Royal Bombay Masala Chai

A South Bombay style masala chai on an Assam base, loaded with extra cardamom and ginger alongside nutmeg and other spices. It boils up smooth and aromatic rather than sharp, which is why it works when there are guests to pour for. Blend it one to one with a plainer chai if you want a cutting chai strength.

Key Features

• Assam leaf with cardamom, ginger, nutmeg and other spices
• Tasting notes: prominent cardamom and ginger
• Caffeine: high
• Indian boiling style, with the spices already in the blend
• Mixes 1:1 with a home-style chai to make a Bombay cutting chai

How to Brew

Boil water, add about a teaspoon of the blend per cup and let it brew dark, then add milk and boil again until the colour is right. Strain and sweeten to taste. For a chai latte, brew it very strong with less water and top with frothed milk. For cutting chai, mix it half and half with a milder blend and serve in small glasses.

Product Details

• Type: loose leaf spiced Assam black tea
• Storage: airtight container, away from heat, moisture and sunlight

Good to Know

• Contains cardamom, ginger and nutmeg among other spices
• The spice load is higher than a standard masala chai, so start with less if you are unsure

FAQs

Is the ginger sharp?

It is present and clear but sits behind the cardamom, so the cup reads aromatic rather than hot.

What is a Bombay cutting chai?

A small, strong glass of chai. Mixing this blend one to one with a milder home-style chai gets you close to the street version.

Can I make a chai latte with it?

Yes. Brew a concentrated decoction with less water, strain it, and top with hot frothed milk.

Does it need extra spices added?

No. Everything is already in the blend, which is what makes it a three-step chai.

Country of Origin: India Sold by: The Vintage Hill Teas Fulfilled by: EarthBased