Masala Chai Loose Leaf Tea
Our Masala Chai Loose Leaf Tea is a spiced black tea for anyone who wants chai that actually tastes like tea. Full-bodied Ceylon black tea is blended with cardamom, cinnamon, ginger and clove for a cup that’s warming, aromatic and unapologetically spiced.
Drink it straight, or brew it strong with milk and sweetener for a homemade chai latte. The black tea has enough body to stand up to milk, which makes this chai tea blend an ideal tea for chai lattes, hot or iced.
The black tea gives the blend enough body to stand up to milk, while cardamom brings fragrance, cinnamon adds warmth, ginger adds a gentle kick and clove rounds out the finish.
For spiced black tea on its own, steep 2–3g of tea in 8 oz of 212°F water for 5–7 minutes. Strain and enjoy as is.
Steep 4g of tea in 8 oz of 212°F water for 7–10 minutes. Strain, stir in sweetener of choice (we use maple syrup), then add milk.
This isn’t a powdered chai mix or a bottled concentrate. It starts with loose-leaf Ceylon black tea blended with cardamom, clove, ginger and cinnamon, so you control the milk and sweetness yourself.
In the fall, this is the same loose-leaf blend we use on the cart for our chai lattes, packed for you to steep, and latte, at home. We brew a strong chai concentrate and add our house-made specialty chai foam to turn it into a uniquely Aurelia chai latte.
Masala chai is spiced tea: “chai” means tea and “masala” refers to a mixture of spices. Across South Asia, recipes vary from family to family and region to region, but black tea, milk, sweetener and warming spices commonly form the foundation. Aurelia’s blend pairs Ceylon black tea with cardamom, ginger, clove and cinnamon.
Steep 4g of Masala Chai in 8 oz of 212°F water for 7–10 minutes so the tea is strong enough to stand up to milk. Strain, stir in your sweetener (we use maple syrup), then add milk. Pour it over ice for an iced chai latte.
A strong black tea blended with real spices. Ours uses Ceylon black tea with cardamom, cinnamon, ginger and clove, so it has the body to hold up to milk, and it’s the same loose leaf we use for chai lattes on the Aurelia cart in the fall.
For spiced black tea on its own, steep 2–3g of loose leaf chai in 8 oz of 212°F water for 5–7 minutes, then strain. Use 4g and steep longer if you plan to add milk.
Yes. It’s made with black tea, so it’s naturally caffeinated.