About Chai Chi
Our mission was to create a spicy, delicious and perfectly balanced sticky Masala Chai that is easy to brew in cafes & for you at home. After much blending, brewing and tasting Chai Chi Chai was created.
Chai Chi is handcrafted and blended in Melbourne using the finest quality tea, spices & honey. The tea is strong, the honey is bold & the spices are spicy!
For a perfectly balanced Chai we’ve selected a fragrant floral Australian Messmate honey. A blend of quality aromatic spices, cardamom, cinnamon, clove, ginger, fennel, star anise, pepper and nutmeg that are freshly ground & crushed for every batch. With a twist on traditional Chai we use a bold Flowery Broken Orange Pekoe (FBOP) tea so you can taste both the tea & the spices.
Masala chai ("mixed-spice tea") originates back more than 5,000 years.
The first version of Chai was a healing spiced beverage to be used in Ayurveda, a traditional medicinal practice in which herbs and spices are used for healing.
As the Ayurvedic beverage became popular in India a wide variety of spices were used to prepare the drink. This changed depending on the region, the health benefits or the family recipe!
The original decoctions of Chai contained no black tea. The addition of black tea leaves became popular thousands of years later in the mid 1830’s when the tea plant, Camellia Sinensis, was discovered in India. The tea plant was cultivated by the British, who ruled India at the time and had an unquenchable thirst for black tea with milk and sugar. This is also when the addition of milk, sugar or honey to Chai occurred.
Chai is now a staple of the Indian culture with Chai makers (Chai Wallah’s) preparing it in street side cafes, traditionally with water buffalo milk, or in the Indian family home.