Chai Masala Hữu Cơ

I've been making chai on the stove for years and this loose-leaf blend finally got the cardamom-to-cinnamon ratio right. The Ceylon base is strong enough that it doesn't get lost when I add milk and simmer it. Small tin, but a little goes a long way.

The Ceylon black tea base really carries the cinnamon and cardamom without any one spice taking over, which is rare in pre-mixed chais. 0.35 ounces is perfect for testing how it brews before committing to a full tin. Every cup tastes like a proper masala chai from a street stall, not a weak approxim

I’ve been adding half a teaspoon of this to my regular black tea with milk and honey, and it turns into the most authentic chai I’ve made at home. The Ceylon base is rich enough to stand up to the spices, and the cardamom comes through without being overpowering.