A Little History on Chai

Chai is a delightful treat rich in history and flavor. Made from a blend of Indian Assam black tea with a mix of aromatic spices. Traditional spices included cinnamon, star anise, cardamom, cloves, fennel, ginger and peppercorn. They vary from region to region. Our masala chai tea spices include cinnamon, ginger, cardamom, and vanilla. 

The History of chai tea dates back over 5,000 years and comes from the Hindi word meaning "tea". Masala chai's roots are in South Asia beginning in the region of Assam. South Asians used the tea plant in ancient times as an herbal medicine to cure the common cold. In the 1700's chai spread from East Asia to Western Europe. Cultivation began in British India, establishing India as the major supplier for masala chai. As chai become more popular in India and with the introduction of a mechanized form of tea production called "CTC" (crush, tea, curl), the result was a bolder creamier cup of chai. CTC masala chai is still the most popular form of chai in many parts of India today. Chai is routinely consumed anywhere from three to four cups a day by most of India and they offer it to welcome guests into their home. It's popular with an afternoon snack such as samosas (a fried or baked dish with a savory filling, such as spiced potatoes, onions, peas, or lentils

The variations of chai have grown throughout the years. In America, the ingredients for masala chai are usually, cinnamon, ginger, cardamom, and vanilla and it is prepared with hot whole milk. Just as the ingredients changed from region to region, so did the name. Sometimes referred to as masala chai, chai, or chai tea. In recent years, latte's have become more and more popular. With its popularity we now also have the chai latte. 

Peace, Love & Tea


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