India's original masala chai

Tea type
Black Chai Blend
Assam Black Tea, Black Pepper, Cardamom, Cinnamon, Clove, Ginger
Cardamom, Cinnamon, Pepper
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Loose Leaf
Not available
Edit tea info Last updated by Louise Li
Average preparation
Boiling 6 min, 0 sec 2 g 227 oz / 6714 ml

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From Golden Tips Teas

Originating from India, Masala Chai or ‘Spiced Tea’ is one of the most popular black tea blends in the world. This ancient traditional recipe is prepared by blending a strong & robust black tea with an array of fresh & aromatic spices. Our signature ‘Masala Chai Spiced Tea’ is symbolic of the original house blend which has been cherished in India for decades now. A combination of Assam CTC & orthodox leaves blended in a varying ratio is taken as the base. The base tea is then blended with exotic and fresh indian spices including crushed cardamom, cinnamon, black pepper, long pepper, dry ginger and clove. Widely distinctive from the Chai tea blends produced in western countries, the original indian masala chai tea blend stands out due the superior and distintive properties of spices grown in India.This strong and full-bodied tea is characteristic of a slightly malty flavor with exotic flavor of fresh cardamoms combined with delicate notes of black pepper and clove. Traditionally prepared only with milk, Masala Chai can also be enjoyed and taken without milk. This expertly created blend is not only invigorating and delicious but also stimulates the mind and is known to increase immunity. A must have for all tea lovers.

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4 Tasting Notes

70 tasting notes

Delicious, served for Elinor and myself with The Sound if Music. Smells a bit like Cinnamon Toast Crunch, tastes great

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44 tasting notes

This is a very nice, authentic masala chai.

Since I was at the shop, I didn’t have a stove. I tried to make it as close to the real thing as possible by steeping it in the hottest water I could get, and then added steamed milk and some sugar.

It was good, but not as good as the Tulsi Basil version. My colleague liked the robust CTC Assam tea base in this masala chai.

Brew note: 2g masala chai tea leaves steeping in 120ml boiling water for 5min. Added 120ml steamed warm milk and 1 teaspoon of white sugar.

Flavors: Cardamom, Cinnamon, Pepper

Boiling 5 min, 0 sec 2 g 4 OZ / 120 ML

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1719 tasting notes

I’m certainly no Chai expert. In fact due to low quality bagged stuff, I have avoided it. Now that I mainly sip unflavored high quality loose leaf it just hasn’t been in my radar to drink. Until now.

I recently received a few chai samples for review. This was one of them. It is a combination of CTC and orthodox Assam. The dry scent is spicy but not too spicy. I steeped it western mug style with water. The brew is a very pretty deep orange that looks kind of burgundy under light. The flavor is a combination of clove and cardamom with cinnamon and ginger holding back a little. The ginger and pepper combine to bring a nice spicy heat to the finish. The base is smooth and slightly malty.

I next added some Splenda because I believe Chai is traditionally supposed to be sweet. This really made the flavors pop. They are more present and equal now.

Then I added milk. This doesn’t exactly muddy the flavors but they do sort of meld together. They are all there but difficult for me to separate. To me muddy implies I can’t tell what notes are present. I can here, yet they are tied to each other.

After some debate of pros and cons, I finally decided I like this best with milk and sweetener. The milk cools the spicy heat and the melding makes this so comforting. I could drink a gallon.

Turns out I kind of do like Chai, when its done right.


It’s funny you should say that, because I really, really have to be in the mood for chai to drink it, and I definitely wouldn’t consider myself a chai fan. Maybe I just need to find the right chai tea and figure out the proper preparation. :)

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50 tasting notes

This is as good as it gets…..

YUM!. Best chai I have ever had. Added hot soy milk, sweetened with acacia honey.

Boiling 7 min, 0 sec 3 tsp 450 OZ / 13308 ML

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