Masala Chai
Ghar ki swaad. Home and nostalgia
How the tea made it to the cup
CTC or ‘crush, tear, curl’ is the method of processing tea in which black tea leaves are run through a series of cylindrical rollers. The sharpness of the rollers crushes, tears and curls the leaves into small, hard, power-packed pellets.
Added are our five home grown spices - Ginger, Cardamom, Star Anise, Clove and Cinnamon. Each have been dried and stone ground to make the perfect mix that goes best with chai.
Tasting notes
Strong, fresh, nostalgic, robust and aromatic
How to Masala Chai
We all have our own way of making our masala chai, but to awaken your senses, we have it ready, all you need to do is:
Take one level of a teaspoon of the tea. Steep for a maximum of 3 minutes.
If you like your chai stronger, brew it a little longer.
Add milk and sugar as per taste
Why it’s good for you
Our Masala chai has more benefits than one.
Cardamom, according to Chinese tradition, is known to be the secret to longevity. Putting it in tea helps in flushing out toxins and keeps your internal systems clean
Cloves have been shown to have antimicrobial properties, meaning they can help stop the growth of microorganisms like bacteria
Ginger contains Gingerol, a substance with powerful medicinal properties
Cinnamon has incredible anti-inflammatory properties and is an anti-oxidant
Star Anise helps improve digestion, alleviate cramps and reduce nausea. Consuming star anise in the tea after meals helps treat digestive ailments such as bloating, gas, indigestion
And always remember, tea is rich in antioxidants, it helps fight cancer.
It is widely used to reduce body fat or lose those extra kilos. Research shows that consuming it twice a day may reduce the chances of heart attack by 50%. It also helps prevent conditions like high blood pressure, blood clotting and helps relax the blood vessels. Make it your natural go-to for curing stomach cramps or the next time you have a heavy meal, take one cup to digest your food and feel better.
