Classic Karak Chai - Loose Leaf Tea

This tea combines bold, full-bodied Assam tea with a rich array of spices and aromatics, including cinnamon, cardamom, cloves, bay leaf and pepper. The natural sweetness of cinnamon and cloves is complemented by the strong robust black tea and the mild heat of the black pepper, resulting in a harmonious balance of flavours. When combined with milk, the tea acquires a creamy, smooth texture that enhances the overall experience. The truly authentic alternative to a chai tea latte.

What is Karak Chai?

Whilst spiced teas have roots going back centuries, Karak Chai originates from Masala Chai, which dates to late 19^th and early 20th century India, where it became popular among workers, particularly those associated with the railroads. Lower quality black tea leaves were typically used, and the brew was bulked out with milk sugar for added nutritional value, creating a creamy, comforting brew.

Karak Chai evolved in the 20th century as a variant of Masala and is popular in the Persian Gulf, in places such as Bahrain and Dubai. Karak Chai lets the tea leaves be the star of the show, with the spices offering subtle warmth and complexity to the brew.

For a traditional Karak Chai, combine equal parts evaporated milk and water in a pot and heat on a hob on moderate to high heat, taking care not to burn the milk. Once boiling, add the Karak Chai leaves and lower the temperature. Brew for 3-5 minutes or longer, depending on how strong you would like your brew. Add as much sweetener as you would like, typically white or brown sugar. Strain with a sieve and pour into your cup.

For those with an especially sweet tooth, using condensed milk to make Karak is a delicious treat and is commonly practiced in middle eastern households. A much more flavoursome and authentic indulgence than your average chai tea latte.

This tea offers a spicy aroma and deep, dark-brown infusion. A warming cup with cinnamon, cardamom notes, natural sweetness and a malty, non-astringent mouthfeel.

Indian Black Tea, Ginger, Cardamom, Cinnamon, Cloves, Black Pepper and Bay leaf