The Quick Sip
Masala Chai is enjoyed as a pick me up throughout India. This tasty version is composed of fine broken Indian teas with an overlay of warm spices such as aromatic ginger, cardamom and cinnamon, rounded off with a touch of Bourbon vanilla. Not to be confused with many misguided versions sold elsewhere, our blend could draw a crowd in any Bombay bazaar!

Tea Tales
Chai is the name for tea, any type of tea. The most conventional way chai is prepared throughout India is by boiling broken leaf tea with milk, a strongly coloured and invigorating concoction. Masala chai, or spiced tea, is a variant which has gained much popularity in the West of late. There is no fixed recipe for masala chai as each Indian household has its own variation, each person generally favouring ‘the way mother makes it'. Most masala chai in India is brewed strong with a broken leaf black tea such as Assam, but in Kashmir, green tea is often used. Commonly, ‘warm' spices such as cardamom, cinnamon, peppercorn, and cloves are ground together, with diced fresh ginger thrown into the mix. The green tea variant of Kashmir is brewed with almonds, cinnamon, black pepper, cardamom, and sometimes saffron. Whichever variation, the result is warming, soothing and wholly exotic..

Customer Reviews
‘I love chai and this is by far my favourite blend for it. You don’t need to add any sugar to this chai blend’. Monique.

‘have tried many teas from Language of the Leaf and they’ve all been excellent. My favourite by far is the Bombay Chai – a wonderfully fragrant tea with just the right amount of spice. My preference is to drink it without milk as I enjoy the flavours on their own...so much so that I recently purchased the Bombay Chai tins to give as gifts to a number of colleagues! Daphne J