Original Masala Chai Spiced Black Tea

Tea type
Chai Tea
Ingredients
Assam Tea, Black Pepper, Black Tea, Cardamom, Cinnamon, Cloves
Flavors
Spicy, Sweet, Cardamon, Cinnamon, Clove, Pepper
Sold in
Loose Leaf
Caffeine
High
Certification
Not available
Edit tea info Last updated by teepland
Average preparation
200 °F / 93 °C 3 min, 30 sec 7 oz / 200 ml

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4 Tasting Notes View all

  • “I’ve not had loose-leaf masala chai before. Trying it, I found the flavour robust but pleasant, it seems to be a good balance of sweet and spicy.” Read full tasting note
    80
  • “351/365 As the name suggests, this is a pretty straightforward, traditional chai blend. It’s a CTC black base again, which is fine as far as it goes, with cardamom, cinnamon, clove & black...” Read full tasting note
    70
  • “As with all Chai teas, the smell of the leaves and the tea itself is very strong. It has an especially pronounced scent of clove, which isn’t a bad thing. The tea is black tea in the blend is CTC,...” Read full tasting note
    89
  • “I’m no chai expert, but this is a nice balance of spicy and sweet. The clove and cinnamon are balanced and sweet. The cardamom add just enough herbal sweetness. All of the spices used are rich...” Read full tasting note

From Vahdam 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 distinctive 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

About Vahdam Teas View company

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4 Tasting Notes

80
19 tasting notes

I’ve not had loose-leaf masala chai before. Trying it, I found the flavour robust but pleasant, it seems to be a good balance of sweet and spicy.

Flavors: Spicy, Sweet

Preparation
195 °F / 90 °C 3 min, 0 sec 1 tsp 7 OZ / 200 ML

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70
2193 tasting notes

351/365

As the name suggests, this is a pretty straightforward, traditional chai blend. It’s a CTC black base again, which is fine as far as it goes, with cardamom, cinnamon, clove & black pepper. It’s very similar to Vahdam’s Double Spice, except that cinnamon is substituted for ginger. On the whole, that’s a substitution I’m perfectly happy with! It’s pretty spicy; there’s a lot of clove, which isn’t my favourite thing in a chai, and an almost tongue-numbing quantity of cardamom. I can’t taste much of the pepper, but the cinnamon adds an edge of sweetness that helps to lift the overall flavour.

I don’t feel this one is quite as well balanced as Double Spice – that one ticked a lot of boxes for me. This one’s a little heavy on some things (clove, cardamom) and a little light on others (pepper, cinnamon), but the overall effect is nice enough. I just made a western style cup with milk, but it might work better as a latte – I imagine it would be a little more muted that way, and maybe not quite so…intense? That might help. Fortunately, I have a little more leaf to play with!

If you like a traditional chai, this is one you probably ought to try (this one or Double Spice, anyway!) I’ve said before that I’m not sold on the CTC base, but I have to admit that it works well in context, and it provides a pleasantly solid, malty backbone for the real stars – the spices – to play against. It’s not the perfect blend for me, but definitely worth a look.

Preparation
Boiling 4 min, 0 sec 1 tsp

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89
27 tasting notes

As with all Chai teas, the smell of the leaves and the tea itself is very strong. It has an especially pronounced scent of clove, which isn’t a bad thing. The tea is black tea in the blend is CTC, towards which i have a bias of being too “industrial”, but…

This Chai tea is truly epic. It has a very nice and full taste. You can very clearly taste the cloves as well as the cardamom. The cinnamon kicks in at the end of the sip and the pepper gives it the well needed kick and delivers a little tingling sensation in the mouth.

The black tea itself has no bitterness, resulting in the fact that the flavours that matter are even more pronounced, but never overpower eachother.

I drank the july 2017 tea.

Flavors: Cardamon, Cinnamon, Clove, Pepper, Sweet

Preparation
195 °F / 90 °C 3 min, 30 sec 1 tsp 7 OZ / 200 ML

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167 tasting notes

I’m no chai expert, but this is a nice balance of spicy and sweet. The clove and cinnamon are balanced and sweet. The cardamom add just enough herbal sweetness. All of the spices used are rich in flavor and work in balance with one another.

It’s nice to have the opportunity to taste authentic chai. I’m still experimenting with a few brewing methods (I even tried gong fu, which really accentuated the spices, let me tell you!). Right now I let an infuser basket sit in a big mug for several minutes, then add a generous amount of milk. I’ve seen that the tea is often boiled in a pot for several minutes. I will try that with some other chais I have. I don’t mind a strong brew.

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