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Tali's Masala Chai – Balanced, Sweet & Spicy Traditional Chai
Tali's Masala Chai is our take on traditional Indian masala tea — rich in flavor and oh so satisfying! Masala chai is inspired by the Ayurvedic idea of balancing all six taste sensations and this blend of tea and spices is designed to do just that.
It starts with a base of high-quality black tea, to which we add the traditional spice blend of ginger, whole cardamom pods, cloves and cinnamon. The result is a wonderfully balanced chai with a pure, sweet cinnamon aroma and a flavor led by green cardamom with a warming hint of ginger.
Tasting Notes
Aroma: pure, sweet cinnamon
Flavor: bold black tea led by green cardamom
Spice: cloves and a hint of ginger
Finish: fresh, balanced and bold
Why You'll Love It
Tali's Masala Chai is fresh, balanced and bold — the perfect everyday chai. Its whole spices give it an authentic, vibrant flavor that stands up beautifully to milk and sweetener, while its black tea base provides a satisfying morning lift.
A high-quality black tea base
Whole cardamom pods, cloves, cinnamon and ginger
Authentic, balanced masala chai flavor
Delicious creamy or iced
How to Enjoy
Traditional masala chai is simmered with full-fat milk and sweetened to taste — try it this way for a rich, creamy cup. You can also enjoy it as a café-style latte with steamed oat or almond milk, or iced on warm days. Pair it with samosas, biscuits or spiced cookies.
Rich, creamy in the traditional style or refreshingly iced, Tali's Masala Chai is chai just the way you like it.
Featured ingredients
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Cardamom
Cardamom comes from the seed pods of a plant in the ginger family, native to the forests of southern India and Sri Lanka and also grown in Guatemala. It has an intensely aromatic, warm, resinous fragrance with hints of citrus, eucalyptus and sweet spice. Cardamom is an essential ingredient in Indian masala chai, where it pairs with black tea, cinnamon, ginger, clove and black pepper. It also lifts rooibos and green tea blends, and loves a splash of milk.
Cinnamon is the dried inner bark of evergreen trees native to Sri Lanka and Southeast Asia, rolled into the familiar curled quills. In the cup it gives a sweet, woody warmth with a gentle bite and a rich, bakery-like aroma. It is a natural partner for black tea, rooibos and fruit blends, especially alongside ginger, cardamom, clove and apple. Try a cinnamon blend with a splash of milk on a cold morning, or brew it strong and pour it over ice.
Ginger is the knobby root, or rhizome, of a tropical plant first grown in Southeast Asia and now cultivated in India, China and beyond. In the cup it brings a lively, peppery heat with a bright, zesty, slightly citrusy aroma that warms from the first sip. Ginger is one of the stars of chai and pairs well with black tea, green tea, rooibos and herbal blends, often alongside lemon, cinnamon, turmeric and peach. It is great hot with honey or brewed strong and served iced.
A quick look before it’s yours — from the first pour to the last sip.
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Plant-based tea bags
Our tea bags are made from PLA (polylactic acid), a bioplastic made from plant starch — most often corn, sometimes cassava, beets or sugarcane. Because it’s made from starch, it’s considered much safer for use with food and drink.
BPA- and phthalate-free — no endocrine disruptors in your cup
Petroleum-free and non-toxic
Compostable and recyclable
How quickly it breaks down depends on conditions like soil, sunlight and temperature.
Make it your kind of cup
ready, set, steep.
A great starting point. Adjust the strength to suit your taste.
011 TSP or 1 BAGScoop your leavesAdd tea to a roomy infuser or teapot.
0295°C200mlJust add waterPour water over the leaves at the suggested temperature.
033 - 4 minGive it a momentLet the tea steep, then remove the leaves.
04Your perfect cupSip and enjoyTaste it plain first, then make it your own.
01Double the leavesMake it boldUse twice your usual tea amount for a concentrated infusion.
0295°C200mlBrew it hotPour hot water over the leaves.
033 - 4 minSteep, then strainRemove the leaves after brewing.
04Pour over iceCool things downFill a heat-safe glass to the top with ice and pour the hot tea straight over it — the melting ice brings it to the right strength.
A little steeping tipStart at 3 min and taste — go up to 4 min for a fuller flavour. For a stronger cup, add a little more tea rather than steeping longer.
A fresh way to enjoy itSweeten while the tea is still hot so it dissolves. For a smoother, mellower glass, try cold brew: leaves in cold water in the fridge for 6–8 hours.
Details
Preparation:
Use 1 TSP or 1 BAG per 200ml of water at 95°C and steep for 3-4 min.
A lovely morning chai. I drink it black, so I don't need it too spicy. Makes a decent second steep, too.
Ranger67
March 2021
Tali's Masala Chai is super smooth, great spice flavor without being too bitey. It reminds me of Tazo Chai from Starbucks WITHOUT all the sugar and crud. Extremely enjoyable either hot or as a Latte. The best part was that the flavor was consistent straight through.
Rubyrosebuds
March 2018
This tea is so delicious it's quickly become my favourite. It's mellow and spicy all at once.
Munkybeans86
September 2014
This is a very nice, smooth tea. Usually I like spicier tea but the flavour is very good so I think I'll be ordering this one again.
See all 5 reviews
Marion Storz
January 2022
Brewed as per instructions I found this rather underwhelming and watery. I have not tried it black as I prefer my tea with milk. This was so very different to what I expected that I did some research and Indians don't seem to pour hot water over it and steep. Instead it's cooked on the stove in 3 parts milk, 2 parts water and a spoon of sugar or honey on medium low for 5 minutes and then bring it to the boil. I like to add a few black pepper corns for added warmth, strain. Since preparing the masala chai this way, I'm absolutely addicted to it. It's strong, it's sweet and milky and it's a delight. I will keep reordering this
