Authentic Masala Chai: What Goes In It — and How to Make It
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Masala chai means “spiced tea” — and in its authentic form it contains exactly two kinds of things: strong black tea, and whole spices. No syrup, no powder, no “chai flavouring”.
What goes into real masala chai
- Ceylon black tea — the backbone. It must be bold enough to hold its own against milk and spice; that's why we build on strong single-origin Ceylon leaf.
- Cardamom — the soul of chai; fragrant and slightly citrusy.
- True Ceylon cinnamon — delicately sweet, never harsh.
- Ginger — the warmth at the centre of the cup.
- Clove & black pepper — depth and a gentle bite at the finish.
In SOO Masala Chai Gold these are whole spices, blended by hand with Ceylon black tea under Ayurvedic guidance — a tradition of proportion refined over generations. Our Premium blend finishes the recipe with genuine Persian saffron.
The stovetop method (the proper way)
- Add 2 heaped teaspoons of masala chai to 150 ml of water. Bring to a gentle simmer for 3 minutes.
- Add 100 ml of milk (or oat milk) and simmer 2 more minutes — don't let it boil over.
- Sweeten with honey or sugar to taste, strain into a cup.
Short on time? Masala Chai Gold tea bags steep in four minutes — same blend, sealed by the cup.
Go further
Add a shot of espresso for a dirty chai, or chill it into an iced chai latte. However you take it, start with real spice — the cup will tell you the difference.