Skip to main content
  • Australia

    Australia

    (AUD $)

  • Austria

    Austria

    (EUR €)

  • Belgium

    Belgium

    (EUR €)

  • Canada

    Canada

    (CAD $)

  • Czechia

    Czechia

    (CZK Kč)

  • Denmark

    Denmark

    (DKK kr.)

  • Finland

    Finland

    (EUR €)

  • France

    France

    (EUR €)

  • Germany

    Germany

    (EUR €)

  • Hong Kong SAR

    Hong Kong SAR

    (HKD $)

  • Ireland

    Ireland

    (EUR €)

  • Israel

    Israel

    (ILS ₪)

  • Italy

    Italy

    (EUR €)

  • Japan

    Japan

    (JPY ¥)

  • Malaysia

    Malaysia

    (MYR RM)

  • Netherlands

    Netherlands

    (EUR €)

  • New Zealand

    New Zealand

    (NZD $)

  • Norway

    Norway

    (CAD $)

  • Poland

    Poland

    (PLN zł)

  • Portugal

    Portugal

    (EUR €)

  • Singapore

    Singapore

    (SGD $)

  • South Korea

    South Korea

    (KRW ₩)

  • Spain

    Spain

    (EUR €)

  • Sweden

    Sweden

    (SEK kr)

  • Switzerland

    Switzerland

    (CHF CHF)

  • United Arab Emirates

    United Arab Emirates

    (AED د.إ)

  • United Kingdom

    United Kingdom

    (GBP £)

  • United States

    United States

    (USD $)

Westholme Tea Masala Chai
Westholme Tea Masala Chai

Westholme Tea Masala Chai

$6.00

Style: Black

Origin: Blended at Westholme

Ingredients: Assam CTC, Cardamom, Cinnamon, Ginger Root, Black Pepper, Cloves

Certified: Organic

Description: People from India (and other parts of the world) are often puzzled by the North American use of the word Chai, which doesn’t actually refer to the mixture of warm spices that we’ve come to associate it with. Chai in Hindi simply translates to ‘Tea’ - in Urdu it’s Chaay, in Mandarin and Cantonese it’s Cha, in Arabic it’s chaior shai, and so on. The word Masala is actually what refers to the spice mixture itself, the contents of which depend on a few factors: the destined use of the spices (a curry dish, a spiced tea, a dessert, etc), the state or region, and even the family. There is no set recipe for a proper masala mixture, and while every chaachee (auntie) may claim to have the best, we hope you enjoy ours!

We went through several spice combinations before we settled on this recipe. It cooks well, steeps well, and is amazing on its own or combined with milk (or milk alternative) and honey. We used Assam CTC, the cut leaves of which steep to a strong, malted dark amber. The CTC (stands for Cut, Tear and Curl) tea base is bold and ideal for boiling – the traditional way of making chai – and perfectly capable of standing up to the rich flavours of the masala spices. We hand blend the black tea with organic spices – ginger, cardamom, cinnamon, black pepper and cloves. You can also cook this blend on the stove with a sweetener to create a Masala Chai Simple Syrup to make your own Chai Lattés at home.

Tasting Notes: The dark, rich malted flavour of a black Assam tea acts as the base for our tantalizing spice blend. Wonderful, fresh spices greet the nose and bring a natural, complex sweetness to the palate. Ends with a pleasant, flavourful cardamom linger and some gentle astringency on the tongue.

Brewing Instructions: 2 - 3g per cup. 100ºC water. Steep 3-5 minutes.

Customer Reviews

Be the first to write a review
0%
(0)
0%
(0)
0%
(0)
0%
(0)
0%
(0)