Masala Chai (black tea)

25 Review(s)

organic Assam Black chai with cinnamon, ginger, cardamom, and vanilla

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  • 5.5 oz Tin $27.95
  • 0.5 oz Sample $3.95
  • 2.0 oz Pouch Out of stock
  • 8.0 oz Pouch $28.95
  • 1.0 lb Pouch $52.95
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Exotic flavor sensation! Our Zhi Signature Blend Masala Chai is everything you can desire in a chai and much more. We begin with our rich Assam Black and fold in heaps of cinnamon, ginger, cardamom, and vanilla – all organic ingredients and high grade – in the perfect amounts.

What results is a spicy cup, but not overwhelming, with a hint of vanilla sweetness.

This tea is great straight with a brief steep or lovingly simmered and taken with organic milk and natural sweetener. We recommend blue agave nectar for a creamy, luscious delight.

2.0 oz Pouch $11.95 - 30 servings 40¢ per cup | 5.5 oz Tin $27.95 - 83 servings 34¢ per cup

Customer Reviews

  1. December 16, 2012 Review by Melissa

    This is one of the best chai's I've ever brewed- perfect balance of spices. Since I usually prefer chai with a little more of a bite, I end up adding a couple tellicherry black pepper corns into the mix while steeping/boiling.

  2. April 20, 2011 Review by John

    Extremely flavorful, rich in that chai spiciness, and gives me a ton of pep on the first steep. Fantastic morning black tea.

  3. August 12, 2009 Review by Sara

    This tea makes a sublime chai tea latte. Boil two cups of water, add two tablespoons each of sugar and tea leaves, and let simmer for ten minutes. Add two cups of milk, strain, and enjoy! An absolutely wonderful winter drink!

  4. May 31, 2009 Review by Julianne


  5. April 20, 2009 Review by Naomi

    Thisis a strong and spicy chai, which I like!

  6. April 1, 2009 Review by Carla J.

    This is the best chai on the market, Buy it!

  7. March 13, 2009 Review by Rosa

    Great chai. Thanks!

  8. March 8, 2009 Review by Alan

    I take mine steeped for 6 minutes, very strong, like triple the amount. Then I add soy milk and organic sugar. Amazing.

  9. January 16, 2009 Review by Cynthia

    A very nice chai. Best with milk and sugar.

  10. December 26, 2008 Review by Ryan


  11. December 9, 2008 Review by Stephen


  12. August 6, 2008 Review by Kareen

    Good chai

  13. May 9, 2008 Review by Saundra

    Just when I think I've found the perfect tea I find an even better and this is it.

  14. April 5, 2008 Review by Ericka

    A great traditional masala chai, organic!

  15. March 27, 2008 Review by H.

    Mmmmmmmm chai!

  16. March 11, 2008 Review by Carolynn

    They recommend using agave necture but I like it just the way it is.

  17. January 19, 2008 Review by Neil

    suprior to all other chai's! Thanks for the speedy delivery!

  18. December 21, 2007 Review by Tabitha

    Christmas with chai! Fair Trade chai to boot!

  19. November 24, 2007 Review by Mike F.

    Very good chai with no pepper. Could be a tad more spicy, but very good tea base. Great organic loose chai.

  20. October 10, 2007 Review by Claire


  21. September 11, 2007 Review by Kelly

    I love this chai! Thanks!

  22. August 22, 2007 Review by Danny

    Thanks, this is really spectacular.

  23. August 21, 2007 Review by Hannah

    Becoming my favorite chai. Thanks!

  24. August 19, 2007 Review by Lawrence

    Agave with mine please!

  25. July 11, 2007 Review by Max

    Read the instructions on this on 4-6 tbsp. I didn't like this tea at first until I brewed it correctly.

Water: 212°F | 1 tsp per 6 ounce cup | Infusion Time: 3-4 minutes

How To Create The World’s Best Tasting Chai Latte
4-6 heaping Tbsp ZHI CHAI
32 oz milk (soy milk works great)
Sweetener of choice – agave nectar is wonderful, so is turbinado sugar
Spring or filtered water

Place Chai in appx two cups boiling water. Cover and simmer down to a syrupy consistency - about 10 minutes. Add water if you run low. Don’t use too much water, as you want the finished product to be as creamy and rich as possible!
After about 10 minutes, slowly add the milk and sweetener to taste. Stir occasionally.
Simmer and remove before it starts to foam up. Remove immediately from heat and strain out solids. (You can save this for a second steeping!)
Makes four servings
Serve hot or over ice!
Leftovers (as if!) can be chilled in the fridge for 2-3 days.
-Zhi Tea Master
Masala Chai originates from India as a popular beverage made by brewing tea with a mixture of Indian spices and herbs. For many English speakers, the term “chai” is synonymous with “Masala Chai”. Chai in many languages, including Hindi and Punjabi, is the generic term for tea, which originates from the Chinese word for tea, “cha.” Masala comes from an Indian expression for anything blended with spices. Masala Chai is immensely popular – it is more popular in India than coffee is in the US.

Since antiquity, tea plants have grown wild in the area of Assam. Historically, tea was viewed as an herbal medicine rather than a beverage by South Asians. Some of the Masala Chai spiced blends used today can be derived from ancient Ayurvedic medical texts. Legend has it that over 5000 years ago, a king created an herbal version of the chai in an Indian court. In 1830, the British East Indian company became concerned with the Chinese monopoly on tea and started setting up tea plantations in Assam. The black teas produced there were seeped into Masala Chai recipes, and thus the tea was born.

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