Whole-leaf Assam and whole spice — cardamom, cinnamon, ginger, nutmeg, clove, black pepper. Eight minutes on the stove, the way chai is made at home.
Original Masala Chai
150 g tube · Assam whole leaf
$24.99Ships free
Shipping included · Ships in 1–2 business days · 30-day guarantee
Whole-leaf masala chai, two ceramic cups and a golden spoon in a soft-touch magnetic box.
Most chai blends start with CTC tea, small pellets made for speed and strength. Ours begins with premium whole Assam leaves. The result is a smoother, fuller-bodied cup with natural sweetness, layered spice and a clean finish.
Ships free · 2 tubes $44.99 · 3 tubes $59.99
Strong CTC Assam, for anyone who takes it darker than the tube. Coming very soon.
The heritage blend
150 g · 30 cups · strong CTC Assam with cardamom, cinnamon, ginger, nutmeg, clove, pepper
See the Masala pouch
The heritage blend
150 g · 30 cups · strong CTC Assam with green cardamom
See the Cardamom pouchPaused while we move to a larger facility. Until it is back, here is how we make it at home →
Concentrate
Bold, spiced & authentic · 16 fl oz · 10–12 cups
Concentrate
Fragrant, smooth & uplifting · 16 fl oz · 10–12 cups
Whole spices, never powders.
Scanned the pouch? Start with Hot chai. It is the method printed on the back.
1 level tablespoon (about 5 g) of chai for every cupwhichever way you make it
One level tablespoon, about 5 g.
½ cup of just-boiled water, about halfway up the mug.
Put a lid or saucer on the mug and set a timer.
While the chai steeps, bring ½ cup of milk to a boil in a small pan.
Take the pan off the heat and froth the milk until it is light and foamy.
Pour it through a fine strainer. Throw away the leaves.
Pour the frothed milk into the chai. Stir in 1–2 tablespoons of sugar if you like it sweet.
Put the water and chai in the pan. Bring to a boil on high heat.
Turn the heat down so it bubbles gently. The water turns deep amber.
Pour the milk into the pan and bring it back to a boil.
When it foams up toward the rim, lift the pan off the heat until it settles, then put it back. Do this 3 times.
Stir in the sugar while the pan is still on the heat.
Pour through a fine strainer. Throw away the leaves.
Put the chai in a mug. Pour the just-boiled water over it.
Put a saucer or lid on the mug and set a timer.
Pour it through a fine strainer into a cup or jug. Throw away the leaves.
Stir the sugar into the warm concentrate so it dissolves. Let it cool for 5 minutes, then pour it into the glass.
All the way to the top.
1 cup for standard. 1¼ cups for lighter, ½ cup for stronger.
Optional. Pour it on slowly so it floats.
Dust a pinch of cinnamon over the foam if you like.
Straight from the fridge. Cold is what makes it hold.
Until it is thick and about doubled.
Slowly, so it floats on top.
Pour the milk in slowly and watch it swirl through the chai.
“I’ve been a big fan of Chai Rituals for a while now! … What I love most is that it actually tastes like the chai we make at home. I recently tried their chai leaves as well and loved those too. … My own little chai ritual.”
“The packaging was beautifully done…you can tell real care went into it. … The tea itself was excellent; you can taste that both the spices and the leaves are premium quality. The one thing I wasn’t sure about was how much tea to use per serving, a little guidance there would help. … overall it has a very Whole Foods vibe and the quality really shows.”
“Best Chai I’ve ever had!! And super cute packaging!”
“Chai Rituals masala chai concentrate turns a daily habit into a small, civilized pleasure. … It’s fresh, layered, and unapologetically aromatic, the kind of chai that announces itself before the first sip. … This is masala chai as ritual, distilled.”
“I have been on the hunt for a chai concentrate to make an iced chai, but don’t want it to be a sugar bomb… this fits the bill! Great chai flavors … it tastes amazing! Thank you!!”
“This is hands down the BEST chai I’ve ever tasted!”
“We’re not in a rush. We want to get this right.”
It started in lockdown, looking for something to hold the day together. We grew up on chai from Indian roadside stalls — brewed hard, spiced properly, poured from a height. That cup is what we set out to make: whole-leaf Assam and whole spices, brewed on the stove the way it is actually made at home. The concentrate came later, for mornings when there isn’t time to brew. Same tea, same spices.
We’re growing Chai Rituals slowly, one batch and one conversation at a time. We blend in small batches, pour it ourselves at farmers markets across New Jersey, and nothing goes in that we wouldn’t put in our own cup.
— Santhosh, founder
We bring a pot to the markets and pour for anyone who wants a cup. Come and taste it before you buy.
New blends, brewing notes, and where to find our stall this weekend. One email a month — no more than that.
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