Golden Masala Chai Loose Leaf Black Tea

Masala chai means spiced tea. The world chai comes from the Chinese word for tea "cha" and masala refers to a blend of spices. Masala chai originates in South Asia and is a blend of black tea leaves and spices usually drunk with milk and sugar. Traditionally, it was a way of making the lowest grade of tea, which would otherwise be too bitter and unpalatable, into a delicious drink.

Our Golden Masala Chai tea offers a whole new level of flavour and complexity. We use tea bought for the highest quality, not the lowest price and highest quantity. This is the antithesis of modern tea bags. To our traditional masala recipe, we have added whole pieces of Himalayan turmeric, sourced from smallholder farms in Sikkim, India. This adds a rich, earthy depth to the malty black spiced tea. Aromatic and fragrant, it is a warm infusion that offers a caffeine lift, the health benefits of turmeric and a truly comforting experience - both soothing and refreshing.

Masala chai symbolises hospitality, warmth and comfort. It's often drunk by Indian families first thing in the morning to start the day, and to welcome guests.

Hot masala chai is widely available from street vendors in India, know as chaiwalas - for those travelling or working away from home. The cup used by chaiwalas was often made from unbaked clay so that it could be discarded after use and returned to the earth.

Each South Asian family often has their own spice recipe where ratios vary. Some use a little more cardamom, others more cinnamon. We have spent many years blending and reblending to find what we believe is the perfect balance.

The key ingredients of masala chai, alongside black leaf tea, are cinnamon, cardamom, cloves, and ginger. Black pepper is often included and we agree that (especially in combination with the tumeric we blend into our Golden Masala Chai) it adds deliciously to the taste and aroma.

There is some research that suggests that the pepper and fats from the milk also help make the health benefits of turmeric more bioavailable to the body.

How you store masala chai is very important because it contains a golden blend of precious spices and tea that will deteriorate if left to oxidise. It is absolutely essential to keep your tea airtight and in a cool place.

At Rare Tea, you can order our Golden Masala Chai in a beautiful tin - giving you the perfect storage container that is both elegant and functional. Our tins not only decorate your kitchen but keep each golden infusion in perfect condition.

The unopened packets of tea can be kept for long periods, but once open, its best to consume your masala chai within 3 months.

To make a chai latte with our Golden Masala Chai use 2.5 grams of tea per 50ml of water (0.1 oz of tea per 2 fl oz of water). Essentially, you are making a strong concentrate, like an espresso for a cappuccino. Please heat the water to boiling (100°C/212°F), infusing for 2-3 minutes. To make a latte, we do recommend this slightly longer infusion, which will bring out the tannins in the black tea, which will balance deliciously with the hot milk. Add 100-150ml (4-5.5 fl oz) of hot, frothed, milk to your cup and stir.

Alternatively, you can make our Golden Masala Chai the traditional way and heat the spiced tea in milk in a pan and bring to the boil.

At Rare Tea, we are not doctors or medical professionals - drinking tea has many health benefits but tea alone cannot replace a healthy diet and lifestyle.

The black tea in masala chai contains antioxidants and minerals, while the spices used (ginger, turmeric, cloves, cardamon, cinnamon and black pepper)- are part of the Ayurvedic tradition, an ancient Indian medical practice.