Malt, cinnamon, cardamom, ginger, black pepper, clove
Everybody knows chai these days. But real chai starts with tea and dried spices, and ends by cooking them up with milk and sugar, just like we do in our shops in San Francisco. Our quality spices and our curing of up to six months is what makes our chai so good.
Ginger: ours grows at high mountain elevations, creating a sweet, spicy profile.
Cloves: ours are clean, bright and floral as well as offering strong pungency.
Black peppercorns: ours have balanced heat that melts perfectly with the ginger. But you also want a citrus kick from pepper, not pure heat.
Cardamom: Pruned by hand with machetes, not machines, ours is harvested only by hand in the hard to reach jungles of Guatemala.
Tea: We chose a black tea base that is prized for a sweet raisin quality, and rich full mouth feel, two qualities that stand up to the intense spices used in the blend.
We crack our peppercorns and cardamom pods just prior to blending, so they slowly infuse their aroma, flavor and heat into the rest of the blend, creating an unparalleled masala chai.
Ingredients—All organic black tea, cinnamon, cardamom, ginger, black pepper, clove.