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Ginger Masala Chai Loose Leaf 250g Pouch

A spicy local adaption of traditional Northern Indian Chai, blending Ceylon and malty Assam leaf tea with fresh spices including cardamon, ginger, cinnamon, fennel seeds and our very own Australian Mountain Pepper.
Our Story

Following in the footsteps of my father, I found one of my greatest travelling pleasures in India; thick, milky, sweet Chai, straight from a shot glass. To bring the experience home to Australia, I’ve created an authentic tea blend which replicates the comfort and allure of real Chai; blending rich Ceylon and Assam black leaf tea with cardamom, cinnamon, ginger, fennel seeds and a unique Australian twist of mountain pepper leaf. This blend is made with leaf tea and spices. There are no added flavours. I enjoy this made traditionally in a saucepan, with warm milk and honey added for a comforting, warming brew, evocative of my time in India.


Ceylon leaf tea, Assam leaf tea, cinnamon, cardamom, ginger, fennel, black pepper, Australian mountain pepper leaf, red safflower petals. No added flavours.


Ginger Masala Chai uses a base of my favourite Ceylon and Assam black leaf teas, which I select from high-grown mountains and the lower grown estates to give body to the blend. I add the traditional spices of India including cinnamon, cardamom, fennel and ginger, as well as a local touch of Australian Mountain pepper leaf, from my home in Gippsland. I first discovered this Australian native growing on my property in Gippsland, Victoria when my neighbour said, “See that plant over there, it is an Australian native mountain pepper and it grows wild under the Blackwood trees all over the place here.” Mountain pepper grows berries each year during March and April which are deliciously aromatic dried and ground. In this Ginger Masala Chai, I’ve used the distinctive but gentler dried leaf, which gives a more subtle heat, evocative of the Australian rainforest. The mountain pepper plant features in indigenous traditional use, both cooking and medicinal. When it comes to growing native foods, the most knowledgeable people I know and count as friends are Gil and Meredith Freedman at Grow Lightly, in Korumburra, Victoria. They are passionate advocates of edible Australian natives, having planted a food forest with dozens of edible species in their back paddocks over many years.

Perfect Infusion

Let me share my secret to the perfect cup of tea… Method One: Milky Chai (Traditional Style) This method gives a traditional milky Chai. Heat 200ml water with 2 heaped teaspoons of Chai in a saucepan until boiling. You need to allow the infusion to become strong. After 4-5 minutes boiling, add 200ml milk and continue to heat but do not boil. Keep the infusion heating until it has become a light to mid brown, maybe another 5 minutes; indicating the tea and spices have infused sufficiently to give flavour. Add honey or brown sugar to taste. Strain the liquid into a pot or large mug and enjoy. Method Two: Chai Tea (Western Style) Add 1 teaspoon of leaf per 200ml water to the filter of your favourite pot. Pour in freshly boiled water. Infuse for 3-5 minute and inhale the aromas as the leaves unfurl, you slow down and anticipate that first satisfying sip. Enjoy with milk and for a touch of sweetness, try adding a teaspoon of honey.


It is the best tasting, most authentic Chai you can get from a shop I've been looking for a good Chai blend for a long time and was so happy to find this. Love the Aussie twist of mountain pepper leaf too. Kiran Gill