- All Tea •
- Rishi Herb Lab Teas • Masala Chai
"Aromatic, flavorful, and with just the right amount of peppery kick. It's a joy to wake up and make." - Ian C.
Masala Chai
Hypnotic aromas of sweet cardamom and clove balanced by the energizing heat of ginger
About this tea
Literally "mixed spiced tea," Masala Chai is a classic style of black tea blended with traditional spices native to South and Southeast Asia. The tea base consists of a robust and malty Assam balanced with our new, lively Orange Pekoe from northern Thailand. We are proud of our bold yet balanced blend, emphasizing zesty ginger and fragrant cardamom with the simmering sweetness of Saigon cinnamon.
Origin
Rishi Herb Lab
Ingredients
Organic black tea, organic cinnamon, organic cardamom, organic ginger root, organic black pepper, organic clove
Ingredients
Organic black tea, organic cinnamon, organic cardamom, organic ginger root, organic black pepper, organic clove
Origin
Rishi Herb Lab
Ingredients
Cinnamon
Cinnamon is a spice derived from the bark of trees in the Cinnamomum genus.
Cardamom
Cardamom is a highly aromatic spice derived from the seeds of plants in the Elettaria and Amomum genera.
Ginger
Ginger is one of the principal ingredients in the traditional herbal medicines and food cultures of Asia.
Black Pepper
Black pepper, derived from the fruit of the Piper nigrum plant, is a versatile spice renowned for its strong, pungent flavor.
Caffeine Level
High
Based on a 8oz cup of tea made with suggested steeping method relevant to the tea type. An average cup of coffee contains about 90 – 120 mg / 8oz cup.
0 MG
100 MG
Preparation
- Imperial
- Metric
Steep our Masala Chai black, or simmer on the stove with a bit of milk and sugar for the classic Chaiwallah style.
—
Origin: Cinnamon
Vietnam
Southeast Asia
Cinnamon Cassia is one of the first spices recorded in human history. Its use can be traced back to 2700 BC in China. The ancients of Egypt, Persia, Greece and Rome all used cinnamon in their cuisines. Cinnamon comes from an evergreen tree in the Laurel Family that bears aromatic green leaves used by local people in porridges and drinks. It is the sweet, astringent and highly aromatic grades of the tree bark that is harvested , sun-dried, cut, graded and traded as the cinnamon we all know and love.