25 Pyramid Teabags work out at just 68p per cup — less than a fraction of your daily coffee. Choose 250g Loose Leaf and that drops to just 28p per cup , making every warming, spiced cup of Masala Chai one of the most indulgent yet affordable rituals in your day.

Caffeine & Heart Health

Masala Chai contains a moderate amount of natural caffeine — typically 30–60mg per cup depending on brew strength and steep time, roughly a third of a standard coffee. The black tea base provides a gentle, sustained energy lift without the sharp spike and crash. Beyond caffeine, every cup delivers a powerful blend of functional spices — ginger for digestion and circulation, cardamom for gut health and breath, cinnamon for blood sugar balance, cloves for antioxidants, and black pepper to enhance the absorption of it all. A cup that works as hard as it tastes good.

For the most authentic cup, simmer don't steep — add your chai to cold water and milk together, bring slowly to a gentle simmer and let the spices bloom for 5–7 minutes. Never boil hard or the tannins turn bitter. For loose leaf, use 2g per 200ml and adjust to taste. Re-steep once with slightly hotter water to extract a second, bolder round of spice. Milk matters — whole milk gives the creamiest result, but oat milk is an exceptional dairy-free match for the warming spice profile. Avoid thin milks; they flatten the body of the chai. Sweeten with jaggery or raw honey over refined sugar — it rounds the spice without masking it.

Masala Chai traces its roots to the ancient Ayurvedic traditions of the Indian subcontinent — a spiced herbal brew consumed for centuries long before tea leaves were ever added. The word chai simply means tea in Hindi; masala means spice blend. Together they describe one of the world's oldest and most beloved cup rituals. Our blend draws on the spice heartlands of India — Assam for its bold, malty black tea base, Kerala for cardamom grown in the Western Ghats, Gujarat for sun-dried ginger, and Tamil Nadu for cloves and black pepper harvested at peak potency. Every ingredient is sourced from smallholder farms committed to traditional growing methods — no shortcuts, no compromise. The result is a masala chai that tastes exactly as it should: complex, warming, and unmistakably Indian.

Store your Masala Chai in a cool, dry place away from direct sunlight, heat, and strong odours — spices absorb surrounding aromas quickly and will lose their character if stored near coffee, cooking spices, or cleaning products. Our resealable pouches are designed to lock in freshness between brews. Once opened, consume within 6 months for peak flavour and aroma. Unopened, your chai will stay at its best for up to 24 months . Do not refrigerate — moisture is the enemy of loose leaf and spice blends. A cupboard or pantry shelf is ideal. For loose leaf, a sealed tin or airtight jar is the best long-term home once the pouch is finished.

The Indian Spiced Chai Masala Tea | Ember & Olive Coffee Co.

Name: The Indian Spiced Chai | Masala Chai Tea
Brand: Ember & Olive Coffee Co.
SKU: 705975
Price: 16.99 GBP
Availability: InStock

Brewing Methods | Hover to unlock your perfect cup

The Traditional Method

Teapot Steep

Cafetière / French Press

Iced Chai Latte

Stovetop Concentrate

Moka Pot Chai

Fiery Ginger

Warm Cassia

Cardandom Depth

Whats in your cup

Cost Per Cup

25 Pyramid Teabagswork out at just68p per cup— less than a fraction of your daily coffee. Choose250g Loose Leafand that drops to just28p per cup, making every warming, spiced cup of Masala Chai one of the most indulgent yet affordable rituals in your day.
Caffeine & Heart Health

Masala Chai contains a moderate amount of natural caffeine — typically 30–60mg per cup depending on brew strength and steep time, roughly a third of a standard coffee. The black tea base provides a gentle, sustained energy lift without the sharp spike and crash.
Beyond caffeine, every cup delivers a powerful blend of functional spices — ginger for digestion and circulation, cardamom for gut health and breath, cinnamon for blood sugar balance, cloves for antioxidants, and black pepper to enhance the absorption of it all.
A cup that works as hard as it tastes good.
Expert Tip

For the most authentic cup, simmer don't steep — add your chai to cold water and milk together, bring slowly to a gentle simmer and let the spices bloom for 5–7 minutes. Never boil hard or the tannins turn bitter.
For loose leaf, use 2g per 200ml and adjust to taste. Re-steep once with slightly hotter water to extract a second, bolder round of spice.
Milk matters — whole milk gives the creamiest result, but oat milk is an exceptional dairy-free match for the warming spice profile. Avoid thin milks; they flatten the body of the chai.
Sweeten with jaggery or raw honey over refined sugar — it rounds the spice without masking it.
Origin

Masala Chai traces its roots to the ancient Ayurvedic traditions of the Indian subcontinent — a spiced herbal brew consumed for centuries long before tea leaves were ever added. The word chai simply means tea in Hindi; masala means spice blend. Together they describe one of the world's oldest and most beloved cup rituals.
Our blend draws on the spice heartlands of India — Assam for its bold, malty black tea base, Kerala for cardamom grown in the Western Ghats, Gujarat for sun-dried ginger, and Tamil Nadu for cloves and black pepper harvested at peak potency.
Every ingredient is sourced from smallholder farms committed to traditional growing methods — no shortcuts, no compromise. The result is a masala chai that tastes exactly as it should: complex, warming, and unmistakably Indian.
Storage & Freshness

Store your Masala Chai in a cool, dry place away from direct sunlight, heat, and strong odours — spices absorb surrounding aromas quickly and will lose their character if stored near coffee, cooking spices, or cleaning products.
Our resealable pouches are designed to lock in freshness between brews. Once opened, consume within 6 months for peak flavour and aroma. Unopened, your chai will stay at its best for up to 24 months.
Do not refrigerate — moisture is the enemy of loose leaf and spice blends. A cupboard or pantry shelf is ideal.
For loose leaf, a sealed tin or airtight jar is the best long-term home once the pouch is finished.