Chai is steeped in a rich history. The name “chai” is actually the Hindi word for “tea”, which was derived from “cha”, the Chinese word for “tea”. The aromatic and warming spiced tea mixture is typically brewed strong with milk and often sweetened with sugar or honey.
An award-winning rooibos chai tea with spicy Tasmanian pepper berry and the rich aroma of roasted wattleseed.
Select Options This product has multiple variants. The options may be chosen on the product page
A traditional masala Indian chai combining premium grade black tea with with authentic aromatic spices.
Select Options This product has multiple variants. The options may be chosen on the product page
This spiced chai is an award-winning, caffeine free blend of traditional Indian spices with citrus-rose overtones.
Select Options This product has multiple variants. The options may be chosen on the product page
Chai, the traditional way
Chai is not a flavour, it is a method. A true masala chai is a decoction, simmered rather than steeped, with the tea and whole spices boiled together in water and milk so the spices have time to give up their oils and the tea its body. That is why chai tastes so different from a spiced tea bag dropped into a mug of hot water.
FAQ and further info about our chai blends ☕
Masala chai means spiced tea. It is a black tea simmered with whole spices, milk and a sweetener, and it is the everyday tea of the Indian subcontinent rather than a speciality drink. Our Masala Chai follows that tradition, combining premium grade orange pekoe black tea with aromatic Indian spices.
Our chai teas are made with certified organic spices like cinnamon, cardamom, fennel, star anise, ginger, cloves and peppercorn, blended with either rooibos or black tea as a base. For the full ingredients list please refer to the individual product pages.
Each one does a job. Cardamom brings the sweet, resinous top note that most people recognise as chai. Ginger and black pepper give the heat and the warming quality. Cinnamon adds sweetness without sugar. Cloves and star anise sit underneath as depth. Fennel rounds the blend out and softens the sharper spices. Traditionally these are also warming, carminative spices, which is part of why chai is drunk after meals and in cold weather.
We have prepared a detailed guide for you, with step-by-step instructions: How to prepare chai and chai latte
Traditional chai is simmered with the milk in the pot, so the tea, spices and milk cook together into one drink. A chai latte is a cafe construction, usually a chai concentrate or syrup with steamed milk poured over it, which is why it is generally sweeter and milder. You can make either with our blends. A copper milk warmer and chai pot is made for the simmering method.
Yes. We offer 2 caffeine-free versions: Outback Chai and Spicy Chai. Both are great for evenings or those avoiding caffeine.
No. Our Masala Chai has a black tea base, so it carries roughly a third to a half the caffeine of brewed coffee, and less again once it is diluted with milk. Our Spicy Chai and Australian Outback Chai contain no caffeine at all.
Yes. They contain no milk powders or additives. You can steep them with your milk of choice if you enjoy chai lattes.
Oat milk is the most forgiving, since it foams well and its natural sweetness suits the spices. Full-fat coconut milk gives the richest result and works particularly well with the caffeine-free blends. Almond milk is lighter and can split if boiled hard, so bring it up to heat gently rather than letting it come to a rolling boil.
Traditionally with jaggery, an unrefined cane sugar with a caramel note that suits the spices better than white sugar. Honey, maple syrup or raw sugar all work. Add it while the chai is simmering rather than at the end, so it dissolves fully and cooks into the drink. Our Australian Outback Chai is sweet enough from the wattleseed that many people take it without any.
Yes. Simmer the leaf and spices in water alone at double strength, strain, and keep the concentrate in the fridge for up to five days. Then heat it with milk to order, one part concentrate to one part milk. This is how most cafes serve chai, and it means a cup takes a minute rather than ten.
Yes. The ingredients found in our Spicy Chai may naturally support digestion and improve circulation, which can be especially helpful during cooler months or after meals. You can explore the full range of blends formulated for gut comfort in our Digestive Health collection.
If you want the traditional cup with caffeine, choose Masala Chai. If you want the same warmth without caffeine, Spicy Chai gives you the full spice profile with citrus-rose overtones. For something distinctly Australian, Australian Outback Chai uses Tasmanian pepper berry and roasted wattleseed in place of the usual Indian spice base.