Loose Leaf Chai Tea

Quick language lesson: "chai" is just the Hindi word for tea. So "chai tea" technically means "tea tea." Nobody cares. When people say chai, they mean the spiced stuff — warm, bold, the kind of tea that fills a room. That's what's here.

Traditional Masala Chai

Masala means spice blend. A proper masala chai starts with strong black tea — usually Assam — and layers on cardamom, cinnamon, ginger, cloves, and black pepper. The spices aren't decoration. They're the point. Our masala chai is built to be brewed hard and mixed with milk. Steep it longer than you think you should. Seriously.

Chocolate & Dessert Chai

Same spice backbone, different personality. Chocolate chai adds cocoa to the mix, which rounds out the pepper and clove into something that feels like a dessert but isn't. Vanilla chai goes softer. Coconut chai goes tropical. These are the ones that convert people who think they don't like chai — turns out they just hadn't met the right one.

Caffeine-Free Chai

Rooibos-based chai gives you the full spice experience without the caffeine. The rooibos base is naturally sweet and smooth, so it carries the spices differently — a little softer, a little rounder. Perfect for evenings or for anyone who loves the flavor but doesn't need the buzz.

Brewing for Lattes

Use twice the leaf you'd normally use. The milk is going to dilute everything, so start bold. Steep 5-7 minutes. Add steamed or heated milk. Sweetener if you want — honey and brown sugar both work. This isn't delicate tea. It can take it.