research shows that black pepper may help with better metabolism and digestion.

Cloves add a musky and warming flavor to your chai. Like most other ingredients, cloves also help with digestion but are also known to have some pain relieving properties.

Whole milk is best for a perfect cup of chai. If you have dietary restrictions, you can also use low fat or fat free milk. For our vegan friends, soymilk, cashew milk, almond milk, or coconut milk can work too.

Sugar adds sweetness and mouthfeel to your chai. If you have dietary restrictions, feel free to use a zero-calorie sweetener of your preference.

We recommend using spring water or filtered water. This brings out the true flavor of tea and spices, making a perfect cup of chai.