500 Mile Chai (organic)

Tea type
Black Chai Blend
Black Tea Leaves, Cardamom, Cinnamon, Cloves, Ginger
Cinnamon, Clove, Ginger
Sold in
Bulk, Loose Leaf
Edit tea info Last updated by Casey
Average preparation
Boiling 4 min, 45 sec 17 oz / 492 ml

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17 Tasting Notes View all

From The Tao of Tea

Chai is an integral part of life in India and simply translates to ‘Tea’ in Hindi. Calling it ‘Chai tea’ is considered redundant. In India, ‘Chaiwallahs’ (tea vendors) are present at street corners brewing basic black tea with spices.

500 Mile Chai
The tale of ‘500 Mile Chai’ originates from the many late night truck drivers stopping at small Chai stands ‘Dhabas’ on the highway and asking for really strong, sweet Chai to help them drive long distances (in a humorous tone – ‘for another 500 miles’).

Choice of the Leaf
The grade of tea commonly used for Chai is known as ‘Cut, Tear and Curl (CTC)’, representing a heavily rolled leaf pellet with very low moisture content. It is ideal for boiling, which is the traditional way to make Chai.

Golden Brew
Once the leaf has been optimally boiled, adding milk and sugar provides a delightful ‘Golden Glow’.

Organic Spices
We hand blend the black tea with organic spices – ginger, cloves, cardamom and cinnamon.

Chai Utensils
Chaiwallahs in India offer chai in simple kettles and small tapered glasses. ‘Kasoras’ (Chai Cups) made of low fired clay are also famous for imparting a distinct ‘Earthiness’ to the brew. After drinking, people will typically throw away the kasoras.

Flavor Profile: Strong, malty, spicy.

About The Tao of Tea View company

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17 Tasting Notes

158 tasting notes

Cooked on the stovetop.

I like this chai with honey. Some chais I find the molasses element of raw, turbinado sugar to be most complementary, but this one loves honey.

It isn’t the most ground-breaking of spice mixes, but it’s good. Let’s be honest here: chai is, unless it’s imbalanced, pretty standard in what it delivers. Most chai blends use the same Masala-like spices. Those that improvise on this formula succeed or fail but still retain something essentially chai-like, and fill the same niche as a beverage. Some of us will prefer chai that leans on one spice or another more heavily than the rest, because individual tastes vary, but most of us who like chai in a general way will be happy to drink these variations on a theme, too.

What I particularly like about this chai, aside from the way it makes delicious friends with honey, is that it is rocket fuel.

I am not even joking.

A double-cup-deep mug of this, and I am good to go all day long.

Some days, that isn’t necessary…

And some days, it really, really, really is.

Here’s hoping that I can actually manage to herd cats well enough to get my protagonists arrested today, shall we? They have been defying me for weeks.


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6770 tasting notes

LiberTEAs sent me some of this – thanks so much!!! This is a mighty fine chai! I really like this! The black tea is STRONG and the spices accompany it very well! The flavor is great! NomNomNom…

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42 tasting notes

I was thrilled to find this at TJ Maxx today! An 8 oz. bag for only $6.99. I figured I’d give it a try because the base is Assam (which I love), and it smelled good through the bag. The black tea is strong, and the spices are very well-balanced (which is basically the gist of what every reviewer has mentioned before me). The cardamom flavor is definitely there, with cinnamon and the rest of the gang trailing behind. The smell is creamy with lots of spice. I’m drinking it without milk, and I added a bit of turbinado sugar. So good!

205 °F / 96 °C 3 min, 0 sec
BrewTEAlly Sweet

Tj maxx! Love that place! Nice find!

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4846 tasting notes

Yum! Chai!

I have enjoyed two cups of this today – the first was non-latte, the second, latte. I like it served either way but prefer this one as a latte. The milk makes it a creamy treat. This one is well spiced, but the tea is definitely the star of this chai. It is STRONG!

The spices in this blend are in good balance. It is not a raging rampage of ginger and cinnamon. The cardamom and cloves are also represented well here and it is a delicious combination.

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343 tasting notes

This is one of those teas that makes me want to order a milk frother immediately. It tastes great with and without milk, BUT the spice mix reminds me of the chai latte that I used to get at a coffee shop where I want to school and it was so delicious and I want to remake it ASAP.

It’s possible that it tastes even better because of the amazing price I paid at HomeGoods but it is a nice chai tea nonetheless.

Boiling 3 min, 0 sec

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40 tasting notes

One of the better Chai’s Ive tasted. Not overpowering, pretty close to what you get in India, except the big missing ingredient:Indian Cows Milk. Mmmmmm

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7 tasting notes

This isn’t my very favorite chai blend, but it comes in at second place, nevertheless. The black tea is strong, but the proportion of spices is not very great, so I always add extra peppercorns, cardamom, and anything else I have on hand.

The best way to make this chai is on the stovetop, which is more time consuming but yields a stronger, more flavorful chai. If you know the ratio of water to milk you prefer (1:1, for instance), you can make a single serving or a large batch all at once. Start by heating your water to a boil in a pot (extra spices can be added to the water as it heats). Then, add a generous spoonful of tea per intended cup of chai, and allow to simmer for five minutes. Next, add the milk of your preference and allow to heat until it just returns to a simmer, at which point you should remove the pot from the heat and let it sit for another five minutes. Strain and serve. If honey is your sweetener of choice, add it after straining; otherwise, a spoonful of sugar per cup of liquid can be added at any point. Keep in mind that if you’re making only a single serving, some of the liquid will evaporate or be absorbed by the tea leaves, so you’ll end up with a very concentrated cup, so you may want to use a little extra water/milk; making a large batch makes this less noticeable.

As for me, I like using half milk and half water in my chai, so if I want to make two cups, I start with a cup of water, add two or three spoonfuls of tea, and then add the cup of milk. Voila.

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18 tasting notes

This tea makes a fantastic chai. This tea is really to strong for me to drink without adding milk and sugar. This is how I prepare it –
Bring to a boil 2 cups of water and 8 tsp turbinado sugar (more or less, depending on your taste).
Add 2-4 teaspoons 500 mile chai and simmer for 3-4 minutes.
Add two cups of milk and gently simmer for 5 minutes, or until the milk makes a bit of a skin.
Stir, strain and enjoy.

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38 tasting notes

This is a note for a tea I’ve tried recently, while on the subject of chais. I thought this was really rough! Not so much the spices as the tea itself, which was strong and bitter. I tried it on the stovetop and in a pot. Both ways were undrinkable, no matter what I added. This tastes just how I imagine an Indian trucker’s tea might taste.

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13 tasting notes

A good chai, more authentic than many of those sold in the US. However, you need to be careful with steeping it, as it’s easy to end up with a drink that’s excessively astringent. I recommended using only a simmer, rather than the full boil on the package directions.

Flavors: Cinnamon, Clove, Ginger

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