CHAI TEA | Loose Leaf Kama Sutra Masala Chai
Masala Chai Tea at a Glance
Our loose leaf Kama Sutra chai is a masala chai made with Indian black tea from Assam and Kerala, plus spices and petals from five countries: black tea, ginger, cinnamon, cardamom, black and white pepper, clove, nutmeg, and jasmine, rose and lavender petals. It is medium in caffeine, with warm spice, sweet florals and a full body that suits date nights, chai lattes and cozy evenings. Each 50 g bag makes about 25 cups. It is vegan and vegetarian.
Masala Chai Tea Tasting Notes
The first thing you'll notice is ginger and cardamom, with a hint of rose. It brews into a bright, coppery cup with gold highlights: full-bodied black tea with ginger, cardamom, cinnamon, clove and a hint of pepper, rounded with floral notes. The finish is warm, sweet and lingering. This is our spiciest chai, with warm, rounded spice rather than a fiery heat.
Pairs With
Ginger biscuits, shortbread and warm pastries, or a quiet evening for two.
How Many Cups of Masala Chai Tea?
Based on 2 g of loose leaf tea per 8oz / 240 ml cup.
Size | Cups | Cups with Two Steeps |
|---|---|---|
50 g | 25 | 50 |
100 g | 50 | 100 |
150 g | 75 | 150 |
200 g | 100 | 200 |
The Science of Love
Kama means desire, and sutra means manual. The ancient Indian text is credited to the sage Vatsyayana, and this chai is our tribute to its spirit of sensuousness and discovery. Brew a pot for two, light a candle and raise a cup to the science of love.
About the Assam and Kerala Regions
The black tea is grown in Assam and Kerala in India, at about 150 to 460 m (500 to 1,500 ft) above sea level. It blends bold CTC (cut, tear, curl) tea with traditional leafy tea for body. The spices and petals come from India, Thailand, China, Egypt and France.
Frequently Bought Together
How to Brew Masala Chai Tea
- First: Shake the bag. The spices are finely ground and settle to the bottom, so a good shake keeps every cup balanced.
- Tea: 1 heaping teaspoon of loose leaf tea per 8oz / 240 ml cup.
- Water temperature: 95°C / 203°F, just off the boil.
- Steep time: 4 to 6 minutes. Steep longer for a stronger cup.
- Strainer: The spices are fine, so use a fine-mesh strainer or one of our teapots with a stainless steel strainer.
- Serving: Milk and sugar both work well. A touch of honey rounds it off. Skip the lemon.
- Iced: Use half the water (120 ml) when brewing. Pour the hot tea directly over a large cup filled with ice. As the ice melts, it will dilute the tea to the perfect strength.
- Masala chai latte: Brew the chai with just under half the usual water. Heat milk and froth it with a milk frother like our E-Z LATTE Turbo Milk Frother, then pour it into the tea. Add honey if you like.
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