Masala Chai
Masala Chai
Masala Chai
Masala Chai
Masala Chai
Masala Chai
Masala Chai
Masala Chai
blend-number

Masala Chai

SPICED BLACK TEA BLEND

151 reviews

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.

Tasting Notes:

Ginger, cinnamon, cardamom


886 in stock
Regular price $12.99 Save $-12.99
Customer Reviews
4.7 Based on 151 Reviews
5 ★
87% 
131
4 ★
3% 
5
3 ★
3% 
5
2 ★
3% 
4
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  • Masala Chai
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  • chai
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HP
12/07/2022
Heather P.
United States
I recommend this product

Masala chai

I was hesitant to try as I have lots of chai teas I have tried once or twice and they just didn’t taste good, to me. I am pleased this one is different! The blend has a lovely balance of black tea and spices. Lovely for an afternoon with milk and a sweet!

A Smith Teamaker Customer
E
12/01/2022
Emily
United States United States

High Quality Tea, Very Little Spice

I just placed my first-ever order from Smith Teas, and overall I'm super impressed with the quality and flavor of their tea blends. In terms of the tea itself, this blend is no exception; however, the spices come across more as an aroma with almost no spice flavor present in the tea. Even if I steep it long enough that the tea goes bitter, I still can hardly taste the spices. Going forward I will enjoy discovering other Smith Tea blends, but I'll be buying my masala chai elsewhere.

J
11/05/2022
Jess
United States United States
I recommend this product

New Convert!

So this is that Chai tea is supposed to be! I had been wondering what all the fuss was about as I had only had the powdered stuff and, like others had mentioned, wasn't impressed. But the spices are balanced and I can taste every note. It's delicious! My thanks to the other reviewers for nudging me in this direction.

A
10/22/2022
Alex
United States United States
I recommend this product

Masala Chai

the amount of cardamom is perfect

FC
10/07/2022
Fiona C.
United States United States
I recommend this product

Delicious!

Warm, spicy, comforting and perfect for this time of year.

Ingredients

Assam teas, ginger, cassia, black peppercorns, cardamom, cloves and natural spice oils.

Blend Numerology

The Calcutta phone code.

Preparation

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.

  • Select an Ingredient:
  • assam
  • black peppercorns
  • cardamom
  • Cassia Bark
  • cloves
  • ginger root

Assam

Indian Black Tea

Assam tea is the biggest, brightest, richest and most astringent tea made. It is the backbone to breakfast style teas of nearly all brand and quality although it is also used in many blends for body and top notes. Assam is less floral and has more bread or biscuit-like flavor than other origins, and is often described as malty or coppery.

Assam Region

The Assam region is located in Northeast India, and borders Bhutan and Bangladesh. At near sea level, this region produces teas that are full flavored, rich, and chewy with distinct characteristics of caramel and malt. The best teas from this region are plucked and processed in June and July, a harvest also known as the 2nd Flush.

Black Peppercorns

Indian Spice

Known as the “King of Spices,” the best black pepper is grown in southern India near Cochin. The berries of the perennial black pepper vine are harvested when unripe, then sun-dried until they blacken. Quality is determined by oil content and appearance. Black pepper is spicy, pungent and often has a light salty characteristic—an important feature in chai blends. After the black pepper has been harvested, it is steam distilled to produce the essential oil.

Kerala

Kerala is a state in Southwest India, located along the Malabar Coast, famed for its spices dating back to ancient times. Today it is the region from which we source our black pepper and sarsaparilla.

Cardamom

Guatemalan Spice

Seductively fragrant, with floral notes and a menthol bite, cardamom is a bush in the ginger family that grows to 10 feet high. Popular in Persian and Indian cooking, it is also widely used in tea and chai blends. We believe the best is produced by indigenous Mayan farmers in Alta Verapaz, Guatemala. Its pale yellow flowers turn into clusters of cherries that are dried. These whole green pods or the dark seeds inside are removed to spice tea.

Alta Verapaz Department

Located in north central Guatemala, this area once helped form the core of the Maya Civilization. Now it is home to half of the production of cardamom in the world. Harvest season takes place between the months of June to February.

Cassia Bark

Sumatran Spice

Often called cinnamon, cassia is a spice with a significantly different flavor profile than true cinnamon. Grown in subtropical climates, its taste varies widely by origin, and quality is judged by the volatile oil content. In Kerinci in Sumatra, cassia bark is stripped and dried year round from a revolving crop of 10 – 12 year old trees that are continuously replanted. Cassia is sweet, hot and spicy and adds fragrance to our chai blend.

Sumatra

Sumatra is located amongst the Sundar Islands in western Indonesia and is the country's second largest island after Borneo. Marco Polo was said to have visited in 1292. The cinnamon trees need to be more than ten years old before their bark is suitable for harvest.

Cloves

Madagascar Spice

Cloves come from the dried flower of a subtropical evergreen tree that can grow to heights of 40 feet in Madagascar, Southern India, and Indonesia. Dried in the sun, these buds become their signature dark reddish black. Cloves are highly aromatic and are used in mulling spices, cooking, and enlivening various tea blends.

Madagascar

The fourth largest island in the world, Madagascar separated from the Indian subcontinent and remained close to Africa after the breakup of the supercontinent Gondwana. Unlike the breakup of most superbands, Madagascar retained its uniqueness with over 90% of its wildlife being found nowhere else on earth. The clove harvest happens from March to May.

Ginger Root

Indian Spice

Ginger, used in many cultures to enliven food and drink, is also known for its healthful qualities. A light stimulant, it can treat cold symptoms and sore throat. Ginger is cultivated most prominently in India, China, Indonesia and West Africa. After the plant flowers and the leaves die off, the roots are dug, washed, peeled and sun dried. Ginger’s spicy-sweet flavor adds spark and complexity to our Big Hibiscus.

India

India is located in Southern Asia and is home to one of the world's oldest civilizations (Indus Valley shout out). It is a country rich in history, culture, religion, geography and so much more, and has been famous since ancient times as a source for spices that continue to be coveted around the world. Our ginger comes from several regions in India and is harvested multiple times during the year.